Vegan Fettuccine Alfredo

I have forever searched for an alfredo sauce that was comparable to the creamy, cheesy stuff that comes in a jar, with which you can do no wrong.  After many goopy, cakey, cardboard-esk tasting recipes, I was given a simple tofu based recipe that could use a little work, but was totally do-able.  I changed the recipe here and there each time, but it wasn't until a friend at church mentioned a smooth and creamy ingredient that helped her alfredo sauce, that mine became just what I wanted.  Avocado, HELLO!  Why didn't I think of that?  It makes everything silky smooth, as a matter of fact, I use it in my vegan puddings and "yogurts", plus it adds a nutritional componant....... PERFECT!  This stuff is really good.  And no, the avocado didn't turn my sauce green or brown, just a little more off-white. Pictured below is my fancy vegan "Shrimp Alfredo".  Variations are listed at the bottom.

(GF) To make this recipe gluten free, make sure your tofu doesn't contain gluten and that you use gluten free fettuccine noodles.  I love Tinkyada brown rice pasta.

Ingredients:
1 (12 oz) box of silken tofu (soft works best, I use Mori-nu brand)
1 ripe Avocado (totally optional, but it makes the sauce creamier)
1/2 to 1 Cup of Almond Milk or water (use any alternative milk/amount depends on how runny/ripe your avocado is, and you would need more liquid if you use firm tofu instead of soft.  Don't forget that rice milk is much more watery than almond or soy)
3 tsp. of garlic powder (or 2 cloves of fresh garlic, (feelin' fancy!) (or less if you're not a fan)
1 Tbs. oil ( I use Extra Virgin Olive oil)
6 Tbs. Nutritional yeast flakes (Healthfood store item, can also be bought online)
1.5 tsp. Sea Salt
2 tsp. Onion Powder
1 Tbs. Parsley (mix into strained noodles)
1 (12 oz.) box of Fettuccine Pasta Noodles (look at the ingredients, some brands sneak eggs in)

Additional Ingredients (optional):
1 Cup of chopped vegetables (like squash and zucchini) or
1 Bundle of asparagus or
1 package of vegan "shrimp"

Directions:
Start boiling your pasta according to the package directions (including salt as directed)
Place all ingredients, except for pasta and parsley in the blender and blend until smooth
Once your noodles are soft, strain off water, and put back in pot
If you're lazy and don't want more dishes to wash, you can mix your alfredo sauce right into the noodles and heat on low until sauce is warm
If you chose to do it the prettier, harder way, you simply heat your blended sauce in a saucer or pot on low until warm, and drizzle over your fettuccine noodles once on each plate

Boiling my noodles (according to the package directions).

All of my ingredients except noodles and parsley blended smooth.

Boiled noodles strained and parsley added.

** To make your fettuccine alfredo fancy, you can saute some sliced vegetables like zucchini and squash, mushrooms, and onions, or asparagus; top the noodles with your sauteed veggies and then drizzle your alfredo sauce on top of the noodles and veggies.  I've also sauteed some vegan shrimp that I found in an awesome grocery store and made shrimp alfredo with veggies!  You can be as fancy or simple as you want, this is a great, quick meal.

Sauteing some asparagus with earth balance, 1/2 squeezed lemon, and garlic salt. MMMMM!!  

Add Asparagus to the top of noodles for Asparagus A La King!

Hope you enjoy!  It's an easy, breezy favorite of mine!

The BEST Vegan Macaroni and "cheese"

Everybody loves Mac and Cheese, especially the rugrats.  Vegan children are no exception!  I suppose it's the delicate texture, or the bright color... or maybe it just taste awesome.  Whatever the case may be, every mom, and every vegan needs a Mac and Cheese recipe suited to please even the pickiest velvetta connoisseurs.  I've had a lot of vegan Macaroni and Cheese, and I will be the first to admit that they are not all created equal.  Some resemble wet cardboard, others taste like pure old bland noodles... this is BY FAR the best vegan Macaroni I've ever had (with the exception of "Vegetarian Soulfood's" in Atlanta, GA).  Keep in mind that this is not regular full fat, dairy cheese.  It's not going to taste exactly the same, and that's okay.  If you are trying to replicate Velvetta shells and cheese, you definitely want to use the optional Daiya at the end, because it adds the unmistakable taste of cheddar.  This  doesn't take too awful long;  you just need about 10 minutes and a blender.

