Vegan Alfredo Cashew Cream Sauce

We made this sauce few days ago and it came out really good!


1/2 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze) 
3/4 cup boiling water 
1 cup unsweetened plant milk (So Delicious Coconut Milk is the PERFECT texture and taste here)
1 clove garlic (or more to taste) 
1 Tbsp. extra-virgin olive oil 
2 Tb. nutritional yeast (optional)
salt to taste

 Pulverize raw cashews in the food processor until very fine -  but do NOT process long enough to turn them into cashew butter. 
Add boiling water. (*The BEST way to do this, is to make the sauce while the pasta cooks - scoop out 3/4 cup of your lightly salted, boiling, pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!) 

Add water to cashews and process until fairly smooth. 
Add So Delicious Coconut Milk and continue processing until as smooth as possible (I don't have a fancy Vita-Mix type thing, so this takes me a while)
Add nutritional yeast (optional - my kids prefer it without), garlic clove(s), olive oil and squeeze of lemon juice. Process again until smooth, another couple minutes, it'll start to thicken a bit too! Taste and adjust with more salt, lemon or garlic to your preference.
Makes a SUPER easy, decadently creamy sauce. Serve over cooked pasta, potatoes or vegetables

Reference:
http://tofu-n-sproutz.blogspot.com/2013/04/vegan-alfredo-cashew-cream-sauce.html

Vegan Banana

Ingredients: 1 Banana

Directions: peal and eat!

No Knead Bread by New York Times

Ingredients:
6.5 Cups Flour (Original recipe is with white bread flour) [variations: whole wheat – 3 cups white &   
                          3.5 cups whole wheat bread flour (from bulk aisle @ East End Food Co-op);       
                         multigrain: 2 cups white & 2 cups whole wheat & 2.5 cups multi-grain flour (also  
                         from EEFC – rice, rye, millet, buckwheat, oat, soy, corn) 
1.5 tbs Salt
1.5 tbs Yeast
3 cups water

DIRECTIONS:

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. [NOTE: I typically use a large Tupperware container with a lid. Also, I’ve mixed the dough in the early morning and baked bread for dinner. This can make either 2 or 3 loaves of bread. After the initial rising the dough can be store in the refrigerator up to 5 days]
   
2. Generously flour a work surface (I use corn meal for the bottom). The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
   
3. Liberally flour the top and sides of the bread and shape in the approximate size of your baking disk and cover with a kitchen towel (do not use terrycloth). Let the dough rise for about two hours [see footnote]. [I typically let it rest for 30 minute]
   
4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. [I use the removable crock from our crock pot. Just make sure it’s a high temperature ceramic or cast iron]
   
5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. Using a knife, score the top of the bread is some interesting pattern.
   
6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, approximately 10 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing. [Good luck with that!]
   

Reference: Karl Mormer

Vegan Banana Peanut Butter Ice Cream

Ingredients: 

1 frozen banana

1 tbs peanut butter

1 tsp cocoa powder

½ tsp vanilla

Approx.:

½ cup rice milk

½ cup ice cubes

1 tsp coconut (shredded) (optional)

Directions:

Mix it all up in a blender or food processor

Note: Peel bananas before you place them in the freezer!!