Vegan Recipes and Plant Based Cooking

Here's a new variation on some other purees and sauces I've previously shared. It features a variety of vegetables and is pretty easy to make.  I mostly made it to use up some veg that were getting old, but it still had to taste good.  All the flavor comes from sauteing and then simmering the hard vegetables. A broth is created full of all their goodness.  From there, it's just a matter of buzz and enjoy.  Ingredients 1 cup leftover baby carrots, chunked 2 jalapenos, chunked 1 serrano, chunked 3 cloves garlic 1 cup spinach 1 1/2 cups water 1 tbl canola oil 1 tbl salt 2 tsps black pepper Instructions In a small sauce pan sauté the carrots in the salt, pepper and oil for 5 minutes. Add the peppers and continue cooking for 5 more minutes. Add the garlic. Cook another 5 minutes.  Add the water. Cover and simmer for 10 minutes or until the carrots are tender.  Add the spinach. Cover and simmer another 3 minutes or until the spinach is wilted.   Add to a blender. Allow to cool. T

 It's been a while since last I shared a recipe. That's because I've mostly just been using recipes I've already posted. But I did make this pretty delicious cheese sauce not too long ago. It's not vegan. It does use cheddar cheese. It is vegetarian. It can easily be vegan, if you sub plant based cheddar.  Ingredients 1/2 block silken tofu 1/4 cup cheddar cheese 1 shallot, sliced 3 cloves garlic 1 jalapeno, minced 1 serrano, minced 1 cup water 1 tsp salt 1/2 tsp black pepper 1 tsp canola oil Instructions Sauté the shallot and garlic in the oil until tender. Pour in the water and simmer until reduced by half.  Add the remaining ingredients, except the jalapeno and serrano, to your blender. Pour the shallot/garlic mixture on top. Allow to cool uncovered for 5 minutes.  Cover and puree until smooth.  If necessary add more water in 1/4 cups increments to achieve the desired consistency.  Remove the sauce to a storage container. Stir in the minced jalapeno and serrano.