Tuesday, March 12, 2013

Meatless March Day #8: Creamy Cauliflower & Tomatoes

Today was definitely and experiment! but it was one that Nate described as delicious, so I guess it didn't turn out half bad! :)

For the cream sauce I used about 1/2 cup of a cashew cheese recipe from Color Me Vegan.

vegan recipe

1 Tbsp Olive oil
1 head cauliflower
1-1/2 lb. tomatoes, chopped
1/4 cup parsley, finely chopped
4 oz. whole grain pasta noodles, cooked
1/2 cup cashew cheese

Chop cauliflower into small pieces and steam with about 1/2 cup of water.
Heat oil in a large saute pan and add chopped tomatoes. Cook for a few minutes and add cauliflower, parsley, noodles and cashew cheese.  Cook for a few minutes until well combined and flavored. Salt to taste. 

Recipe for Cashew Cheese

1/1/4 cups raw cashews
1/2 cup nutritional yeast
2 teaspoons onion powder
1 to 2 teaspoons salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups non-dairy milk
3 Tbsp cornstarch
1/2 canola oil
1/4 cup light (yellow or white) miso paste
2 Tbsp fresh lemon juice (about 1 lemon)

Add the cashews to the large bowl of a food processor and using the pulse button, finely grind the cashews.  Don't allow the cashews to turn into a paste.  Add the nutritional yeast, onion powder, salt, garlic powder, adn white pepper.  Pulse three more times to blend in the spices.

Combine the milk, cornstach, and oil in a heavy saucepan.  Bring to a simmer over high heat.  Decrease the heat to low-medium, cover and simmer, stirring occasionally, for 10 minutes or until the cornstarch is dissolved.

Withe the food processor running , gradually add the milk/oil mixture to the cashew/nutritional yeast mixture.  Blend for 2 minutes or until very smooth and creamy.  Next, blend the miso and lemon juice.

The cheese will keep for 4 days, covered and refridgerated.

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