Cilantro Naan

Recipe from an Indian cookbook I think?

6 c. white flour, 1 T. baking powder, 1 t. sugar, and 1 t. salt, mix together.

Add 1.25 c. warm water + 1 egg.  Make a dough.

Rest for 30 minutes.

Work in ~4 T. oil and a handful of fresh cilantro, knead.

Make 10 balls, rest one hour.

Pre-heat cookie sheets in a 450 degree oven.

Roll balls out, grease sheets, and bake them for 5-6 minutes or until golden brown, brush with oil.

Paratas

Recipe from Sujan

Boil 2 potatoes

~4 c. ww flour + 1.25 c. cold water, work into dough and separate into balls.

Add to potatoes, mashed in a bowl:

black pepper, salt, garlic powder, turmeric
1/2 T. chunky chat
1/2 T. curry powder
1 t. Kashmir chili powder

Roll out dough and fold in a lump of potatoes

Heat on a skillet and coat in oil when done.

Vegan Broccoli Cheese Soup

From:  http://kidsfamiliesplanet.com/2011/06/24/vegan-broccoli-cheese-soup-recipe/

Ingredients:

• 1 cup raw cashews
• 5 cups vegetable broth
• 41/2 cups chopped broccoli
• 2 large potatoes (cut into 1/2-inch cubes)
• 1 medium onion (finely chopped)
• 3 cloves of raw minced garlic
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• fresh ground pepper, to taste

Directions:

• Place the cashews and 2 cups of the vegetable broth in the blender.  Blend until smooth.
• Put the remaining 3 cups of vegetable broth in a pot.
• Add potatoes, garlic and onions, simmer covered and cooked for 5 minutes.
• Stir in the broccoli and basil and cook for another 10 minutes.
• Stir in the cashew mixture, salt and pepper, simmering for another few minutes.
• For a smoother soup, half or the entire mixture can then be pureed

I made this with rice milk instead of veggie broth and it tasted just like real broc cheese soup - Mel

Pretend Ranch Dressing

From the Uncheese Cookbook

1.5 c. milk substitute
1 T. umeboshi plum paste
3 T. tahini
2 T. fresh parsley, chopped
1 scallion, sliced
1 t. dried tarragon leaves
1-2 cloves garlic, pressed
pinch of ground white pepper (optional)

Blend until smooth.

"Cheddar Cheese" Sauce

From the Uncheese Cookbook

2.75 c. water
1 c. pimiento
1/2 c. raw cashews
1/4 c. quick oats
1/2 c. nutritional yeast flakes
4 T. arrowroot or cornstarch
1/4 c. lemon juice
1 T. tahini OR 2 T. sesame seeds
1 T. onion granules
1 t. salt
2 cloves garlic, chopped
1/2 t. mustard powder
1/4 t. Tabasco sauce
1/4 t. ground nutmeg
1/4 t. paprika

Blend all together, then bring to a boil in saucepan and simmer for several minutes, until thick and smooth.

Non-Cheese French Onion Soup

3 large onions, thinly sliced
1/2 c. water
3 cloves garlic, minced

Cook the above over medium-high heat, stirring occasionally, for 45 minutes or until onions are tender.  Add water if necessary.  Then add:

7.5 c. water
1/3 c. tamari
2 T. All-Season Blend
1/4 t. pepper


and bring to a boil.  Simmer for 15 minutes.

Place the following in a blender and process:

1 c. water
2 T. lemon juice
2 T. tahini
2 T. nutritional yeast
2 T. quick-cooking rolled oats
4 t. arrowroot or cornstarch
1.5 t. onion granules
1/4 t. salt

Pour into small saucepan and cook over medium, stirring constantly, until smooth and thick, about 5-8 minutes.  Cover and set aside.

Place 1 slice of toasted French bread in the bottom of each soup bowl (makes 6 servings).  Ladle soup over the bread, and top with several spoonfuls of the "cheese" and 2 t. fake Parmesan.  Serve immediately.

Herb & Tomato Non-Cheese Spread

From the Uncheese Cookbook

1 c. water
1/3 c. quick oats
1/3 c. lemon juice
1/4 c. nutritional yeast flakes
3 T. unsalted tomato paste
2 T. tahini
1 t. salt
1 t. onion granules
1/2 t. garlic powder
1/4 t. thyme
1/4 t. paprika
1/8 t. ground dill
pinch of cayenne (optional)

Process until oats are finely ground and mixture is smooth.  Then cook in saucepan until very thick, stirring constantly.  Chill.

Port Wine Non-Cheese

From the Uncheese Cookbook

15.5 oz. pinto beans, rinsed well and drained
1/4 c. non-alcoholic red wine
2 T. sweet white miso
3 T. tahini

Process until smooth and chill thoroughly.

Cheddar Cheese Ball

From my mom.

1 c. shredded cheddar cheese
3 oz. cream cheese
2 T. butter
2 T. milk or dry white wine
1 chopped green onion
1 T. diced pimiento
1 t. Worcestershire sauce
dash of hot pepper sauce, optional
parsley or chopped nuts to roll it in

Bring the cheese and butter to room temperature.  Combine with all other ingredients and beat well.  Cover and chill for 4-24 hours.  To serve, make a ball and roll in parsley or nuts as desired.  Let stand 15 minutes at room temperature and serve with crackers.