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!

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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!

mac and cheese with roasted brussel sprouts and seitan bacon.

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It has been COLD here in Chicago. Record breaking low temperatures mean all I want is comfort food. Earlier in the week I made nachos for dinner, last night I made my favorite vegan mac and cheese recipe, but took it to a whole new level.  I posted this photo on instagram and everyone was going crazy, so I promised to post the recipe. This is hands down, my favorite, go-to vegan mac and cheese recipe. I’ve made it tons of times – its really easy and fast and I always have the ingredients on hand. It’s also pretty speedy, which makes for easy weeknight meals!

Original recipe can be found in Vegan Diner, but below is my modification.
(P.S. This is one of my favorite cookbooks! I’ve made lots of things from it, and they are all comforting, delicious and simple to make. If you are contemplating this book, bite the bullet and own it, because its totally worth it.)

1 bag of noodles fit for making mac and cheese (elbows, shells, fusili, etc)
1/2 cup raw cashews
6 T Nutritional Yeast
2 1/2 cups vegetable broth
2 T cornstarch
2 T flour
2 tspn granulated garlic
1 1/2 tspn onion powder
1 1/4 tspn smoked paprika
Dash of sea salt
Bit of black pepper ( to your liking)

Brussel Sprouts
olive oil
Seitan bacon (Uptons is my favorite!)
more salt and pepper

Preheat your oven to 400 degrees.
Slice up your brussel sprouts and coat with 1-2 T olive oil and some salt and pepper. Roast for 20-25 minutes.

Get your water for the pasta ready to boil. When your water is boiling, add the pasta to the water and cook according to package directions.

While that’s happening, dump all of the sauce ingredients into a high powered blender and blend until the cashews are smooth. If you dont have a vitamix, or something similar, make sure to soak your cashews for a few hours, or preferably overnight.

Add the cheese sauce to a sauce pan over medium heat and whisk every so often until it starts to thicken. When its thick, lower the heat to low until your pasta is ready.

Make sure to fry up your bacon and cut into bits too!

When everything is ready, strain your pasta and put back into the pot. Dump your cheese sauce in and mix it in really well, adding some more crushed black pepper. Throw your brussel sprouts in there and your cut up bacon and enjoy!