Roots Juice Bar: Restaurant Discovery

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Roots Juice Bar, 6 third street, Dover NH

Rushing around doing errands one morning, I realized I hadn’t made time for breakfast and I hadn’t even had my first cup of coffee. I had haphazardly planned to stop for a leisurely cup of coffee at the opposite side of town, but I had forgotten my plan after I finished my errands in that area. I was downtown Dover when I was reminded by my complaining stomach how hungry I was, When I saw a restaurant sign of a place I had always thought about stopping at but never seemed to have the time to explore.

It was a restaurant called Roots Juice Bar, a vegan restaurant offering  fresh juices and smoothies, house brewed kombucha, assorted coffees and teas, breakfast, lunch and nibbles. All offerings were vegan. So I decided right then, this would be a good place to take a moment and catch my breath before continuing on with my busy day.

I parked on the street, finding a parking spot only half a block away. When I opened the door and walked inside, I was greeted by a cozy looking and pristinely clean restaurant with a few tables and a nice comfy decor.20170228_125042 The cashier/ordering counter looked inviting and friendly, as was the pleasant looking associate waiting to take my order.The time was 2pm  and I wasn’t sure if I would be able to get breakfast; but she assured me they provide breakfast menu items anytime during the day. The restaurant hours are 8am to 4pm, monday through saturday. The kitchen area and food prep area were in full view, directly behind the cashier counter.

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Roots Juice Bar, 6 third street, Dover NH

I ordered a Breakfast Bowl, which was made with quinoa, strawberry, raspberry, cranberries, almond butter, cashew cream, fresh mint and chia seeds, priced at $8.00 a bowl. I ordered a cup of organic coffee with coconut whip, for $3.00. I could see them preparing my order, and it came out and was served to me within a reasonable amount of time. Everyone was friendly and accommodating.

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Quinoa Breakfast Bowl with Berries and Mint

The breakfast bowl was delicious and refreshing, and exactly what I needed on that day. The quinoa was warmed and the berries over the top were cold, and the juxtaposition of the two temperatures was very pleasant. The different textures of quinoa and berries, rounded together with the creamy almond butter and then a pop of flavor as the mint asserted its herbaceous zing, was also very, very pleasant. Very definitely, I found this to be a flavorful surprise.

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Fresh French Pressed Coffee

When my coffee was delivered to me, I was once again, pleasantly surprised. I was expecting a solo cup of coffee, which might have been sitting in a coffee urn for longer than I might imagine, but lo and behold, the server bought out a french press. She had poured me a cup of the fresh, hot coffee and added the coconut whip. Left in the french press, was enough coffee to pour another generous half cup, at least. I was very pleased. The coffee was fresh, hot and delicious.

I was glad I stopped in and broke up my day to finally try a place, I had often seen but hadn’t yet found the time to explore. I will definitely go back and I would wholeheartedly recommend anyone in the area, who is looking for a friendly and healthful place to enjoy a tasty breakfast, lunch or snack, give Roots Juice Bar a try!

Thank you for visiting me today, at Vegan Mami’s good food kitchen. Remember to feed yourself and your loved ones good whole foods that are tasty and attractive. And remember to take the time to treat yourself, and give yourself some rejuvenating time, so you can share more of yourself with those that matter to you the most!

Saturday Morning Market Finds

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Tiger Eye Dried Beans

 

Welcome back to Vegan Mami’s Good Food Kitchen! Saturday morning I enjoyed a shopping trip to my local Farmer’s Market. I’ve always enjoyed the atmosphere of the market filled with like-minded shoppers, who crowd in around the different tables and displays offered by the farmers and  venders. Customers are generously plied with samples and antidotes about items for sale. The venders are talkative and happy to answer any and all questions about their businesses. And there is a general sense of community among everyone, and a sense of relaxation and enjoyment, as people visit with one another sharing their hauls and munching on an appetizing treat or two, maybe accompanied by a steaming cup of coffee or tea. They also crowd around  and enjoy the audible art of the performers, who are more likely than not, local musicians.

Today I purchased potatoes,  dried beans and bok choy. The bok choy, which I purchased from Heron Pond Farm, from South Hampton N.H., was on the smallish side (baby bok choy), and its leaves were dark green and gloriously generous. I could just imagine seeing them swimming luxuriously in a brothy bowl of soup!

