The Sexy Vegan Cookbook (29 page)

1 tablespoon nutritional yeast (see WTF,
page 27
)

1 teaspoon chili powder

1 teaspoon black salt

½ teaspoon cumin

½ teaspoon dried oregano

¼ teaspoon turmeric

¼ teaspoon pepper

Whisk all ingredients together, and store in an airtight container.

1½ tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon unrefined granulated sugar

½ teaspoon salt

1 teaspoon pepper

Whisk all ingredients together, and store in an airtight container.

½ cup coarsely chopped raw walnuts

½ cup nutritional yeast (see WTF,
page 27
)

Salt

Preheat the oven to 350°F, spread out the walnuts on a baking sheet, and toast them in the oven for 5 minutes. Take them out and let cool.

In a food processor or blender, grind the toasted walnuts into a meal. Scrape down the sides of the container if necessary, and then add the nutritional yeast and a pinch of salt. Pulse a few more times until the ingredients are combined. Store in an airtight container.

HOLLANDAZE SAUCE

While this
sounds
like a menu item you might find in a cafe in Amsterdam, it is nothing more than a creamy sauce that’s perfect on broccoli, asparagus, or a Morning Benediction (see recipe,
page 48
).

Makes 1
cups

One 12-ounce package soft silken tofu

2 tablespoons nutritional yeast (see WTF,
page 27
)

1 tablespoon fresh lemon juice

¼ teaspoon mustard powder

¼ teaspoon turmeric

¼ teaspoon black salt

¼ teaspoon paprika

2 tablespoons vegan margarine, melted

Sea salt and pepper

In a food processor or blender, combine the tofu, nutritional yeast, lemon juice, mustard powder, turmeric, black salt, paprika, and margarine, and process until smooth. Season with sea salt and pepper to taste.

2 cups whole raw cashews

One 14-ounce can artichoke hearts, drained, rinsed, and roughly chopped

2 tablespoons fresh lemon juice

1 cup water

1½ teaspoons salt, plus more as needed

1 clove garlic

1 heaping tablespoon nutritional yeast (see WTF,
page 27
)

2 teaspoons extra-virgin olive oil

Pepper

In a medium pot, cover the cashews with water, and boil for 8 minutes to soften them up. Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the artichokes, lemon juice, water, salt, garlic, nutritional yeast, and oil, and puree until smooth. Season with salt and pepper to taste.

1 cup whole raw cashews

One 12-ounce package soft silken tofu

¼ teaspoon mustard powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon yellow miso

½ teaspoon salt

2 teaspoons extra-virgin olive oil

1 teaspoon dried basil

2 tablespoons nutritional yeast (see WTF,
page 27
)

cup water

In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up. Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the tofu, mustard powder, garlic powder, onion powder, miso, salt, oil, basil, nutritional yeast, and water. Puree till the sauce is as smooth as Kenny G’s sax licks…and that’s pretty goddamned smooth.

1 cup whole raw cashews

One 12-ounce package soft silken tofu

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon turmeric

¼ teaspoon liquid smoke (see WTF,
page 32
)

½ teaspoon yellow miso

½ teaspoon paprika

½ teaspoon salt

½ teaspoon mustard powder

2 teaspoons extra-virgin olive oil