If you like things that taste really really really good, then make this!
Here’s how! You’ll need:
1 (9 inch) unbaked Vegan pie crust 1 bunch of broccoli, chopped some sliced mushrooms (I used 1/2 a carton of baby bellas) 1 Gardein Breakfast Patty, crumbled 1 Tablespoon olive oil 1 onion, finely chopped 5 or 6 cloves of garlic, minced 1 brick of extra firm tofu, drained 1/2 cup “freaky milk” i.e. the non-milk milk of your choice 1/4 heaping teaspoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4- 1/2 teaspoon red pepper (adjust to spice wimpyness) black pepper to taste 1 tablespoon dried parsley 2 tablespoons nutritional yeast 1/2 teaspoon turmeric
Then do this:
1. Preheat oven to 400 degrees F (200 Degrees C). Bake pie crust in preheated oven for 10 – 12 minutes.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 – 6 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Saute onion and carlic until golden. Add breakfast patty and mushrooms and saute until the mushrooms start to sweat. Add the broccoli stir together and set aside.
4. In a blender combine freaky milk, mustard, salt, nutmeg, red pepper, black pepper, parsley, nutritional yeast, turmeric, and tofu; process until smooth. Add it to the skillet and combine with the broccoli mixture. Pour into pie crust.
5. Bake in preheated oven for 40 minutes or until quiche is set and the top is a nice golden brown. Snack on something else in the meantime.
6. Dig deep and find a little more self-control and patience and allow to stand for 5 minutes before cutting.
6.5. Try not to eat the whole thing in one sitting.
Possibly the dumbest vegan recipe ever, this one. (Apologies to OP Chocolate Covered Katie, who certainly has better recipes, though they might use more ingredients.)
Peggy Wang over at Buzzfeed has posted the most ridiculous recipe round-up I’ve ever seen, 34 Insanely Simple Two-Ingredient Recipes. Now, some of these would still require real work, appliance-use, and/or kitchen mess. But still: two ingredients. My first snobby thought was that these had to be awful but then I came around to thinking they could actually be pretty darn tasty.
Amongst the already vegan or trivial-to-veganize, I spotted:
I’m also totally game to try the marinades (whisky and balsamic vinegar, ginger ale and mustard), but those seem like cheats; you still need at least one more ingredient to marinate. Either of those would go real nice on some May-Wah meats, I bet.
Greetings from the SuperVegan Test Kitchen! Want to know how to make this salad? Want to give the recipe to someone who will make it for you? Either way, this is a lovely warm-weather lunch to stuff your face with:
1/2 Dried rice of your choosing. I used Trader Joe’s Brown Rice Medley. It’s delicious. 1 TBSP fake chicken stock mix or any stock powder or cube you prefer Lemon juice 2 Cucumbers. I used Persians. You can use Kirby’s, English or whatever. If you don’t like the skin, peel ‘em. 3 Tomatoes. I used vine ripened but cherry, grape or heirloom would probably be even better. 3 green onions Fresh Italian Parsley Fresh Cilantro (only if you like it) 5 or 6 cloves of Garlic Olive OIl Salt Pepper Chips. I used Boulder Canyon Red Wine Vinegar Kettle Chips and they were perfect, but you can use whatchu like.
STEP I Cook your rice. Do so according to the directions on the package, however, add the stock mix, some lemon juice (about 1 TBSP), and one sprig each parsley and cilantro.
STEP II Rinse and dry a few sprigs of your fresh herbs. I used my salad spinner. It freaks the puppy out.
STEP III Open your can of chickpeas (if canned) and pour into a strainer. RINSE WELL. I mean give those suckers a good bath in fresh cold water. Leave to drain.
STEP IV Start chopping– the cucumbers, tomatoes, green onions and put them in a large bowl. I used the mandolin I got for 25 cents at an estate sale, cause I enjoy gadgets, but if you don’t have one of those, just dice. Also, I threw out the tomato guts. I don’t care for the seedy liquid-ey insides, and they make the salad mushy. Mushy is not a compliment, ever.
STEP V Take the leaves off the stems of your fresh herbs, then mince the leaves. I used maybe 4 sprigs of parsley and 2 or 3 of cilantro. To taste, as they say. Once minced, add to the giant bowl.
STEP VI Add the drained chickepas to the growing trough of salad.
STEP VII Peel your garlic cloves and trim the root end off. Take out your blender, food processor or immersion blender and put the garlic, a dash of salt (I used kosher) and 1 TSP of pepper in there. Drizzle in some olive oil and some lemon juice. Start with, say, one tablespoon of each, blend, and see how it tastes. If you want it creamier add more olive oil.
