Posts Tagged With: cashews

Bonus MoFo Post! Tempeh Bacon, Cheezy Sauce, and Eggy Tohu

This coming week, we’re doing a couple recipes that call for the same base ingredients, and rather than clutter up those posts with a bunch of extra recipes, I’m doing a bonus post with THREE recipes that we can just refer back to.

And yes, it’s lame that I have no photos, but my laptop is STILL having issues, and I only have the bacon on hand to photograph anyway. I’ll try to add a picture of that in later.

Let’s start with BACON.

In a shallow dish, combine:
3 T soy sauce
1 T liquid smoke
1 T brown sugar
1 T oil
1 T tomato paste
3/4 c veggie broth
1/2 tsp garlic powder

Add 8 oz thinly sliced tempeh to the marinade and allow to sit overnight.

When ready to cook, dump marinade and tempeh into a non-stick skillet. You can either leave it in strips or crumble it. Cook it at a fairly high temperature, stirring often. It will absorb the marinade and get nice and browned. If you don’t eat it all straight out of the pan, keep whatever’s left in the fridge. Obvs.

Now, on to the cheezy sauce.

In a blender, blend together:
1/4 c water
1/4 c cashews
1 1/2 T roasted red peppers from a jar
1 1/2 tsp nooch
1 1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp onion powder

Blend until completely smooth. This can easily be doubled, tripled, whatever.

And now: EGGY TOHU.

You might wonder what on earth tohu even is. Well, it’s like tofu, but made with garbanzo flour. Plain, it’s an awesome replacement for silken tofu for people who can’t have soy. And it’s super easy to prepare. Thanks to Vegan Mommy Chef for sharing her recipe with us! This is my adaptation from her plain version to have an eggy flavour.

In a bowl, mix together:
1/2 tsp black salt
1/4 tsp regular salt
1 1/2 T nooch
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 c garbanzo flour
1 1/2 tsp agar powder

Gradually stir in:
5 c water

Pour into a saucepan. Stirring constantly over medium heat, bring to a boil and then reduce heat. Continue to stir for about 10 minutes. Pour into a sprayed loaf pan and put into the fridge to set.


Categories: breakfast, brunch, recipes, substitutions, tempeh, vegan | Tags: , , , , , , , , , , , , , | 2 Comments

Vegan MoFo #15: Noodles Alfredo

I’m kind of obsessed with pasta. It was amplified while pregnant with Lou Who. It was like I was overcompensating with pasta for all the lentils I wasn’t eating.

So, you’re lucky (I guess) that I don’t inflict more pasta recipes on you.

This recipe for Noodles Alfredo called for a stick of butter, and I cut that in half. What is with Betty Crocker and going so heavy on the butter, anyway? I think you could probably use olive oil or another oil to good effect here as well and avoid the saturated fat all together. That’s what I’ll do next time I make it.

I liked the nutty texture of the almond “parmesan” and the flavour in general very much.

noodles alfredo

Noodles Alfredo with Spinach

This recipe was originally found on page 222 of the 1978 Betty Crocker cookbook.

8 oz uncooked pasta
1/4 c vegan margarine
1/4 c water blended with 1/4 c cashews (add extra water as needed to make sure it’s 1/2 cup total)
1 c “parmesan” (this links to my favourite parm substitute recipe, but use whichever one you like)
1 T parsley flakes
1/4 tsp salt (I’d omit this next time, because the parmesan had plenty of salt already)

Cook noodles according to package directions. Heat margarine and cashew cream over low heat until margarine is melted. Stir in remaining ingredients; keep warm over low heat. Add noodles and stir gently until well-coated.

Categories: challenges, lunch, pasta, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , | Leave a comment

Vegan MoFo #11: Optionally Pink Peppermint Pie


This recipe was originally found on page 303 of the 1978 Betty Crocker cookbook.

The original recipe is primarily heavy cream, whipped – and melted marshmallows.

Blech, says I.

I made this pie in my pre-veg days with the cream and marshmallows and thought it was good, albeit the next day it was less appealing because I’ve never been a huge fan of the texture of marshmallows anyway, and it really made me a bit grossed out. It was for some relatives who were coming over to dinner. I served them haystacks, homemade GooGoo Clusters*, and this pie.

