Galley Goodness
Adventuress Macaroni and "Cheese" 2012
Cook pasta in plenty of boiling water until it is just a bit chewy. While pasta is cooking, place ingredients for the Cheese Sauce in a blender or food processor and puree. The flavors of the puree definitely benefit from a little sauteing on the stove, but it's not necessary. Strain the pasta, place in a baking dish, and pour cheese sauce puree over it. Gently stir until pasta is well-coated. Top with crushed saltines, and shredded cheese if desired, and bake for 20-30 minutes at about 325 degrees.
1 lb Pasta of your choice.
For the 'cheese' sauce puree:
1 C Toasted Sunflower Seeds or Almonds or Cashews or Whole Wheat Flour Roux
1/2 C Roasted Carrots
1 C Water or Soy Milk or Milk or Half &Half
3 Tbsp Canola Oil or Butter
2 Tbsp Lemon Juice
2 Tbsp Soy Sauce
2 Tbsp Nutritional Yeast
1 Tbsp Dried Mustard Seed
Handful of crushed Saltine Crackers for topping
Salt and Pepper in proportions true
Possible additions:
*Shredded Mozzarella, Sour Cream, Cream Cheese, Cheddar Cheese, Tomato Paste
Fast Pickles:
Thinly slice 5-6 Jalapenos/ 1-2 Red Onions and place in separate bowls. Pour boiling water over them and steep for about a minute and then discard hot water. Add a few teaspoons of salt, and enough white vinegar to just about cover each set of pickles. Finally add some fresh cold water so that the brine is about 1/2 white vinegar,1/2 water-- It should taste salty and vinegary! Allow pickles to soak at least 1 hour before serving. Lasts about 2 weeks in the fridge.
NUT-NUT Pate
6 Cloves Garlic
2T Olive Oil
2 ½ C Nuts and/or seeds (try almonds and pumpkin seeds or walnuts and
sunflower seeds!)
2C Soy Milk
1 ¼ C Nutritional Yeast
2 ½ t Salt
½ t Pepper
2 T Dried Parsley
2 T Agave or Honey
2 T Lemon Juice
In blender or food processor, mince garlic. Add olive oil, agave, and lemon juice and blend until creamy. Add the nuts/seeds and blend well. While blending, slowly add the soy milk. Once well combined add the nutritional yeast, parsley, salt, and pepper and blend until smooth and creamy (this may take a while).
Captain Daniel's Carrot Cake
Captain Daniel doesn't care for sweets, but a good carrot cake will win him over. This one is not-too-sweet, easy, and vegan.
2 1/2 cups Flour
2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Coriander
1/2 tsp. Nutmeg
1 cup Soy (Rice, Almond, Hemp, etc.) Milk
1/2 cup Vegetable Oil
1 1/4 cups Sugar
3 tsp. Vanilla
2 cups Shredded Carrot
2 1/2 Tbl. Apple Cider Vinegar
In a large mixing bowl, sift together dry ingredients (flour, baking powder, baking soda, salt, and spices). Set aside. In a medium mixing bowl, combine wet ingredients (milk, oil, sugar, vanilla, carrot, and vinegar). Mix well. Pour wet mixture into dry ingredients and mix until just combined (try hard not to over-mix). Pour batter into 2 lightly greased, 8" cake pans or one 9"x13" pan and bake on 350F for 40 minutes or until a toothpick comes out clean from the middle.
Orange-Cream Cheese Frosting
1 Tub (8oz) Tofutti brand "Better-than-Cream-Cheese"
1/2 cup Earth Balance brand non-hydrogenated, vegan Margerine
1 cup Icing Sugar
Zest of 2 Oranges
Beat Tofutti and margerine together with an electric hand mixer until fluffy. Slowly add in the icing sugar and beat until smooth. Add the orange zest and mix well.