 |
 |
|
 |
 |
 |
NewsletterSubscribe to the NW VEG e-newsletter |
Become a Member |
Membership Discounts |
Volunteer |
Race For The Animals |
VegFest 2013 |
Health Conference 2013 |
Master VEG Program |
VEG 101 Classes |
Dining Guide |
Business Supporters |
Presentations |
Connect with us!
News |
Newsletter Archive |
| Recipe of the Month: 'Cheddar' Melt |
| April 30, 2011 |
By David Gabbe
This thick and orange “cheese” sauce bursts with flavor—not fat. Drizzle it on top of baked corn chips, brown rice, beans, and fresh or steamed veggies for a delicious and satisfying meal or snack!2 cups non-dairy milk 1 cup roasted red pepper (chopped) (store-bought) 1/4 cup tahini or cashew butter 3 tablespoons each: fresh lemon juice and arrowroot 3 tablespoons nutritional yeast flakes 1 tablespoon toasted sesame oil 1 tablespoon Dijon-style or stone-ground mustard 2 medium garlic cloves or 1 teaspoon powder 1 1/2 teaspoons onion powder 3/4 teaspoon salt 1. Place all ingredients in blender and blend until smooth. 2. Transfer blended mixture to a pot and bring to slow simmer over medium heat stirring occasionally. Continue simmering until thick and smooth, about 5 minutes, stirring constantly. Note: Refrigerate leftovers and use within 7 days. Leftovers will firm up to a cream cheese texture. To return to melt texture, heat leftovers in a pot over low heat, stirring frequently. Yield: about 2 1/2 cups Recipe from David’s Vegan Home Cooking: www.davidsvegankitchen.com Click here for the latest news. |