Vegan Ambrosia

What can I say?  Spinach pie, made with cashew/tofu ricotta and lots of garlic. Filling: Half pound of baby spinach 2 Tbsp chopped garlic 1Tbsp olive oil 1/2 cup raw cashews, soaked overnight (or at least 3 hours) 1/8 cup lemon juice 2 Tbsp olive oil 1 tsp salt 1-2 Tbsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 1 tsp dried basil 1/8-1/3 cup water, to facilitate blending 12 oz (one package) silken tofu Saute spinach with olive oil and garlic (or have a willing friend do it, as I did).  Blend next nine ingredients (cashews through water) together until smooth.  Crumble silken tofu into mixture and mix by hand. Stir cashew/tofu mixture into cooked spinach.  Lay out defrosted phyllo dough (store-bought is all I know how to use) sheets flat.  Take one at a time, and assemble spanakopita as follows:  Fold phyllo dough in thirds and drop a large spoonful of filling near the top edge. Fold the top corner down at a d...

While I understand and respect the various objections to Thanksgiving, for me it is an excuse to cook and to eat particular kinds of foods, always with copious amounts of gravy.  This year, I had a nice, quiet day at home with my Tofurky.  I was so pleased with how everything turned out that I decided to post it here, after my long hiatus from blogging. Here is what I had: Tofurky roast with homemade gravy Quinoa with mushrooms Braised Brussels sprouts with maple walnuts Five seed bread (like this bread, but with chia instead of bulgur wheat) Apple custard crumb pie with vanilla Rice Dream I'll do my best to reproduce the recipes here, but keep in mind that I made them up as I went along, and so amounts are my best guesses. Tofurky This is for the small Tofurky roast (not the whole dinner package).  Remove the Tofurky from its plastic wrapping and place it in a casserole pan with a lid with large pieces of veggies (some combination of carrots, celery, on...

  When I started eating a vegan diet, the last thing I stopped eating was cheese.  I love creamy, cheesy things.  I would always have on hand boxes of macaroni and cheese - different kinds for different moods - including the cheapest, most neon-orange generic box with powdered sauce mix.  Now I buy vegan "cheese" and make my own vegan macaroni and "cheese" - which, while only a distant cousin of my boxed favorites, is enough to satisfy my cravings. This sauce is more like Alfredo and is, I believe, even better than the too-rich dairy version (or my previous attempts at making it with skim milk).  And the protein and fat content make it a food I can have on a regular basis.  It's derived from a recipe in The Nutritional Yeast Cookbook by Joanne Stepaniak. 2 Tbsp chopped garlic (yes, I use the kind from a jar) 7 oz. lite silken tofu (half a package of the regular, refrigerated stuff - not actually what's pictured here) 1/4 c water 1 Tbsp lemon juice...