Category Archives: veganized

Veganized Zucchini Pie from Oprah

So, Oprah didn’t write this recipe, but it is up on her website. Needless to say, it ain’t vegan. Usually I am scared to veganize dishes, but this one only had two non-vegan ingredients so I gave it a go.

I followed the recipe exactly EXCEPT I used Ener-G egg replacer for the eggs and I used Daiya chedder cheese. And instead of using store-bought Bisquick, I followed this guide on how to make homemade Bisquick (it’s basically flour, salt, baking powder and oil).
IMG_4355 _Snapseed

The veganized dish was a success! The Daiya cheese kind of released more oil than I would have liked while it cooked or maybe I just greased my pan too much out of my ¬†fear of “food sticking to pans”. Is there a name for that kind of phobia? Whatever the reason, I baked it for about 10 minutes longer than the recipe called for in order to get rid of some of that extra oil. Didn’t really work, but the dish was still delicious!

IMG_4399 _SnapseedWe ate this for two meals (dinner the night I made it and lunch the next day). It reminded me of quiche and was so tasty that when we finished off the pie, I wanted more. But best of all (ahem, Oprah) no cows or chickens were harmed for my taste buds.

Verdict: I’ll make this again but will probably experiment with the amount of Daiya and vegetables.

Eat your artichoke heart out Giada!

So I took this recipe and veganized it and the results were spectacular! I followed the instructions for this recipe almost exactly except for, of course, the cheese filling. Basically, you boil the artichoke with some lemon halves, take out some of the center and fill it with some “cheese” filling, cover it with seasoned bread crumbs and bake it. For the filling I used the following nutritional yeast cheese sauce recipe:
1/2 cup flour
1/2 cup nutritional yeast
1/2 tsp. garlic powder
1/2 tsp. salt

Then add while whisking:
2 cups of water
1/2 tsp of soy sauce
1/4 cup of oil or margarine (I used Earth Balance)
and 1 tbls. of mustard

Cook on med/high heat until it bubbles for about 3 minutes. Constantly stir with whisk and it will get really thick and “cheesy”. (note that these directions are pretty loose when it comes to the seasoning, meaning you can adjust them to your own taste…I use more garlic powder because I like garlic)
I don’t know the source of the recipe as it was emailed to me by a friend a loooong time ago…but thanks unknown source! It sure did make a heavenly dip for my artichoke leaves! My dish by far blows Giada’s out of the water (haven’t tried hers nor do I want to) because it doesn’t have the aftertaste of suffering in it. Enjoy!