Thursday, October 8, 2009

Kenny's legendary vegan cheese sauce

5 slicing tomatoes, seeded and chopped
1 pint cherry tomatoes, seeded and chopped
5 red peppers, finely diced
a few leaves of arugula, about 1/4 lb
1/2 red onion, diced finely
3 cloves garlic, diced finely
1 lb pasta, your choice

vegan cheese sauce:
2 Tbsp earth balance
2 Tbsp all purpose flour
2 cups soy milk (unsweetened is preferable)
2 tsp garlic powder
1 cup nutritional yeast
salt & pepper to taste
1 Tbsp dijon mustard (optional)

We made some epic vegan mac using my famous "cheeze" sauce. Saute the onions and garlic over medium heat in 1 Tbsp. of olive oil until translucent. Add the tomatoes and peppers and continue to cook until the tomatoes begin to break down, about 10 minutes.

For the cheeze sauce, make a rue with the earth balance and flour and allow to cook over medium heat until it no longer smells like flour, and is a nice toasty golden color, about 5 minutes. Whisk in the soy milk and bring to a boil, stirring constantly. Allow to boil for 1 minute, (still whisking!) and start to add the nutritional yeast, garlic powder, and finally the mustard. Season with salt and pepper, combine with the veggies and pasta, and wolf down!

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