When I finally tried making my own peanut sauce, I couldn’t believe how easy it is to prepare, and to tweak according to what’s at hand. Sometimes I add lime juice, or leave out lemon grass if we don’t have it, or use coconut milk instead of veggie stock to thin the sauce, and it […]
By Anni
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Posted in Recipes
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Also tagged asian, easy, garlic, ginger, lemon grass, main course, noodle, peanut butter, peanut sauce, recipe, stir-fry, vegan, vegetarian
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February 29, 2008 – 15:40
We both love lasagne, and this is definitively one of our favorite ways to fill those pasta sheets. Fried tempeh crumbs, basil tomato sauce, and white sauce made with cashews and nutritional yeast were a delicious combination in this creamy and hearty and remarkably satisfying lasagne. Our lasagne wasn’t extremely photogenic, but the side of […]
By Anni
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Posted in Recipes
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Also tagged bechamel, cashew, cheezy sauce, lasagne, main course, recipe, tempeh lasagne, uncheese, vegan, vegan bechamel, vegan lasagne, vegetarian
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February 21, 2008 – 09:58
These croquettes were made with simple ingredients that we almost always have around the house. Black beans, sunflower seeds, and pink peppercorns were the main components here, but lemon juice, sesame seeds, and ground coriander added a lot of flavor as well. Pink peppercorns and coriander are both fragrant and delicate seasonings, and they paired […]
By Anni
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Posted in Recipes
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Also tagged bean, black bean, black bean croquettes, croquette, garlic, lemon, main course, recipe, sage, sunflower seeds, tomato, vegan, vegetarian
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December 19, 2007 – 09:54
This was a simple sauce I made to go with the wonderful Black Eyed Pea Cutlets, served with pan fried potatoes. Thanks to cashew nuts, the texture is smooth and really creamy, and this is a good all-purpose gravy that would go with just about anything, I imagine. Here’s what I used for the sauce: […]
