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Title: Cashew Mushroom Tapenade

1 lb. portobello mushrooms, coarsely chopped (about 4 giant mushrooms)
1/4 C soy sauce
1/4 C apple cider vinegar
1/3 C water
1/2 lb. cashews, coarsely chopped

Put the mushrooms into a large, deep bowl. Add the soy sauce, vinegar, and enough water to create a marinade. Cover and marinate at room temperature for 2 hours, stirring occasionally.

Grind the cashews into a fine meal in the food processor. Using a slotted spoon, remove the mushrooms from the marinade and add them to the cashews in the food processor. pulse until the mushrooms are well minced and the mixture is creamy.

Button or cremini mushrooms can be substituted if necessary.

From Nut Gourmet
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---begin-tinykitchen---
Title: Cashew Marinara Sauce

3 1/2 lbs. ripe Roma tomatoes
1 - onion, cut into quarters
1/2 - green bell pepper, diced
6 - garlic cloves, crushed
2 t fresh basil, chopped or 1/2 t dried basil
1/2 t dried oregano
1/2 t fennel seeds, crushed
1/2 t dried rosemary, crushed
1/4 t dried marjoram
1 C cashews, finely ground
1 1/4 t salt

Coarsely chop the tomatoes in the food processor until they reach the desired consistency. Transfer to a large, deep skillet.

Finely chop the onion in the food processor and add it to the skillet. Add the bell pepper, garlic, basil, oregano, fennel seeds, rosemary, and marjoram to the skillet, and cook and stir over medium-high heat for 12-15 minutes.

Add the ground cashews and salt to the simmering sauce, and cook a few minutes longer, until thickened.

From Nut Gourmet
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---begin-tinykitchen---
Title: Pistachio Fondue

1 C pistachios
2 1/2 C vegan milk
2 T nutritional yeast flakes
1 1/4 t salt
0 - dash of cayenne
0 - ground black pepper

Grind the pistachios to a fine meal in several baches in an electric mini-chopper or coffee grinder. Transfer to a small bowl and set aside.

Combine the vegan milk, nutritional yeast, salt, cayenne, and pepper in a 2-quart saucepan. Bring to a boil over medium-high heat. Watch carefully so the mixture doesn't boil over.

Add the ground pistachios to the bubbling mixture a little at a time, stirring with a wire whip for about 2 minutes, or until thickened. If necessary, lower the heat slightly to prevent burning.

Remove from the heat and let rest for 15-20 minutes to thicken further. Gently warm on medium heat, if needed. Store in a covered container in the refrigerator. It will keep for up to five days.

From Nut Gourmet
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---begin-tinykitchen---
Title: Cilantro Pesto

1 C fresh cilantro, tightly packed
1/4 C raw almonds
2 - large garlic cloves, peeled
1/2 t salt
1/4 C olive oil

Put in a food processor and process until smooth. Store tightly covered in the refrigerator with a thin layer of olive oil on top to prevent discoloration.

From Vegan Planet
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---begin-tinykitchen---
Title: Fennel Compote

1 - large fennel bulb, trimmed and diced
3 T lemon juice
2 - shallots, minced
2 t grated lemon zest
0 - salt and pepper
1/4 C pine nuts, toasted
3 T fresh parsley, chopped
2 T black olives, pitted and halved
3 T olive oil.

In a medium size bowl, toss the fennel with the lemon juice. Stir in the shallots, lemon zest, and salt and pepper to taste. Add the pine nuts, parsley, and olives.

Drizzle with the olive oil and stir to combine. Taste and adjust the seasonings. This compote is best served right away.

From Vegan Planet
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---begin-tinykitchen---
Title: Parsley Pesto

2 - cloves garlic, peeled
1/3 C walnuts
1/2 t salt
2 C fresh parsley, loosely packed
1/4 C olive oil

Finely grind the garlic, pine nuts, and salt together in a food processor. Add the parsley and process until minced. With the machine running, slowly add the olive oil in a steady stream until the pesto is blended into a paste. Refrigerate until ready to use.

From Vegan Planet
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---begin-tinykitchen---
Title: Double Mushroom Sauce

1/2 C dried porcini mushrooms, soaked in very hot water for 20 minutes
1 T olive oil
3 - shallots, minced
1 C white mushrooms, sliced
1 1/2 C vegetable stock
1 T soy sauce
0 - salt and pepper
1 T cornstarch

Drain the mushrooms, reserving the soaking liquid. Strain the liquid and set aside. Chop the mushrooms.

Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots, cover, and cook until softened, about 5 minutes. Add all the mushrooms and cook for 2 minutes. Stir in the stock, soy sauce, and reserved mushroom soaking liquid and season with salt and pepper to taste. Bring to a boil, then reduce the heat to low.

Whisk in the cornstarch mixture and cook, stirring, until thickened, 2-3 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Jalapeño Corn Gravy

1 C vegetable stock
1 T cornstarch
1 T olive oil
1 - medium onion, chopped coarsely
2 - jalapeños, seeded and chopped
3 - cloves garlic, chopped
0 - pinch of dried sage
2 C fresh or frozen corn
1/4 C vegan milk
1/4 t salt
1/2 - lemon, juice of

Mix the cornstarch with the vegetable stock and set aside.

Saute the onion and jalapenos in oil for about 5 minutes. Add the garlic and sage and saute for another minute. Add the corn and cook for about 5 minutes, until corn is slightly browned.

Add the vegetable stock, vegan milk, and salt. Stir often and let thicken for 3 or 4 minutes. Transfer to a blender or food processor and puree. Add lemon juice, and salt to taste. Serve over mashed potatoes.

From Veganomicon
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