Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.
Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.
As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.
Cream Soup Substitute & Cream of Vegetable Soup
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.
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.
Source: Recipes for a Small Planet
Date tried: July 12, 2013
Yield: 6 ½ cups
Time needed: less than 10 minutes
Baking mixes are always handy. Here is a high-protein mix for using at home or while camping whether you want pancakes, waffles or bread.
Pancake, Waffle or Camping Bread Mix
4 cups whole wheat flour
1 cup soy flour
2 Tbsp. baking powder
1 Tbsp. salt
½ cup non-instant dry milk (or 2/3 cup instant dry milk)
Stir these ingredients together and store in a tightly-covered jar or can. Pack into a plastic bag for camping.
To use, take 1½ cups of this mix and add:
1-2 eggs (or powdered eggs)
2 Tbsp. oil
2 Tbsp. honey (or sugar)
Water or milk to bring batter to desired consistency.
Water and powdered eggs alone will produce a good campfire bread.
Use the oil and honey as well for pancakes or waffles. A thicker batter makes good pancakes, a thinner batter is best for waffles.