I picked up a copy of “The Sexy Vegan” and I am impressed with this first recipe I tried. I like the tone of the book–tongue in cheek, with funny recipe titles like
“The Girlfriend’s Favorite Salad That She Constantly Asks Me to Make and Won’t Shut the Hell up About”. Although the vibe is lighthearted, these are solid, real world vegan recipes for the health conscious and the hedonist alike.
There are lots of recipe makeovers for classic American favorites such as New England Clam Chowder, Spaghetti and Meatballs, Buffalo Wings, Jalapeno Poppers and Macaroni and Cheese, just to name a few.
There are also several upscale “dinner party” style dishes like Oyster Mushroom Risotto, Grilled Seitan Caponata with Lemon Pilaf, and Cauliflower Soup with Roasted Fennel.
Brian L. Patton, an L.A.-based professional chef, clearly knows what he is doing. He had me at Hello and I can’t wait to dig in!
“Not Yo Mama’s Cheeze Sauce”
1 cup whole, raw cashews
1 12 oz. package soft, silken tofu
1/4 teaspoon each: garlic powder, onion powder and turmeric
1/2 teaspoon yellow miso
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch ground chipotle powder
2 teaspoons extra virgin olive oil
2 tablespoons nutritional yeast
3 tablespoons water
2 tablespoons canned diced mild green chiles
In small pot, cover cashews with water and boil about 8 minutes to soften them up. Drain and let cool. In food processor or blender, process until finely ground. Add remaining ingredients and process until very smooth.
Heat gently over low heat and apply liberally anywhere you want to cheez it up!