Vegan Jalapeno-Garlic Zucchini-Apple Cheese Sauce

Marvelous, fantastic one-of-a-kind sauce.

After three weeks of having a broken laptop and using only mobile internet, I am back. Yiippee!!! Sure, the library's computers are nice, but their browsers are a bit outdated. Writing Blogger posts in that format proved to be beyond difficult. And I consider myself to be adequate at these things. I have a large roster of recipes to put up. There may be days of utter cramming- like two recipes a day maybe. A few like today's are from my winter break in Ohio. I just need to share the joys of making all these new fantastic cuisines with all of you. Today, I'm even making almond meal polenta- beyond excitable!
As for this week, Philadelphia has been hit by snowstorms. In fact, it is snowing now. Minor, but enough to have two back to back snow days- have class twice a week on Tuesdays and Wednesdays. I almost stayed in all week with daily pumpkin spice hot chocolates and an impressive stack of library books (Phillis Wheatley and Sylvia Plath poetry plus J.K. Rowling's A Casual Vacancy). On Monday, however, prior to Jack Frost cancellations, I did have the fortunate opportunity to participate in Martin Luther King Jr. Day of Service. Pennsylvania Academy of the Fine Arts students were driven to Germantown Friends School (in an orange-yellow school bus- we were escorted with style!) to participate in a wide range of activities that benefited various non-profit organizations. I chose to record a book on CD, one of several for Philadelphia Reads, a program dedicated to promoting strong literacy to young ones.

T-shirts gifted to volunteers.

I recorded "If You Give A Mouse A Cookie" by Laura Joffe Numeroff, one of my favorite books from childhood. Now I know what Levar Burton must feel like. Reading Rainbow was one of the best shows ever. I was happy to participate because reading is one of my biggest loves. To not know how is grand robbery- a great injustice. Reading is a gift, a privilege. After what transpired, I feel obligated to volunteer more for Philadelphia Reads. The guest lecturer was right- service shouldn't be for one day.

Recently won a wonderful holiday gift pack from Bolthouse Farms which included Carrot Juice, Carrot-Orange Juice, Mocha Cappuccino, and Green Goodness. The Daily Greens beverage will be used to make the almond meal polenta instead of dairy free milk or water.

By now, everyone knows my obsession with Daiya's Jalapeno Garlic Havarti. So far, it is the only vegan cheese that I can eat straight out of the package. It is so rich and flavorful, making a plain slice of cold wheat bread divine. That mild garlic intensity, those little bits of jalapeno pieces, and creamy texture- yum! This amazing jalapeno-garlic zucchini apple cheese sauce came about as a creative vegan anniversary meal. Rich and enticing- taste and color wise. It seemed so simple. A glorious red apple combined with a zesty green zucchini and then pureed together. The melted Daiya sealed the deal.

Vegan Jalapeno-Garlic Zucchini-Apple Cheese Sauce Ingredients and Preparation

1 tablespoon olive oil
1 Gala apple, diced
1 zucchinni, diced
1/4 cup Daiya Jalapeno Garlic Havarti, diced
1/4 cup almond milk
1/3 cup nutritional yeast
1 teaspoon garlic powder
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper

In a medium heated skillet, saute diced apple in olive oil for 5-7 minutes.

Add zucchini and stir for an additional 5 minutes.

Puree apple and zucchini together. Pour back into the skillet.

Add remainder of ingredients and stir on medium heat.

Doesn't take that long to melt into a wonderful sauce!

Serve droolworthy sauce atop desired pasta.

Eat.