STEP VIII When the rice is done, let it sit for a few minutes to cool down a bit, then add it to the bowl. Then pour in the garlic/olive oil/lemon juice mixture and toss well. Taste it. It probably needs more pepper, add a dash or three.
STEP IX Eat & N’Joy! Scoop yourself a generous serving, and, here is the most important step, grab a handful of chips, crush gently, and sprinkle on top. That’s right, I said put some potato chips on top of your salad. It’s crunchy and delicious, trust me.
Notes: This salad has a lot of room for creativity– in terms of amounts and ingredients, and it’s hard to mess up. Add some freaky cheese! Croutons! Whatever moves your mouth. Extra bonus– I think this is also free from gluten!
Do these shreds melt? Oh yes. They get good and molten, so feel free to enjoy recreating Mount Doom in your toaster oven like I did:
In addition to the pizza in that video, I also tried the shreds rolled up in Pillsbury crescent rolls, in mac and cheese, and on cheeseburgers. Worked dandy for all of them. it never got gooey in that way that I think a lot of people like their melted cheese to be. If you want gooey, shop elsewhere.
First, that’s not pizza. That is toast with ketchup and cheeese. That’s “pizza,” in a raw-menu-style co-opted way.
After first, this stuff melts, yes, but it’s 67% Daiya stretchy melt and 33% Tofutti slice oily melt.
Here’s a still photo of my actual, honest-to-goodness pizza with Trader Joe’s pizza dough, marinara sauce, Galaxy Mozzarella, a bunch of spices (list upon request) and marinated artichoke hearts. I also topped it with some Parmela. It was delicious.
Like when a new computer tablet comes out, the first thing everyone wants to know is how it compares to the iPad. So, how do Galaxy Vegan Shreds compare to Daiya? Well, they’re different. And that’s a good thing!
Galaxy shreds don’t have much taste. But if you’re as sick as I am of that distinctive aroma-de-Daiya, Galaxy shreds offer a welcome neutral. I couldn’t taste a significant difference between the Mexican and mozzarella; choose Mexican if you want white and orange. Choose mozzarella if you want white.
The package is resealable, which is a blessing. However, it took me a few weeks after opening it to notice its says to use it within 7 days. It still seemed fine. It’s a lot of cheese to eat in a week. But don’t blame me if you get sick.
The shreds are cornstarch-based, and soy-free, non-GMO, and hydrogynated-oil-free. And there’s no saturated fat (compared to Daiya’s significant 2g per 1/4 cup serving). Playing amateur food scientist, I’ll assume that this cornstarch is the reason these shreds are so, well, chalky before you melt them. To the point where they’re hard to work with and scatter all over the kitchen counter. The last ingredient is powdered cellulose, “added to prevent caking”. When do you need to worry about cheese caking? When it’s made of cornstarch, apparently! (Or when you’re making cheesecake, haw haw.) Anyway, not a problem when melted, but these are no good uncooked. But who eats uncooked shredded cheese?
I already started making the Daiya comparison, jeez, it’s like you’re not even reading this, Jason.
But I will concede the following points: Galaxy shreds’ cup does not runneth over with flavor(s), the re-sealable packaging is an integral part of a more-than-single-use product lest the company support plastic waste, they last a lot longer than one weeks time (probably thanks to said re-sealableness), I also don’t want to be blamed for any sickness, and they are chalky like my 3rd grade teacher.
I disagree, however, that not having taste is a positive. This is a bad quality in both food and people. I could discern a slight difference in the two flavors, but I wish it was more than slight. A touch even. And I’m all for labeling flavors by colors, as seen by Slurpee’s “Blue” and/or “Red,” but those color-flavors have totally distinct tastes. And while white and yellow might not be that different on the color spectrum, they are on the cheese map. Cheeses are like people, each one has their specialty– things they should or should not be used for. I think the good people of Mexico would take umbrage with the monicker. And sick of Daiya or not, that is one thing they definitely have going for them– their newer flavors have their own flavor profiles; from the pepperjack to all the different wedge cheeses. And that’s what we want, right? Simulacrums of the things Regs eat? Unless you didn’t even like cheese in your pre-Vegan days, in which case all your arguments are moot. Awwww, snap.
In conclusion, we both agree that this new Galaxy line is leaps and bounds above their previous ones, a great option, and that you should try it for yourselves. To help, and in honor of Vegan Pizza Day this Saturday, the fine folks at Galaxy are giving away product coupons to three lucky readers! All you have to do is leave a comment (make sure you enter an email address so we can contact you if you win!) below and tell us what you’re gonna do with your bag of cheeese! Winners will be chosen on Friday and the rest of you can print coupons HERE.