Guest guest Posted December 6, 2008 Report Share Posted December 6, 2008 incredibly good scalloped potatoes http://blog.fatfreevegan.com/2006/03/creamy-scalloped-potatoes.html (I don't eat soy so I made it with cashew milk.) Polenta lasagne with kale and portabellos http://blog.fatfreevegan.com/2007/02/polenta-lasagna-with-portabellas-and.html mac 'n cheese http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html " cheese sandwich " http://blog.fatfreevegan.com/2006/02/lets-call-it-cheese-sandwich.html vegan Caesar salad dressing. replace soy milk with water if you can't tolerate soy. this recipe is outstanding Caesar Salad Dressing Serves: 4 Preparation Time: 10 minutes Ingredients: 4 - 8 cloves garlic, roasted * 1 cup unsweetened soy milk 1/2 cup cashew butter 2 tablespoons nutritional yeast (optional) 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1/8 teaspoon black pepper Instructions: Roast garlic, then blend all ingredients together. * To roast garlic; break the cloves apart. Leave the papery skins on. Roast at 350 degrees for about 25 minutes until mushy. When cool, remove skins. Yield: 2 cups Serving Size: 1/2 cup HTH Sherene --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
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