Here is what I used for the Polish Creamed Mushrooms...
1/4 C Earth Balance
2 Cloves Garlic
1 C Soy Milk
1/4 C Tofutti Sour Cream
1 T Soy Flour (Bob's Red Mills)
This was reminiscent of what I remember Campbell's Cream of Mushroom Soup being but BETTER.
This was another blast from the past in term of a sauce I really enjoyed and being able to take a nice photo! I'm currently in the process of re-working a photo space at my house. I hope to have something like this back up and going soon. The inspiration for this sauce came from Vietnam. If you are from Vietnam and know of any vegan or easily veganized dishes I should look into please let me know! I would love to try them!
The ingredients all went into a blender and it was super easy to make - as are most - if not all of the sauces I attempt here. I remember this being a little thin the first time I tried it so I would suggest with less liquid when first starting to blend and then add more if you need it.
1/4-1/2 C Water
2 T Bragg's Liquid Amino's
1 T Frank's Hot Sauce
1 T Wholesome Sweeteners Raw Brown Sugar
1 tea Minced Garlic
I remember a couple of years ago when I wanted to try a simple Pakistani dish and came up with this take on Aaloo Bhaji. After I posted it a few people told me there are other countries that have their own version of this, too. Such as Aloo Bhaji from India. I'm interested in either. So if you reside in a country that has this dish please let me know what it contains and which country you are from.
I'm also looking for more dishes from Pakistan to that are naturally vegan or easily veganized. So if you can help me out with ideas in comments I would greatly appreciate it.
As I have said a few times in the last week or two I want to branch out and attempt more world foods again. I figured this time of year was a great time to do that.
Here is what I used in this attempt of Aaloo Bhaji.
Small Handful of Wildtree Onion & Chive Blend (or you could use 2 small onions
1 t Black Mustard Seeds
1 t Red Chili Powder (and/or Cayenne)
1 T Earth Balance (I also used a splash of Garlic Grapeseed Oil)
1 t (or less) of Turmeric
All on the stove top until desired texture and darkness is reached.
While I am writing up a post about world foods I would love to give a few shout outs to some visitors that stopped by the last couple of days! Hello visitors from Czechia, Israel, and Finland - as well as those from Singapore, Turkey, and Lesotho. Again if you are from any of these countries and are vegan I would LOVE to hear some of your favorite dishes! And if you are from another country please feel free to let me know in comments, too! The more the merrier! I hope to do more shout outs and food inspiration posts like this in the near future!