Thursday, January 28, 2010

Jack Cheese Sauce

This particular recipe is the one I usually use in the meatless cheese balls I just posted.

Blend smooth:

1 cup water

1 cup cooked rice

½ cup cashews

1 Tbsp. yeast flakes

Tbsp. lemon juice

½ Tbsp. salt

1 tsp. onion powder

¼ tsp. garlic powder

Meatless Cheese Balls

Mix together:

cups bread crumbs

cups ground walnuts

2 medium onions, minced

½ Tbsp. chicken style seasoning

¼ cup dried parsley

1 tsp. taco seasoning

1 tsp. Italian seasoning

¼ tsp. garlic powder

1 cup white cashew cheese sauce

Form into balls and place on a cookie sheet. Bake @ 350° for 40 minutes.

Cooked rice makes a great addition to meatballs, too. You can replace some of the bread crumbs with rice if you want. Sometimes I don't really follow a recipe. I just mix up whatever onions, bread crumbs, rice, and nuts I have on hand and mix in the above seasonings and enough cheese sauce to moisten well.

Thursday, January 21, 2010

Tofu Cottage Cheese

Mash in a bowl:

1 pound tofu


¼ cup cashews

cup water

¼ tsp. onion powder

¼ tsp. garlic powder

1 tsp. lemon juice

¾ tsp. salt

1 tsp. yeast flakes

Mix sauce into tofu. Store in refrigerator.

Tuesday, January 19, 2010

Molasses Cookies


cup oil

½ cup molasses

½ cup honey

¼ tsp. salt

1 cup raisins

Add enough of the following until batter is just too stiff to mix with a spoon:

2 cups white or whole wheat flour

Drop by spoonfuls onto a cookie sheet. Bake @ 350˚ for 8-12 minutes or until light brown on the bottom. Cool on cooling racks. Cookies will harden as they cool.

Rice Salad

Combine in a large bowl:

4 cups cooked rice

2 stalks chopped celery

1 small onion, chopped

2 chopped tomatoes (optional)

Mix the following for the dressing:

¼ cup oil

¼ cup lemon juice

½ tsp. garlic powder

¾ tsp. salt

¼ tsp. paprika

2 Tbsp. parsley

1 Tbsp. Braggs

Chill to allow flavors to blend.

Friday, January 15, 2010

Thai Style Noodles

This is not intended to imitate real Thai food. It just tastes good.

Start with:

1 14-oz brick extra-firm tofu

Wrap in a clean towel and set a weight on top for about 1/2 an hour to press water out. Then cube and toss with:

3 Tbsp. Braggs

Spread on nonstick cookie sheet and bake at 350 for 30 minutes, stirring once.

Cook until almost done:

1/2 pound angel hair spaghetti

Meanwhile, mix following for sauce:

1/2 cup Braggs

1/4 cup brown sugar

1/4 cup lemon juice

3/4 cup water

2 Tbsp. ketchup

2 tsp. paprika

1/4 tsp. dried red pepper flakes (increase to 1/2 tsp. if you want it more spicy)

1/2 cup peanut butter

Drain spaghetti. Place in a large pan and toss with:

2 Tbsp. olive oil

Pour sauce over and mix. Cook until most of the liquid has absorbed. Then add:

Tofu from above

1 package (3-4 cups) bean sprouts

8 green onions, cut in 1-inch pieces

2 carrots, shredded

Cook 3-5 minutes, or until bean sprouts are crisp/tender.

Tuesday, January 12, 2010

Another Macaroni and Cheese

I just tried this macaroni and cheese recipe recently, as it was highly recommended. I didn't have pimentos, so I used tomato paste. It was pretty good but not spectacular. However, my mom just tried the same recipe. She did use pimentos and they said it was amazingly awesome. So, unlike me, if you actually follow the recipe this should turn out very good.

Add the following to 3 quarts boiling water:
3 cups dry macaroni
2 tsp. salt

Cook until done. Meanwhile, blend the following for about 2 minutes, until very smooth:
1 cup coconut milk
2 cups water
1/4 cup yeast flakes
1 Tbsp. salt
1/2 cup raw cashews
1/4 cup pimentos
1 Tbsp. lemon juice
1/4 cup cornstarch
1 tsp. onion powder
1/4 cup plain soy milk powder

Drain macaroni and return to pot. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently. Add any of the following if desired:
1-2 cups frozen peas
1 cup sliced mushrooms
1 cup sliced olives

Cover and let sit 5 or 10 minutes before serving.

Macaroni and Cashew Cheese

Here is the recipe I have always made for macaroni and cheese.

Cook until soft:

2 cups macaroni

Drain and place in a 2½ quart casserole dish. Blend the following:

1 cup cashews

½ cup lemon juice

6 Tbsp. yeast flakes

1 tsp. salt

1 tsp. onion powder

½ tsp. garlic powder

3 cups water

¼ cup tomato paste or pimentos

Pour over macaroni and stir. Bake @ 350˚ for 30 minutes. Then top with the following mixture:

2 cups bread crumbs

2 Tbsp. yeast flakes

2 Tbsp. oil

Bake and additional 15 minutes. Serve topped with tomato sauce or ketchup if desired.