It was great to see the angora cardigan from Ed Wood, the Cat Woman outfit from Batman and the hands from Edward Scissorhands. E told me that the screen clips are not necessary any more (thanks to Youtube) but it was great to watch them while comparing characters to Burton's sketches. I also appreciated the crayons and paper at the end of the exhibition. Perfect for small children! A fascinating exhibition, though it would have been nice to go when it was quieter!
Afterwards we went to the ACMI Cafe where I had nachos for lunch. It has been some time since I last ordered nachos when eating out. I got tired of ordering them and finding that they just weighed me down with too many corn chips. These ones were good, though still a bit heavy. Perhaps I needed to return to the original concept after a vegan trial went awry the previous week.
I am very fond of corn chips covered in melty cheese. But I keep finding tempting vegan cheezes in the blogosphere. The one that really caught my eye recently was Dreena's “Vegveeta” Cheese Sauce that Ricki used in her Layered Mexican Casserole. I then found myself with the right ingredients and the sauce was made.
I have tried a few vegan cheeze sauces with mixed results. Fortunately I have never tasted velveeta cheese so at least I didn't have that comparison for Dreena's vegveeta cheeze sauce. It was an impressive tasting sauce if a wee bit heavy on cashews after I added cashew butter when my food processor wasn't doing so well grinding up the raw cashews. However the flavour was creamy, mellow and full of good flavour if a little lacking in salt.
I had thought I could try it on some nachos because I wanted it to be quicker than Ricki's casserole but I think I should have followed her example. The nachos were quite tasty but stodgy and had none of the gooey melting cheese strings of regular nachos like the platter ACMI serves.
Fortunately I had cheeze sauce leftover the following night and it made the best ever tofu scramble. I mixed some cheese sauce in with tofu, a bit of tamari and lots of vegies over a high heat. I am not sure what I did but it was so tasty with crispy bits. Served with rice and my leftover lentil and tomato salsa, it was an excellent meal.
Previously on Green Gourmet Giraffe:
This time last year: All About Apples: history, culture and soup
This time two years ago: Milestones and Rissoles
Vegveeta Cheeze Sauce
Adapted from Viva Le Vegan
- ½ cup raw cashews (or 125g cashew butter - I used both)
- 1 tbsp tahini
- 1 cup milk (I used cow’s but for vegan cheeze use almond, soy or rice milk)
- 2 tbsp nutritional yeast
- 1½ tbsp freshly squeezed lemon juice
- ½ tsp sea salt (or to taste)
- ¼ tsp yellow mustard powder
- ¼ tsp turmeric (for color)
- 2 tsp apple cider vinegar
- 1 tbsp cornflour
- 1 tbsp olive oil
On the Stereo:
The Captain: Kasey Chambers