PLANT BASED CHEESE SAUCE

CHEESE SAUCE
Yum!  Easy to make.  Takes about 35-45 minutes to make.  Freezes good.

2-3 Yukon gold potatoes, chopped into bite size pieces
1 large carrot, chopped into bite size pieces
1 cup water, reserved from boiling vegetables
3 T nutritional yeast
2 T lemon juice
1.5 T olive oil (I only use 1 T and used avocado) - next time try without any
2 tsp salt
1 jalapeno, stem removed - didn't add
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground turmeric
1/4 tsp chili powder
1/8 cayenne powder - didn't add

Start by bringing a pot of water to boil.  Once boiling, add chopped veggies and cook until fork-tender (around 10 minutes).  Transfer veggies with a slotted spoon to a blender - SAVE 1 CUP OF THE WATER

Allow the veggies to cool for 15 minutes.

Next add everything else to the blender and process until smooth and creamy.  Keeps wells for 1-2 weeks in fridge.


CHEESE SAUCE
Javan said he likes this more than real cheese.  Lots of steps so I usually do the top one.  This one is darker than the one above and looks more like cheese.  Works really good for mac & cheese also freezes well.

2 cups water
3 medium white potatoes, peeled and quartered
2 medium carrots, peeled and cut into chunks
1 tsp salt
3 tbsp lemon juice
2 tbsp nutritional yeast
1/2 cup garbanzo beans
1/4 cup aquafaba (bean water from the garbanzos)
1/4 to 1/2 cup cashews

2 tbsp tahini
1 tsp paprika
pinch red pepper flakes

Peel and cut the potatoes. 

In a medium pot, add the potatoes and carrots and about 2 cups water. Bring to a boil. Boil for about 20 minutes, until the potatoes are very tender. Set aside to cool until it can be handled. 

Add the potatoes and carrots and the cooking water to a high-speed blender. Add the salt, garbanzo beans, aquafaba, nutritional yeast, and lemon juice. Blend well for a minute, until smooth. 

Add the remaining ingredients and blend for a couple minutes, until the cheese sauce is uniform, glossy, and silky smooth.

Use on vegetables, chips, pasta, etc. Store covered in the fridge for up to three days.

SNACK MIXES 4

REINDEER CHOW
We really liked this.  Couldn't find the sugar cookie pop-tarts.  Used brown sugar pop tarts.  Kids had fun helping me make.  We broke pretzel sticks in half.

Santa’s helpers will enjoy this sweet-and-salty snack mix featuring Pop-Tarts® Sugar Cookie toaster pastries, Kellogg's® Crispix® cereal, pretzels, cashews, candy, peanuts and white chocolate.

https://www.kelloggsfamilyrewards.com/en_US/recipes/reindeer-chow-recipe.html?version=VERSION23_K23&PID=25867138&utm_source=newsletter102416&utm_medium=newsletter&utm_term=hero_30daysofcheer_day23_1217_get_recipe_button_section&utm_campaign=30DAYSOFCHEER_TRIGGER

4 cups Kellogg's® Crispix® cereal Buy Now
2 cups thin pretzel sticks
4 Pop-Tarts® Frosted Sugar Cookie toaster pastries Limited Edition Buy Now
2 cups dry roasted cashews or dry roasted peanuts
1 package (12.6 oz.) candy-coated chocolate pieces
1 package (12 oz.) white chocolate morsels
1 tablespoon shortening
Directions:

1. In large bowl combine KELLOGGS CRISPIX cereal, pretzels, KELLOGGS POP-TARTS Frosted Sugar Cookie toaster pastry pieces, cashews and candy-coated chocolate pieces. Set aside.

2. In small saucepan combine white chocolate morsels and shortening. Cook and stir over low heat until melted. Drizzle over cereal mixture. Toss until coated. Spread on large piece of foil. Let stand at room temperature about 15 minutes or until chocolate is set.

