This was one of those nights where you know you want something special for dinner – a quick sandwhich one won’t do it – still you’re not quite sure what that special something is.
I had some leftover cooked Israeli Couscous, so I took that out of the fridge first.
While browsing through the fridge, I also found some brokkoli that was close to its end, so I took that out of the fridge as well.
Then, I decided to make (Non-)Cheezy sauce. Rather than used my normal recipe that is linked, I tried it with Veganomicon’s recipe (find it on Fat Secret or here on The Kind Life). The main difference is that they use olive oil instead of vegan butter. It went nice and creamy and thick – and yummy- , even though I didn’t measure out the ingredients properly. To be perfectly honest, though, I prefer my own version
Anyway. Back to dinner.
First, I filled the couscous in a baking pan. Poured some left-over pasta sauce over it. Put the broccoli on top. And more couscous over that.
Next, I cooked up some tomatoes with garlic and olive oil, some salt and pepper. Basil and oregano would probably work well here, too. I teared up some veggie burgers from a bbq last week and arranged them, then poured the tomatoes over it.
Lastly, I poured the cheezy sauce on top.
Then, put it in the oven and baked it for 15min.
It turned out well – I liked the combination of the different textures. However, I wish I’d put in more veggies though, and used more Cheezy sauce. More Cheezy sauce is always good.
Cheese is what I thought I’d miss most this lent. I don’t drink much milk, and I hardly ever buy any eggs, but I do like cheese. So I started looking around for alternatives straight away…
I did some research, and it turns out that vegan cheese is available in all kinds of colours and textures and even quite cheap – but quite a few people claimed the taste was rather unpleasant and simply ‘not the same’.
Then, however, I found out about nutritional yeast “cheese”. I read about it in all kinds of other blogs like here, here and here and they all reported tastiness, easy preparation and yummy cheesy texture and feel. I also like the idea of producing the stuff myself.
So, once again, went to Health Foods on Market Street and luckily found this:
The vegan margarine, on the left side, is also a valuable ingredient. I found it in Tesco after scanning all the other one’s ingedrient lists: Who knew even plant-based margarine had buttermilk or milk proteins in it? :S
So you will need:
- 2 tbs Vegan margarine
- 3 tbs Flour
- 50 ml Water
- 1 ts Mustard
- 1 ts Salt
- 4 tbs Nutritional yeast flakes
- 100 ml Water
Mix all the stuff together in a pan in the given order after melting margarine first.
Bring it to a quick boil and then you’re done.
Then, it will have the texture of a very thick cheese sauce, so you can do whatever you like with it. I chose to pour it over my potatoes and bake it in the oven for about 5 min.
Aaaand this is the end product:
Very happy with it. Incredibly tasty, the texture is very similar to that of cheese. As you can see in the picture, it melts nicely and even has a little brown crust on it. Yum.