Vegetarian Cafe: Gluten-free Tofu Vegetable saute in nutritional yeast sauce recipe

June 9th, 2009 yum Posted in Nutritional Yeast, Soy, Tomato-free, Vegetarian, tofu 3 Comments »

When the DH and I went on a trip to the Northwest in our Gypsy Van, we encountered a sauce called “yumm sauce” at a local cafe chain in Eugene, Oregon. The sauce was delicious, and I bought a salad dressing sized container of it to take home. However, I realized that I would soon run out of this tasty concoction, and the DH and I can only go to Eugene once or twice a year, so I got cracking in the kitchen to come up with a similar sauce based in nutritional yeasty bean goodness. I was out of chickpeas at the time so used white beans, to good effect. I served it on gluten-free pasta with crunchy veggies and the DH and I both enjoyed this hearty, nutritious sauce. Unfortunately I neglected to photograph the pasta dish, but I did record the ingredients. That pasta (and sauce, which made way too much for just one recipe) is long gone, but I did still have some Yumm sauce. This morning as I whipped myself up a tofu saute using some very well pressed firm tofu that had been left in the fridge overnight, I decided to use yum sauce along with a wealth of fresh veggies and just a touch of cheese for seasoning. The dish was delicious- and one I’ll be making again. Of course this recipe is most convenient if you have a bottle of the Eugene based company’s Yumm sauce, but if you can’t visit their Oregon cafes, you can still make some sauce and have it on hand for a variety of recipes. Let me know if you try it- and how you end up using it! *Note: this sauce is best for a vegan/ vegetarian palate- and for those who like nutritional yeast. Luckily the DH, while not vegetarian himself, enjoys vegetarian cuisine and is something of a nutritional yeast junkie. I knew I loved him for a reason!

Tofu Veggie Saute Recipe
1 tbsp. olive oil
1 small onion, chopped or 3/4 medium onion, chopped
1/2 firm tofu package drained and pressed for 1 hour, diced
1 large handful crimini mushrooms, de-stemmed and chopped
1/2 red or yellow pepper, diced
1 small zucchini, diced
1-2 tbsp. Yumm Sauce (from Eugene or homemade)
1 large handful fresh spinach
1 inch cube pepper jack cheese, diced into squares
freshly ground black pepper
Heat olive oil in frypan on medium and add onion and then diced, pressed tofu. Saute until onion starts turning translucent and then add mushrooms. As mushrooms soften and start to release liquid, add pepper and zucchini. After a minute or two, add your yumm sauce and work throughout the dish. Add cheese and let start to melt, and then add your pepper jack cheese. Season generously with pepper (and salt if you think it needs it).

Serve with brown rice or gluten-free toast. Mmmm. Breakfast of champions.

Vegan High Protein Nutritional Yeast Chard Pasta Recipe
Homemade Yum Nutritional Yeast Cheese Sauce:
3/4 cup nutritional yeast
3/4 cup almonds
3 tbsp. sesame seeds
1/4 cup olive oil
1/4 cup lemon juice
1/8 cup braggs wheat-free liquid aminos
3/4 of a can of rinsed and drained cannelloni beans (white kidney beans)
1/2 cup water

Brown rice spiral pasta

1 tbsp. olive oil
1 small or medium onion, chopped
1 red chard, de-veined and chopped
2 tbsp. capers
smoked paprika
freshly ground black pepper

lemon slices
thin cubes of carrots
handful of baby tomatoes, cut in half and de-seeded

Combine ingredients of nutritional yeast cheese sauce in food processor, starting by blending nutritional yeast, almonds, and sesame seeds. Then add olive oil, lemon juice, liquid aminos, beans and water and blend into a smooth sauce. Taste and add more ingredients to taste.

Prepare gluten-free pasta in a pot, and then rinse under cool water and drain.

Heat olive oil in a nonstick pan and saute onion. After it turns translucent, add chopped chard leaves. As it wilts, add capers and saute for another few minutes. Add smoked paprika and pepper. Add some of the blended sauce (less than half) to one side of the pan and combine with sauteed onion and chard. Let warm and turn off the heat.

Toss some of the pasta into the pan, mixing in with the sauce. Add a little lemon juice and toss in carrots and baby tomatoes. Serve.

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Gluten-Free, Dairy-Free, Soy-Free Challenge #4: DF CF Cheezy Pine Nut Pizza Recipe

December 19th, 2008 yum Posted in Cooking for Karina, Dairy Free, Garlic-free, Italian, JM friendly, Mushrooms, Nuts, Pizza, Soy Free, Sweet Potato, Tomato-free, Vegan, portobello mushrooms, soy-free challenges, walnut 7 Comments »

Thin gluten-free crust with pine nut “cheese”, roasted sweet potatoes, fresh basil, roasted mushrooms and roasted red pepper, prior to baking.

