vegan mac and cheese, v2.

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My go-to mac and cheese recipe is here.

But I recently branched out and tried something new. Its kind of a hodge podge of recipes I have come across – mostly inspired by the veg news mac and chesese, which is one of the best but has SO. MUCH. EARTH BALANCE!

I found a way to make something similar. I love this recipe because it actually has vegetables in it. And you can mess around with it and make it your own.

  • 1 box macaroni
  • 1 cup peeled and diced yellow or red potatoes
  • ¼ cup peeled and diced carrots
  • ⅓ cup chopped onion
  • ¾ cup vegetable broth
  • ½ cup raw cashews (if not using a high speed blender, make sure to soak these first!)
  • ¼ cup plain almond milk (or coconut milk!)
    3 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ½ teaspoon salt (or more to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 tspn smoked paprika
  • lots of fresh black pepper
    1. Start the water for your macaroni noodles while you are prepping the sauce. When the water is boiling, add and start cooking the noodles.
    2. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
    3. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add all the ingredients in your blender as well.  If
    4. Blend until smooth.
    5. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve.

      I love to serve with roasted brussel sprouts and topped with uptons bacon.  Roasted brocolli is good too! or throw some fresh spinach in the hot water right before the noodles are done and serve with the wilted spinach mixed in.

      Also, you can make the sauce ahead of time, and keep in the fridge for a few days for when you are ready to go.This meal doesnt take long to begin with, but its extra speedy, when all you have to do is heat up your sauce in a sauce pan while you are boiling the water for your noodles. You may want to add a little more veg broth if your sauce seems too thick when reheating. just be sure to heat on low-medium and stir often!

      Enjoy!

lego crayons.

legocrayons
Milo’s birthday was earlier this month – and we made some lego crayons to go into the lego goodie bags i created for the kiddos. As you can probably guess, Milo is REALLY into legos.

This is a super easy project that uses up all those cracked, broken, old crayons you might have laying around. They are fun to make solid colored, or use hues of the same color and make a multi colored crayon.

heres what you need

Silicone Mold (I bought mine these on amazon!)
exacto knife
crayons

Preheat your oven to 225 degrees.
Use an exacto knife and slice the wrapper off your crayons.  Break the crayons into small pieces. Fill the silicone molds as much as possible, Place mold on a cookie sheet to avoid spilling when you take them out, then bake for 15-20 minutes. Take these out of the oven very carefully, as they will be all liquid at this point. Let sit for about 5-10 minutes until starting to set, then put into the freezer for about 10 minutes. Once completely cooled, remove from the tray.
Be careful when

creamy cauliflower and white bean pasta.

CAULIFLOWERPASTAI’ve been eating alot of mac and cheese this winter…and into this spring. Its just so creamy and comforty and its the perfect meal to make on a monday night. However, when I do make it, I always try to incorporate vegetables in there somehow. So when I saw how to make a ‘cream’ sauce out of cauliflower, I thought this could be a good way to mix up my usual way.

I looked for a few recipes and then did a combination of ingredients that I felt would work well.  The result was a garlic-y, creamy sauce with hidden gems like cauliflower and white beans!

1/2 head cauliflower, about 2 cups worth
1 cup white beans (drained and rinsed if using canned)
1 – 1 1/4 cup almond milk
olive oil
1 medium onion
4-5 cloves garlic
2 T nutritional yeast
salt & pepper to taste
1 cup kale or spinach
your favourite cooked pasta

Cut the cauliflower into large florets and add them to a pot of boiling water.  cook until soft, about 10-15 minutes, then drain.  while the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the onions until softened and lightly browned. Mince the garlic. Add garlic and kale to the pan, until the kale is wilted. Set the kale aside.

Place the cooked cauliflower in a blender along with the white beans, almond milk, onions and garlic, nutritional yeast, salt and pepper, and about 1 T olive oil.  Blend until really smooth.  season to taste with more sea salt & pepper.  Pour over cooked pasta; add in the kale and enjoy!

quilted potholders.

potholders
I took a stab at using some fabric scraps to make these simple potholders.  It was pretty easy, and took almost no time to complete! you will need:

insul-brite lining
fabric, 2 pieces cut 10×10 inches, and a little more for the strap
sewing machine
thread
pencil
Iron

1. Cut two fabric square pieces 10 inches by 10 inches.
2. Cut two or three batting pieces depending on their thickness , 10 inches by 10 inches.
3. Cut one strap 10 inches by 2 1/2 inches.
4. Lay your strap flat, right side down on ironing board. Fold over the edges a bit and iron flat. Fold piece in half and sew seam.
5. Attach the batting pieces to the WRONG side of one of the fabric pieces.

7. Take the strap and lay it on the RIGHT side of the fabric piece in the top left corner.
8. Now lay the other piece of fabric on top of the fabric piece with the strap on it.
9. Pin all the layers together.
10. Sew all of the layers together with a 3/8 inch seam allowance. Leave a 2-3 inch opening on one of the sides.
11. Trim the corner edges of the potholder.
 13. Pull the potholder through the gap you left unsewn. Pop out your corners of the potholder.
14. Iron the potholder flat, ironing the little gap closed.
15. Topstitch around the potholder edges with a1/4 inch seam allowance, sewing the gap shut.
15. Draw straight lines in both directions on the potholder with chalk or a pencil. Make them evenly spaced, about 2 inches apart. Stitch on the lines, quilting the potholder.

banana bread bites.

bananaWe were having a little sweets craving the other day, and these seemed to do the trick. Not quite a cookie, not quite banana bread – but definitely a combination of them both!  Good stuff!

Found the recipe over here.

2 very ripe medium bananas
1 tsp baking soda
1/2 tsp baking powder
pinch sea salt
2 Tbsp flax seed
1 tsp vanilla extract
2 Tbsp peanut butter
2 Tbsp agave nectar or maple syrup
2 Tbsp extra virgin olive oil
1 cup  flour
3/4 cup rolled oats
1/2 cup semisweet dairy-free chocolate chips

  1. Preaheat the oven to 375. In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, peanut butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
  2. Add in the flour and rolled oats and stir.
  3. Add  the semisweet chocolate chips and stir until just combined.
  4. Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a prepared baking sheet  Space about 1 inch apart, then slightly press down with back of spoon.
  5. Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.