shamburger pizza and my facon tacos that I omitted to tell you about the cheeze sauce that I used. Perhaps I was less enthusiastic about the actual sauce because I made it for some black bean, avocado and cheeze quesadillas that were a flop. In hindsight, I think the fillings just didn't work, rather than that the sauce was a complete failure.
Fat Free Vegan ) added some salsa. Without the added sweetness, my sauce was overwhelmed by the mustard. In frustration I added more lemon juice and some liquid smoke. Then I flung the sauce in the fridge. The next day, when I reluctantly used the sauce, I was pleasantly surprised.
Previously on Green Gourmet Giraffe:
One year ago: Vegan Party Pies: Aussie "meat" pies for the footy
Two years ago: Nachos, Scramble and Cheeze
Three years ago: Silverbeet Soup and Marmalade Muffins
Four years ago: Sticky toffee pudding - my kind of healthy!
Quick cheeze sauce
Adapted from Fat Free Vegan
1/2 cup water
100g silken tofu (or 1/2 cup milk)
1/3 cup nutritional yeast
juice of 1/2 to 1 lemon
1 1/2 tablespoons cornflour (cornstarch)
1 tablespoon tahini
1 teaspoon wholegrain mustard (less next time)
1/4 tsp liquid smoke
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
Place ingredients in a small saucepan and blend. (If you used milk rather than silken tofu you could probably get away with a good stir rather than blending.) Simmer for a couple of minutes until the mixture thickens. Or (as I did) microwave for about 2 1/2 minutes, stirring after each of the first two minutes.
On the Stereo:
God Fodder: Ned's Atomic Dustbin
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.
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