Dishes Men Like: Mystery Cheese Ball Spread, Imperial Salad, & "Beef" and Mushroom Casserole

Ah, Dishes Men Like. I decided to give another few recipes a whirl out of this book. Honestly, I am floored with how good they turn out despite a) 1950's food in general was never deemed all that good and b) it's veganized 1950's food! This salad dressing was very tasty, the cheese ball actually tasted like bleu cheese, and the casserole was a huge hit.


Mystery Cheese Ball Spread

* Prep Time: 1 hour - 24 hours
* Cook Time:  5 minutes
* Ingredients:

• 1 6 oz. package soy bleu cheese*
• 4 oz. vegan cream cheese*
• 1 tsp white onion, finely chopped
• 1 tsp vegan Worcestershire sauce*
• 1/2 cup walnuts, chopped
• 2 tbsp fresh Italian parsley, chopped

* Recipe:

1. Combine the bleu cheese, cream cheese, onion, and Worcestershire sauce in a medium bowl. Mix well. Refrigerate for at least one hour, up to 24 hours.
2. Form the mixture into a large ball. Roll around in mixed up parsley and walnuts. Serve with crackers.

* Note:  For soy bleu cheese, I used Sunergia Soyfoods. You can order it online. For cream cheese, I used Tofutti. For Worcestershire sauce, I used The Wizard's organic brand.




Imperial Salad

* Prep Time: 10 minutes
* Cook Time: 15 minutes
* Ingredients:

• 1/4 cup vegan sugar*
• 1 tsp vegan Worcestershire sauce
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic salt
• 1 tsp prepared mustard
• 1/4 cup apple cider vinegar
• water
• 3 strips veggie bacon*
• 4 tbsp salad oil
• 1 large head of lettuce, chopped
• 1/2 medium onion, diced

* Recipe:

1. Combine the first seven ingredients in a measuring cup; add water to fill up to 1 cup mark.
2. In a small skillet, fry up the bacon in the salad oil until tender.
3. Chop the lettuce and place in large bowl. Add onion.
4. Tear the bacon into small bits.
5. Stir contents of the cup; combine with fried bacon and oil.
6. In a small sauce pan, heat the mixture and simmer. Do not bring to boil.
7. Pour over the lettuce and onion. Serve immediately.

* Note: For vegan sugar, I used Florida Crystals. For veggie bacon, I used Lightlight. 




 "Beef" and Mushroom Casserole with Sour Cream

* Prep Time: 15 minutes
* Cook Time: 40 minutes
* Ingredients:

• 2 bags of Gardein Beefless Tips*
• 3-4 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tbsp flour
• 1 cup vegan sour cream*
• 4 oz. button mushrooms, sliced
• 1/2 cup celery, chopped
• 1 8 oz. can tomato sauce
• 1 tsp salt
• 1 tbsp Worcestershire sauce
• 8 oz. cooked fusilli noodles or cooked rice

* Recipe:

1. In a large skillet, add the olive oil and heat. Add the beefless tips and brown for a few minutes. Remove the meat and add the garlic and onions. Cook until the onions are translucent.
2. Blend in flour, add sour cream, and cook, stirring constantly until thickened.
3. Return meat to pan, add remaining ingredients, mix well.
4. Turn into greased casserole dish, bake uncovered in a 350 degree oven for about 20 minutes.
5. Serve over noodles or rice.

* Note: Gardein is a great brand you can find just about anywhere now. This recipe called for steak so this is what I used instead. It turned out amazing. For vegan sour cream I used Tofutti.