(GF) I opt to use the gluten free Macaroni shells made by Tinkyada, which can be purchased at healthfood stores, Publix, Kroger, or Walmart.  This recipe is naturally gluten free.

Ingredients:

Pasta

3 Cups or a 16 oz bag of dry Macaroni shells or elbows (I always use Tinkyada brown rice noodles)

1 tsp. coconut oil

Water according to package directions

"Cheese"

1 (15 oz) can of Coconut milk

1/2 Cup Cashews (raw preferably, but roasted works fine)

1/4 Cup Nutritional Yeast Flakes (purchase in health food store, a must have for making cheeses)

1 Tbs. Salt

1/8 Cup Corn starch

1/4 Cup soy milk powder (this can be omitted, but it makes it creamier)

1/4 Cup pimentos 

1 heaping Tbs. Coconut oil

2 Tbs. Lemon juice (IMPORTANT!)

1 tsp. Onion powder

1/2 - 1 Cup of Daiya Cheddar cheese shreds (totally optional, but I use when serving non-vegans, because it makes it taste more like velvetta)

"Cheese" ingredients in the blender, and ready to blend.

Directions:

Begin cooking macaroni according to the instructions, with 1 tsp. of coconut oil, and without salt.

Blend all other ingredients in the blender, til smooth and silky (check for gritty-ness by rubbing a little "cheese" between your finger and thumb).

When macaroni is soft and ready, strain and add back to the pot

Pour your smooth blended "cheese" mixture over your pasta, and heat on medium, stirring until the "cheese" thickens to your liking, only takes me a minute or two

If you opt to use Daiya cheese, add that while thickening

Once your Macaroni and cheese is nice and gooey and thick, remove from heat

Serve within 15 minutes to maintain the ooey gooey-ness

After it cools, it becomes sort of stiff and gelatinous like regular mac and cheese does

Enjoy :)

Garden stuffed macaroni

Today's dish was a big healthy success! If I haven't mentioned it before, I LOVE italian food.  As I gazed into the pantry two giant boxes of oversized macaroni stared back at me.  It only took a few seconds to realize that that macaroni needed to be done away with; what better way to de-clutter than to create something fantastic.  There are three different versions of this listed.  My favorite is the simple garden veggie version.  But, if you're feeling indulgent, you add a few ingredients to make it creamy and cheesy.  You can also change it up by topping it with Pesto instead of Marinara.  I love stuffing stuff!! And we just stuffed our faces! This vegan meal can easily be created without fancy ingredients or a blender... just some good ole' fresh produce and seasonings!  Oh, and pasta, don't forget that!

(GF) To make this dish Gluten Free, simply use the gluten free pasta of your choice, and make sure your marinara has no added wheat or gluten.

Ingredients:

0.5 Tbs. oil ( I used olive oil)

1 tsp. Lemon juice

1 tsp. Salt (I use Sea Salt)

2 tsp. Garlic Powder

1 box of giant macaroni shells or manicotti

1 jar of marinara ( I use Barilla tomato basil)

2 Cups chopped portobello mushrooms 

2 Cups of gently packed baby spinach

1 Cup chopped purple onion

1 Cup chopped zucchini (1 medium sized zucchini)

1.5 Cups chopped sun ripened tomatoes

Add these for a creamy option:

1 package of firm Mori Nu tofu crumbled

3/4 Cups Vegenaise (or home made vegan mayo)

1 Cup Daiya Mozzarella 

This is the Creamy option, before marinara is added.

Directions:
~Pre-chop all of your veggies very small.  You're going to be stuffing pasta, so they'll need to fit easily.
~Cook 1/2 the box of macaroni shells according to the directions on the box (if you plan to add the ingredients listed above for the creamier option, you'll need to boil the entire box.
~While that is boiling, put your oil in a medium sized sauce pan and saute all of your vegetables with the spices and lemon juice on medium heat.  It will look like a lot of veggies, but they will all shrink down small after sauteing.
~Don't add water or oil, after they saute for a minute, the juices from the veggies will be enough to cook everything thoroughly.  If it is dry and sticking to your pan, turn the heat down some, and add maybe just a teaspoon of water.
~Give your veggies a stir every couple of minutes to make sure that they're all well coated with the spices and juices.

~After your veggies are cooked down and the onion is clear, either remove from heat, or add your creamy option ingredients.  The creamy ingredients will take about 5 or 6 minutes to melt and mix in.  Stir every couple of minutes.

