Today I was planning on going up to school to get some work done. Instead, I finished watching Breaking Bad and I answered e-mails from my advisor. I did get a lot of work done and because I was at home, I had the luxury of cooking something tasty for lunch.
I had two butternut squashes in my cupboard from our produce delivery that needed to be used up. I found a recipe for Smokey Butternut Squash Mac and Cheese at Manifest Vegan when I was looking through recipes I had starred in my Google Reader.
Notes
I loved this. Instead of using the smoked paprika, I added 1 chipotle pepper in adobe sauce. I added some sriricha sauce because I wanted a bit more heat. I wanted a cheezier flavour, so I added about double the nutritional yeast called for, but it never got the flavour I wanted. I also use whole wheat rotini instead of gluten free pasta.
When my husband came home from his brewery tour, he finished off the rest of my portion and asked if I would boil him more pasta. I guess it is a winner.
Showing posts with label nutritional yeast. Show all posts
Showing posts with label nutritional yeast. Show all posts
11 November 2012
15 October 2012
Vegan Eggplant Parmesan
Last week, a friend I work with gave me two beautiful eggplants from her garden and last night I decided to make vegan eggplant Parmesan.
I used the recipe from the Fat Free Vegan Blog. When this recipe was first published in 2006, I made it and it was the first time I had made anything with nutritional yeast. Although, I loved the sauce when I made it then, it has taken me a while (6 years!) to come to really love the "nooch".
Things that I changed about this recipe:
My eggplants were small, so I wish I had more of them and that I had sliced them thicker - I think 1/4 inch was too thin.
I skipped salting the eggplant, and I cooked the rounds in my cast iron skillet instead of in the oven.
I used a store bought jar of marinara sauce instead of making my own.
I didn't have any tofu, so I substituted 1/2 cup of cashews that had soaked in hot water for about 10 minutes. I made sure to blend for a bit longer to make sure the cashews were all broken up. Even so, the cheese sauce was a bit granular.
I skipped the vegan parm or ground almonds.
We had some leftover TVP in the fridge, so we put that on top with the bread crumbs.
Notes
I did not take a picture because it looks like glop. Delicious, yes, but not aesthetically appetizing.
Both my husband and I loved this. And the leftovers I ate tonight for dinner were probably even better. If you have eggplants around, I recommend you making this forthwith. It came together pretty quickly and was super tasty!
I used the recipe from the Fat Free Vegan Blog. When this recipe was first published in 2006, I made it and it was the first time I had made anything with nutritional yeast. Although, I loved the sauce when I made it then, it has taken me a while (6 years!) to come to really love the "nooch".
Things that I changed about this recipe:
My eggplants were small, so I wish I had more of them and that I had sliced them thicker - I think 1/4 inch was too thin.
I skipped salting the eggplant, and I cooked the rounds in my cast iron skillet instead of in the oven.
I used a store bought jar of marinara sauce instead of making my own.
I didn't have any tofu, so I substituted 1/2 cup of cashews that had soaked in hot water for about 10 minutes. I made sure to blend for a bit longer to make sure the cashews were all broken up. Even so, the cheese sauce was a bit granular.
I skipped the vegan parm or ground almonds.
We had some leftover TVP in the fridge, so we put that on top with the bread crumbs.
Notes
I did not take a picture because it looks like glop. Delicious, yes, but not aesthetically appetizing.
Both my husband and I loved this. And the leftovers I ate tonight for dinner were probably even better. If you have eggplants around, I recommend you making this forthwith. It came together pretty quickly and was super tasty!
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