Mac And Cheezevegan Yum Yum Recipes

MAC AND CHEEZE(VEGAN YUM YUM)

Mac and Cheeze(Vegan Yum Yum) image

I just happened onto Vegan Yum Yum searching for another recipe and this looked so good and had such wonderful reviews, I decided to post it here for safekeeping. This won't taste exactly like dairy mac and cheese, but it's good on it's own. If you're in a pinch and don't have tomato paste, use ketchup. Enjoy!

Provided by Sharon123

Categories Macaroni And Cheese

Time 55m

Yield 4-6

Number Of Ingredients 13

Ingredients

3 cups dry pasta (macaroni, shells or rotini)
1/3 cup margarine (Earth Balance recommended)
1/4 cup all-purpose flour
2 1/2 tablespoons low-sodium tamari (or soy sauce)
1 tablespoon lemon juice, fresh
1 tablespoon white mellow miso
1 tablespoon tahini
1 tablespoon tomato paste (not sauce)
1 1/4 cups soymilk
1/3 cup nutritional yeast
1 pinch salt
black pepper, to taste
1/2-1 cup steamed broccoli (optional)

Steps:

Cook pasta according to directions(usually about 10 minutes).
Meanwhile, heat a sauce pan and add the margarine. Once melted, add flour and whisk vigorously until a smooth paste forms(this is called a roux). Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you'll need to start over. If you mix in the flour as soon as the margarine is melted and you should avoid any problems.
To this paste, add tamari, lemon, miso, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Add the yeast and mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes. Add salt and pepper to taste.
This is best baked. Add in cooked pasta to the finished cheezy sauce. Add steamed broccoli for a real treat(and/or any other vegs. you want). Top with fresh breadcrumbs and bake at 400*F. for 25 minutes, or until browned and bubbly.

Nutrition Facts : Calories 481.5, Fat 13.3, SaturatedFat 2.4, Sodium 367, Carbohydrate 72.6, Fiber 8, Sugar 5.8, Protein 20.3

YUM YUM SAUCE

Yum Yum Sauce image

Tangy, sweet and with just a hint of heat, this version of our favorite sauce from teppanyaki steakhouses in the US is great with steak, chicken, fish and shellfish. Some recipes include melted butter, but we skipped it. The sauce is already rich, creamy and more than deserving of its name!

Provided by Food Network Kitchen

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon mirin
1 tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Pinch cayenne pepper

Steps:

Whisk the mayonnaise, ketchup, mirin, rice vinegar, garlic powder, onion powder, paprika and cayenne in a medium bowl until smooth. Whisk in 1 tablespoon water until smooth and combined.

CAROL ANN'S CHERRY YUM YUM

Carol Ann's Cherry Yum Yum image

This dessert is extremely easy to make and is a perfect balance of savory and tartness. We always tend to go back for seconds with this dessert!

Provided by keviburg

Categories Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 1/2 ounce) package graham crackers
1 cup butter, melted
3 tablespoons sugar
16 ounces Cool Whip
8 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
42 ounces cherry pie filling (2 cans)

Steps:

Make graham cracker crumbs from the graham crackers (in food processor or by hand).
Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar to make the crust.
Spread 1/2 of the crust mixture in the bottom of a 9x13 dish.
Mix cool whip, cream cheese, 1 cup of sugar and vanilla to make the creamy filling.
Spread 1/2 of the creamy filling on top of the crust in the 9x13 dish.
Open 1 can of pie filling and spread over the creamy filling in the 9x13 dish.
Spread the remaining crust mixture on the pie filling in the 9x13 dish.
Spread the remaining creamy filling on the crust in the 9x13 dish.
Open the 2nd can of pie filling and spread over the creamy filling in the 9x13 dish.
Chill and serve.

Nutrition Facts : Calories 984.8, Fat 52.4, SaturatedFat 33.2, Cholesterol 92.2, Sodium 578.9, Carbohydrate 125, Fiber 2.3, Sugar 59.6, Protein 6.7

YUM YUM SAUCE

Yum Yum Sauce image

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

Provided by Eric Kim

Categories condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 8

Ingredients

1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon warm water
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

Steps:

In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

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