This is the BEST vegan/grownup mac and cheese I’ve had, hands down. It is the perfect combination of creamy and crunchy with a perfect crusty top layer. Mmmmm. Might not be able to save any for leftovers tomorrow…
Let’s make it, shall we?
- 1.5 tbsp plus 1 tsp vegan butter
- 1/2 head cauliflower, cut into 1 in florets
- 1/8 cup nutritional yeast
- 1/2 small onion, finely chopped
- 1.5 cloves garlic, minced
- 1/2 can diced stewed tomatoes
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp paprika
- 1 c unsweetened soy or rice milk
- 4 oz Daiya shredded nondairy cheddar cheese (that was half the bag)
- 6 oz penne pasta (again, half the container)
Preheat the oven to 375 F. Coat a medium-sized baking dish with 1 tsp of the vegan butter.
Cook the cauliflower in a large pot of salted boiling water until tender, about 5 minutes. Remove the cauliflower from the pot of water and transfer it to a bowl. Reserve the pot of water.
Cook the nutritional yeast in a heavy saucepan over medium-low heat, stirring constantly, until it is golden brown, about 2 minutes. Add the remaining 1.5 tbsp vegan butter and stir until it’s melted. Add the onion, garlic, and steamed cauliflower and saute until the onion starts to soften, about 5 minutes. Add the tomatoes and cook for two minutes. Whisk in the mustard, salt, paprika, milk, and cheese. Simmer until the mixture thickens slightly, about 2 minutes, stirring constantly.
Return the reserved pot of water to a boil over high heat. Add the pasta and cook for 7-8 minutes, until tender but firm. Drain.
Transfer the pasta to the prepared baking dish. Stir in the cauliflower-cheesy sauce. Cover with foil and bake until heated through, about 25 minutes. Uncover and bake for another 10 minutes, or until the top begins to brown.
Drool worthy, amirite?
Enjooooy your new favorite vegan comfort food with some nondairy milk and a hearty appetite.
Posted in Recipes
Sorry sorry for the lackage of updates! Work has consumed my life but I’ll be better, I promise. Fear not, many more recipes are on their way.
I missed writing in this little thing even though I’m not sure anyone is reading it. (IS SOMEBODY OUT THERE?)
Well. Now that I’m done being an insane person, let’s cook, shall we?
I decided to venture again into Alicia Silverstone’s Kind Diet Cookbook, with an easyish recipe to boot. I love anything ginger or pasta, so… yeah. This worked out well.
- 8 oz. whole wheat penne
- 2 pinches salt
- 1/4 block firm tofu, cute into bite-size cubes
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1/2 zucchini, thinly sliced
- soy sauce to taste
- 1-2 teaspoons of ginger juice (I just grated it super fine and then threw it in there)
Bring a large pot of water with salt to boil. Cook the pasta until al dente, drain and set aside.
Mash the tofu with a fork in a small bowl and set aside.
Heat the oil in a skillet. Add the onion and a salt and saute until the onion is translucent, about 4 minutes. Add the zucchini and saute for 2 to 3 minutes, then add the mashed tofu and soy sauce to the skillet. Saute for 2 more minutes, then stir in the ginger and pasta. Toss all together of medium heat until the pasta has been heated through.
My recommendation for this recipe is to go crazy with the soy sauce. She says “to taste” (whatever that means). I definitely didn’t put in enough so the pasta was begging for more liquid/flavor. And the soy sauce complements the ginger really well. You know what doesn’t? Marinara sauce + Ginger = Not good. In case you were wondering.
Posted in Recipes
These noodles come from the Superhero recipes section of Alicia Silverstone’s “The Kind Diet,” which EVERYONE SHOULD READ. Her book is super approachable and gives facts, figures, and adorable anecdotes on why meat, dairy, white sugar and processed foods are so bad for the animals/the planet/our health! She’s very intelligent and engaging and I mayyy have a crush on her. http://www.thekindlife.com/ Go to her website for more recipes, ideas and discussion.
This dish was super easy to make, quick, and took very few ingredients, which I’ve been needing lately because I haven’t had much time.
- 1 eight oz package udon noodles
- 2 tbsp olive oil
- 2 c sliced green cabbage
- 1 c half moon onion slices
- 2 tsp chopped garlic
- 3/4 tsp salt
- 1.5 tbsp paprika
Bring a large pot of water to a boil. Add the noodles and cook until al dente, drain.
While the noodles are cooking, heat one tablespoon oil in a large skillet over medium heat. Add the cabbage and stir, about 15 minutes. Heat the remaining 1 tablespoon oil over medium heat in a separate pan. Add the onion, garlic, salt and paprika and cook until the onions become translucent (or reddish translucent because of the paprika). Add the onions and noodles to the skillet with the cabbage, and cook until heated through.
See! So simple. And while not the most flavorful dish, it still tastes good and fills you up!
Posted in Recipes