versatile nutritional yeast cheese sauce, great on pasta, veggies, sandwiches, whateva--read more >>

My Puerto Rican grandmother (born and raised in Aibonito, PR) uses this as the base for all of her meat marinades. It works for chicken, beef, or pork.--read more >>

blend in a blender or food processer until smooth.

La Dolce Vegan

15

I don't know how long this keeps but I don't use it after three days.

1 12oz package soft or silken tofu

1 tbsp oil

1 tbsp lemon juice

2 tsp apple cider vinegar

1 tsp sugar

1/2 tsp salt

1 tbsp tamari

--read more >>

Warm olive oil in a large sauce pan or dutch oven. Add onions and garlic and saute, stirring frequently for about 5 to 10 minutes until the onion is translucent.


Crush the tomatoes with your hands and add them to the pot, juice and all. Add the remaining ingredients.


Bring to a boil over medium high heat, stirring occasionally. Reduce to a simmer and cook, uncovered, for 1 1/2 hours, ocassionally stirring sauce so that it does not stick to the bottom of the pan.


do not cook tomatoes in an aluminum pan, they react to the metal. Stainless is fine.

makes about 5 1/2 cups

120

1/4 extra virgin olive oil

1 1/2 finely chopped red onion

4 garlic cloves, minced

2 28 oz cans of tomatoes (might I recommend cento italian style with basil leaf)

3 Tbsp dry red wine (optional)

2 medium portabello mushroom caps, cubed

1 1/2 tsp dry basil

scant 1/4 tsp salt

1/4 tsp crushed dried red chilli peppers

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melt the butter in a saucepan, add the flour till you have a paste. let it bubble, but not brown. add hot milk. stand there like a douchebag stirring the fucking shit while your family enjoys some brainless tv, till it boils. it will thicken as this happens. if you get chucks, use a wisk to beat them up. once the sauce boils, add the cheese and reduce the heat, so the cheese doesn't seize. i always use extra cheese. and i never have enough salt. i always think i put in enough, but it's never enough. so taste it. sprinkle in a dash of cayenne. cover with waxed paper while you prepare the macaroni, so it doesn't get a gross skin on the top.

Fannie Farmer

i have no idea

60

for mac and cheese, broccoli or whatever.

2 tbsp butter

2 tbsp flour

1.25 cups hot milk (how hot? hot enough to say "ow!" when you stick your finger in it, but not boiling or at the separation poi

.5 cup cheddar

salt and pepper

cayenne--read more >>