We sent a shout out via email about our Fall Matching Gift fundraising campaign.
In our shout out we wrote:
We will be 15 years old on October 23. We love your acknowledging this with your $23.00 donations. They have all been doubled to $64.00. Hooray!
Ummm, $23.00 x 2 = $46.00 not $64.00. Our generous benefactor, being the kind gentleman that he is, decided that he would honor our inadvertent slip up and all $23.00 donations in response to that email became an instant $64.00 donation. How about that?
Well, the generosity continues.
Our supporter is now guaranteeing the following offer:
In honor of your 15 year anniversary on October 23rd — I will double all $23.00 donations to $46.00 and $15.00 donations to $30.00 — for the next 24 hours starting the moment you hit the “send” button to make sure you reach your goal.
One change that holds people up from going wholesale vegan is no cheese. I get it. Or I used to get it. It’s been so long since I have had cheese I forget what the real stuff tastes like.
Saying that, I am crazy about mac ‘n cheese and especially this recipe. It has no nuts. Lots of cheese recipes involve cashews. Nope. Not this one. Like most of them though it does call for nutritional yeast.
Vegan Mac ‘n Cheese
You know how to boil water and cook macaroni (smile) so let’s get straight to the cheese part. The recipe’s author Chuck Linderwood — Brand New Vegan — describes it as:
“A simple but Creamy, Fat-Free, Vegan Cheese Sauce, made without any nuts, tofu, or dairy.”
Amazing Vegan Cheese Sauce
16 oz Yukon Gold Potatoes (about 3 medium)
2-3 large Carrots
1/2 cup Water (used to boil potatoes)
1/4 cup Nutritional yeast
2 Tbs Nutritional yeast (in addition to above)
2 Tbs Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Brown Mustard
1/8 tsp Turmeric
Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes.
Let cooked potatoes rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender. Retain potato water.
Add 1/2 cup potato water and pulse to mix.
Add remaining ingredients and blend until smooth and creamy.
Make Your Own Cheese
It’s a great idea and easy to make your own vegan cheese. I agree that it tastes much better and naturally fresher tasting than supermarket vegan cheese. To be fair, most anything you make yourself tastes better than mass produced fare, right?
Most vegan cheese recipes have cashews as their base. I am never going to sit and eat cashews as a snack, but boy do I like them for making vegan cheese.
Loads of vegan cooks have cheese recipes online, I mean loads. But I thought I would get you started with recommended lists by these two:
On the list at the link above is a recipe by Minimalist Baker called Vegan Cashew-Less Dip. This dip is cashew-, dairy-, soy-, and gluten-free! How does she do it? It’s base is eggplant. Yes, eggplant. Gawd is this good and reheatable too.
US Customary – Metric
7-9 rounds of eggplant (sliced 1/4-inch thick // half of a medium eggplant yields 7-9 rounds)
1 1/2 – 2 cups unsweetened original almond milk
2-3 Tbsp nutritional yeast (see instructions)
1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s)
1 tsp cumin
1 tsp chili powder
2 tsp cornstarch (optional for thickening // sub another thickener if desired)
1/4 cup chunky medium salsa (slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies) Smoked paprika and hot sauce (optional for added color and flavor upon serving)
Must include a pumpkin recipe from Vivian’s favourite vegan chef ever, Richa Hingle at Vegan Richa! This is so delectable we make this year round.
Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Pumpkin Crumb Cake. Soy-free Recipe. Makes it in a 9 by 9 or 8 by 8 inch brownie pan.
1 1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar * (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans Wet:
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract Streusel:
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar, optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil
Well, how are you feeling so far? You should have most of these ingredients. Once you have gathered the items you need together, making this goes really fast. Takes 40-45 minutes to bake in a 350F oven. We believe wholeheartedly you will be so very glad you made this wonderful treat!