Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.
Wednesday, April 27, 2011
Scribbles and Scrambles ~ Thirty Day Vegan...Day 27
Last night was pretty tasty.
Here's the recipe if you have a hankering for a Vegan version of Cashew Chicken.
Cashew No-Chicken, No Kidding.
1 cup diced celery
1 minced garlic clove
6-7 green onions (use the whole thing except the hairy tail) chopped.
Melt 2 TBSP of dairy free butter substitute in a pan (EARTH BALANCE) or coconut oil would work.
Saute the veggies in the "butter".
Stir in 5 TBSP flour of your choice. Until pasty.
Add 3 TBSP soy sauce or Bragg's Liquid Aminos (less sodium in the liq aminos)
Pour in a 32 oz package of Vegetable Broth and begin simmering.
Toss in 2 cups of cashews (I used unsalted and salted would be overkill!!!)
Chop half of a red roasted pepper, toss in.
Simmer until thickens to the consistency you want. 15 minutes or so.
Add 2 tsp of sesame seeds
1/2 tsp of red pepper flakes
Serve over rice, noodles or quinoa.
I am finding that there are loads of Vegan recipes out there. However, again, I have to admit I just can't leave it alone and make a recipe exactly as directed. There is always an item I want to switch out, or one that needs to be added or tweaked.
I googled Vegan Cashew Chicken and found very few and the two I found had some really complicated stuff. I want tasty AND easy. I had no idea how I'd come up with the texture and flavor. But I considered the strongest flavors in the cashew chicken I've enjoyed and figured out how I might be able to pull off the flavors and the mouth feel. This was pretty close.
I didn't share the recipe exactly how I made it. I put together, tasted, added, scribbled down more details and finally served it. Our meal did not have the garlic clove and the three of us decided that's exactly what was missing. The heat, the texture and the overall taste were there but the garlic would've made it.
And EER, you cracked me up. Don't make me say "no crumbs for you!" And DO NOT bring me your plate!!!
And I need to hear the kefir story. Was your kefir grain from the famed Caucasus Mountains ? I must know this. You will tell me the story or your crumb supply will be cut off!