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Bok Choi

The dried beans, from The Root Seller located in Nottingham NH, were just lovely, and I was excited about trying them. I chose Tiger Eye, Flageolet, Jacob’s Cattle, Cranberry and Arikara Yellow. As soon as I returned home I set about soaking the tiger eye variety, to see how those cooked up and tasted.

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Bean Haul

 

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Tiger Eyes Soaking in Water

I boiled the Tiger Eye beans with 1/2 onion, one bay leaf and one smashed garlic clove and them cooked until tender. The beans were nice with a mild flavor and a texture similar to chickpeas (garbanzo beans). I cooked them a bit longer  to see if they would become creamy, but they still retained a small bite and seemed to begin breaking apart. Seems like they would be a versatile bean, working well in soups and stews and definitely standing on there own as a solo plate of beans. They would also puree well and make a nice bean dip or spread, in the same way chickpeas can be made into hummus.

I also purchased two five pound bags of potatoes from Riverside Farm Stand and Greenhouse  from Berwick Maine. I chose Yukon Gold Gem, and Rose Gold. I know from past experiences, my husband and I enjoy the Yukon Gold as an all purpose potato; using it for oven fries, mashed potatoes, in soups and stews, and baked potatoes. The Rose Gold, we had never tried before, and I thought it would be interesting to see what the difference could be.

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Spuds!

I cooked one potato of each kind in a saucepan filled with cold water, bought to the boil and then cooked over medium heat until the potatoes were tender. I cooked them this way, because I wanted them as unadorned as possible, even using no salt, to taste them just as they are with no condiments whatsoever. I wanted their individual flavors and textures to shine through.

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Potato Taste Test

The Yukon Gold Gem cooked up as I had expected, but it was not as gold as others we have had, and it seemed to share a bit of the floury texture of a russet potato. But it was definitely a waxy potato with very thin skin, which could easily be left on for cooking and eating.It was mildly sweet, with a rounded almost nutty, potato flavor.

And then came the Rose Gold! Wow! What a surprise! A waxy texture with no floury consistency whatsoever. The color was definitely a lovely rose gold hue, and the skin was also thin and suitable for leaving on the potato, if desired. The flavor was creamy and sweet and needed no embellishment at all. I imagined steaming them and having them with a salad; either cubed and tossed on top, or sliced and served on the side. I could imagine preparing these potatoes in any way imaginable and they would only improve the recipe. A new favorite, without a doubt!

All in all, it was a good, enjoyable trip to the Farmer’s Market. Even though it was not a good day for finding moneysaving values, I did find  items, that are local and of the highest quality as compared to what I would find in the chain grocery stores. My shopping haul total came to $31.80 cents. The dried beans were $5.00 a 1lb bag; I purchased 5 bags, which allowed me to get one bag free (special pricing from The Root Seller). The potatoes were $5.00 a 5lb bag, which is an average price for local  potatoes grown in the Seacoast area. The bok choy I chose came to $1.80 and I was very happy with that purchase.

Thank you for visiting Mami’s Good Food Kitchen today, and letting me share with you my market finds. Remember to feed yourself and your loved ones good, honest food. Eat as unprocessed as possible, as local as possible and always try new things!

Eat like it matters- because it really does!

Potato and White Bean Cakes

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Potato and White Bean Cake with catsup and white kimchi

Welcome to Mami’s Good Food Kitchen! I will jump right into sharing this recipe in the spirit it was created. When I woke up this morning, I knew what I needed to do. It would be simple and quick with a minimum of fuss but a maximum of flavor. No added oils or sugars and no dairy products. Not a sweet recipe, but a savory recipe; suitable for breakfast or snack, or really any meal at all.

So, here it is!

Potato and White Bean Cake

  • Preheat oven to 425 F
  • Gather Ingredients:
  • 1/4 cup sundried tomatoes soaked in 1/2 cup hot water
  • 10 oz. cooked potato (1 medium and 1 small)
  • 3/4 cup cooked white beans, drained and rinsed (canned is fine)
  • 2 cloves garlic, crushed
  • 1 small onion, minced
  • 2 Tbsp dried parsley
  • 1 1/2 Tbsp nutritional yeast
  • sprinkle of cayenne pepper (to add just a spark of heat)
  • 3 Tbsp of the sundried tomato soaking water
  • ground black pepper, to taste
  • salt to taste (if you cook no salt, then omit the salt)
  • panko crumbs or bread crumbs

Use cooked potatoes. If you have none on hand and want to cook them quickly, use the microwave and put them on the potato setting. If you don’t use a microwave, cut potatoes small and boil or steam until soft, while getting the rest of the ingredients together.

