Vegan Shepherd’s Pie

December 15, 2010 at 7:36 pm | Posted in cooking, Life, utah, vegan, vegetarian | 1 Comment
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Shepherd’s Pie is one of those foods that is traditionally thought of to be meat laden and very heavy, however I am lucky enough to have no pre-conceptions of how one should taste as I never once ate a Shepherd’s Pie growing up. Many traditionally meaty foods I have never eaten until I was vegan.  My first Shepherd’s Pie experience was from the frozen section of Trader Joe’s. Oh how I miss shopping at Traders. Why there are none in Utah is beyond me. It was sooooo good! It had tvp inside and mashed potatoes on the outside. I lived off them for an entire winter, and then like most foods I am obsessed with from Traders they just stopped stocking them one day and they never returned. Fast forward to last winter. Vegetarian Times magazine had an amazing recipe post for Sweet Potato Shepherd’s Pie. It is one of my husbands favorite dishes that I make. The filling is turnips and cannelloni beans. Yum!

Today’s item review is for Galaxy Nutritional Foods Vegan Cheese Slices, American flavor.

I like these a lot, especially since they have been reformulated. They are easy to find and have a nice texture very similar to real processed cheese slices. I haven’t yet  tried to eat them out of the plastic by themselves yet. This vegan cheese tastes great and has a nice melt to it. I put them on everything: veggie burgers, sandwiches, etc…I do however wish for a Jalapeno Jack flavor though…. 🙂

***** out of 5 stars

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MoFo slacking, again.

November 7, 2010 at 9:19 pm | Posted in cooking, utah, vegan mofo | Leave a comment
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I have been working so much and then I got a cold (which I’m just getting over) so I ended up being a week late on starting my MoFo. Late despite all the thought and planning that has gone into this sadly. I planned all sorts of stuff that I did’nt end up doing, but here is my first MoFo offering. My fave nacho cheeze sauce recipe. This is my go to recipe when I want nachos or cheese fries.

Cheeze Sauce

2 tsp. canola oil
2 tsp hing
1 1/2 tablespoons unbleached flour
1 1/3 cups hot vegetable broth
1/3 cup almond milk
1/2 cup nutritional yeast
1 teaspoon Bragg Liquid Aminos

Heat oil, and hing in a saucepan, over medium heat for 2 minutes. Add flour and cook while stirring until beginning to brown, about 2 minutes. Stir in the broth add when thickening add the almond milk, yeast, Bragg Aminos, and reduce heat and simmer, stirring frequently

More to come, I promise. 🙂

Adventures in vegetarianism

April 17, 2010 at 7:09 pm | Posted in cooking, vegetarian | 1 Comment
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After 15 years of being vegetarian with occasional forays into veganism I have yet to tire of cooking and settle into making the same old recipes. There is always some new vegetable to try (turnips being the latest new veggie to sample and enjoy) and I must say I am really enjoying the journey. Now that I am eating cheeses again I feel a bit more freedom to experiment and branch out and try new things. We have been eating a lot of salads at home in an effort to eat healthier and I have been experimenting with lots of new artisan cheeses to complement the tastes of the salads. Yesterday for lunch we ate salads with Amish Gorgonzola Cheese. Yum. No RbST in this cheese and it tastes like Blue Cheese but a bit milder. The lunch salads also included red romaine lettuce, tomatoes, carrots, and chunks of tofu. Very satisfying.

I like to collect recipes from everywhere and keep them in a binder for safekeeping. Often times I will have a recipe stored for a long time before I use it. That was the case with last nights dinner. I made Sweet Potato Shepard’s Pie out of Vegetarian Times Magazine. This is one of those recipes you cant mess up. I followed the recipe as it was written and it came out perfect! This might be the last time I make it for a while as the weather has been heating up but I plan on making it again. On second thought, I did make one minor change to the recipe. Rather than using Parmesan as the garnish on top I used sheep’s milk Romano as I prefer the dry taste of Romano cheese.

Until next time, keep cooking and trying out new foods and recipes!!

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