Saturday, July 16, 2011

Grilled Nutritional Yeast 'Cheese' Sandwiches

This is my take on a recipe I scribbled down a long time ago from a website. I like to change things and make them weird. My apologizes.


  • 1/3 cup water

  • 4 teaspoons nutritional yeast

  • 1 tablespoon flour

  • 1 tablespoon lemon juice

  • 1 tablespoon hummus

  • 2 teaspoons ketchup

  • 1 teaspoon cornstarch

  • 1/2 teaspoon onion granules

  • 1/8 teaspoon yellow mustard

  • 1/8 teaspoon garlic granules

  • 1/8 teaspoon turmeric

  • 1/8 teaspoon salt

  • 4 slices bread*

  • STeP 1!
    Blend all ingredients except the bread. Pour into a saucepan over medium heat until it comes to a mild boil then reduce to medium-low heat stirring the entire time. When mixture is thick and smooth, remove from heat.

    STeP 2!
    Cover 2 slices of bread with cheese sauce. Put the other 2 on top of them. You can coat each side with margarine for a crispier sandwich.

    STeP 3!
    Coat grill with a small bit of margarine, veggie oil or non-stick spray. Heat grill and then place sandwichs on them flipping once until each side is golden brown. serve. enjoy.

    -Jordan Halliday

    Tuesday, May 31, 2011

    Crostini (toasted bread slices)

    I was trying to modify my recipe for vegan crab dip to make it better. Which I did. But I didn't have any crackers. So I just made some quick-and-dirty crostini... Traditionally you would use like an Italian baguette or french bread. But I didn't have any. So, I used some sandwich bread.

    • Bread (cut into 20 strips)
    • olive oil

    • STEP one!
      Pre-Heat Oven to 350
      ° F

      Place strips of bread on baking sheet.

      • STEP two!
      Brush each slice with olive oil.

      Bake about 10 minutes until golden brown.

        • STEP three!
      Remove from oven and use in dips or cut into croutons for salads.


      -Jordan Halliday

    I updated my crab dip recipe

    I updated my crab dip recipe, I think it is a little better now... debating trying chickpeas in it too... find the updated instructions under the old ones here:

    Vegan Artichoke Heart "Crab" Dip

     -Jordan Halliday

    Thursday, May 19, 2011

    Vegan Short Bread Cookies

    I really like Short Bread Cookies. I used to donate my Blood just because I could get a free pack of Lorna Doone Cookies out of it. Well, that's not the only reason I did it. So, I decided to try my hand in making them. This is what I have come up with so far. Traditionally Short Bread Cookies aren't really sweet. So you could add a bit more sugar to this recipe, if you think you want that extra sweetness. Myself, I prefer to dip them in melted chocolate or put some jam on top.

    • 1 cup - vegan margarine*
    • 1/2 cup - sugar
    • 2 cups - all purpose flour
    • 1/4 teaspoon - baking powder
    • 1/2 teaspoon - salt
    • 1/2 teaspoon - vanilla extract
    • 2 tablespoons - soymilk
      *make sure it is at room temperature
    Step 1:
    In a large bowl, cream together the margarine and sugar with a mixer until fluffy.


    Step 2:
    Whisk the flour, baking powder, and salt until well mixed. 

    Step 3:
    Slowly add the flour mixture to the "butter fluff" margarine mixture.

    Step 4:
    Finally add the vanilla and soymilk, and slowly mix in.

    Step 5:
    Refrigerate dough overnight or until it is the consistency of butter.

    Step 6:
    Preheat the oven to 350 F & line a baking sheet with wax paper.
    Lightly flour a flat surface and roll dough with rolling pin until it is about 1/4" thick.

    Step 7 :
    Cut into fun shapes or use a cookie cutter and place on baking sheet.

    Step 8:
    Bake for about 5 mins, then rotate pan 180 degrees and bake for another 5.