Then put 1/4 cup, no oil, sun dried tomatoes in a small bowl and pour 1/2 cup hot water over them to rehydrate. Let soak while you collect rest of ingredients.

In medium sized bowl, put 3/4 cup drained, white beans and mash gently with a fork, leaving most in their whole bean shape. Add to this the crushed garlic, minced onion, dried parsley, nutritional yeast, cayenne pepper, ground black pepper and salt, if you are using salt.

Drain sundried tomatoes, saving the liquid, and mince, or chop fine the reconstituted tomato, and add to the bowl. When the potatoes have cooled off enough to handle, mash them lightly and add the potatoes to the bowl. I left the skins on, to add extra fiber to the cakes.

Now mix all ingredients using your hands or a bean masher. A potato masher would work, too, but don’t mash too much, you still want texture, in your potato cake. Add the three tablespoons of the (saved) sundried tomato water and mix into potato bean mixture. You will be able to form mixture into patties. Make 5 or 6 patties, depending on the size you would like.

Once formed, you can pat panko bread crumbs on each side of the patty, and place on parchment paper sheet or silpat liner. I place this on top of my pizza stone which has been heating up with the oven. I find this helps me to crisp up the cakes and gives them a pleasing texture.

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4 cakes with 3 fun croquette shapes

Bake them in the oven, 425F for 15 minutes, turn them over and bake another 10 to 15 minutes, keeping watch not to burn, but cooking until golden brown and crispy.

These cakes could be pan fried if you wanted to use a non stick pan.

Use whatever condiment you enjoy and you will be rewarded with a tasty and satisfying base for any meal. I enjoyed them at breakfast with catsup and white kimchi, but I could easily see them being enjoyed covered  with a  tomato sauce and served with a salad, or as a snack with a no-cheese sauce for dipping!

Enjoy!

Remember to feed yourself and your loved ones good food, as unprocessed as possible. Eat like it matters; because it really does!

 

No-Cheese Cheezy Sauce

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No-cheese cheezy sauce turned into nacho cheeze sauce

Welcome  to Vegan Mami’s Good Food Kitchen. This past weekend my grandsons came over to visit, and what a fun visit it was! Both boys are growing so fast and always playing so hard! Along with growing and using up their energy stores they bought with them their ever increasing appetites. One of their very favorite meals is macaroni and cheese. You know the kind, the one that comes in a box and has a very creamy, rich sauce.

Because I don’t have boxes of mac-n-cheese in my pantry or cheese in my refrigerator to make it from scratch, I decided to try a no-cheese sauce for them and see if I could get them to eat it and hopefully enjoy it. The following is the recipe I like to use when I want to make a sauce that is easy to put together, cheezy, versatile and  is healthier than loading cheese and butter into a recipe.

No-Cheese Cheezy Sauce

  • 2 yukon gold potatoes, peeled and cut into 1″ chunks
  • 2 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 inch piece fresh turmeric, peeled. Or use powdered turmeric, 1/2 tsp.
  • 1 large onion, or 2 small, peeled and chopped into quarters

put all ingredients listed above into a medium saucepan and fill with water until all vegetables are covered. Put pan on burner over high heat until water begins to boil. Turn heat to medium and cook until veggies are fork tender.

With a slotted spoon, put all veggies in a blender, or food processor, with no more than 1/4 cup of cooking liquid. Add 2 Tablespoons nutritional yeast, and 1/2 tsp. ground yellow mustard. Carefully blend veggies until a smooth sauce develops. It will take about 30 to 45 seconds.

At this point you can add more of the cooking water if you think the sauce is too thick. Add salt and white pepper to your taste, and if you want a cheezier flavor, add more nutritional yeast, but only add in 1 tablespoon at a time and taste to see if the flavor is  where you want it. You should have approximately 3 cups.

To make macaroni and no-cheeze, cook your favorite pasta shape and put into a bowl, and spoon a bit of sauce over all and mix well. Very good, and very satisfying. Both boys enjoyed it and asked for seconds.

