Alright, are you ready for the first recipe preview from the VYY cookbook?
This is one of my favorite recipes in the book. I make it almost once a week. It’s the perfect creamy pasta sauce when you’re feeling like alfredo. It’s also a great sauce for casseroles, over steamed veggies, on top of lasagna — wherever you want a basic creamy sauce. So not only is it really versatile, but it’s also really quick!
The whole sauce is made in a blender, so the faster you can toss ingredients into a blender, the faster it’s done. This also makes it super easy for additions. Recently I’ve been adding whole roasted red peppers (the kind they sell water-packed in jars).
Hurry Up Alfredo Makes 2-3 Servings
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste
Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!
I’ve finally received my author copies of the book! Therefore I’m ready to mail my awesome testers their free copy! Since testing was done two years ago, I need updated addresses. If you were a tester, please email me at lolo @ veganyumyum.com with your current address and I’ll get a book to you in the mail! Many thanks for all your hard work!
The book is out! Watch the video for more info. In short, you can grab it now, but it’d be awesome if you can wait a week until September 16th, the official release date!
Thank you so much, all of you! Your support made this happen! I hope you enjoy the book.
This week my publisher and I had some disagreements we could not work out. The result is I will not be publishing with Herbivore, and therefore the book will not be available for the holidays like I had so hoped it would be.
I cannot tell you how sorry I am that the book is going to be delayed. I’m super upset that this didn’t work out; this wasn’t an easy decision for me to make since I want my book published as much as anyone. To have it happen this late in the game is especially depressing.
You all have been such wonderful supporters of me, and I can’t thank you enough for that. Without you there wouldn’t be a book at all. Rest assured that I am actively searching out a new publisher, and I will work as hard as I can to get the book out as soon as possible.
The kicker is that this especially affects the people who have already pre-ordered a book–the very people who are most excited to about it. If you’re one of those people I can do nothing but offer my utmost apologies, and assure you that you will be refunded 100%.
If you purchased a book, Herbivore will refund you automatically. You do not need to contact them in order to receive your refund.
Again, I’m really, really sorry about all this. Believe me when I say I’m trying my best to get the book back on track.
I will be at the Boston Vegetarian Festival on October 20th, giving out free stuff! Come and say hello, and I’ll give you a FREE mini-cookbook which is 12 pages long and features three recipes from my upcoming book. There will also be free buttons and stickers for the masses. I’d love love love to meet you and give you fun, free stuff!
Look for me at/next to the Herbivore table! I will be the short-haired blonde woman looking slightly embarrassed and smiling nervously.
You should also come to the festival to get a copy of Isa and Terry’s new book, Veganomicon. I was a tester for this book, and it’s totally awesome. Everyone needs a copy of it. Last I checked, everyone includes you, so get your butt to the festival!
I really hope to see you there! It would be so neat to meet you.
Oh, I also just updated my About page–it now contains information about my book and links to other places on the internet that mention me, my recipes, or my book. That part is mostly for my mom, though. Have a good weekend!
I do apologize for my absence, but I have a good excuse. I’ve finished the manuscript for my cookbook! We hope to have the book available for pre-order November 1st, and to start shipping December 1st. Hooray!
This also means I’ll be able to focus on the blog again. To celebrate all this wonderful news, I thought I’d share a recipe that will be in the book. Who doesn’t like blueberry waffles?
These waffles are great, but I especially like making waffles because they freeze so well. Having a waffle just out of the iron is a wonderful experience, but for me, it’s equally as wonderful to be able to go from sleepy pillow-creased face to homemade waffle breakfast in less than five minutes, just by popping some frozen waffles in the toaster.
When I created this recipe I was out of maple syrup, so I concocted a lemon icing to go with the waffles. It’s a super tasty way to enjoy them, but you can never go wrong with maple syrup in my opinion.
Edited to add: These work as pancakes, too! Thanks for reminding me, Esme!
Fresh Blueberry Waffles with Lemon Icing Makes 10 Waffles
2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Tbs Sugar
1 Container Blueberry Soy Yogurt (Scant 2/3 Cup)
1 1/3 Cup Soy Milk
5 Tbs Water
1/3 Cup Oil
1 Cup Fresh Blueberries (*see note about using frozen)
Spray Oil for the waffle iron
*If using frozen blueberries, keep them in the freezer until the last second. Reserve 1-2 Tbs of your dry mixture. When you’re ready to add the blueberries, take them out of the freezer, measure them and mix them with the reserved dry mixture. Then fold them into your mixed batter in NO MORE than three (3!!) folds. This will prevent your batter from turning a gray-purple color.
Preheat your waffle iron.
Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry, then gently fold in berries.
Spray your waffle iron with a little bit of oil and make a test waffle. In my waffle maker, 1/2 cup of batter is perfect for a single waffle, and they cook for 10 minutes. Follow the instructions or your preferred directions for your waffle maker. This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.
Lemon Icing
1 Cup Powdered Sugar
1 tsp Lemon Juice
Zest of 1/2 Lemon
2-4 Tbs Soy Milk
Mix in a blender until smooth. You can do it without a blender if you feel like sifting your powdered sugar to make sure there are no lumps.
You should also come to the festival to get a copy of Isa and Terry’s new book, 
