The Sexy Vegan Cookbook (30 page)

2 tablespoons nutritional yeast (see WTF,
page 27
)

cup water

In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up. Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the tofu, garlic powder, onion powder, turmeric, liquid smoke, miso, paprika, salt, mustard powder, oil, nutritional yeast, and water. Puree till the sauce is as smooth as the following: “Excuse me, Miss, do you have a map? Because I keep getting lost in your eyes.” Okay, well, maybe smoother than that.

1 cup whole raw cashews

One 12-ounce package soft silken tofu

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon turmeric

½ teaspoon yellow miso

½ teaspoon paprika

½ teaspoon salt

Pinch of ground chipotle

2 teaspoons extra-virgin olive oil

2 tablespoons nutritional yeast (see WTF,
page 27
)

3 tablespoons water

2 tablespoons canned diced mild green chilis

In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up. Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the tofu, garlic powder, onion powder, turmeric, miso, paprika, salt, chipotle, oil, nutritional yeast, water, and chilis. Puree till the sauce is as smooth as Jean-Luc Picard’s freshly shorn head.

¼ cup raw pine nuts

1 packed cup fresh basil leaves

1 clove garlic, chopped

3 tablespoons Parmesan Topping (see recipe,
page 211
)

teaspoon salt, plus more as needed

Pepper

6 tablespoons extra-virgin olive oil

Heat a dry pan over medium-high heat, and cook the pine nuts for 1 to 2 minutes on one side, until they’re slightly browned, then toss and cook for another 30 to 60 seconds (keep a close eye on them — they burn super easily). Let cool. In a food processor or blender, combine the pine nuts, basil, garlic, parmesan topping, salt, a pinch of pepper, and 2 tablespoons of the olive oil, and puree, scraping down the sides as needed. When it’s all ground up, continue to blend, and pour in the remaining 4 tablespoons of olive oil in a steady stream. Season with salt and pepper to taste.

Nilla

Raspberry Hibiscus

The Green Goblin

The Sailor’s Peanut Butter Rum

HERE ARE A FEW QUICK AND EASY ICE CREAM RECIPES
sure to satisfy kids and stoners alike. You will need a food processor or blender and, of course, an ice cream maker. If you don’t have both of these items, go do something else. But if you do have them, get ready to have the type of good old-fashioned family fun that would make Clark W. Griswold jealous.

One 12-ounce package soft silken tofu

cup agave nectar

¼ cup coconut milk

Seeds from 1 vanilla bean

Pinch of salt

In a food processor or blender, combine all ingredients. Puree until smooth, then put your ice cream maker to work.