Tag Archives: daiya cheese

rotidal0

Last day for Vegan MOFO, and I have mixed feelings of happiness and sadness. I am glad to call it quits for this year because I AM TIRED! And I have so much food! Our fridge just isn’t that big. I can’t really freeze most of the leftovers, so it has been a real balance between use up my produce, getting the right amount of posts, and eating up enough of the leftovers. And I’ll be a little sad to see Vegan MOFO go since it has been fun, and nice to have prompts to direct my creativity. Or just force me to write up a post. I mean I’ve been meaning to write a post about planning a trip as a vegan for awhile.

rotidal1

For the last post we make a fusion meal of roti and dal quesadillas. I feel like this is a triple ethnic whammy since I feel like quesadillas been bastardized enough by Americans, so it is kind-of a American-Bastardized Mexica meets Indian food. Sounds good to you? What I love about this meal is that it is a great way to put a twist on leftovers. In fact I got the idea from our leftovers from dinner. We had so much dal and roti leftover, and I thought what if? The results are amazing! And will vary as you choose different types of dal and different types of cheeses!

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I first tried the recipe out with Chao Slices, the creamy original. It was pretty good, but the downside was it has a higher melting point and you need to break them up.  The second time making this I used the Daiya shredded cheddar cheese which worked out well. Both had their own benefits, but both gave a yummy creamy texture to the dryer dal. Feel free to swap out the roti for normal flour tortillas, as most people don’t have easy access to ready made roti (and may not want to make them).

Use any dal you want, as long as it is very thick. I used the dal from Vegan Eats World (the Sri Lankan Red Lentil Curry), and subbed lentils for split peas. If you don’t know a dal recipe, I always like Vegan Richa, as she has easy recipes and knows authentic Indian cuisine. Heck I even made a link for all recipes with “dal” in the description aka I used for the word dal in her search engine.

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pizzadip0

Is there some unspoken party rule that dips should be named after other foods? I mean there is buffalo wing dip, hoagie dip, jalapeno popper dip, banana pudding dip, smores dip, it seriously gets out of control. But I have to admit I have a soft spot for pizza dip. It was sort of my family’s staple appetizer for parties. 

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The original version was pretty easy to make, just take cream cheese and sour cream and beat together. Then add tomato sauce, cheese, and pepperoni chunks. Now, clearly the original isn’t vegan. But I would make the argument that I prefer my newer vegan version, though I miss the pepperoni. So instead I topped it with other items you would find on a pizza, onions and peppers. But you are free to use whatever you want, like olives, faux pepperoni, faux sausage, tomato slices, etc.

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This dip is really tasty. It made my omnivorous friends scratch their heads when they found out there wasn’t any dairy in it. And they ate it so fast I couldn’t take any photos showing the different layers. 

My biggest tip with the dip? Finding the right container. You don’t need the dip to fill up all the way to the top. Keeping nice thin layers is ideal so you can get a little bit of everything in one scoop. I am merely poor and lack a huge collection of dishes to cook in (gotta work with what you got)

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