But creamy peppermint pie! Surely there must be some way to have it uncorrupted by horse hooves and calf food, and be sort of nutritious as well.

Pink Peppermint Pie

Pink Peppermint Pie, Take 1

So, about a month ago I decided to give it a try, because even I can only eat so many cream pies and I knew it would take some tweaking before I was ready to present it to you today.

I have a millet cheesecake recipe I like to use a lot. Not only is it healthy (millet! cashews! no refined sugar!), it’s super simple to put together and the only expensive part is the cashews – of which you don’t use that many anyway. (By the way, the linked recipe is enough for either one springform cheesecake or two pie pans like I have pictured here. I did half a recipe to get just one pie.)

So that was my springboard. I thought that I could just whip it up, add peppermint flavouring, sub a nutmilk for the lemon juice, tint it with some of the beet juice from the beet-filled Pyrex of my husband’s that was in the fridge, and call it good.

Sadly, that didn’t work out so well. I took it to our Friday night group and the vote was unanimous that it needed improvement. All three of the children present, independent of one another, said it tasted like toothpaste at their very first bite. Notwithstanding that, the oldest-constantly-hungry-teenager-whom-we-shall-call-Train-Boy ate two helpings of the Toothpaste Pie.

The texture was all wrong and the peppermint flavouring was definitely too strong.

I tried again the following Friday, and according to inside sources all the kids, including Train Boy, made Loud Groaning Noises of Sadness and Despair and said, “Is she bringing Toothpaste Pie aGAIN?” when their mom told them I was bringing take 2. We all agreed, however, when we tried it, that the flavour was pretty perfect this time, but the texture just still needed work.

So, behold: Take 3.

not-so-pink peppermint pie

I didn’t have any beet juice on hand, and my red food colouring is MIA. Please use your imaginations to imagine that the pie filling part is pink.

First, you’ll need a graham cracker crust. For takes 1 and 2, I used premade graham cracker crumb crusts, which are totally okay, very yummy, and certainly the easiest way. For take 3, I decided to go all out and I used the graham cracker recipe from Vegan Cookies Invade Your Cookie Jar and made a pressed-in cookie-type crust.

Second, you need to do your filling. Here’s how.

1/2 c cashews for 8 hours or overnight

Cook together:
1/4 c millet
1 c water

I forgot to time it, but it doesn’t take very long, so keep a close eye on it. When it comes to a boil, turn it down to a simmer and when the water is mostly gone, turn it off and set aside, covered.

In another saucepan whisk together:
1 1/2 c non-dairy milk (I used oat milk in take 3, but soy, almond, or cocoanut would also work)
1 tsp agar powder
1 T cornstarch
1/4 c sugar

Whisk in pan constantly at medium heat until it gets bubbly; then continue to whisk about 2 minutes, until slightly thickened. Pour into blender with soaked cashews.

Add the following to the blender:
1 tsp peppermint extract
1 tsp vanilla extract
1/2 tsp salt
A few drops red food colouring, if desired

When that is blended super-smooth, pour in the millet and blend again until smooth. Spread into pan and refrigerate until firm. You can top with a non-dairy whipped topping if you like, or crushed peppermint candies, or both.

not-so-pink peppermint pie

Sliced and ready to nom


*GOOGOO CLUSTERS**. Surely there must be a way to make these vegan, too.

**My eldest daughter’s prenatal name was GooGoo because of GooGoo Clusters. I was kind of obsessed with them. Also, I tried to freak people out by telling them we were planning to actually name the baby GooGoo Cluster.

Categories: challenges, dessert, holiday, recipes, soy-free, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , | 8 Comments

Beeflike Gravy

I just realised that I promised yesterday to share my gravy recipe that I used for the Savoury Seitan Pie. I’d have completely forgotten if I hadn’t been looking at the post again today.

Here it is.

First, blend until creamy:
1/2 c raw cashews (you could sub sunflower seeds if you want)
1/2 c water

Add and blend:
3 1/2 c water
2 T + 2 tsp beeflike seasoning (I used Bill’s Best Beaf)
3 T cornstarch
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Pour into a saucepan. Cook over medium heat, stirring constantly until thick.

Categories: challenges, vegan, vegan mofo | Tags: , , | Leave a comment

Cold, Frosty Goodness: Cocoanut Milk Ice Cream

Breyers Triple Chocolate with Chocolate Sauce, Chocolate Chips, Cocoanut, and a Maraschino Cherry. Heavenly.