You can enjoy this sauce as a dip for your oven baked potatoes, and you will have a low fat and low sodium snack or side dish. Or you can ladle the sauce generously over a hot, steamed cauliflower sprinkled with bread crumbs, and enjoy a decadent dish!

Or, you can do as I did this afternoon, and bake your own corn chips by cutting corn tortillas into four wedges, baking them in a 425 degree oven for 12 to 15 minutes, until they become golden brown and toasty. Remove from oven and set on serving plate. Take some leftover No-cheese sauce and stir in some chili powder seasoning, cumin, smoked paprika and a couple shots of your favorite hot sauce, all to your taste. You can add tomato salsa or black olives or chopped green or red onions, depending on what you like and what you have on hand. Mix all together and warm the sauce in microwave or in a pan on the stove. and voila! Your have just made a healthier alternative to Tortilla chips and Nacho Cheese sauce!

Enjoy! Thank you for stopping by, I hope all your meals are tasty, nourishing and healthy  and your heart is filled with love.

Tumeric Latte- Caffeine Free and full of Tumeric Goodness!

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Tumeric Latte

Good monday morning to everyone, and welcome to Mami’s Good Food Kitchen! Ever hear of the health benefits of tumeric? I think we all have; just google tumeric and you will find a plethora of information on why its good to include in our diets. One can take a supplement, or use turmeric in powder form, or use it fresh. I believe the best way to use tumeric is to use it fresh. You can buy it in its whole form and it can usually be found in a grocery store, in the Asian or Indian produce section, if you have a store in your area that has those kinds of groceries. If fresh tumeric can’t be found, than powdered is the next best option.

My husband is wanting to give up caffeine, and his morning cup of coffee is the hardest thing for him to give up. Choosing caffeine free coffee is the first obvious route to take, but he didn’t like the taste and just wasn’t happy no matter what brand we tried. He had also heard about the health benefits of tumeric and felt he wanted to try it and see if it gave him positive benefits. Sometimes, when trying to make a drastic change in the diet, such as cutting out something that’s not benefiting you (such as caffeine) the easiest and best way is to totally avoid the item you are trying to eliminate and replace it with something else. I had heard of tumeric milk, a drink made by Indian mothers to give to their loved ones who maybe had a cold or were feeling under the weather, and thought I would research to see if it made sense to make something like that to substitute for my husband’s morning coffee.

After looking at the many recipes I found, I came up with a latte drink, served warm, that just might do the trick. It’s a Tumeric Latte – and this is how I made it:

  • 1  1/2 cups plant based milk (so far I used almond and soy- both came out great)
  • 1/2 cup water
  • 1 thumbsized piece of tumeric, skin scraped off and minced
  • 1/4 ” slice of ginger, skin scraped off and minced
  • 1 tsp ground cardamon, 1 /4 tsp powdered nutmeg, sprinkle of cinnamon

In a saucepan, I added the water and the plant based milk. Turned the heat on to medium. while that was heating up I added in the minced tumeric  and  ginger , and the powdered nutmeg and cardamon. when the mixture just comes to a boil, I turned the heat off and with my stick blender, blend the milk mixture for a few minutes, until the mixture is frothy and well combined. You will still get small pieces of pulp in the drink, which can be strained out before being poured in a cup, but I think you will benefit more from the entire tumeric and ginger, but its a personal preference.

with a ladle, place Latte in a cup and sprinkle with powdered cinnamon.  And then, Enjoy!

This recipe makes two cups latte, and can easily be saved and reheated if you serve only one cup.

My husband did enjoy the latte, and is looking forward to having it again. It made it easier for him to give up that morning cup of joe, maybe because he was distracted by the new tastes in a different, but still warm drink? I don’t know. As for the benefits, well, we will have to wait and see…

But for now, he is happy, and that’s what Mami’s Good Food Kitchen is all about!

Thank you for visiting, and may you have a day that is full of blessings and love.

Supper Tonight at Mami’s

Welcome to Mami’s Good Food Kitchen! Pull up a chair, bring along  your adventurous taste buds and try a dish with a flavor profile that pops you out of your same old, same old meal prep and transports you to a place you may not have expected in your own kitchen.

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Based on Koshari

This recipe is based loosely on a Egyptian recipe called Koshari. I came across it as I was checking out Mommy Tang’s YouTube channel, where she does mukbangs and vegan recipes. She had, as her guest, a young lady named Marion, who shared with everyone her version of Koshari, as taught to her by her father, I believe.

