Scribbles and Scrambles ~ Cake Parade and Harvest Auto and Machinery Review

 Ha. Ha. So I said I'd post over my four day weekend. Yeah, right. Hope you didn't hold your breath. 

The desserts went over very well at the wedding. I didn't even get a taste of the strawberry beauty & made out of my recipe. Fortunately I was with my 7-year-old-foster-granddaughter and she couldn't finish her raspberry fudge deliciousness so I did get to taste that one. 

Thursday I was going to do a massive grocery run and get an early start on the cakes. Instead, I got to drive out to tiny town Wahoo Nebraska in between meeting my adult-woman-baby-child for breakfast, & and her 3-year-old and shopping for ingredients for the baking fest. &'s cousin, Trevor, owns a new dealership in Wahoo and he's kinda like a personal shopper for cars and trucks. If that makes sense. 

I HATE buying cars. With a passion. I've actually gotten hostile with a few smarmy used car salesman types. Rob's and my last car was new and we got it from our nephew at the big dealership he worked at in Omaha. It was the smoothest car buying session in the history of every car we've ever purchased. Painless. We send people to him because of the ease and because it's great to trust someone with your big buck decisions. Everyone raves about his knack of making car shopping simple. About five months ago Trevor moved into his own location. But with a spin. Most of his business is over the internet. Basically, you just let him know your specs (how much you want to spend, what type of vehicle, what must haves, etc.) and he finds a vehicle and gets you into it. 

He was going out of town over the weekend and & wanted to get her van before he left. So we headed out there. Again, painless. I sat in the waiting room and played with the 3-year-old until she had to take a poo. Then had to join her in the bathroom. 

The poo took longer than the paper work, I swear. 

If you are interested here's Trevor's website. Here it is. 

Back to wedding cakes...look for recipes. Coming soon. 

Serials and Scenarios ~ If You're Looking for Something to Read...

 I've got three book recommendations for you.  (BTW Gertie gives each of these books a solid 4.5 tail wags) I'm linking the books to an online bookseller so you can read the back cover copy and other reviews. But I'll give you my thoughts. 

Lisa Wingate's The Story Keeper. Lisa Wingate's novels have become some of my favorites. 

She has this cool story within a story thing that has presented itself in the three novels of hers that I've read...  an unfolding mysterious story line within a story where a heroine needs to solve the mystery to enhance/change/find hope/healing etc in her life. Wingate writes as smooth as high quality chocolate and some of her paragraphs/scenes are as satisfying. In this particular novel, The Story Keeper, Wingate introduces us to Jen, a newly hired editor at a highly respected small publisher in New York. Jen has a secret past, though. One that is painful and haunts her at very inconvenient times. A file ends up on her desk and once she opens it her story begins unfurling and her carefully guarded past slops over into her present. One of my all time favorite books is Francine Rivers's The Last Sin Eater. Wingate's story within a story is set in the hills of Appalachia and the cadence and mysterious beliefs and language of the people of the hills reminded me of the beauty of Rivers's novel. If you love great writing and powerful stories, give this one a shot. 

Next: Marvelous by Travis Thrasher. 

Thrasher creates complex, living breathing characters and puts them in some pretty sticky situations. Brandon, the summer before his senior year, is working two jobs to repair/replace the car his friend borrowed and crashed. Marvella is a new, funky girl in town.

The two of them meet at the quirky record store where both need a job. Brandon had already snagged it, but inspired by instant attraction for Marvella, he interviews her and offers her the job. Brandon then has two jobs but only gets paid for one. But he receives another form of payment, time with Marvel and her friendship. And if the story was just that it'd be sweet and adorable, the end.

But that's not the story line. 

Marvel is loaded with dark and twisty secrets that will rock Brandon's world as she shares them as their friendship grows. Brandon has a shameful secret of his own. And unsettling things are happening all around them.  A former classmate is found in the river and it's not an accidental drowning, is there a serial killer living in their small town? Then Brandon ends up on half the football team's whuppin list when he stands up to a gang of bullies. Marvel finally reveals a piece of the puzzle to Brandon, that she is destined to save people and that destiny is galloping toward them. 

