One of the fun things about browsing through cookbooks - new ones, especially - is picking out things you want to try even if you don't want to do them in the combinations they suggest.
For instance, one recent dinner (pictured above) had Baked Tofu, which I adapted from a different recipe in Isa Chandra Moskwitz and Terry Hope Romero's Veganomicon, Mushroom Gravy from Joanna Vaught's Yellow Rose Recipes, and a Cheesy Sauce from here (which is also somewhat similar to Gee Whiz Spread from Jo Stepaniak's The Ultimate Uncheese Cookbook).
The brown basmati rice and the sauteed squash were pretty straightforward.
It was mix and match, but still came together great. The Mushroom Gravy was savory and marsala-like. This must be one of her favorite flavors because she has another recipe in the book specified as a marsala sauce, which I haven't yet tried.
The cheesy sauce was like a mild queso. The baked tofu was chewy without any of the stereotypical jelliness, and it turned out to be a knockout dinner.
I'm going to be trying more from the Ultimate Uncheese Cookbook, including the Gee Whiz Spread. Cheese is hard to duplicate when going vegan, but this book even shows to make hard cheeses.
I've found several uses throughout the week for this generic cheese sauce besides just topping on the rice, and I'm going to blog about my favorite one next.
MUSHROOM GRAVY RATING - 8
CHEESY SAUCE RATING (not Gee Whiz Spread) - 7
Fresh Pita Organic Express, Culver City
1 day ago