~Heat your marinara on low, in a small pot, just enough to warm up.
~Strain your pasta, and run cold water over them.  You have to pick them up when stuffing, and you don't want to get burned.
~Take the giant pasta one by one and fill with your sauteed vegetable mix (usually a heaping table spoon, but fill to your heart's desire).
~After you have several filled on one plate, top with warm marinara (as much or as little as you like, but I used very little, because I only want to compliment the stuffing, and not over power it).          
~Serve immediately with a crisp green salad and garlic bread.

**You could also top with a creamy pesto instead of marinara.  That gives it a totally different taste and look, but is equally as delectable!  Enjoy!

Sicilian Lasagna

There's nothing more inviting than the smell of a lasagna baking in the oven.  This is a wonderful dish to treat your guest to, serve at church potluck, or be greedy and keep all to yourself :) You can change the amounts of each vegetable to your own liking.  I never measure, so I'm sure it's quite different each time, yet, the combination of these vegetables always turns out a magnificent product!
I always serve my lasagna with a nice crispy salad, a baked potato, some sort of bean, and garlic bread... but that's because my husband is like a garbage disposal when he's in "beast mode" from the gym.  It's serves up nicely right by itself.

(GF) Gluten Free Variation:  Use "Tinkyada" Gluten free lasagna noodles instead of the regular.  They are outstanding.  Also, replace the quick oats in the vegan mozzarella with cooked rice, grits, or millet.  "Daiyah" is made from tapioca starch and is gluten free.

Lasagna right before it's baked

First Layer (Spinach, Mushrooms, Veggie Burger, onions, sauce)

Second layer (Vegan mozzarella first)

Second layer (Squash and Zucchini on top of Moz.)

Top Layer with optional Daiyah cheese (before adding Marinara, and Sun dried tomatoes)

                     

• Ingredients:
  
  
  

  Sicilian lasagna noodles (very thin/ and you don't have to pre-boil them) or "oven Ready" lasagna
  2 handfuls of Baby spinach
  1/5 of a zucchini (sliced)
  1/5 of a squash (sliced)
  1 small box of baby portabellas sliced

  
  

  1 Cup of veggie burger crumbles
  1/2 of a large purple onion (diced)
  1 recipe "vegan mozzarella sauce" Or a cup of your favorite vegan moz. Cheese
  2 jars of "Barilla" marinara (I like the herb and basil kind)
  1/2 Cup of "California" Sun dried tomatoes

  
  

  
  First, you're going to make the vegan mozzarella,  so it can be thickening on the stove. The Recipe is listed below the directions.
  
  Directions:
  
  
  

  ~In a large casserole dish, spread about 3 Tbs of marinara, so that your noodles don't stick and burn.
  Then you layer the following:
  ~1st layer of noodles (cover the bottom of the dish)
  one layer of spinach (about 2 handfuls/however much you like)
  one layer of sliced mushrooms
  sprinkle veggie burger over mushrooms
  sprinkle diced onion
  drizzle about a half cup of marinara over all, and spread even with the back of a spoon
  ~2nd layer of noodles
  Spread all moz. cheese evenly across noodles
  layer sliced zucchini and squash (overlapping is okay)
  ~3rd layer of noodles
  Sprinkle a little shredded mozzarella (or daiyah [vegan] cheese on top (optional, because you already have one thick layer of cheese)

  
  

  Pour marinara over, about a 1/4 inch thick, and spread evenly with the back of a spoon
  ~Take half cup of sun dried tomatoes and spread them out evenly on top of marinara
  ~Bake 1 hour covered, then 30 minutes uncovered on 350 degrees. Enjoy!
  
  Vegan Mozzarella:
  2 Tbs. Tahini Butter (peanut butter aisle)
  1/4 Cup Nutritional Yeast flakes (healthfood store)
  3 Tbs. Quick oats
  2 Tbs. Lemon Juice
  1 tsp. garlic powder
  1.5 tsp. onion powder
  1.5 tsp. salt
  1 Tbs. Cornstarch
  1 Cup of water
  
  Blend smooth, and thicken on low heat. stir every few minutes, and use immediately or freeze for later.  After it is frozen, it can easily be shredded with a grater, if you need it for pizza, or other recipes.  You don't have to do that for this.  Use all of it for this lasagna.