Whew. This is a page turner. It could be too intense for younger teens because of the subject matter. However, those who love nitty gritty fiction should adore this one. The writing is tight enough to bounce a quarter off and Thrasher has come up with a page turner. I was so disappointed when Marvelous ended because I now have to wait for the other shoe to drop. Or shoes, there are four books in the series.

Finally. 

Prime of Life written by P. D. Bekendam. 

This one was a huge surprise. Okay. Call me snotty, but my expectations weren't high. It's written by a doctor. (I work in medicine, and though my docs are brilliant and wonder and all that, the focus and dedication to medicine doesn't leave a lot of time for the focus and dedication required to write well, just saying.) My interest was piqued because a purchase = a donation to a terrific cause though. I put the novel in my purse and to read when I had wait times during my activities of daily living. 

However, once I began reading the novel it became a must-finish-this-book-as-soon-as-possible read. The writing clips along nicely. The characters are quirky with a capital Q. Prime of Life is a charming read. Moments of deep or melancholy pepper the book along with loads of humor and sarcasm. The one caution I have is that there is a little bit of curmudgeonly humor that might offend more sensitive readers. 

Serials and Scenarios ~ Restaurant Review. Omaha's Block 16

 I have been remiss. And I apologize. Somehow. I have not reviewed Block 16. That's going to change, now. 

Located on Farnam Street at the outskirts of the historic Old Market district in Omaha is a row of restaurants. Smack dab in the middle between 16th and 17th is Block 16. 

The restaurant is simple with a neighborhood bar/bistro feel. The line drawing art of a pig, butcher-style, bike with areas of interest noted, and a M or W written on waiter pad paper for the bathroom doors kind of says it all. What you see is what you get. 

I've been to Block 16, or been treated to their menu items a dozen or so times over the past 2 years. I have yet to be disappointed. 

Fries. PB Bean Burger and Vegan Reuben.

Simple decor. Local feel. 

Several times, as I've waited for take out I've had the opportunity to chat with staff members and have  enjoyed doing so. The chef owners are well traveled and have perfected some sweet skills with seitan and other vegan meat subs. The menu is not going to annoy any meat eaters in the group either. This isn't a hippie joint and there are many hearty animal flesh items on the menu. 

However, as a vegan I really appreciate the fact that the chefs can pull off very satisfying alternatives. 

I think the vegan Reuben served at Block 16 might just rival any Reuben on the planet. Seasoned strips of seitan, capers, thin slivers of beets, and slaw on rye. I am drawn to it every time I step foot through the door.       

Additionally, Block 16 is where I first tasted jack fruit. BBQ pulled pork style and dang, it made a fan out of me. A "fish" Tartine sandwich made with breaded tofu and smeared with mayo and lettuce is a delicious, satisfying meal. Other monthly specials have been buffalo "wings" and Mexican offerings. I attended 2 Vegan Omaha events there and one offered some delicious Thai food. The chefs know their stuff. 

Finally, Block 16 offers a peanut butter smeared bean burger that is off the charts. Pickles, peanut butter and a very satisfying burger that doesn't turn into mush when you bite into it or taste bland. 

Most sandwiches are under $9.00 and you can get fries and a drink for around $11.00, too. They use a local bakery for the sandwich bread and shop our local farmer's market. With influences from some of the best vegan communities in North America they know their vegan. 

If you are headed to Omaha and you are intrigued to have a taste of Omaha in all it's local, simple glory, give Block 16 a try. I don't think you'll be sorry. 

Serials and Scenario ~ Product Review...Lightlife Smart Dogs...

Sometimes "junk" just calls your name and you have to answer right? One of the only meat products I actually liked back in the day when I was a meat eater was a beef hot dog. I could pretend that a beef hot dog was purer and somehow nobler. Because we all know and refuse to think about what's really in a $.99 package of hot dogs. 

I didn't really crave them very often. But if there was a picnic or a BBQ I'd hope someone went the classy route and supplied beef hot dogs for the gourmets in the bunch. 

A few weeks ago while wandering through Natural Grocers I discovered they had a markdown section. What the Wha?  Bargains on vegan foods or organic veggies/fruit? Oh yeah. So now I hit the spots every time and nosh on $2.00 bags of organic peppers, onions, tomatoes, lettuce and 1/2 price non-dairy items that are at the end of shelf life. Happy. Makes me very happy. 

