Slightly Psychic Paper…

arlier in my blogging, I mentioned making a delicious green bean casserole, which I’ve nicknamed the GBC. Since I made it, I’ve fallen in love with it and will make it to celebrate the opening of an envelope.

Not much happened last night, though I do believe that I spent approximately $12 on canned diced tomatoes at the store last night, since they were buy one get one and since I use tomatoes in 90% of my cooking, I couldn’t resist. We’re also forcasted to get anywhere from 1 to 10 feet of snow according to opinions from the Weather Channel and Facebook, so I was forced to succumb to the “OMG I MIGHT NOT HAVE FOOD” insanity and horde. Let’s just say I got a ton of staples to make many many foods.

At some point in the night, I attempted to make vegan Swiss Fondue. It called for rolled oats, and I thought that I had some. I did not. I substituted flour to thicken it up. It did not turn out so great, but I’ll continue to experiment with it. Overall, it was too lemony.

Here’s the GBC recipe, enjoy!

What you’ll need:
Casserole Filling

• 4 16 oz cans of french style green beans, drained
• 2 c Tofutti Sour Cream (the mildly expensive part here. I made due with about a cup and a fourth, so it’s really not that big of a deal if you wanna wing it and only use one container.)
• 1/4 c Earth Balance, melted/softened
• 2 c Swiss Cheez mixture* (recipe to follow below)
• 1/4 c flour
• 1 big can of fried onions

Swiss Cheez

This recipe comes from the “Uncheese Cookbook” with some slight modifications.

• 1/2 c water
• 1/8 c lemon juice (I recommend using less and just adding to taste!)
• 1/8 c tahini (sesame paste)
• 1/4 tsp mustard powder
• 2 tbsp onion (powder or finely chopped fresh)
• 1/4 c nutritional yeast (add more or less to your tastes)
• 2 tbsp arrowroot powder
• salt to taste
• splash of dry cooking sherry
• dash of garlic powder

Make the Cheez first to keep the workflow going better.

1. Mix everything up in a blender/processor/magic bullet.
2. Pour the mixture into a sauce pan and let it simmer for a few moments.
3. Salt to taste. You could also adjust the amount of nutritional yeast as well.

Casserole Instructions

1. Mix all of your ingredients together in a big bowl, making sure that the flour doesn’t get lumpy and is well distributed.
2. Add in the Swiss Cheez and mix again.
3. Grease a casserole dish and preheat the oven to 350.
4. Pour the bowl contents into the casserole dish and sprinkle the fried onions on top.
5. Bake for about 30 minutes or until it’s nice and bubbly. Try not to burn the onions on top or they’ll taste horrible.
6. Let sit for a few moments to lose it’s molten lava properties and then serve.

And that’s it! Super simple and pretty easy to make! I love this version better than my non-vegan one since my cheez mixture coats more thoroughly.

My new goal for the next few months will be to yet again work on keeping a blog afloat. Not sure what I’m gonna put here yet. Probably more ramblings etc. We’ll see…

So far on today’s commentary:

I’ve battered John’s TV
listened to old chinese people yell upstairs
listened to John’s grumpy noises as his alarms went off and he slept through them.
Attempting green bean casserole #2. In my new found ability to cook and figure out recipes that don’t taste like ass, I’ve been mostly successful, so I plan on moving forward yet again.

So far I’ve mastered:
vegan cookies, vegan pumpkin bread, vegan mac’n'cheese, made-up spinach and artichoke alfredo (also vegan), vegetarian tacos, vegetarian polish sausages and peppers, spaghetti, veggie cuban sandwiches, vegan stuffed shells and tons others and now the green bean casserole.

Tuesday’s GBC attempt was pretty interesting. I made this one vegan as well so that my roommate Scoob could help me taste test it. Started out with having to make a Swiss Cheez to add into the casserole. I found a recipe online from the Uncheese Cookbook and used that as my cheesy filler. I had to edit the recipe a bit, but it wasn’t bad at all, wasn’t swiss cheese exactly, but pretty damn close and pretty damn delicious. I’m finding that I can properly use cooking sherry nowadays and so my food’s not tasting like an old lady’s sitting room smells.

Once we had cheez in hand the rest of the recipe was pretty simple and straightforward. All I had to do was mix and bake. Originally the recipe was a non-vegan creation that sounded pretty good, so I just had to substitute the sour cream for Tofutti Sour Cream, the Swiss cheese for Swiss Cheez and 1/4 a cup of Earth Balance rather than straight up butter. After I mixed everything and stuck it in, Scoob and I sat back with a documentary for about 30 mins until the casserole was done.

Turned out great! So great in fact that I took some to work for lunch on Weds and ate it as soon as I got to my desk >.<

Today's endeavor will be non-vegan since it's hard to find the Tofutti sour cream outside of a Whole Foods and I didn't have the cooking space or equipment to make the Cheez at my Samurai's place. So his family will just have to deal with the normal flavors and higher fat content. I'm sure they'll be quite let down >.>

Anyhow, I think I might start posting some of my successful recipes with photos… really depends I suppose. I’ll have to figure out how to make hoverbox work with word press since I dearly love that website feature, but I might just settle for normal pictures.