One big challenge to the dairy-free, soy-free lifestyle is that of a cheesy pizza. Sure, you can make a tomato sauce and just skip the cheese, but it doesn’t have that rich mouth feel or decadence. I’ve played with a variety of solutions to this problem. There are a number of lactose free or dairy free cheeses on the market, including almond, rice, and soy cheeses that are also gluten-free. However, finding a commercial w”cheese” that is truly 100% dairy-free as well as soy-free can be another story. Besides, if you’ve ever tried these cheese “substitutes” you know that they taste almost nothing like real cheese, and often don’t seem to add anything good to a recipe besides the idea of cheese. Luckily vegan cookbooks such as The Uncheese Cookbook have more creative alternatives using a variety of “real” foods as the base for their un-cheese recipes. Some of these recipes use soy (frequently) or gluten (less frequently), but there are many options that do work for a gluten,dairy, and soy-free diet.

However, interestingly one of the most successful soy and dairy-free cheese substitutes I found was not in a vegan cookbook, exactly, but on a related raw foods cookbook. Raw foodists might find it sacrilege, but I used it in a baked lasagna to wonderful effect. This recipe for soy and dairy-free lasagna has been one of the most popular recipes at the Book of Yum because it answers a real need in the food-sensitive community for TASTY cheese substitutes. This recipe came to mind when Mother was visiting us this week. She can eat gluten, but is allergic to soy and dairy, so she doesn’t often have the chance to have “cheesy” dishes. She is also allergic to garlic and avoids tomatoes due to RA. When I decided to make a dairy-free pizza, I thought immediately that I should try using the yummy pine nut sauce on it as the “cheese” base. I was also inspired by the season to roast sweet potato cubes and mushrooms for toppings. I decided to simplify the pine nut recipe a bit and found it was just as good, if not better than the original. It was a big hit with my allergy-sensitive Mom, and the DH and I enjoyed it as well. The combination of pine nut sauce, fresh basil, and roasted vegetables was absolutely addicting. Because I had extra pizza crusts I decided to also make a dairy-free walnut pesto and top it with roasted vegetables as well. Yum! And nobody missed the cheese (or soy) at all.

Looking for a gluten-free pizza crust recipe?
Here’s a fun thin-crust recipe- it doesn’t rise much but makes enough for 6 pizzas that you can enjoy over a week’s time.
And, here’s my personal favorite crust- Carol Fenster’s classic gluten-free Pizza recipe with allergen-free pizza topping recipes

Dairy-Free Soy-Free Pine Nut Cheesy Pizza
1 gluten-free pizza crust

Pine Nut “Cheese” (new version)
1/2 cup pine nuts
1 to 1 1/2 tsp. brown rice vinegar
1/4 tsp or less salt
1/8 cup water or more

1 sweet potato, peeled, cubed
handful fresh basil leaves, julienned
4 baby portabella mushrooms (between crimini and portabella)
1 red pepper for roasting
olive oil
salt, pepper

Preheat oven to 400 degrees F.

Soak 1/2 cup pine nuts in enough water to cover for an hour. Then drain, rinse, and blend in food processor with dash of salt, vinegar and water until you have a creamy consistency. Put in small container and reserve, refrigerating.

Prepare toppings:
Toss sweet potato cubes with dash of olive oil, salt and pepper if you like. Place on baking sheet. Remove stems from mushrooms and rub with a little olive oil. Season with salt and pepper if you like. Place whole red pepper on baking sheet or on oven rack along with rest of your veggies. Roast for 15 minutes and check your mushrooms. If they seem done, remove mushrooms from oven, dribbling juices over them and letting rest. If not, check mushrooms again in another 5 minutes. After they have rested, you can slice them. Roast sweet potatoes until they are fork tender but not mushy. Roast red pepper (turning occasionally) until sides are all slightly charred. When you take red pepper out of oven, place in freezer safe ziploc bag, seal, and let steam for 10 minutes on counter before removing. Rub off skin with paper or cloth towel, cut in half and de-seed. Slice and/or cut into bite sized pieces and reserve.

To assemble your pizza, top with even coating of your pine nut “cheese”. If you have some, you could rub the crust first with a bit of blended sundried tomato and olive oil to give the crust a more attractive golden color that will stand out from the pine nut “cheese”. (I didn’t do that this time, Mom is also sensitive to tomatoes). Sprinkle with julienned basil, roasted sweet potato, mushroom slices and red pepper pieces. Bake following pizza crust instructions. The thin-crust pizza recipe I used requires a short bake time (12 min or less) and so is ideal. For a long baking recipe, you might bake the crust halfway before topping the pizza.

My dairy-free, soy-free Mom loved this pizza, and loved the pine nut sauce.
Walnut Dairy Free Pesto Recipe
1/2 cup walnuts
2 cups fresh basil leaves
sprinkle salt
1/8 cup roasted fresh onions
1/4 cup olive oil
Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy!
I used this pesto on a gluten-free pizza crust topped with roasted sweet potatoes, roasted potatoes, roasted red pepper, roasted onion, and even half roasted chard. Yum yum yum!
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