This instant mix is a convenient timesaver for creating a rich and tangy cheddar cheese sauce for topping hot sandwiches or pouring over potatoes, pasta, rice or cooked vegetables. This recipe yields 2 cups of dry mix which will make 8 cups of cheddar cheese sauce.
Ingredients:
• 1 cup nutritional yeast flakes
• 1 cup tapioca flour
• 3 T onion powder
• 3 T tomato powder
• 4 tsp fine sea salt or kosher salt
• 2 tsp lactic acid powder (order from ModernistPantry.com)
• 2 tsp dry ground mustard
• 1 tsp garlic powder
Technique:
Process the ingredients in a DRY blender or food processor until finely powdered. Store the seasoning blend in an airtight container at room temperature in a cool, dry place for up to 6 months.
To make 1 cup of cheese sauce, whisk together in a small saucepan until smooth:
• ¼ cup dry mix
• ¾ cup plus 2 tablespoons plain unsweetened non-dairy milk
(soymilk is recommended)
• 2 tablespoons olive oil
Place the saucepan over medium-low heat and cook the mixture, stirring slowly and continually with a silicone/rubber spatula until the mixture becomes thickened, smooth and glossy. Taste and add salt as desired. Reduce the heat to low to keep warm until ready to serve; stir occasionally.
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Instant Cheddar Cheese Sauce Mix
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Votes: 24
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Yorkshire Pudding is an English dish traditionally made from a batter consisting of eggs, flour, and milk and then baked in hot pan drippings. It’s not a pudding in the American sense of the word but rather a cross between a popover and a soufflé. The dish is usually served with roast meat and gravy and is a staple of British cuisine.
Creating a vegan version without eggs poses a fundamental problem, since the eggs are necessary to inflate the batter as the pudding cooks. However, with a few adjustments and substitutions a very satisfying, albeit less inflated version can be made. Be sure to read though the directions first and then follow them carefully for success. Serve the “Yorkies” with sliced roast seitan and plenty of savory gravy.
Ingredients:
• 1 cup unbleached all-purpose flour
• ½ tsp fine sea salt or kosher salt
• 2 T olive oil
• 1 T vegan butter or margarine, melted
• 1 tsp vegan Worcestershire sauce
• ¼ cup very warm water
• 1 T Ener-G™ egg replacer powder (or similar)
• ¼ tsp baking powder
• 1 cup plain unsweetened soymilk, room temperature
Technique:
Preheat the oven to 425°F.
Sift together the flour and salt into a mixing bowl.
In a small dish, mix together the melted butter or margarine with the Worcestershire sauce and 1 tablespoon olive oil. Spoon a little over one teaspoon into the bottoms of a 6-cup muffin tin (in other words, divide evenly).
In a small bowl, whisk together the very warm water, egg replacer powder and baking powder until frothy.
Place the muffin tin in the oven and set a timer for 3 minutes to heat the “pan drippings”.
Meanwhile, add the soymilk, egg replacer mixture and the remaining tablespoon of olive oil to the flour and whisk vigorously until a smooth batter is achieved.
After 3 minutes, remove the muffin tin from the oven and immediately pour the batter, dividing evenly in each cup (about ⅓ of the way full). Place in the oven on a middle rack and set a timer for 35 minutes. Keep in mind that the puddings will have inflated only slightly and not in a dramatic fashion as their traditional egg-laden counterparts.
Remove the muffin tin from the oven and let cool for about 5 minutes. Serve hot.
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Mini Yorkshire Puddings
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Golden brown and crispy on the outside and tender and delicious on the inside, these savory and generously spiced polenta fries are served with a tangy, citrusy sauce for dipping.
