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Kelly wrote:
hungryindetroit wrote:
Kelly wrote:
i don't know if they are copyright happy, but i'll email it to you tomorrow. i hope that isn't too late!Me too! Me too!!!
okay :-)
is it weird that i'm excited about this?
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Srh,
I scanned the tofu recipe and the gravy recipe to PDF for you, but I need your email address to actually send them.
PPK email never seems to work right. You can email me off my blog profile or if you are lazy it is just vegchic (at) gmail
(Protecting myself from spammy bots, but I suspect you are intelligent enough to figure it out.)
I'll respond back with the PDFs for you.
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OK, I've been thinking about the Soul Vegetarian Mac and Cheese since I was in Atlanta 2 years ago.... I've been trying ever since to replicate it, but I haven't quite done it... can I please have a copy of it too??? It would make my year! :-)
Miki
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I haven't made this yet, but I will post the exact recipe when I do.
Vegan Jambalaya - I'm essentially using a regular jambalaya recipe and replacing the andouille with a spicy vegan sausage, chicken with seitan, and shrimp with some fake shrimp I found at the Asian market.
You take those 3 ingredients and mix them up with Cajun seasoning (paprika, cayenne pepper, garlic salt, black pepper, thyme). Then you stir-fry it with garlic, onions, green bellpeppers, and celery. Add in some stewed tomatoes in their juice, hot sauce, a Bay Leaf, vegan Worchestershire if you can find it, and let sautee until everything is a good consistency. Serve over white rice.
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Google is my friend...
Found this when I searched for the soul veg mac recipe.
Macaroni and Cheese
_____________________
14 oz. macaroni noodles
4 Cups water
1 Tblsp. tumeric
1 Cup soy milk (or rice, or nut milk)
8 oz. or 1/2 block of tofu
1/2 cup tahini
5 Tblsp. nutritional yeast
2 Tblsp. margarine
salt to taste
1. Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
2. Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, tumeric, and salt to taste. Mix until smooth.
3. Add noodles to cheese mixture. Mix well.
4. Place in lightly oilded casserole dish, top with pats of margarine.
5. Bake at 350 degrees for 20 minutes. Allow to cool before slicing.
Yields: 8-10 servings
Reply With Quote
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Is this the Soul Veg recipe? Thanks!
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The forum it was posted on said from the DC restauranr/soul veg cookbook.
I'll try it this week!
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there's a great section in "grub" called new millenium soul food and the menu is:
ginger cornbread muffins
spicy barbecusd tofu triangles
rosemary-chile mashed potatoes
citrus collards w/raisins
i've tried them all and they are all excellent.
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vegchic wrote:
Google is my friend...
Found this when I searched for the soul veg mac recipe.
Macaroni and Cheese
_____________________
14 oz. macaroni noodles
4 Cups water
1 Tblsp. tumeric
1 Cup soy milk (or rice, or nut milk)
8 oz. or 1/2 block of tofu
1/2 cup tahini
5 Tblsp. nutritional yeast
2 Tblsp. margarine
salt to taste
1. Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
2. Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, tumeric, and salt to taste. Mix until smooth.
3. Add noodles to cheese mixture. Mix well.
4. Place in lightly oilded casserole dish, top with pats of margarine.
5. Bake at 350 degrees for 20 minutes. Allow to cool before slicing.
Yields: 8-10 servings
Reply With Quote
that's not AT ALL the soul veg recipe that i use. and mine tastes JUST like the restaurants! sorry i didn't get it typed up today, turns out my recipe binder is at my moms. promise i'll type it up soon. (or beg pamela, she might have it saved on her computer)
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Croikie, I guess I'll wait for your post then!
Hey there, I googled again and that recipe comes up in 3 places including a copy of a veg times article with a bunch of recipes from Soul Vegetarian in Chicago. If yours is different, certainly post it so we can compare.
Here's the page with the mac and cheese recipe: http://www.findarticles.com/p/articles/ … 69386/pg_2
At the bottom are links to the other 3 pages of soul veg recipes and the article.
Last edited by vegchic (Wed 3/21/07 10:03 pm)
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Kelly wrote:
vegchic wrote:
Google is my friend...
Found this when I searched for the soul veg mac recipe.
Macaroni and Cheese
_____________________
14 oz. macaroni noodles
4 Cups water
1 Tblsp. tumeric
1 Cup soy milk (or rice, or nut milk)
8 oz. or 1/2 block of tofu
1/2 cup tahini
5 Tblsp. nutritional yeast
2 Tblsp. margarine
salt to taste
1. Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
2. Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, tumeric, and salt to taste. Mix until smooth.
3. Add noodles to cheese mixture. Mix well.
4. Place in lightly oilded casserole dish, top with pats of margarine.
5. Bake at 350 degrees for 20 minutes. Allow to cool before slicing.
Yields: 8-10 servings
Reply With Quotethat's not AT ALL the soul veg recipe that i use. and mine tastes JUST like the restaurants! sorry i didn't get it typed up today, turns out my recipe binder is at my moms. promise i'll type it up soon. (or beg pamela, she might have it saved on her computer)
I will be patient, but I can't say I'm not excited!!!
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crepe. i forgot to grab the recipe binder again. hmmm. the recipe i use has no tofu, no margarine, 1 cup of nutritional yeast, 3 cups of soymilk, paprika and i can't remember what else.
SORRY I SUCK SO BAD.
maybe they have different types of mac & cheese? i've only eaten at their tallahassee location and the recipe i use is definitely what they use.
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Kelly wrote:
crepe. i forgot to grab the recipe binder again. hmmm. the recipe i use has no tofu, no margarine, 1 cup of nutritional yeast, 3 cups of soymilk, paprika and i can't remember what else.
SORRY I SUCK SO BAD.
maybe they have different types of mac & cheese? i've only eaten at their tallahassee location and the recipe i use is definitely what they use.
I'm holding out for this. :^)
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hey! i did have it saved on my laptop! awesome! be warned, after you have this once, you'll be addicted. it make it taste just like theirs use regular pasta and cook it a bit soft. and pull it out of the oven while it's still a bit runny. ohhhhhh yuuummmmmmmmm. i could live off this stuff. also we like it best using shell pasta. enjoy!!!!!!!!!
Soul Vegetarian Macaroni & Cheese
3 cups plain soymilk
1 cup nutritional yeast
1 TBS garlic powder
1 TBS paprika
2 level tsp salt
¼ cup tamari
1 cup canola oil
Regular mustard
Preheat oven to 375F.
Cook 1 lb macaroni noodles normally and drain.
In a blender, combine all cheese ingredients except oil. Blend well. While blender is still on, drizzle oil into the center of the blender very slowly (will take a few minutes.).
Put macaroni in baking pan and lightly coat with regular mustard. Pour in cheese sauce and stir well to combine.
Bake at 375 F for 20-25 minutes, until sauce starts to bubble.
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1 cup canola oil. Oh my god. But I bet it's amazing.
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srh, I didn't. Did you click email from the board? (I noticed the other day I had a typo. It is just vegchic on gmail. Please try again.
BTW - I found Temptations green tea and also saw green tea Soy Dream at Whole Foods.
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