Vegan (Cashew) Nacho Cheese or Queso Dip

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Want a healthy, vegan alternative to nacho cheese dip? This recipe is what you are looking for! Though not required, I like the cooked version better than the uncooked.

Sushi

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The first time I made sushi was in about 2004 at my friend Danny’s apartment. To be honest, I am not sure that I had ever eaten before, or certainly not often. But that was a special time in my life when I was more adventurous than usual, so I decided to give it a …

Pumpkin Pie

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I mostly used this recipe from Sally’s baking addiction for this one, but I made a few modifications of my own. She swears that a pinch of black pepper makes it magical, but I am still skeptical. I also used the same pie crust recipe that I usually use, the same one from my mom. …

Mom’s apple pie

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This is the same apple pie recipe my mom has been using for as long as I can remember. In my opinion, no other pie is better, though I am perhaps a bit biased. Thanks for teaching me how to make pie mom!

This recipe is for one double-crust pie. I use the same crust recipe for all my pies. If you are making single crust pies like pumpkin, this crust recipe will make two pies.

Spinach Artichoke Dip (semi-healthy)

Enjoying spinach artichoke dip with a tortilla chip

Spinach artichoke dip is very tasty, but not that healthy, with lots of sour cream and mayonnaise. This recipe is a healthier version. I originally based it off this recipe from the yummy life. I like it with even more spinach and artichokes than they use, but I add a bit of mayonnaise, to make it slightly creamier. This recipe makes a big batch, great for a party. I also recommend trying to find a large container of artichoke hearts. I can get a 4 lb. container at my local store for about $15.

Ratatouille

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Ratatouille is a traditional French dish, and comes in many different variations. From my perspective, two ingredients are absolutely critical — eggplant and tomatoes. The dish pictured here is fairly traditional.

Stuffed squash

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This recipe is largely inspired by a combination of recipes from the Moosewood New Classics and Very Vegetarian cookbooks. It is a bit time intensive, so it is not the kind of dish I prepare often, but it is fun for dinner parties, and most of the preparation can be done the day before.

Macaroni and “Cheese” with Spinach

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This is largely based off of a recipe from Very Vegetarian, but after a couple years of enjoying it, Clare helped me find the missing ingredient — spinach. The downside of mac and cheese is that it is low on the vegetables. I tried broccoli, green beans, and snap peas, but they weren’t that good. Spinach goes very well though. The “cheese” part is actually a nutritional yeast sauce, which doesn’t sound too tasty, but it is. Even my parents liked it!

Note that since I am no longer vegan, I usually use regular milk instead of soymilk, and I sometimes add a little real cheese after mixing the pasta and sauce. I have also found that running the spinach through the food processor is better, especially if you have picky children who don’t want big chunks of spinach. Sometimes I use fresh spinach instead of frozen if I have it, and it is better, though more expensive.

German Potato Salad

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When many Americans (especially Midwesterners) hear “German Potato Salad”, they frequently think of a warm, vinegary potato salad, sometimes including bacon. In fact, this sort of potato salad can even be found in cans in the supermarket. In my numerous trips to Germany, I can’t recall ever eating potato salad of this sort. Most of the potato salad I ate there was more similar to American potato salad, containing mayonnaise, and sometimes boiled eggs. I definitely had quite a few other variants though, and my favorite one was from my friend, Markus Hofbauer. This one is a bit more similar to the Midwestern vision of potato salad, as it contains vinegar, but is usually served cold or at room temperature. I don’t think that Markus put any dill in his version, but I think it makes a nice addition. And, because it’s vegan, you don’t have to worry about anyone getting food poisoning from eating your potato salad that has been sitting out during a hot summer picnic.

Creamy Potato Soup

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This is just like my grandma used to make it, except instead of thickening with milk and flour, I use water and cornstarch