4 c powdered sugar
1/2 c cocoa powder
1/2 c safe milk
2 T shortening
1 1/2 tsp vanilla
1/2 c chocolate chips
1 c mini-marshmallows
opt another 1 c mini-marshmallows
Spray 9x9 pan with pam and set aside.
Sift sugar and cocoa into large mixing bowl, add chocolate chips and set aside.
In a small saucepan, heat milk and shortening to boil over med-high, stirring constantly to avoid buring. When the milk is at a steady, strong boil, add 1 c marshmallows. Stir until well dissolved.
Pour over sugar mixture and stir well until everything is well combined and melted.
Stir in vanilla.
Stir in additional marshmallows, if desired.
Spread fudge in pan and refrigerate until firm.
GK's notes: I have used both hemp and rice milk. Both work just fine. I use spectrum shortening, though I don't see why Crisco or lard wouldn't also work fine. I use Enjoy Life brand chocolate chips because they are soy and dairy free, but I'm sure any will do--I especially like that they are mini-chips, though, and I would recommend whatever brand or flavor you buy, get mini ones if you can.
It's been a very long time since I have had "real" fudge, so I can't say if this is much like it, but I love this. Actually, my whole family loves it. It's good! I'm starting to lean toward the idea that some chopped pecans or peanuts would be very good in it. *sigh* I may give it a shot with chopped sunflower seeds one of these days, though I think it would be ill received in my house. *sigh* again. Although, a whole pan of fudge to myself...hmmm...lol! We really like it better with the additional marshmallows. It kind of breaks up the intense richness a bit.
8/31/2010
8/29/2010
The Best Vegan Mac & Cheese
For the sauce:
4 tablespoons oil
4 tablespoons bob's ap flour
2 1/2 cups plain hemp milk
1 rounded tablespoon Athenos roasted garlic hummus
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
cook the pasta.
Meanwhile, in a medium saucepan, heat the oil over medium heat, and stir in the flour
(I like to use a whisk to do this). Cook and stir the flour for a minute or so, then
slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
Add the hummus, nutritional yeast, Dijon mustard, balsamic vinegar, sea
salt, wine, a dash or two of Garlic Powder and Minced Onion, and nutmeg. Add turmeric or paprika for color, if desired. Mix well with a whisk.
Remove from heat and combine pasta and sauce.
GK's notes: I don't think this is the original recipe I found online, but I have more substitutions to suggest. I recommend Athenos brand hummus because it's our favorite, and it's what I've used in this recipe. You can use what you like, obviously. Originally, the recipe called for tahini, which we didn't like the first time I made this. I have made it since, when I was out of hummus and used tahini, and we thought it was better, sort of more sophisticated, if that makes any sense. Apparently eating allergen-free can be an acquired taste...
You can use whatever alternative milk you want. I like Tempt Hemp milk best, but rice milk works. Just don't use a flavored milk, lol! We wanted mac and cheese pretty badly one day and all I had on hand was vanilla rice milk. It was just edible. *sigh* Oddly sweet...not horrible, just not right.
Um, regarding the wine: I don't keep white wine on hand as a regular member of my kitchen, but I do keep Sherry. It is what I usually use. It works great.
Last one, I swear. The paprika/turmeric thing? I use both, because then it comes out a pleasant shade of orange not too terribly far from the beloved box mac and cheese of old. Don't get me wrong. This dish is nothing like that crap, I just like the color. Plus, I think they add a sort of pungency that is pleasant with these other flavors. *shrug* We like it.
4 tablespoons oil
4 tablespoons bob's ap flour
2 1/2 cups plain hemp milk
1 rounded tablespoon Athenos roasted garlic hummus
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
cook the pasta.
Meanwhile, in a medium saucepan, heat the oil over medium heat, and stir in the flour
(I like to use a whisk to do this). Cook and stir the flour for a minute or so, then
slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
Add the hummus, nutritional yeast, Dijon mustard, balsamic vinegar, sea
salt, wine, a dash or two of Garlic Powder and Minced Onion, and nutmeg. Add turmeric or paprika for color, if desired. Mix well with a whisk.
Remove from heat and combine pasta and sauce.
GK's notes: I don't think this is the original recipe I found online, but I have more substitutions to suggest. I recommend Athenos brand hummus because it's our favorite, and it's what I've used in this recipe. You can use what you like, obviously. Originally, the recipe called for tahini, which we didn't like the first time I made this. I have made it since, when I was out of hummus and used tahini, and we thought it was better, sort of more sophisticated, if that makes any sense. Apparently eating allergen-free can be an acquired taste...
You can use whatever alternative milk you want. I like Tempt Hemp milk best, but rice milk works. Just don't use a flavored milk, lol! We wanted mac and cheese pretty badly one day and all I had on hand was vanilla rice milk. It was just edible. *sigh* Oddly sweet...not horrible, just not right.
Um, regarding the wine: I don't keep white wine on hand as a regular member of my kitchen, but I do keep Sherry. It is what I usually use. It works great.
Last one, I swear. The paprika/turmeric thing? I use both, because then it comes out a pleasant shade of orange not too terribly far from the beloved box mac and cheese of old. Don't get me wrong. This dish is nothing like that crap, I just like the color. Plus, I think they add a sort of pungency that is pleasant with these other flavors. *shrug* We like it.
Hobo Dinner
1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.
GK's notes: We LOVE this dinner. Coincidentally had it tonight. It's so simple and tasty.
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.
GK's notes: We LOVE this dinner. Coincidentally had it tonight. It's so simple and tasty.
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