Trying to use up all the free fruit we’ve found, along with the mounds of fresh veggies from my sweetie’s parents’ garden, and the groceries my momma bought us, is a difficult task. While it seems weird to be cooking this much in the summer, it has not been all that hot here in Portland, and I cannot stand to let food go to waste.
Here is some apple crisp, made with a few apples, courtesy of our neighbors’ tree:
And some vegan banana bread with walnuts. Three down, only about twelve more overripe nanners to contend with.
And lastly, some luscious vegan nacho sauce that I have adapted from the Zesty Cheese Spread in “How it all Vegan!” It’s pretty much like the stuff that they squirt out of a pump at 7-Eleven. Mmmmmmm. Scroll down for the recipe…
Nacho Cheez Sauce
1 red pepper, roasted, skinned & seeded
1 1/2 cups roasted cashews (haven’t tried raw ones)
1/2 cup water
2/3 cup nutritional yeast flakes
1/4 cup plus 1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1/4 cup “nacho slices” (canned jalapenos)
2 tablespoons of the jalapeno liquid
2 tablespoons tahini
1 tablespoon tamari
salt to taste, if necessary
Basically, just whirl all the ingredients in a blender until really creamy. If you want to, you can add everything except for the jalapeno slices, get it all gooey, then just pulse the jalapenos, leaving some little chunks. It looks pretty that way, but if you are feeding picky people, who think they don’t like jalas (Jeremy), then totally annihilate them. Reheat very gently, adding a little water if needed. Do not boil, or else. This recipe will warm the hearts of vegans and dairy-lovers alike. Can’t we all just get along?! Sorry for that.