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Colorado Springs Vegan Events Message Board › April Potluck Recipes

April Potluck Recipes

Lisa
user 7165713
Colorado Springs, CO
Post #: 162
List all those great recipes from April's potluck in this discussion:

The peanut butter oatmeal cookies we made were from a recipe in Vegan Cookies invade Your Cookie Jar. I will post the recipe a little later.
A former member
Post #: 13
This recipe is from the Veganomicon. If you don't have this book, I highly recommend it.

Mac Daddy

SERVES 8 TO 10
TIME: 1 HOUR 10 MINUTES  

Double recipe Cheezy Sauce
3/4 pound elbow macaroni
1 pound extra-firm tofu
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons fresh lemon juice


BRING A large pot of salted water to a boil. Add the macaroni and cook according to the package directions, about 10 minutes. Meanwhile, prepare your Cheezy Sauce.  

Preheat the oven to 325°F. When the pasta is ready, drain and set aside. When sauce is ready, begin assembling. To assemble: Crumble the tofu into an 11 × 13-inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon juice, then stir. Add 1/2 cup Cheezy Sauce to the tofu and stir. Use a dry measuring cup with a handle so that you can just dip it in to the sauce and pour—you don't need to be very precise. Add the macaroni to the tofu, along with 3 more cups of sauce, and stir well. Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce over the pasta and smooth again. Bake for 30 minutes; the top of the macaroni should be slightly browned. It's a good idea to wait about 20 minutes before serving, so that it can cool down and firm up a bit, but if you can't wait, more power to you.

CHEEZY SAUCE

MAKES ABOUT 3 CUPS
TIME: 15 MINUTES  

2 cups vegetable broth or water
1/4 cup all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
Several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard  


COMBINE THE broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay). Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic. Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutrition yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher. Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more, depending on how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.
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