Karay (Fresh Green Chili Peppers)

Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.

It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.

Karay
(Fresh Green Chili Peppers)

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Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

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Cashew Cheddar Cheeze Sauce or Spread

Source: Ecological Cooking
Date tried: June 9, 2012
Yield: 3 cups
Time needed:  About 5 minutes

Today I am making the Spread version of this recipe.

A word about this recipe.  I LOVE cheese.  Probably the single reason I have not adopted a 100% vegan diet myself is my love of cheese.  And I love good cheese.  I have tried substitutes and always found them wanting.

This is the one and only “cheeze” sauce I have ever tried that I really like!  It’s great! I love it! It really does have a cheesy flavour without the cheese.  The spread doesn’t quite come off as cheese spread.  The tahini taste is too distinctive.  Nevertheless, it is a really, really good spread.  So try either as needed, even if you too are a cheese lover who never thought any sort of substitute could satisfy.

Cheeze Spread

Cashew Cheddar Cheeze Sauce or Spread
½ cup raw cashews
1 cup water

2 whole pimientos, drained and cut into large pieces (about 1 cup)
½ tsp. salt
½ tsp. Vegesal
2 ½ tsp. onion powder
4 Tbsp. nutritional yeast
1 cup vegetable oil or 2 cups tahini
1/3 to ¾ cup lemon juice to taste

For sauce: Blend together all ingredients except oil and lemon juice.
When mix is very smooth, begin adding oil VERY SLOWLY while processing to thicken.
Add lemon juice and blend briefly.

For spread: Blend together the same ingredients as for sauce.
Then remove mix to a bowl and add tahini in by hand.
Add just enough to get the consistency you like.

Both sauce and spread keep well in fridge and may be frozen for long-term storage.