PETA Global 2017 Issue 1

Life without dairy doesn't need to be scary ... Try These Delicious Cheese-Free Dishes

(Recipes by Dreena Burton)

Cheese Head: © iStock.com/luckydunny | Cow: © iStock.com/esvetleishaya | Recipes: © Jackie Sobon | Pasta: © iStock.com/Jaromila

The end is nearly in sight. We have to keep pushing.

YOU’LL NEED • 1 lb. pack of fettuccine or other dry pasta • 1/2 cup soaked raw cashews • 1 Tbsp. tahini • 2 tsp. chickpea miso or other mild miso • 2-3 cloves garlic, peeled • 1/2 tsp. dry mustard • 1 tsp. sea salt • 1 1/2 cups plain nondairy milk • 1/2 cup cooked red or yellow potatoes, peeled and cubed or mashed • 1 1/2Tbsp. freshly squeezed lemon juice • Few pinches grated nutmeg and/or black pepper • 1/4 to 1/2 cup water Fabulous Fettuccine Alfredo Purée the cashews, tahini, miso, garlic, mustard, salt and 1 cup of the nondairy milk in a blender until smooth. Add the remaining 1/2 cup of nondairy milk, the potatoes, lemon juice, and nutmeg or pepper and purée until smooth. Transfer to the pasta pot. Swish the sauce remaining in the blender with the water and add to the pasta. Warm over medium-low heat, tossing gently until the sauce thickens, just a minute or two. Serve. METHOD Cook the pasta in a large pot of salted boiling water according to package directions. Drain.

Luscious Cashew Cream Tofu ‘Feta’

YOU’LL NEED • 1 (12-oz.) pkg. extra-firm tofu, cut into 1/2-in. to 3/4-in. cubes • 1 1/2 cups water • 1/4 cup red wine vinegar • 2 cloves garlic, roughly sliced or chopped • 1/2 tsp. sea salt For the Marinade:

This cream is wonderful for topping potatoes and casseroles or to add to sauces and soups for a touch of creaminess.

YOU’LL NEED • 1 cup soaked raw cashews • 1/4 tsp. sea salt • 1/2 to 2/3 cup water

• 1 1/2Tbsp. chickpea or other mild miso • 2 Tbsp. fresh-squeezed lemon juice • 1 1/2 to 2 Tbsp. red wine vinegar • 1/2 tsp. pure maple syrup • 1 tsp. dried oregano • 1/4 to 1/2 cup minced green olives or kalamata olives METHOD In a large saucepan, combine the tofu, water, vinegar, garlic, and salt and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, uncovered. If some of the tofu is not completely covered, stir occasionally to distribute evenly. To prepare the marinade, combine the miso, lemon juice, vinegar, maple syrup, and oregano in a medium bowl or baking dish. Whisk well, then stir in the olives. Drain the tofu. While still warm, transfer to the bowl with the marinade. Stir gently to coat, and combine well. Cover and refrigerate for up to 1 week.

METHOD In a blender, purée the cashews, salt, and 1/2 cup water until very smooth. (A high powered blender works best to give a silky consistency.) For a thinner consistency, add additional water 1 tablespoonful at a time.

Makes 1 cup

Makes about 2 1/2 cups

Makes 4 servings

Global 13