So I found a package of vegan hot dogs. I wouldn't have purchased because sometimes faux meat is just kind of a cruel sleight of hand. But back two years ago when & and I went to Portland for VegFest we were given a sample of a chunk of hot dog in a bun and were able to put toppings on it and scarf it down. The dang thing was great. But was this sale package the same brand? At 1/2 price I was willing to risk it. I brought the little hummers home and popped them in the freezer for the right occasion. 

Last night was that occasion. 

I pulled them out because we had white processed non-food buns. (Why does uber processed sometimes just taste so good?) And I had a hankering. And I also had to rearrange some stuff in the freezer because things had gotten out of control. I won't tell you the details...but let's just say I need to check my freezer before going to Trader Joe's. There are apparently items there that convince me that they NEED to go home with me on EVERY trip.  But I digress....

My cast iron griddle has a smooth side and a grill side (is that proper? Would it be corrugated? Because that's what it feels like it should be...whatever, we will call it grill -- it leaves little bumpy sear marks on whatever you cook on it.) So I grilled them up. And slapped them on the buns and squirted mine with mustard and spooned on dill relish (organic, of course, ha ha). This is my perfect hot dog scenario. 

And. It was stinking delicious! Seriously. Rob looked at the little flesh colored, striped tubes on the griddle and raised an eyebrow. "Vegan hot dogs." I said. He picked one up and gingerly took a bite. (without any frills and toppers) He chewed. And put them on his plate. And ate them. 

Can I recommend these? Seriously, yes. You have an itch to scratch and only a hot dog will do? ... I don't think you'll be disappointed. On a side note, I took a picture of the back of the package. They aren't as trashy as one would think. Non-GMO soy, 13 grams of protein and 100 calories.  

Thanks Lightlife. Me likey Smart Dogs

Serials and Scenarios ~ The Complete Guide to Vegan Food Substitutions Reviewed...

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

Celine Steen , Joni Marie Newman

Paperback: 272 pages
Publisher: Fair Winds Press (December 1, 2010)
Language: English
ISBN-10: 1592334415


Description:

Veganize Any Recipe with Confidence!

The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.

With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.

Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.

If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

My Thoughts:

This is a terrific resource for a person who is exploring plant-based or Vegan cooking or a more seasoned cook who is looking to cut back on buying the processed Vegan friendly items. This is also a good resource for someone who's looking to transition out of meat and dairy products and wants to trade out traditional pantry/refrigerator items with plant-based substitutions.

I'll admit I purchased this complete guide because of the darling illustrations along with the implied promise that I could figure out this whole new way of cooking without animal products. And I have not been disappointed with my decision. I like the compact size of the book, as well.

Once I received my copy of The Complete Guide to Vegan Food Substitutions I glanced through it but didn't embrace it as a go-to cookbook. It was more of a resource for me. But after having it awhile I've begun to cook out of it and mark more recipes I'd like to make.

The book is broken down differently than a standard cookbook. Instead of appetizer, main, sides, salads, desserts type of format, the divisions are topical.

Section One has loads of recipes and is called "Let the Cows Some Home! Foolproof Substitutions for Dairy". It is further broken down by a milk sub and cheese sub chapter. Included are recipes for making nut cheeses, dairy free sour cream, milks and even chocolate bars. Each section has a chart that explains what an item does for a recipe and the items that you can use to replace it. (Most have more than one substitution and quite a few have a gluten free or soy free version that will work.)

There are a total of six sections: substitutions for Dairy, Eggs, Meat, Animal Products, one that encompasses Gluten, Soy, Sugar and Fat substitutions and finally a complete chart of subs. Note: the sugar and fat substitutions are not fat and sugar free, i.e. the authors use of agave or maple syrup or brown rice syrup instead of standard sugar.

Some of the recipes are quick and easy, and some rely on processed Vegan friendly foods. Example Cookie Cookies (cookies made with crushed sandwich cookies...hence the name, I'd guess) . Recipes will call for purchased patties and or meat subs. But there are recipes for make your own seitan, boiled and baked versions. And they include recipes on making your own "bacon" bits, hot dogs, "pepperoni" subs and even baby back ribs and fish sticks.