The recipe caught my attention right away, as the spices were different than other spices and flavors I had used, and also seemed perfect to serve as a vegan meal because it looks nourishing and filling and oddly familiar. Even though there seemed to be a lot of prep, it looked as though it would go together easily, once all the components were assembled.  It looked easy to make into a whole foods meal and looked forgiving enough to stand up to omissions or changes one might wish to make. For example, I used a mix of three lentils, whole wheat pasta and brown rice. Came out very delicious!

So the main idea is to use pasta, rice, and lentils. Which are all cooked separately and then served in a dish with a tomato sauce on top to be mixed in before eating, as I’ve pictured above. Although, as I researched on-line for recipes, I noted some directions instructed  to cook the lentils and rice together. I am always concerned  if my rice and lentils will be done at the same time, so I prefer to cook them separately just to be sure.

I cooked the rice and lentils separately, but used the same spices for both. and I used a dry roasting method – or dry frying- toasting the spices in the dry pan before adding the rice or lentils and the cooking water. I used garlic, ground coriander, ground cumin, ground cardamon, salt and pepper.In the rice I also put a stick of cinnamon, which would come out after the rice was cooked. For the rice, I used 1 cup rice to 2 cups water and for cooking the lentils I used the same measurement. The rice cooked for 35 minutes at low, and covered, after coming to a boil. The lentils I cooked uncovered and they took about 25 minutes to cook, but I kept checking the lentils to make sure they were not overcooking. At the same time, I cooked the pasta. I used whole wheat pasta shaped as  corkscrews, and followed the package directions. When all three were done, I lined them up on hot plate trivets on my counter in covered pots. Oh Yes, the lentils and the pasta were drained of  their cooking water so they wouldn’t get soggy, as they waited for me to pull  all the components  together.

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Plated and ready for dinner! just add a salad!

As I was cooking the rice, pasta and lentils, I also made the tomato sauce to top the dish. It too, was simple and went together really fast.

I used one 12 0z can of crushed tomatoes and put it in a saucepan. to that I added 1/2 can of water, 3 crushed garlic cloves, salt and pepper and one tbsp of vinegar. Brought to a boil, covered and let simmer for at least 25 minutes, while everything else was cooking.

To serve the dish, layer all ingredients on a plate beginning with the whole wheat pasta, then the aromatic rice, and finally a layer of lentils. Top  with tomato sauce,using however much you like. Finally serve the dish with a side of salad to complete the meal.  I chose a green salad with romaine lettuce, tomato, red onion and cucumber. Very simple, but a good and pleasing side dish.

Even though there were a lot of steps to pulling this meal together, it was very tasty and simple. Filled me up fast- one serving was quite enough and it kept me feeling full for quite a while.

Thank you for visiting Mami’s  Good Food Kitchen and may all your meals be nourishing and delicious and full of love!20160705_204205

Sunday Morning at Mami’s

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Pressed coffee with sweet potato waffles. So easy to make vegan, waffles are pretty forgiving and seem to come out good no matter what batter I use. I think its the waffle iron that does the trick.

Waffles served with a drizzle of maple syrup and a bowl of fresh cut fruit makes a festive and filling Sunday morning breakfast.

Take care of yourself and your loved ones and remember to eat good food. Your health is worth it. Have a blessed day.

Sunday Breakfast with Mami

Happy Sunday morning to everyone! Hopefully you can ease into the day and share time with loved ones and on projects or adventures you find fulfilling and joyful. If you do not have the day to yourself (if you have to work), I still wish you a happy Sunday, and I thank you for providing a valuable service on this day, and hope you find fulfilment and joy in your day as well.

Today, at Mami’s household, we are having a slow start; sipping on coffee and waking up slowly. The weather of the day is lending an even slower-motion feeling. Not sunny, a little chilly, and somehow a  quiet theme is playing itself out .

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It’s What for Breakfast!

So, here’s breakfast because not quite feeling like oatmeal or other cereals, not quite in the mood for toast or fruits, and definitely not in the mood for pancakes. But definitely hungry. So I made tofu scramble with the usual scramble veggies, which are mushrooms, onions, red peppers, and seasoned this mixture with tumeric, Berbere Seasoning from Frontier Natural Products.

