This recipe is adapted from one posted by SusanV on FatFree Vegan Kitchen. I didn’t have all of the ingredients so, as usual, I made crazyish substitutions and hoped it would turn out…. and it tastes good! I’m using it in an also-modified version of SusanV’s eggplant parmesan recipe…
half a block of extra-firm tofu
1/2 cup vegetable broth (I like Pacific Natural Foods brand)
1/4 cup raw cashews
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast flakes
1/2 tsp. salt
1/8 tsp. pepper
2 tsp. corn starch
Just put it all in a blender and turn it on- doesn’t get easier than that!
Note: this recipe contains a few processed ingredients, the most notorious of which is tofu. While I have GREATLY reduced my consumption of soy and soy products, including tofu, I will still eat it occasionally. Please don’t crucify me, soy protesters!
Let me introduce you to what is probably my favorite RAVE dish yet! This tasty salad was not only wonderful on it’s own, but when my husband mixed the leftovers with baby spinach and his own special dressing the next day, it had a second life! I rated Black Bean & Corn Salad a whopping 9 and my husband rated it an 8!
Here’s the recipe:
3 cups dry black beans (you have to cook them first, of course)
2 cups frozen corn kernels, thawed
2 tomatoes, chopped
1 jalapeno pepper, minced
1 cup chopped green onions
1/2 cup chopped red onions
1/2 cup chopped cilantro
1-2 T juice from 1 lime
1 T vegetable broth
1 tsp minced garlic
Combine first seven ingredients in a large bowl. Make dressing with lime juice, cilantro, garlic, pepper, and vegetable broth. Combine well (I put all the ingredients in a small Tupperware container with a very tight seal and then shake the heck out of it!). Pour over salad ingredients and toss lightly to combine. Chill several hours before serving (I served it pretty much right away because I’m an impatient sort of eater, but it was really good the next day as well!)
I made this very tasty dish for dinner. Called “Pasta- Buckwheat Pasta” in the RAVE book, it was very simple and quick to make. I rated Buckwheat Pasta a 7 and my husband gave it an 8, so here’s the recipe!
12 oz whole wheat soba noodles (I found these in the Japanese section of my grocery store)
1 medium onion, chopped
3 cups sliced fresh mushrooms
1-1/2 cups cold water
4 T vegetable broth (I used Pacific Foods brand)
2 T whole wheat flour
2 tsp low-sodium Tamari (soy sauce) (I used Bragg’s Liquid Aminos because I was out of soy sauce)
1/2 tsp. garlic powder
1/4 tsp. black pepper
Saute the onion and broth in a large skillet until onion is transparent, then add mushrooms. Cover and continue cooking until mushrooms are brown. Whisk flour and water together until smooth, then add to skillet along with the Tamari, garlic powder, and pepper. Cook, uncovered, over medium-low heat until thickened. Bring water to boil in a large kettle. Add the noodles and boil until al dente, about 8 minutes.
I used my ceramic frying pan with great success with this recipe. The dish has enough moisture throughout the cooking process to keep anything from sticking as long as you stir it every once in awhile. This was a great way to eat soba and was delicious even without any added oil or salt! I’m not sure why I only gave it a 7. Maybe because it’s not very colorful? Presentation is so important, in my opinion.
Wednesday before last, I made Smoothie #10 from the RAVE book. We really liked it and renamed it “I Can’t Believe It’s Not Kiwi” because it really did taste like it.
My husband rated this smoothie an 8 and I rated it a 7. Thanks to his rating, I’m going to include the recipe:
5 kale leaves
3 apples (I used Granny Smiths because we like it tart!)
1 tsp ground flaxseed
juice from 1/2 lemon
2 cups water
The directions are simple here: just stuff it all into the blender and turn it on! As you can see in the picture, the kale in this smoothie gives it an astonishing green color. Those are vitamins, baby!