VCWL003: Interview with Kristie Agee with My Veggie Chef

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Kristie Agee is the owner of My Veggie Chef in Nashville, Tennessee. In this episode, you will learn...

About the cheese sauce that rocked Kristie's world (she even shared the recipe below)
How you can get Kristie's food even if you don't live in Nashville
2 cookbooks that will give you a good foundation
The easiest way to start eating more vegan meals
A quick taco recipe that will convert people every time

Recipes Courtesy of Kristie

Vegan Nacho Cheeze Dip

Makes about 2 cups

2 cups water
¼ cup raw cashews
One 4 oz. jar pimentos, drained
1 cup nutritional yeast flakes
2 tablespoons cornstarch
1 ½ teaspoons salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon turmeric

Combine all ingredients in a blender and blend until completely smooth.
Transfer mixture to a medium saucepan and stir very frequently over LOW heat until thickened, about 10 minutes.

Serve as a dip with tortilla chips and vegetables.

Baked Seitan

1.5 c. vital wheat gluten
1/4 c. nutritional yeast
1 t. paprika
1 t. garlic powder
1/4 t. cumin
3/4 c. cold water
4 T. tomato paste
1 T. ketchup
2 T. olive oil
2 T. soy sauce

Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the liquid ingredients in a smaller mixing bowl.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
Unwrap and leave out until log has cooled. Wrap in foil or plastic and refrigerate.

Slice to use as desired.