Several recipes are stack recipes, ones that call for another recipe to be made prior to making the end result. For example the Savory Artichoke Pie includes the  Roasted Squash Lentil Spread.

Recipe measurements are in weight and volume which is nice. And some of the unique recipes they provide include unusual items like Vegan marzipan, graham cracker crust, "ham", make your own gluten free baking mix, cheese fondue and a non-fermented dairy free yogurt. 

Ingredients like miso, nutritional yeast, agar flakes, vital wheat gluten and TVP are maybe unfamiliar to brand new Vegans but can be found on-line or in health food stores or sections.

I personally have prepared the Baked Seitan Cutlets and the Speculoos Cookies and can recommend both as worth the price of the book and of the shelf space.

Serials and Scenarios ~ 350 Best Vegan Recipes and Giveaway ~ Reviewed

NOTE: SEE BELOW FOR AN OPPORTUNITY TO WIN A COPY OF 350 BEST VEGAN RECIPES

350 Best Vegan Recipes
Deb Roussou
Paperback: 384 pages
Publisher: Robert Rose (March 8, 2012)
Language: English
ISBN-10: 0778802949


Description:

Delicious, innovative and easy-to-prepare recipes for everyone in search of meal-planning options to fit the vegan lifestyle.

These tempting vegan options include a wide and varied range of tantalizing meal ideas -- from amazing appetizers and salads to hearty soups, incredibly satisfying main courses and decadent desserts. This outstanding cookbook contains so much more than just incredible vegan offerings (that are also guaranteed to appeal to non-vegans and non-vegetarians) -- it also includes comprehensive and useful information on everything from stocking a vegan pantry to helpful kitchen tools and equipment.

And what really sets this book apart from other vegan cookbooks is the "Vegan from Scratch" chapter which provides information on making everything from Vegan Bouillon to Soy Cream Cheese and Smokey Maple Tofu Bacon Slices. These recipes really bring a wholly authentic vegan lifestyle into the home kitchen!


My Review

If you are new to Vegan eating, investigating it, or are trying to add delicious meatless meals to your life, this packed-with-recipes cookbook is a great resource to have on hand.

I'd love to tell you that I cook from my brain and pure creativity and never need cookbooks to get the juices flowing, but that would be a lie. Not saying I can't get on a roll and go all out. But when I'm tired, or bored, or just can't muster creative, I like me a good cookbook.

I also would love to tell you that I love internet recipes. Honestly, with a few strokes of a few keys one can really find a whole lot of what they need on the web. But, I hate cooking from recipes on my computer. There is something about a book that I can write down tweaks or suggestions for next time in the margins. I even like an occasional splatter mark in my cookbooks. (Not to be confused with spatter for those like me, who love police fiction. I do not want spatter in my cookbooks, thankyouverymuch.)

I have made a handful of recipes from 350 Best Vegan Recipes. Each of them was delicious.

My first recipe was Serrano and Roasted Pepper Cornbread. Yum. I had some leftover Spanish rice that needed a little something to make it star in another meal. With a handful of seitan bits and the cornbread layered over the top and baked with the cornbread instructions, yum, this bad boy is a keeper.

Next up was Almond Bear Claw Muffins served to breakfast guests.  Absolutely delicious. I used almond butter instead of the paste that is called for and the recipe worked well. And won raves. 

Another muffin recipe was equally delicious. Raspberry Streusel Muffins.

The Cremini and Kalamata Olivada -- YUM.

I don't think I can tell you what i still want to make from this cookbook. It would probably take less time and space to tell you what doesn't appeal to me.

Recipes on my radar include:

Trendy and creative sounding Horseradish Mustard and Panko-Encrusted Tofu and Northwest Passage Cedar-Planked Tofu. Down home fun comfort food... County Fair Corn Chip Pie. With recipes like these book covers most aspects of Vegan entertaining.

Raw and just veggie lovers will find a section that contains recipes like: Cauliflower and Zucchini Slaw, Hearts of Palm and Mushroom Salad with Lemon Parsley Vinaigrette, Grilled Artichokes with Jalapeno Mignonette Sauce, Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes and Lemon Cucumber Tabbouleh. All together now, "Yum." 

