In our March weekend of classes at the Natural Kitchen Cooking School, we were given The Saucy Vegetarian by Jo Stepaniak, a favorite vegan cookbook author and inspiration. One of our assignments was to choose a recipe from the book and to make it this past month. It was a difficult process as there are so many wonderful recipes for sauces and dressings in Jo’s book, but I decided to take the easy route and make a dressing that incorporated ingredients I had on hand. I also was intrigued by trying a dressing that used sesame oil, as that has never been an oil option I considered for a salad dressing. I chose the sesame cilantro vinaigrette which featured ingredients like sesame oil, cilantro, and fresh lime juice (along with a few more) that came together smashingly! It was tangy, refreshing, and had a very nice savory flavor. I served it over a romaine salad with carrots and toasted pumpkin seeds. Divine!
Tuxedo Cat Dinner, Gluten-free, Lunch Ancient Harvest, balsamic vinegar, cream of broccoli soup, Jo Stepaniak, mac and cheese, Natural Kitchen Cooking School, pumpkin seeds, salad, shiitake bacon, spinach, Vegan Vittles 0 Comments
As a lover of macaroni and cheese, it’s always exciting to find a new vegan recipe. We made a vegan baked mac & cheeze adapted from Vegan Vittles by Jo Stepaniak in our latest Natural Kitchen Cooking School class. The recipe got its creamy texture, natural coloring, and nutritional value from cashews, nutritional yeast, and pimientos. In addition to the spices included in the recipe, I added fresh onions, garlic, and cayenne pepper to give it an extra punch of flavor. The cheeze sauce alone can be used for numerous other dishes, such as nachos, or in a small slow cooker for dipping crudites, bread, or crackers. The possibilities are endless!
For the pasta, I used Ancient Harvest Gluten Free Shells. Simply amazing! It is difficult to tell that these shells are gluten-free and they held onto the cheeze sauce like you’d expect them to. The pasta was baked in a 4 ounce ramekin, which made it not only adorable to eat, but also helped to reduce the chance of overeating (as you will want to keep devouring this cheezy goodness)! The dish was garnished with gluten-free bread crumbs, paprika, and parsley.
I served the mac and cheeze alongside cream of broccoli soup topped with shiitake bacon and a spinach salad with english cucumbers, toasted pumpkins seeds, and balsamic vinegar. This is one meal you won’t want to miss! In the words of Corey from Say Anything, “Get ready for greatness, Lloyd!”
For our “Sauces, Dressings, and Condiments” weekend at the Natural Kitchen Cooking School, we were challenged to come up with our own dressing based on the formula in The Saucy Vegetarian by Jo Stepaniak.
Since I had an abundance of parsley in the fridge and a lovely Blushing Peach Balsamic Vinegar by F. Oliver’s (a local oils and vinegars business) in the cupboard, I decided to make this simple salad dressing.
Parsley Peach Balsamic Viniagrette
1/4 cup olive oil
1/4 cup Blushing Peach Balsamic Vinegar
1 TB Bragg’s Liquid Aminos
handful of fresh chopped parsley
Blend all ingredients in a regular blender or with an immersion blender. Serve with your favorite salad or entree.
This was a tangy, sweet, and refreshing dressing to change up the basic oil and vinegar dressings most of us are accustomed to. I’d definitely make it again with some variations with the green herbs added to it. Enjoy!