be afraid, be very afraid…

November 13, 2008

I risked it all and I tried the Follow Your Heart cheddar cheeze. I was scared, I admit it. It smells funky, it’s kinda rubbery and it’s really orange. It says that it melts right on the package and it did, it melted pretty well. Let’s just say that it didn’t taste as good as it looked. It kind of reminded me of the over processed cheese that you used to get in the school cafeteria. It wasn’t horrible, but I can honestly say, I will not be making any more vegan cheeze ventures. I’ve been happy without it and I think I like it that way. At least I can say I tried it. I also tried the Follow You Heart sour cream and I can say that I did not like it nearly as much as I like the Tofutti brand. Here is the casserole before I cut into it and before I scraped off the cheeze.

Too bad the cheeze didn’t taste as good as it looked. The casserole was amazing and definitley a keeper. I found the recipe on vegweb. The Omni even liked it. I did add chipotle pepper to the mixture because we like it spicy over here and it turned out really yummy! Next time, I’ll forgo the cheeze and stick to the Tofutti sour cream. Eh, you live and you learn.

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So after kicking around the house all day, we’re all still sick over here, I decided that I’m going to change it up next week. I’m going to postpone Vegan Holiday until the last week in this month. I’m taking a page from another blog and her recession proof vegan pantry and I’m going to have a pantry week. I’ll still need to go to the store for diapers, non-dairy and produce, but I’m limiting myself to $35 rather than our usual $150.

After some pantry style inspiration, I came up with last night’s dinner. I used the seitan I had already made up (VWAV recipe). The alfredo sauce I thought was going to be a little trickier, but it came out pretty close, even the Omni said he loved it and the proof was that he took the leftovers for lunch today. Here’s how I did it –

Cajun “Alfredo
1/2 cup vegan margarine
1 1/2 tbsp. cornstarch dissolved in 1 1/2 cup soy milk
about 4 oz. Tofutti Cream Cheese
1 tsp minced garlic or mince a clove or two
1 tsp blackening seasoning (or more depending on how spicy you want it)
Salt and pepper

Melt the margarine in a sauce pan. Once melted a bubbling add the cornstarch and soymilk mixture a little at a time stirring constantly. Once all of the milk is added and mixture begins to thicken, add cream cheese and continue stirring. Once cream cheese has melted, add garlic and seasoning and stir well allowing mixure to bubble and then reduce heat. Here is where I added a 1/2 cup of black beans, sliced mushrooms that I browned in a seperate pan and a handful of fresh spinach. While this was simmering, I sliced a few of the seitan cutlets and seasoned them with blackening seasoning. I browned them in a pan with a little olive oil only turning after a nice crust had developed. This was another quick and easy meal. I served it with whole wheat pasta. The entire meal took under 30 minutes.