The dessert section offers up a Cranberry Walnut Cake with Caramel Sauce, Jade Green Tea Pound Cake and Figgy Pudding with Brandy Hard Sauce.

A dozen or so pages contain cocktail recipes, too.

I also appreciated the resources. Like the salad dressing recipes, spice blends and basic Vegan recipe versions to replace expensive Vegan processed items. You can use this resource to make your own dairy free versions of mayonnaise, ricotta, smear, sour cream, tempehacon bits, caramel and divine chocolate sauces, vegetable broth and seitan.

Not every recipe in the book is unique, there are several basics or standard items you'll find in nearly every Vegan focused cookbook.  The recipes I tried are delicious and easy to follow.  If you are looking for why to go Vegan, or what one is, that information in not in here. However there are some resources for new Vegans like a very simple pantry list, useful kitchen tools, vocabulary, and suggested menu/party list. Most recipes can be made with commonly found-in-Vegan-household ingredients. If you are looking for some tasty Vegan recipes and like the idea that you can buy a book with 350 recipes instead of 175, then you might want to look a little bit closer at adding it to your bookshelf. It's a keeper and I will continue to cook from it.

And one of the recipes on my must try list is one I have permission to share with you.
Excerpted from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc.  Reprinted with permission. All rights reserved.

Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes (page 132)

Heightened flavors and a vibrant presentation make this dish a real star. It is doubtful there will be any leftover, but if so, chill the shredded Brussels sprouts, dress with balsamic vinaigrette and serve as a memorable side dish.

Serves 4


       Preheat oven to 200°F (100°C)

       Blender


1 lb Brussels sprouts, bottoms and outer 500 g leaves trimmed

2 tbsp olive oil, divided 30 mL

2 onions, thinly sliced 2

3 cloves garlic, sliced 3

11⁄4 tsp salt, divided 6 mL

1⁄2 tsp Dijon mustard 2 mL

1⁄2 cup firm or extra-firm silken tofu 125 mL

2 cups cooked mixed wild and brown rice 500 mL

2 tbsp chopped chives 30 mL

1 tbsp chopped basil 15 mL

1 tbsp minced Italian flat-leaf parsley 15 mL

1⁄8 tsp freshly ground black pepper 0.5 mL

1⁄3 cup fresh bread crumbs 75 mL

Canola oil

2 tbsp pine nuts, lightly toasted 30 mL

1. Finely slice sprouts about 1⁄16-inch (2 mm) thick. Separate slices into shreds and set aside.

2. Place a large nonstick skillet over medium heat and let pan get hot. Add 1 tbsp (15 mL) of the olive oil and tip pan to coat. Add onions and cook, stirring frequently, for 5 minutes. Stir in garlic, 3⁄4 tsp (3 mL) of the salt and mustard and cook, stirring often, until onions are golden and caramelized, about 20 minutes.

3. In a blender, purée tofu until smooth. In a bowl, gently fold together puréed tofu and rice. Mix in chives, basil, parsley, black pepper and remaining 1⁄2 tsp (2 mL) of salt. Place bread crumbs in a shallow bowl and, using a tablespoon, drop rice mixture into bread crumbs, patting gently to form a cake. Press additional crumbs on top and use a small spatula to transfer cake to a plate lined with waxed paper. Repeat with remaining rice mixture.

4. Place another skillet over medium-high heat and let pan get hot. Add about 1⁄4 inch (0.5 cm) canola oil. When oil is hot, place 3 or 4 rice cakes in pan and cook until edges begin to brown, 4 to 5 minutes. Carefully flip cakes and cook until underside is browned, 2 to 3 minutes. Transfer to a plate lined with paper towels and keep warm in preheated oven. Repeat process with remaining rice mixture.

5. In pan with onions, heat remaining 1 tbsp (15 mL) of olive oil over medium-high heat, pushing onions to one side of pan. Add Brussels sprouts and cook, stirring frequently, until shreds are bright green and just beginning to wilt, about 5 minutes.