Yeah, yeah, I know it’s December, and nobody wants to think about cold, frosty goodness in December. Except for me. And since it’s my blog, and I know there’s at least one of my followers who lives where December is in summertime, I will talk about cold, frosty goodness anyway.


I like ice cream. My earliest ice cream memories date to 1990, when we discovered a flavour at Albertsons, I believe, called French Cream Almondine. It became a staple at our house until it vanished from the store freezers forever a few months later. I can still taste it, though, in my mind’s mouth.

There's nothing like a fantastic homemade Cold Stone wannabe.

Over time I got to be a bit more of an ice cream snob, preferring Breyers over the other brands. Anything that could possibly be nicknamed Death By Chocolate was my favourite. Anything minty was my favourite. Or full of nuts. Okay, so anything not coffee-flavoured was my favourite.

Still pretty newly married at this point.

(This is me at the Hershey Chocolate Factory. I was having a wonderful time, in case you couldn’t tell. It was Edy’s ice cream, I believe: mint chocolate chip. AND MY HUSBAND BOUGHT IT FOR ME.)

I love visiting my in-laws.

I don’t really get ice cream very often these days, because it’s dairy, and therefore I generally choose to neither ask nor expect my husband to buy it for me except on rare occasions, such as at the Hershey Chocolate Factory. I have gotten to a point where I don’t care as much, although I still thoroughly enjoy it as an At the In-Laws’ treat.

Going in for the kill

Because when we visit my in-laws, I eat ice cream. Sometimes too much, admittedly. (This was Dreyer’s Slow Churned Cookies ‘n’ Cream, I think.)

So, here was the conundrum. How could one continue to enjoy cold, frosty goodness while still abstaining from dairy? Sure, there are soy and rice and cocoanut ice cream substitutes out there, and many of them are quite tasty. However, the price tags are not so tasty.

This recipe is from a friend. To be perfectly honest, I’ve not ever actually made it myself, but I’ve eaten it at her house many times, so I know it works and is good. Here goes.

Cocoanut Ice Cream

1 can cocoanut milk

1 cup water

1/2 c raw cashew nuts

1/2 c pitted dates

1/2 c honey or agave

2 tsp vanilla

1/2 tsp salt

1/2 tsp guar or xanthan gum (optional)

1 tray ice cubes

Blend all ingredients, except the ice cubes, until very smooth. This may take up to 2 minutes. There should be no grittiness when a drop is felt between your thumb and finger.

Add the ice cubes and blend until smooth. This will aid the chilling time. Add water as needed to make 5 cups total mixture.

Pour into an ice cream maker and freeze according to your directions, OR (if you have no ice cream maker) pour into a shallow pan and freeze, stirring every 15 minutes until the consistency of soft serve ice cream.

Categories: dessert, recipes, soy-free, vegan | Tags: , , , , , , , , , | 1 Comment

Vegan White Sauce

So, the pot pie we made last week has cream of mushroom soup in it. For a vegan option, I frequently use this white sauce recipe instead:

Blend smooth:
1/2 c water
1/2 c raw cashews
1/4 c cornstarch
2 tsp salt
1 1/2 tsp onion powder

Pour into a saucepan.

Rinse blender with 4 cups of water and add to saucepan. Bring to a boil and lightly boil 1-2 minutes, stirring constantly, until thickened.

(Sometimes I reduce the water by a little bit if I want a more concentrated sauce.)

Other uses for this recipe include, but are not limited to:

  • Chicken – er, garbanzo – a la king (add a small jar of pimento and mushrooms if you like mushrooms, then serve over pasta or rice)
  • Cream of Whatever Soup (just add appropriate flavourings). Lots of casseroles call for cream soups.

I hope this is helpful! This recipe is a staple in my house.

Money-saving note: Sunflower seeds are a cheaper alternative to cashews and work beautifully in this recipe.

Make-ahead tip: This recipe makes the equivalent of 4 cans of cream of mushroom (10oz each, or 1 1/4 cups). You can freeze it in 10oz portions and pull it out whenever you need it.

Categories: freezer meals, recipes, soy-free, substitutions, vegan | Tags: , , , , | 5 Comments

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