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Berbere Seasoning

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After the tofu scramble was cooked and seasoned,  I arranged the scramble and polenta in a bowl and decorated with leftover elements from last night’s supper of veggie tacos. A spoon ful of blackbeans, few chunks of chopped tomato, approximately 1/8th of an avacado, and then sprinkled the food in the bowl with chopped cilantro, scallions and nutritional yeast…oh yes, and my favorite,  non-calorie condiment, lime juice. Very good, very filling and looks pretty nutritious!

And now, onto the rest of the day!

Thank you for sharing your time with me.

Take good care of yourself and your loved ones and remember to cook and serve good food!

 

 

A Totally Cheezy Experiment

I’ve been researching my cookbooks,various recipe websites on line, and watching endless You-Tube presenters, trying to find and comparing recipes for a fairly low fat, easy and delicious, cheese- type sauce.  And all recipes I found were pretty similar and also appeared as if they all used a similar technique. It really blew my mind at how easy a vegan cheese sauce could be. All I could wonder was, could it really be that good? And if it was good, perhaps it would be nothing like a cheese sauce, but more like a white sauce. This idea seemed to logically make more sense to me. But where was the flour and  butter to make a roux, or the cornstarch slurry or arrowroot slurry? Could it really be that easy and also taste good?

Well. I was surprised.

To start with,I soaked 1/2 cup raw cashews in a container with plenty of water to cover. I let the cashews soak for one hour while I was preparing everything else.

In a medium saucepan, I put 3 cups water, 1 small to medium potato, peeled and chopped, 1/2 onion, peeled and chopped, 1 small carrot, peeled and chopped, 1/4 red bell pepper, chopped, 4 cloves garlic, salt and pepper. I let this cook until all veggies were soft, then set aside to cool a bit before blending in a blender.

After an hour, I poured the pan of veggies and all its water into my blender. I then drained the cashews and put them in the blender with the veggies. Also to this mixture I added a pinch of cayenne pepper, a pinch more of salt, and 1/3 cup of nutritional yeast, and then let the mixture whir away in the blender. At first I thought, this is strange, how can this be? But I stayed with it and begun to see a change in the texture of the sauce. I stopped the blender and tentatively lifted the lid to check out the consistency of the contents. I’ll be darned if it didn’t look like a cheese sauce. Then I tasted it. Gingerly, at first, but wait a minute… Wow! That was good! Texture was silky and amazing and the taste was very delicious. And it would pass as a cheese sauce!

I immediately steamed a head of purple cauliflower which I had in my refrigerator waiting for me to get inspired as to how I was going to serve it. I presented the cauliflower in a large bowl then poured the cheese sauce over the entire head, it was beautiful. And it tasted even better!

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Purple Cauliflower with Vegan Cheeze Sauce

But wait, I thought, I can pretty it up with a sprinkling of a few seasoned bread crumbs:

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Picture Ready!

And then I thought, Why not add taco sauce, hot sauce and more nutritional yeast? I gave a sample to my husband and he was very impressed. I  told him it was queso sauce and gave him tortilla chips with it. He said it was very good, and ate the entire serving I gave him. He also liked the cauliflower with cheese sauce and was surprised when I told him how I had made the sauce, and how easy it was to vary the sauce, to get a different flavor spin.

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And for my last experiment using the cheese sauce, I thought I would put it with a lasagna. The stuffing of the lasagna was made with a tofu spinach blend, which consisted of tofu and spinach, of course, and bread crumbs,nutritional yeast, italian seasoning and smashed garlic cloves sauteed with chopped onions and chopped red peppers, and then seasoned with salt and pepper.

I layered the cooked lasagna noodles with the tofu spinach mixture, the cheese sauce, noodle, tofu spinach mixture, red sauce and continuing on until all ingredients were used. I think I had four layers of noodles. I baked the dish for one hour and then let it sit for half an hour. And, another surprise! It was very hearty, and very good. Not to be confused for a luscious Italian lasagna laden with ricotta and parm and all the other cheesy tastes, but it was a good meal. Filling and warmly comforting, with a robust flavor. Yes. It was a very good lasagna. But just not a great lasagna. But then again, I never was a fantastic lasagna cook. I will have to keep at it to see if I can come up with one that is better.

