Cheezy Popcornvegan Food

VEGAN 'CHEESY' POPCORN

Steps:

• In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
• Cook, shaking occasionally, until popping stops.
• Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.

CHEEZY POPCORN(VEGAN)

Steps:

• Place warm popcorn in a large bowl and mist it with olive oil. Toss gently and mist again. Repeat until all kernels are lightly coated with oil.
• Combine remaining ingredients in a zippered plastic bag. Seal bag and shake until well mixed.
• Drop in popcorn, a little at a time, seal bag, and shake and turn bag to coat.
• Continue to add a little amount of popcorn to the bag until all kernels are well coated.
• Store zippered bag. Shake gently again before serving.

ELEPHANT SOUP

Steps:

• Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
• Add mirepoix to the meat, cook for 1 - 2 minutes.
• Add beef broth and simmer for 45 minutes.
• Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
• Adjust the seasoning and add the butter and cream.

CHEEZY VEGAN STEW

Steps:

• Heat the oil over medium heat. Add the vegetables and seasoning blend, stir, saute about 3 minutes until soft and fragrant.
• Add the flour and begin stirring, slowly adding in the soy milk a bit at a time, stirring well, mixing to form a nice gravy.
• Add the 'meatballs' and potato, stir for 2-3 minutes. Add the nutritional yeast and stir until blended. Raise heat a tiny bit.
• Dissolve the starch in 1/4 cup warm tap water, blend well. Pour into the soup pot and stir 2-3 more minutes until sauce is thick and heated through.