Actually, Liz earned her right to be first even more because she posted a week early! How’s that for keeping on top of things? Liz stuck fairly close to the recipe, but substituted tofu and store-bought vegan cream. She also upped the spice, of course. It was such a success that her omni brother wanted the leftovers. Win!
Kelly played along with this tasty rendition. Check out her blog for her substitutions, but again, this also pleased Kelly’s omni mom! Chickeny seitan stood in for the chicken and Kelly used a cashew cream. All in all, Kelly can see making this one again.
In the most unique remake, Vegan Aide opted for eggplant and cauliflower as stand-ins for the chicken. Such a great idea! The spices must have bounced off the vegetables really well. As she says, any favorite vegetables would be great in the creamy sauce.
Like Kelly, I made a cashew sauce. I used tempeh for the chicken and it worked well. Jim was in the kitchen snitching as I was cooking and absolutely loved it… until I poured the pasta water in it which thinned it considerably. Bad move. It reminded him of the mac and cheese I grew up on which he thinks is more of a mac and cheese soup. I used to love it, but Jim wasn’t a fan. He likes his mac and cheese to be just mac and cheese with some butter thrown in. Period. Anyway, I’d definitely make it again but without the pasta water.
So, Kelly, how about picking the next one?
I’m sorry to say that Karen #29 didn’t get back to me so I’m redrawing for a copy of World Vegan Feast. Congratulations to Becky who made cheesecake! Please contact me so I can get this book on the way to you. Reminder: If I don’t have any way to contact you (like both Karen and Becky), please check back.
Happy Weekend! It would be a great time to make Mihl’s muffins to share with some non vegans. Get the recipe at Vegan Muffins on the Move. You’ll be glad you did.