6. Arrange 2 to 3 rice cakes on a plate and top each with a little pile of sprouts. Sprinkle with pine nuts and serve.

Now would you like a free copy? The publisher is offering to send one of my readers (US or Canada) a copy. 

I'm leaving this random contest open through midnight on July 21st. 

Leave a comment. One chance. 

Follow my blog. One chance (you have to leave another comment telling me.)

Poke around the provided links and tell me, in a separate comment, which recipe you'd like to try.

Make sure I can get in touch with you. And wait til the reveal on July 22nd. 

Scraps and Snippets ~ Vegan Spanish Rice

Spanish Rice

2 Cups Brown Rice
2 cans (14 oz) diced tomatoes with liquid (or equivalent fresh tomatoes and a bit more veggie broth)
1 and 1/2 cups veggie broth or bouillon
Heat of your choice, red pepper flakes, small can of diced green chiles, 1 TBSP of hot pepper paste (I went with the last choice and I wanted a little more bite)
1 TBSP lime juice
1 tsp garlic powder or 2 clove of minced garlic
1 tsp onion powder, 1 TBSP dehydrated onions or 1/4 of a small diced onion.

Toss all into a large pan and cook according to directions until rice absorbs all the liquid. (I used quick cooking rice from Trader Joe's so it took about 20 minutes. Great flavor.

Scraps and Snippets ~ No-Cheese, Cheesy Scallped Veggies, A Review AND A GIVEAWAY

Some days my mailbox feels like Christmas. 

I was given the opportunity to try out one of OXO's Healthy Eating Tools. Not only did they gift me with one sweet Hand Held Mandoline Slicer to try out...they sent me another to send to one of my readers. These gifts arrived in my mail last week...Merry Christmas to me and to one of you.

Hmmm. Would you like Christmas to come early to you? Best keep reading, or jump to the bottom of the post for instructions.

The Hand Held Mandoline Slicer is a pretty sweet tool. 

For starters. It's simple. And it's adjustable. Simply slide the little lever and tell it the thickness you want. I got some sweet thin slices out of this bad boy. It conquered the potatoes and onions in record time. The mushrooms didn't slice as easy, but they are kind of finicky, so I wasn't too surprised. The slicer is a good size for hand and bowls. I also found the finger protector (and guest protector, ha, ha) easy to use. Basically, it was really easy to use for someone who has been known to occasionally poke a hole in her dermis (sounds better than stab myself with a knife). Clean up was also a breeze. 

This is what I made with it. See the pretty veggie slices.

No-Cheese, Cheesy Scalloped Veggies

1 Cup soaked cashews (soak at least 30 minutes)
1 Cup cauliflower florets
2 Cups veggie broth
1 TBSP flour
3 TBSP nutritional yeast
1 TBSP tahini
2 Cloves garlic minced
1 and 1/2 TBSP lemon juice
1 tsp salt
5-6 medium potatoes thinly sliced
1 onion thinly sliced
7-8 mushrooms thinly sliced.
2 TBSP Earth Balance Spread

(Keep potatoes in salt water until you use them.)

Heat oven to 350. Grease 9 x 13 pan.

In a large pan, turn flame up high, add 1 TBSP Veg margarine (Earth Balance) to pan. Toss in potato slices and the onion. Don't turn until the potatoes and onions begin to caramelize. Then turn. Repeat until they begin to grow tender and both sides of the potatoes and onions are golden. Add the mushrooms when potatoes are beginning to cook. Adjust heat as needed. You don't want them to burn, you want them crusty though. Place onion/potato/mushroom mixture into the 9 x 13.

Drain cashew water. Add 1 TBSP Earth Balance to the large pan you used for the potatoes. Heat. Add cauliflower and garlic.  Add the flour, stir until all the veggies are coated. Then add Veggie broth, lemon juice, cashews, nutritional yeast, tahini and salt. Simmer/stir until mixture thickens.  

Cool. Run the mixture through a food processor. Then pour over potato mixture. Use it all.

Bake for 35 minutes at 350.

Okay. Here are the rules for the giveaway. 


Open to US residents.
Open from April 30, 2012 thru May 15, 2012 at 11:59 p.m. (Will be announced on the 17th)

Winner will be chosen at random.
Each activity counts as one entry. So each activity needs a separate comment. 


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