Almost Raw Vegan Chow Mein

 

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O my goodness! I didn’t think vegan could possibly taste this good.

The key to awesome vegan cooking is to be creative- treat it like an art- for indeed it is. Pay attention to your intuition. Be mindful of the ingredients you add.

Like a singer that takes a song, learns it, and then makes it their own, make your recipes your own.

For this dish I baked a large spaghetti squash (only ended up needing half of it). Split it in half lengthwise and remove the seeds. Place face down on a baking sheet with a little water in the bottom. Bake at 375 for 35-45 min. As soon as you can poke a fork through the skin, remove from oven. Do not cook till mushy or it will not be good for this dish. The flesh should be tender-crisp.

While it’s baking, in a small bowl mix together a sauce of:

2 tsp. Toasted sesame oil

1/4 cup organic Tamari sauce

2 tsp coconut sugar or other sweetener

1 clove garlic, minced

Set aside.

prepare following ingredients:

1 yellow onion, chopped

3 stalks celery, sliced

1/2 bell peppers diced

2 cups shredded purple cabbage

1 carrot julliended

Heat 2 tbs. olive oil over low heat. Add onions:

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Stir and cook till slightly softened. Add carrots:

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Stir and cook another minute then turn off heat. Add remaining veggies and scrape out hot spaghetti squash (approximately 2-4 cups of it. Use your good judgment)


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Stir in the sauce. Sprinkle with slivered almonds, toasted sesame seeds and chopped green onion.
Yum!

 

Vegan Cheesy Dip

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I don’t know what it is, but I fecking love this stuff!

Whipped up in my high-power blender, it’s a tantalizing, body-loving blend of steamed veggies, turmeric, cashews and nutritional yeast.

Trader Joe’s organic Longboards chips are a perfect match for dipping, but I also love it atop of taco salad or a baked potato with steamed broccoli.

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I can’t say it taste a whole lot like nacho cheese but in my opinion it definitely rivals it.

This recipe is an adaption from:

Lori & Lexie’s Combo Nacho Sauce

First add:

1/3 cup cup raw cashews- place in bottom of blender and pour just enough very hot water over it to cover.

Next steam together 1 cup (overflowing) each: diced cauliflower, carrots and white or red potatoes, until tender-crisp (5-10 min.). Save steaming liquid

Meanwhile, add to blender:

1/3 cup diced red bell pepper
1/3 cup nutritional yeast
1 Tbs. Fresh squeezed lemon juice
1 1/2 tsp salt
1 tsp granulated onion
1/2 tsp granulated garlic (or a clove of garlic)
1/4 tsp turmeric (or a thumb of turmeric root)

Now add the steamed veggies and blend until smooth. If too thick, add a little of the steam water from the veggies until desired consistency.
Optional: Hot peppers for garnish, sprinkle with a little cumin or smoked paprika

Serve warm or cold with chips, or warm atop of favorite dish in place of cheese sauce.