Seven Secrets

Christy has inspired me to share the joys of the delicious food that I have been experiencing.  (Though my pictures will not be as nice as hers as they were taken from my cell phone).  I have come across the most amazing cookbook.  Everything I have made from it has been stellar.  And vegan.  And oil-less.  I am in love.  It's called "Seven Secrets Cookbook".  If you don't have it, you need it!  So here are some pictures and my reviews of the recipes.

This is the first recipe I tried.  "Basic Cream Sauce," made with cashews, over brown rice, asparagus, mushrooms, and red peppers:

Wow.  Who would have thought that cream sauce made from cashews would taste so good?  I have made this sauce many times since.

Biscuits and gravy.  The above cashew cream sauce with "Veggie Cutlets" over biscuits, made from "Cobbler Crust" (not sweet):

 I believe "party in my mouth" were the words I texted to Lorrie when I was eating this!

Here are the "Veggie Cutlets" after they were baked.  They are very versatile, as you can imagine!  (The main ingredient is garbanzos!)" 

They freeze very well, to be pulled out at a moment's notice!

Here is one pizza I made with "Simple Cheese Sauce" swirled with tomato sauce, with mushrooms and marinated artichokes on top:

Another pizza with the "Cobbler Crust," with the addition of garlic and oregano in the crust.  This time the cheese sauce is the sauce from "Macaroni and Cheese," swirled with tomato sauce and garnished with mushrooms, garlic, pine nuts, tomato (yes, those are real pieces of tomato :), and oregano:

(This is a picture before I baked it, I was so excited to eat it that there was no time or thought for a picture!)

"Macaroni and Cheese" over whole grain rotini.  This is the best vegan macaroni and cheese I have ever tasted.  It uses coconut milk, which I think gives it the bitey, cheddary flavor:

Creamy.  Delicious. A winner.

"Cream Cheese Spread," spread on the toast.  It also uses coconut milk and raw cashews.  It's also very good spread on crackers and Triscuits.  The scrambled tofu with mushrooms, tomato, and red bell pepper is not from the "Seven Secrets Cookbook," but was very tasty as well.  And that is a Macoun apple, my favorite variety:

"Almond-Olive Spread."  It's not as creamy as I would have liked, as I made a 1/4 recipe, and nuts don't blend as well when there's not very many.  I think at least a 1/2 cup of nuts when blending is good: 

This is not from the "Seven Secrets Cookbook" either, but it deserves an honorable mention.  I love watermelon, and I love summer!

So here's some cuisine that I've been enjoying.  I only wish YOU were here to share with me!