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CORNMEAL CHEESE PUDDING
2 cups low-fat, dairy-free milk (rice or soy)
1/2 cup pimento pieces drained (or red bell pepper)
1/4 cup Nutritional Yeast flakes
2 Tbs fresh lemon juice
2 tsps onion granules or powder
1 tsp salt
3/4 tsp mustard powder
1/2 tsp garlic powder
1 cup coarse, whole-grain cornmeal
1 cup low-fat, dairy free milk (rice or soy)
Place the first 8 ingredients in a blender and process until very smooth. Set aside.
In a medium saucepan mix together the corn meal and 1 more cup of the milk to make a smooth paste. Gradually stir in the blended ingredients. Bring to a boil, stirring constantly. Reduce the heat to low. Cover and cook, stirring often, for 30 minutes. Serve immediately. Makes 2 cups. A main dish. Good topped with steam veggies and tomato sauce.
Cream Sauce With Herbs and No Dairy
"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."
* 1 (8 ounce) package silken tofu
* 1 1/2 cups soy milk
* 2 tablespoons soy margarine
* 2 tablespoons minced garlic
* 1 tablespoon nutritional yeast
* 1/2 teaspoon paprika
* 2 teaspoons dried dill weed
* 1/2 teaspoon salt-free herb and spice blend
* 1/4 cup water
* 1 tablespoon cornstarch
1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
2. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.
Dairy free pasta "cheese" sauce
Yield: 4 Servings
½ c Minced green onions
2.00 tb Olive oil or water for sauteeing
1.00 tb Whole wheat pastry flour
3.00 tb Nutritional yeast
1½ To 2 cups water
2.00 tb Sesame tahini
2.00 ts "chicken"-flavored vegetable broth or light miso
½ c Soymilk
Fresh ground pepper to taste
Ground rock salt
1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth. 2. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired. Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta.
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