Hello! I just saw your picture of the vegan chicken parm, and I just wanted to ask you how soy cheese (assuming that's what you use) melts for you? I'm not a vegan, but whenever I use soy cheese it doesn't melt well at all. Hahaha. I think it's because it's missing that fat from the milk. Anyway, sorry if this was creepy! Hahaha.
It doesn’t really melt like cheese made from milk, it does stick to whatever I’m melting it to… usually, which works for me. Sometimes it just sticks to itself. lol
However, I’ve found that Daiya cheese melts pretty well as compared some of the others but I don’t usually use a lot of it.
as the hot weather approaches, i find myself craving more and more raw foods. it is great because they generally take less time to prepare and they don’t turn our apartment into a sauna. win. we made pasta tonight too. it is tricolored, contains veggies and i think i’m addicted.
Mixed Olive Salad Relish: 1 cup pitted kalamata olives 1 cup pitted green olives 1/2 cup coarsely chopped parsley 4 cloves garlic 1/2 cup sun dried tomatoes, oil packed or dried and reconstituted 4 tsp red wine vinegar 1 tsp dried rosemary 1 tsp dried thyme 1 tsp dried oregano 1 tsp dried basil 1/2 cup extra virgin olive oil
Sandwiches: 1 small eggplant 3 Tbsp extra virgin olive oil 1 Tbsp red wine vinegar 3 cups fresh spinach leaves 2 roasted bell peppers (1 red, 1 yellow) 1 round peasant style loaf (or bread of choice), sliced
Preheat oven to 375. Lightly grease two rimmed baking sheets. Cut eggplant width-wise into 1/4 inch slices and rub each slice with kosher salt. Allow to drain in colander for half an hour.
While eggplant is draining, place olives, parsley, garlic and sun dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2-3 batches, adding a little of the olive oil with each batch. Process only enough to chop the olives and tomatoes, scraping the sides of the processor often with a rubber spatula.
Rinse the eggplant slices with cold water, rub with olive oil, and lay in a baking sheet. Cut the bell peppers in half lengthwise and remove stem and seeds. Rub with olive oil and place on a second baking sheet. Roast eggplant and peppers in preheated oven for 20-22 min, flipping the eggplant once, until it is browned and tender. Remove skin of peppers if desired, and cut into thin strips.
For each sandwich, spread a thick layer of olive relish on one slice of bread. Layer the spinach, eggplant, and roasted peppers on top of the olive relish. Place a second slice of bread on top and press down on the sandwich. Enjoy!
If you don’t want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas.
1 medium onion, chopped fine
1 large portabello mushroom, diced
1 jalapeño pepper, minced (or more to taste)
1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
1 1/2 cup corn kernels, fresh or frozen
1 15-ounce can can fire-roasted tomatoes
1 teaspoon smoked paprika
1 1/2 teaspoon chili powder* (or more, to taste)
1 teaspoon salt
5 red bell peppers
2 green onions, thinly sliced
Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
Preheat oven to 400F.
While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
Sprinkle each pepper with sliced green onions and serve hot.
*Note: I used Penzey’s Chili 9000, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less.