Glibertarians.com 2019 Archive

Category: Vegan School

  • Vegan Alfredo

    My husband has joined Glibs under the name NotUsidore! To welcome him to the community, I thought tonight I would share his vegan Alfredo recipe.

    Since going vegan, I’ve missed Alfredo more than anything. Happily, my meat loving husband has found a way to make a delicious vegan Alfredo that even he loves.

    The secret is Chao cheese, a vegan cheese made out of tofu. It tastes like Havarti, and acts like cheese. It’s good enough that I can eat a slice and feel like I’m eating real cheese. It totally hits that craving.

    Without further ado, I give you vegan Alfredo.

    Vegan Alfredo

    Delicious, creamy vegan alfredo, that even my non-vegan husband loves.

    Roux

    • 2 tbsp Earth Balance Butter Alternative (heaping tbsp)
    • 1 tbsp white onion (minced)
    • 1 tbsp garlic (minced)
    • flour

    Sauce

    • 3 cup almond milk (unflavoured, unsweetened)
    • 6 slices creamy Chao cheese (vegan)
    • 1 tsp sea salt
    • 1 tsp black pepper (freshly ground)
    • big pinch thyme
    • small pinch chile powder

    1. Melt the butter alternative. Add the onion, and cook over medium heat until soft.

    2. Add the garlic. Cook until just starting to brown.

    3. Add flour and create a roux.

    4. Add almond milk. Whisk until smooth.

    5. Add Chao and spices. Cook over medium heat until smooth and melty.

    Add lemon zest and 2 tbsp of lemon juice to make a lemon Alfredo.

  • Vegan School: Random Chickpea Curryish

    Happy New Year, Glibbies!

    We are still settling into new Casa Dominatrix, and haven’t fully unpacked the kitchen, so this week’s recipe has only been made once, but it was delicious.

    I am guessing on the spice measurements because my measuring spoons are still packed away, so adjust to taste.

    Nutritional yeast is a core component of this recipe. I prefer the Anthony’s brand and you can get it on Amazon.

    This dish tastes rich and meaty, yet uses no meat, or oils of any kind. I served it over white rice.

    Random Curryish

    • 2.5 cups red lentils
    • 2 cans chick peas (drained, not rinsed)
    • 1 lg carrot (diced)
    • 2 tbsp red onion (minced)
    • 1/5 cups nutritional yeast
    • 2 tbsp curry powder
    • 1 tsp Balti seasoning
    • 2 tsp garam masala
    • 2 tsp smoked paprika
    • dash celery salt
    • salt (to taste)
    • black pepper (to taste)

    1. In a pot over medium heat, add the lentils and cover with water. Cook until the lentils are cooked through. Skim off the froth as necessary. 

    2. Add the chick peas, carrots, onions, nutritional yeast. and enough water to cover. Plus 1/4″ in the pot. Stir.

    3. Add the spices, adjusting to taste as needed.

    4. Simmer, stirring occasionally to avoid sticking. It’s done when it’s slightly thicker than stew.