Adventures in vegetarian cooking

K and I don’t eat much meat – no red meat, no poultry, etc.  Theoretically, we still eat fish, but since I won’t cook it…

This weekend, we experimented with a couple of new recipes that, in hindsight, were even vegan:

  • Vegetarian Mac and Cheese.  Like a lot of people (I suppose), I love macaroni and cheese.  Not the Kraft, out of the box, kind, but one made with onion, garlic, mustard powder in a homemade cheese sauce.  Unfortunately, K (okay, me too) isn’t supposed to eat that much high-fat cheese.  I’ve been making it with low-fat cheese, but well, that’s a little lame.  Last week, a guy at my office gave me a recipe that eliminated the cheese sauce and turned out to be (possibly) tastier than the original.  Start by sautéing an onion in a little olive oil.  Add a drained, rinsed can of cannellini (other beans work, but cannellini are wonderfully creamy), 1.75 cups of water (or vege broth), 1 tbsp of miso paste (I used soy sauce), a little dry mustard and a half cup of raw cashews.  Puree, then add a package of cooked spinach and use as the cheese sauce.  It’s wonderful.
  • We also made seitan which, as near as I can figure, is pronounced satan.  It’s wheat meat – wheat gluten (which means it’s also pronounced “death to etselec and hlf”) and water (or broth) which is cooked and then used as if it was regular meat.  We made ours with water, soy sauce and some Italian seasonings.  Once it was cooked, we sliced it up, braised it and served it with a wine/mushroom sauce.  It was great and a *lot* easier than I thought it would be.

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