Next time I do a cheese sauce, I will try it without the cashews and see how it does.Even though I only used half a cup of cashews in the entire batch- and the batch made about four and a half cups- I would like to make a cheese sauce with no fat added. I have seen recipes that do not use nuts, everything else was pretty much the same, so maybe that will also be possible, and hopefully I will be just as surprised.

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My Lasagna( non-Italian)

So, all in all, I was pleased with learning this new technique.It opened up another avenue of learing how to make sauces to serve with meals when you need that extra something for flavor, but you just don’t want to add alot of calories or fat in the form of dairy products and processed prepackaged sauces.

Thank you for reading my post, and let me know if you’ve had similar experiences discovering something new!

Till next time, take care of yourself and your family, feed them and yourself, well!

 

Our Supper Tonight

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Supper tonight!

Tonight for supper my husband and I had an Asian inspired feast. While almost all our supper was vegan, my husband had a pot of chicken and vegetable soup to begin his meal. He requested I make him chicken soup as he is recuperating from an operation and this is a comfort food for him. Although he mostly eats vegan meals at home, I respect that he is not totally vegan or plant-based and if he has a request I like to honor it. After all, he’s had a lifetime of eating a certain way culturally and socially,so to insist that he change his choices to my choices is presumptuous and unfair. He does agree he feels better when he eats plant-based and it has helped him bring down his cholesterol, and as a result he is eating, enjoying and requesting more plant-based meals. And if eating this way keeps him healthy and feeling good, then that is enough to make me happy.

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Huge Asparagus Spears!

On the way home from work today, I stopped to shop and I found these absolutely beautiful fat asparagus spears on sale, and I knew this was one of my husband’s  favorite veggies, so naturally I picked them up. I steamed them over a water bath, and really used no seasoning at all. They were tasty all on their own, steamed to tender crisp.

The thick ends I had trimmed off the stalks, and steamed them separately and for a longer time until they were very soft. I intended to use the softened and cooked trimmings to make a creamy asparagus soup over the next day or two.

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Edamame

Next, I steamed frozen edamame for just a few minutes, and tossed them with a teaspoon of coarse ground sea salt to make a protein packed side dish. Don’t eat the tough outer  shell- you only want to eat the tender beans inside.

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Korean Radish Kimchi

As another side dish, I scooped out of a jar kept in my refrigerator, a kimchi I had made from korean radish. Korean radish (also called Mu) is similar to Daikon radish, but is not quite as long and more rounded, and it comes in a variety of sizes. I learned to make Kimchi from  You Tube personality, and Cookbook author, Maangchi. You can find her and her recipes by going to Maangchi.com her recipes are easy to follow, tasty and well presented. I love Maangchi and had the pleasure of meeting her in a meet-up in Connecticut  where we all gathered for a picnic of delicious Korean food and went for a walk in the park afterward. It was a very fun day ! I did veganize the kimchi recipe, but once you know how to do it , it’s very easy to make accommodations, and Maangchi will also at times give ideas on how to veganize her recipes. She is awesome!

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Brown Rice, Beluga Lentils and Green Peas

My next side dish was the rice course. This was a medium grain brown rice cooked with black beluga lentils and green peas. The lentils and riced cooked together and took about 40 minutes to cook, and then I folded in a cup of frozen peas, turned off the heat and let the pot sit, covered, for about 10 minutes before I served it with supper,

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Teamed Tofu with Gochujang and Soy Sauce Topping
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Yum!

For another dish, I cut tofu into bites-sized pieces and steamed them for 10 minutes, until they were hot all the way through. Then I made a sauce by mixing together gochujang ; which is a spicy red pepper paste found in the Korean section at the grocery store, soy sauce, rice wine vinegar, a little brown sugar, roasted sesame seeds and thinly sliced scallions. I topped each bite of tofu with a small amount of dipping sauce, and then garnished them with a slice of scallion and a small drop of sesame oil. So tasty!

I drank with my meal a small cup of teeccino, an herbal coffee substitute and my husband had a cup of tea.

All in all it was a very good meal, and we had our fill, and really only had three asparagus spears leftover.

I am so glad I’ve learned to cook this way – its simple food, prepared simply, and yet it is filling and satisfying and celebrates the arrival of spring and the clean flavors of foods that are nourishing to the body and beautiful to behold.

Happy Spring ! Thank you for visiting my post today!