Read The Sexy Vegan Cookbook Online
Authors: Brian L. Patton
The Sexy Vegan Cookbook (30 page)
2 tablespoons nutritional yeast (see WTF,
page 27
)
cup water
In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up. Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the tofu, garlic powder, onion powder, turmeric, liquid smoke, miso, paprika, salt, mustard powder, oil, nutritional yeast, and water. Puree till the sauce is as smooth as the following: “Excuse me, Miss, do you have a map? Because I keep getting lost in your eyes.” Okay, well, maybe smoother than that.
Say the first two words of the above title really fast…see what I did there? I rule.
1 cup whole raw cashews
One 12-ounce package soft silken tofu
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon turmeric
½ teaspoon yellow miso
½ teaspoon paprika
½ teaspoon salt
Pinch of ground chipotle
2 teaspoons extra-virgin olive oil
2 tablespoons nutritional yeast (see WTF,
page 27
)
3 tablespoons water
2 tablespoons canned diced mild green chilis
In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up. Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the tofu, garlic powder, onion powder, turmeric, miso, paprika, salt, chipotle, oil, nutritional yeast, water, and chilis. Puree till the sauce is as smooth as Jean-Luc Picard’s freshly shorn head.
This versatile sauce should be a weapon in every cook’s arsenal. It can be whipped up in no time, and added to pastas and pizzas, soups and sandwiches, and dips and dressings. Learn it. Love it. Eat it.
¼ cup raw pine nuts
1 packed cup fresh basil leaves
1 clove garlic, chopped
3 tablespoons Parmesan Topping (see recipe,
page 211
)
teaspoon salt, plus more as needed
Pepper
6 tablespoons extra-virgin olive oil
Heat a dry pan over medium-high heat, and cook the pine nuts for 1 to 2 minutes on one side, until they’re slightly browned, then toss and cook for another 30 to 60 seconds (keep a close eye on them — they burn super easily). Let cool. In a food processor or blender, combine the pine nuts, basil, garlic, parmesan topping, salt, a pinch of pepper, and 2 tablespoons of the olive oil, and puree, scraping down the sides as needed. When it’s all ground up, continue to blend, and pour in the remaining 4 tablespoons of olive oil in a steady stream. Season with salt and pepper to taste.
The Pesto Manifesto
Allow me to take this opportunity to proclaim that we are no longer shackled to basil-centric pesto sauces! We are free to incorporate an infinite assortment of ingredients in order to incite culinary inspiration! If you have a handful of nuts, some oil, garlic, and something green and leafy, you can make pesto. So use this basic pesto recipe as the key that opens the door to a world where cilantro pesto rains from the sky and arugula pesto tributaries feed spinach pesto waterfalls…and so on. With that, I give you…Basil Pesto!
The Sailor’s Peanut Butter Rum
HERE ARE A FEW QUICK AND EASY ICE CREAM RECIPES
sure to satisfy kids and stoners alike. You will need a food processor or blender and, of course, an ice cream maker. If you don’t have both of these items, go do something else. But if you do have them, get ready to have the type of good old-fashioned family fun that would make Clark W. Griswold jealous.
I’ve heard that there are vegan versions of those Nilla wafers we used to munch on as kids. I haven’t found them yet (probably because I haven’t really looked), but if you do, break them up into chunks and fold them into this recipe after it goes through the ice cream maker.
One 12-ounce package soft silken tofu
cup agave nectar
¼ cup coconut milk
Seeds from 1 vanilla bean
Pinch of salt
In a food processor or blender, combine all ingredients. Puree until smooth, then put your ice cream maker to work.
This is a fantastic summer dessert. If only there was a frozen alcoholic beverage with similar flavorings to accompany such a dessert. Hmm…