Ingredients for the polenta:
• 3 cups water
• 1 T vegan butter or margarine
• 1 tsp sea salt or kosher salt
• 1 cup yellow cornmeal (preferably non-GMO)
• 1 T dried minced chives or 2 T fresh
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ancho chili powder (or any mild chili powder)
• ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp chipotle chili powder
Ingredients for the aioli:
• ½ cup vegan mayonnaise
• 2 T fresh chopped cilantro
• 2 tsp fresh lime juice, or to taste
• sea salt and fresh ground black pepper, to taste
Technique:
Lightly oil a 9×5-inch loaf pan; set aside.
In a medium saucepan, bring the water, butter or margarine and salt to a boil.
In large measuring cup, mix together the cornmeal and remaining ingredients.
When the water comes to a boil, reduce the heat to medium-low. While vigorously whisking, SLOWLY pour the cornmeal mixture into the simmering water. Slow addition of the cornmeal with vigorous stirring ensures that the corn meal does not form solid lumps. If lumps form, keep whisking until they break apart.
Cook, stirring frequently, until the mixture is thick and begins to pull away from sides of saucepan. The mixture will cook quickly.
Spoon the cornmeal mixture into the loaf pan and smooth the top with the back of a spoon or rubber spatula. Let the mixture cool for about 15 minutes and then place plastic wrap directly in contact with the surface; refrigerate for 6 to 8 hours or until firm.
In the meantime, prepare the aioli by mixing together the ingredients in a small bowl. Cover and refrigerate until ready to serve.
Once the polenta has chilled and firmed, turn the cake onto a work surface. Cut the cake in half and then cut each half into “fries” or wedges (or any shape you desire). Deep fry the polenta in hot oil until golden brown and crispy. The polenta will take longer to brown than potato fries. Drain on a plate lined with several paper towels. Serve hot with the aioli.
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Southwestern Polenta Crispy Fries with Cilantro Lime Aioli
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Homemade organic dark brown and light brown sugar are both very easy to make and they have a warmer color and much richer flavor compared to their commercially processed counterparts.
Ingredients:
• 1 cup organic cane sugar
• ¼ cup organic unsulfured molasses (for dark brown sugar)
or 1 T organic unsulfured molasses (for light brown sugar)
Technique:
Place the organic sugar in a food processor with a standard chopping blade. Begin processing and drizzle the molasses into the food processor through the food chute. Continue processing until evenly combined. Store the brown sugar in an airtight container at room temperature.
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Old-Fashioned Brown Sugar (Organic)
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Tender split peas, onions, carrots and potatoes merge together to create this classic soup. The optional plant-based “ham” or “bacon” adds a wonderful smoky flavor. This recipe yields about 6 servings.
Ingredients:
• 8 cups vegan no-chicken broth
• 2 T olive oil
• 1 large onion, small diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and small diced
• 1 large russet potato, peeled and medium diced
• 10 oz. dried split green peas (1 and ¼ cup by volume)
• ½ tsp dried thyme leaves
• optional: 1 cup diced Seitan Ham*, seitan Bacun**, or commercial tempeh “bacon”
• ¼ tsp coarse ground black pepper, or more to taste
• sea salt or kosher salt, as needed
*see the recipe in my Holiday Mini-Cookbook available through TheGentleChef.com website.
**See the recipe in my Gentle Chef Cookbook also available through TheGentleChef.com website.
Technique:
Add the olive oil to a large cooking pot and place over medium heat. Add the onions and carrots and sauté until the onions are translucent. Add the garlic and sauté an additional minute.
Add the stock, potatoes, split peas, thyme and black pepper. Bring to a boil and then reduce heat to a gentle simmer. Cover the pot and cook for 1 hour and 30 minutes. Stir occasionally to prevent the solids from scorching and sticking to the bottom of the pot.
While the soup is cooking, mist a small skillet with cooking oil spray and lightly brown the “ham”. If using “bacon”, fry in a bit more oil until lightly crisp and then drain on a paper towel. Add the “ham” or “bacon” the last 15 minutes of cooking time.
Season the soup with salt as needed and additional pepper as desired before serving.
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Split Pea Soup
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