Vegan Diner (21 page)

8 slices rustic, French, or sourdough bread

Homemade Great Smoky Mountain Cheeze (see
page 168
)

1 large beefsteak tomato, sliced

1 small sweet onion, thinly sliced

Non-hydrogenated vegan margarine, softened, as needed

On four of the slices of bread, spread 2 to 4 tablespoons (depending on your preference and the size of the slice) of the Homemade Great Smoky Mountain Cheeze. Top with a single layer of tomato and onion slices. Top with remaining slices of bread and close sandwiches. Coat both sides of sandwiches with a light spread of margarine.

Heat a large nonstick skillet over medium heat. Add sandwiches to the skillet, in batches if necessary. Cook for about 3 minutes on each side, or until the bread is lightly toasted and cheese is warm. Repeat with remaining sandwiches. Serve the sandwiches warm.

Variation:
If you don't have time to make the homemade cheese, you can substitute store-bought non-dairy cheese. I really like the Daiya brand in this recipe.

You can have
immense fun customizing this grilled cheese sandwich. Here are a couple of ideas: omit the sliced onions and sprinkle on some Fakin' Bakin' Bits (see
page 175
) and thinly sliced scallions along with the tomato. You can also layer on some Smoky Curls (see
page 76
) or use store-bought vegan white cheese and a big smear of Basil and Spinach Spread (see
page 174
).

Here is my kid-approved, cheese-less version of creamy mac-
and-cheese. Feel free to customize this dish even further by sprinkling the top with smoked paprika or spice it up with some finely diced jalapeños. This is a variation of the mac-and-cheese special served at our food cart, Native Bowl, which has proven so popular that we had to add it to our regular menu.

MAKES ABOUT 4 SERVINGS

10 ounces dried macaroni

½
cup raw cashews

6 tablespoons nutritional yeast flakes, divided

2 tablespoons cornstarch

2 tablespoons unbleached all-purpose flour

2 teaspoons granulated garlic

1
½
teaspoons granulated onion

1
¼
teaspoons smoked paprika

1
¼
teaspoons fine sea salt

½
teaspoon sweet or regular paprika

1 tablespoon non-hydrogenated vegan margarine

In a large pot of lightly salted boiling water, add the pasta shells and cook according to package directions until al dente, about 10 minutes. Drain the pasta well, return to the pot, and cover with lid to keep warm.

In the jar of a blender, combine 2
½
cups water and cashews. Blend the mixture at high speed until completely smooth and no bits of nuts remain. Add 5 tablespoons of nutritional yeast, cornstarch, flour, garlic, onion, smoked paprika, salt, and paprika, blending until very smooth.

Transfer the mixture to a large saucepan and place over medium heat. Bring sauce to a simmer, whisking continuously. Once mixture comes to a simmer, reduce heat slightly and cook, whisking continuously until thickened, about 3 to 5 minutes.

Pour the cheesy sauce over the cooked pasta shells, mixing until the pasta is coated. Add the margarine and remaining 1 tablespoon nutritional yeast flakes, stirring until mixed. Add salt and pepper to taste. Serve hot.

Variation:
For a gluten-free recipe, replace the shells with an equal amount of corn, brown rice, or quinoa pasta. Also substitute an additional 2 tablespoons of cornstarch for the flour.

Tip:
If you don't have a powerful blender, soak the cashews in hot water to cover for 30 minutes. Drain and proceed with the directions above.

For a truly cheesy
texture, stir about a
½
cup or so of non-dairy cheese into the hot pasta mixture.. My favorite brand of non-dairy cheese is Daiya.

When you want a quick weeknight meal that will make
your taste buds sing, this is your dish. I love serving a big ol' pot of this for company, as all of the work can be done before your guests arrive, simmering away while you enjoy your guests. Although you might be tempted to substitute brown rice, this dish comes out best with long grain white rice.

MAKES 6 TO 8 SERVINGS

1 tablespoon extra-virgin olive oil

1 large onion, sliced into ¼-inch crescents

4 cloves garlic, smashed, pressed or minced

2 green bell peppers, chopped

4 ribs celery, cut into ¼-inch slices

2 vegetarian sausages, sliced into rounds

1
¼
cups of long grain white rice, not rinsed

1 (29-ounce) can diced tomatoes, drained, preferably organic

2 cups vegetable broth or hot water with 1 vegetarian bouillon cube or 1 tablespoon broth powder

1 tablespoon Creole seasoning (with salt added), or more to taste (
see note
)

1
½
teaspoon smoked paprika

Salt and pepper, optional, to taste

Heat the oil in a large Dutch oven or heavy pot with a lid over medium-high heat. Add the onion, garlic, peppers, celery, and sausage and sauté until lightly browned and slightly softened. Add the rice and sauté for 1 minute more. Add the tomatoes, broth, Creole seasoning (see tip below), and paprika, stirring well.

Bring the mixture to a boil, reduce the heat, cover, and simmer for about 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Add salt and pepper to taste.

Remove the pot from heat and let sit, covered, for 10 minutes. Serve the jambalaya hot.

For the Creole
seasoning: I really like Tony Chachere's Original Creole Seasoning in this recipe. I usually add 2 to 3 tablespoons (rather than 1), but it gives it a big kick, so you have to add it to taste.

Here's is a real down-home dish: a hearty bean stew of sorts.
Serve the peas atop freshly cooked brown or white rice, and you've got a great, filling dinner. I like to take it a step further and sprinkle mine generously with hot sauce.

MAKES ABOUT 4 TO 6 SERVINGS

2 cups dried black-eyed peas, rinsed well and picked over

½
small onion, finely chopped

1 large green bell pepper, finely chopped

3 stalks celery, sliced into ¼-inch pieces

4 garlic cloves, minced or pressed

1 bay leaf

1 tablespoon vegetarian chicken bouillon powder, or 1 large vegetable bouillon cube

2
½
teaspoons Creole or Cajun seasoning (with salt), or to taste (
see note on
page 105
)

Freshly ground black pepper, to taste

Cooked brown or white rice, for serving

In a large pot, combine 8 cups of water, the black-eyed peas, onion, green bell pepper, celery, garlic, and the bay leaf. Bring to a boil over medium-high heat. Once the mixture comes to a boil, reduce the heat, cover the pot partially with a lid, and simmer for 30 to 40 minutes, or until the peas are very tender and soft, just shy of falling apart.

Stir in the bouillon powder, Cajun seasoning, and pepper to taste. Serve the hot black-eyed peas over cooked brown or white rice.

Variation:
Once the peas are tender, stir in half of a 15-ounce can (or more to taste) of diced tomatoes, and cook for 10 additional minutes.