As I have mentioned before, Keith was raised on a real meat-and-potatoes type cuisine. When you’re a vegan, it’s still easy to eat just that way! We make a lot of variations on this plate. Sometimes using barbecued seitan, various greens, etc. Here’s what we made this week:
Buffalo Shrimp with Blue Cheese, Roasted Lemon Asparagus, and Roasted Garlic Mashed Potatoes
The buffalo shrimp is made from Sophie’s Kitchen brand. Man, all of the Sophie’s stuff is mad good. Their calamari is amazing, and fools all of my carnivorous friends. (Ya ha! TRICKERY!!) Anyway, I use their breaded shrimp to make this recipe.
I mix some Frank’s hot sauce with a little bit of Earth Balance to make it not so spicy and a little more creamy. I LOVE Frank’s, even though it makes my face sweat. (TMI? My bad.) Here is an adoring photo Keith took of Frank’s, while he whispered sweetly to it.
Anyway, you can deep fry the shrimp or spray them with an olive oil spritzer and bake them, if you want to save some calories. Wait. What am I saying? I’m from the South. We’d deep fry the air if we could. Yum.
Here are some recipes to help you complete the rest of the meal. Enjoy!
Vegan Blue Cheese Sauce
I adapted this from a non-vegan recipe on Allrecipes. You have to have these vegan products on hand, all available at most Whole Foods or health food stores. It’s come out better than any of the vegan blue cheese sauces I’ve made.
|1/4 cup vegan sour cream
1/4 cup plus 3 Tbsp Veganaise
1/4 tsp vegetarian Worcestershire sauce
1/8 tsp dry mustard
|1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp ground black pepper
2 ounces Soy Bleu, crumbled (1/3 of a packet)
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce.
Season with mustard, garlic powder, salt and pepper.
Stir in blue cheese.
Cover, and refrigerate.
Vegan Garlic Mashed Potatoes
Next up are the mashed potatoes. Don’t be intimidated by the idea of potatoes from scratch. If you start cooking while roasting the garlic and boiling the potatoes, the whole thing takes 30 minutes, tops, during which you can be preparing the rest of your food. This recipe uses cashew cream and is the BOMB.
|1 head garlic
6 large potatoes, peeled and cubed
1 cup cashew cream (recipe follows)
|3 Tbsp. Earth Balance
salt and pepper to taste
Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 30 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth. Serve hot.
Soak one cup of cashews in water overnight, or, boil for 10 minutes. Drain and rinse. Place them in a blender with enough cold water to cover them by 1 inch. Blend on high speed for a few minutes until it is very smooth.
|One bunch of asparagus spears, trimmed
3 Tbsp olive oil
|2 Tbsp Parmela (optional)
Salt and pepper to taste
Preheat oven to 425 degrees. Place asparagus on a roasting pan and drizzle with olive oil and salt. Bake for 12 minutes, turning once while baking. Remove from oven. Squeeze 1/2 lemon over asparagus, and sprinkle pepper. Add parmela if you’ve got it, and you should, because it’s delicious!