3. Break cereal mixture into pieces, if necessary. Store in airtight container for up to 1 week.

CASHEW CHICKEN

Everyone loved, loved this!  There wasn't much left.  If have company over..double recipe.  Found the chicken in the freezer section - used the whole bag.  Think this would be a good recipe to replace chicken with beef and bell pepper with broccoli.  We liked without the green onions.  Took about 30-40 minutes from start to finish.  Good with steamed broccoli, peas and corn.

UPDATE: Would have this any day over Safeway chinese.  Yum!  Good with chicken breast as well.  I didn't have green onions so used celery (added with bell pepper).  Also did some slivered almonds because I only had salted cashews (did any some).  Used Soba noodles (3 pak).  Didn't chop up water chestnuts.  Would be a good meal to take to a family.

http://thepioneerwoman.com/cooking/cashew-chicken/

Prep: 5 Minutes	Level: Easy
Cook: 10 Minutes	Serves: 8

Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Oyster Sauce
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
• Kosher Salt To Taste
• 1 Tablespoon Chopped Garlic
• 1 Tablespoon Chopped Fresh Ginger
• 1 whole Green Bell Pepper, Chopped
• 1/4 cup Sherry Or Chicken Broth
• 2 Tablespoons Cornstarch
• 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
• 1 cup Unsalted Cashews (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• Cooked Rice Or Noodles, For Serving (if Desired)

Preparation

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. 

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions. Serve with cooked rice or noodles.


CHINESE CASHEW CHICKEN 
https://www.melskitchencafe.com/chinese-cashew-chicken-30-minute-meal/

We all loved this especially Scott.  I doubled the recipe so we would have enough for lunches.  I also added celery, frozen broccoli and sugar snap peas.  I also used roasted garlic.  If the cashews are salted - rinse them first.  I roasted them by toss them in 1-2 tsp oil and roast at 200 for 5-10 minutes.  Had pineapple on the side.  Would be good with yakisoba noodles.  Abagail didn't like the cashews so next time I will not add and just have everyone put some on their dish if they want.

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 to 2 tablespoons olive oil
• 2 to 3 garlic cloves, finely minced
• 1/2 to 1 tablespoon grated or finely chopped fresh ginger (or ginger paste from a tube)
• 2 green bell peppers, seeded, cored and diced into bite-size pieces
• 1 to 1 1/2 cups roasted cashews (I prefer unsalted)

SAUCE:

• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 2 teaspoons sesame oil
• Pinch of red pepper flakes (optional)

1. Place the diced chicken in a medium bowl and toss with the 1 teaspoon cornstarch and 1 teaspoon baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
2. Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
3. Rinse the chicken in a colander and pat dry (I leave the rinsed chicken in the colander, grab a bunch of paper towels and dab all over the surface, kind of turning the chicken as I pat dry).
4. In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
5. Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks – but not get overly brown. Let it cook for 1-2 minutes (it’s ok if it isn’t fully cooked yet; it will cook more in the next few steps).
6. Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
7. Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
8. Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
9. Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2-3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
10. Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).

CHICKEN AND BROCCOLI STIR FRY

CHICKEN-AND- BROCCOLI STIR-FRY
http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry

This was very good and easy to make.  Family loved it! Would be good with egg rolls from 2nd McCleve cookbook.

UPDATE: I added a frozen snap pea stir fry bag.  It really added to it...was very good.  Used about 1.5 # of thighs.  Didn't made additional sauce.  My family really likes this meal.  Need to make it more.

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
• 3 tablespoons minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
• Cooked white rice, for serving

Directions

1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

THAI HEAVENLY PINEAPPLE FRIED RICE

THAI HEAVENLY PINEAPPLE FRIED RICE

This is seriously so good. We all LOVED it. A new family favorite. Two tips for the next time I make it:

*Start rice at least 2 hours before wanting to make (I had some frozen in the freezer and just defrosted it)

**Have everything cut etc. before starting. This is very important! Once you start you don't have time to prepare things.

http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) I think diced green chilies would work too.
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 green onions finely sliced
• 1/3 cup fresh cilantro (we don't really like, so I would either not put any in or just a little bit)
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.

For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with green onions and cilantro, and ENJOY!