    Step 9:
    Remove from oven and let cool for about 5 mins on pan before transferring them to a wire rack.

    Step 10:
    EAT THEM! or Make them pretty like I did for my mom on mothers day. Enjoy!

    -Jordan Halliday

    Thursday, May 5, 2011

    Vegan Soy Chai Latte

    I am sick of all the boxes of chai tea having honey in them.

    • 1 tea bag -- Chai Spice Black Tea
    • 1 cup -- soymilk
    • 1 teaspoon -- sugar
    • 1 teaspoon -- brown sugar
    • Splash -- vanilla
    • Dash -- cinnamon
    • Dash -- nutmeg
    • Dash -- ground cloves
    • *optional* (to taste) agave nectar
    Mix Soymilk and all the other ingredients (minus the tea bag) in a pan. Heat over medium heat until mild boil.

    Immediately pour into mug, steep the bag of tea for a couple of minutes. Add Agave to taste. Enjoy!

    -Jordan Halliday

    Wednesday, April 27, 2011

    Vegan Peanut Butter Cups

    I guess you really wouldn't call what I made "cups", maybe peanut butter blossoms, and peanut butter hearts. But semantics, its the same concept.

    I bought these Ice Cube Trays at Ikea and they work great for chocolates. Alternatively, you could buy little peanut butter cup wrappers.

    The kosher salt was a last minute idea. We ate those ones really quick and I didn't get a picture. The salt goes amazingly well with the chocolate and peanut butter.

    Next Challenge Snickers.


    • 1 pound -- vegan chocolate (I used bittersweet, ran out and mixed in some dark)
    • 1 Cup -- Peanut Butter
    • 1/2 Cup -- Powdered Sugar
    • 2 splashes -- Vanilla Extract
    • Kosher Salt (optional)

    In double broiler Melt Chocolate.


    Place a couple granules of the kosher salt at the bottom of paper cups or ice cube trays if you are using them. Spoon in some chocolate. Using a little paint brush, brush the sides of the cups/trays making sure chocolate is covering them fully. Make sure there is enough room for the peanut butter and more chocolate on top. Place in Freezer.

    While Chocolate is solidifying. Mix Peanut Butter, Powdered Sugar, and Vanilla in a bowl. You should get something the consistency of cookie dough.

    Press Peanut Butter Dough into trays of chocolate, leaving enough room to be brushed with chocolate on top.

    Coat the tops of the peanut butter, allowing the chocolate to fill in all the holes. Brush with a paint brush to make sure its coated well. Put in freezer.

    Pop the chocolates out of the mold once chocolate has solidified. Enjoy.

    -Jordan Halliday

    Peanut Butter Cups on FoodistaPeanut Butter Cups

    Tuesday, April 12, 2011

    Thai Massaman Curry with Tofu

     This is my favorite curry, I realize I make mine probably differently than most. I like mine a little sweeter, So I use a little sugar and my secret ingredient... Peanut Butter. But, it is my style so, whatev's. It tastes good the way I do it. You'll also want to use a large wok for this.
    • 4 cups -- coconut milk
    • 1 can -- massaman paste (can be found at asian market, make sure it is vegan)
    • 2 large -- potatoes
    • 1 block -- firm tofu
    • 2 large -- carrots
    • 2 tbsp -- chunky peanut butter (optional)
    • 2 tbsp -- sugar (optional)
    • 2 tbsp -- roasted peanuts (optional)
    • salt and pepper to taste
    Step One!
    Mix Massaman Paste and 2 cups of Coconut Milk over medium heat until well mixed (about 5 mins).

    Step Two!
    Chop & Add Potatoes and Carrots, Then Add remaining coconut milk.


    Step Three!
    Cube and Add Tofu and let sit over medium heat until potatoes and carrots are well cooked.

    Step Four!
    Add Peanut Butter, Sugar, Salt, Pepper and Peanuts and Stir Well.
    Serve over White Rice. Enjoy!

    -Jordan Halliday
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