bakedbaby
@bakedbaby
12 Years
Comments: 0 · Posts: 234 · Topics: 12
VEGAN food
thx lady i daiya, heard they make sandwich slices now
I'm logged in on my phone right now, but when I'm back on my laptop I'll share some!
I know that is this a few weeks old, but my favorite thing about vegan food is that it's so much fun veganizing ANY recipe! I especially love veganizing italian food and thanksgiving food. Tonight I'm making a veganized recipe of Campbell's chicken and broccoli alfredo with beyond meat lightly seasoned chicken, linguine, a bag of frozen broccoli, earth balance, unsweetened original soy milk, salt, pepper, italian seasoning, oregano, galaxy foods parmesan, and imagine foods creamy portobello mushroom soup.^-^
There's plenty of food here.. I guess I just share the recipe of a sauce to accompany all of that.
Magic Sauce
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
Prep time: 5 min - Cook time: 5 min
Everybody including non-vegans should try it.
Magic Sauce
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
Prep time: 5 min - Cook time: 5 min
Everybody including non-vegans should try it.
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