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 :)

Oh So easy Potato Soup

So, I was checking out my girl Susan's blog (Fatfree vegan), when I saw this blogger challenge to replicate any of her dishes and send them into Tried and Tasted (and Zlamushka's spicy kitchen).  It's just a celebratory thing to show our appreciation to Susan, a leader in Vegan cuisine.  I chose to replicate this beautiful soup, because I've done it so many times already, and it's so easy, it needs to be shared.  So here it is.  Easy, and Gluten Free! And I literally copied and pasted the recipe, because nothing needs to change!  Hope you love it, we do!

Quick and Easy Potato Soup

Potatoes can be microwaved, boiled, steamed, or even baked beforehand.

Ingredients

3 medium Yukon Gold potatoes, cooked and peeled, if desired
1/2 small onion
1 cup vegetable broth
1/4 teaspoon rosemary
1/8 – 1/4 teaspoon white pepper (using more will make it spicy)
1/2 teaspoon salt, or to taste
1 tablespoon raw cashews or 1/2 tbsp. cashew butter (optional)
1 tablespoon nutritional yeast
1 1/2 cups low-fat soymilk or other non-dairy milk

Instructions

High-Powered Blender Users: Place two of the potatoes along with the remaining ingredients into the blender in the order given. Start machine on low speed and increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice remaining potato and divide it among 4 bowls. Pour the soup over the potatoes and serve hot.

Regular Blender/Stovetop Users: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with cashew butter, soymilk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.

Preparation time: 5 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 4

Breaded Tofu Fillets

My husband absolutely loves these things.  I withhold them for special occasions, so now they can be found on the food pedestal.  The truth is, although tofu is way healthier than it's adversary (the forbidden meat), it's still considered a processed food.  I try not to use processed foods when I can avoid it, but this was a recipe I found in one of my first vegan cook books (Vegan Homestyle), and I just can't seem to shuck it.  Some compare these bad boys to "fish fillets", but I just let them be what they are.  Breaded and baked tofu fillets.  The texture is reminiscent of tender chicken breast, or tilapia fish fillets.

(GF) To make this dish gluten free, simply use a gluten free all-purpose flour for your breading.

Ingredients:

2 blocks of extra firm tofu

approximately 3 heaping Tbs. of Vegenaise or home-made vegan mayo

1 recipe breading meal

Breading meal

Mix the following in a closable container or ziplock:

1/2 Cup whole wheat flour (or gluten free flour)

4 Tbs. Nutritional Yeast Flakes (can be found at health food stores)

1 Tbs. Onion Powder

1 Tbs. Parsley

1/2 tsp. Salt

1 tsp. Paprika

1 tsp. Kelp Powder (optional, gives the taste of fish & is very good for you)

2 tsp. Lemon Zest (finely grate the peel of a lemon)

Breading Meal in a tupperware container, before being mixed

Tofu pieces before vegan mayo or breading meal, as you can see, they are not perfect.

Put vegan mayo coated pieces into batter and toss/cover

Notice that the pieces on the left have not been sprayed with oil yet

Directions:

Slice tofu into 4 fillets (width not length, to make them thin)

Pull tofu into large chunks, like chicken breast (Optional, you can also leave these in the rectangle shape and skip this step)(Pictured above pulled into imperfect, irregular pieces)

With a butter knife, or your clean hands, cover all the tofu with vegan mayo (I put tofu in a bowl, with vegan mayo and gently roll pieces around to coat them, careful not to break tofu up too small)

Once fully coated in vegan mayo, place in breading meal container to coat with mixture (I put in a large Tupperware bowl and shake it up with lid on)

Preheat oven to 400 degrees

Place tofu on an oiled cookie sheet, and spray the tops of each fillet with your oil spray (I use organic olive oil), so that there is no dry flour visible on the tofu (don't worry about the bottom, the oil on the pan will soak in)

Bake on 400 degrees for 20-25 minutes, no need to turn

Enjoy!

Makes 8 rectangle fillets, or 16 to 20 tofu "breast?"  Lol... I'm not sure what to call them :)

**Serves up nicely with garlic potatoes and something green!

Slap ya Mammy Vegan Squash Casserole

Hip Hip Hooray for comfort food!  I am in the most delightful mood today.  I am totally giddy and not sure why.  I always relate being in a great mood to the memory of laying in my bed in the apartment I shared with my grandmother in college (odd, I know... but my grandma happens to be the coolest woman I know).  I wake up to the sound of her clanging around in the kitchen, the smell of biscuits baking, and the crackling and popping of bacon on the stove.  The house is nice and cool, and the t.v. in the living room is at a low lull, as to not disturb the sleeping baby (me), on the weather channel of course, and the fan urges me to hide under the sheets.  Not an issue in the world could ruin that moment.  No matter the difficulties life threw, there was something about those days that just brought peace and comfort.  The inability to revisit that scenario is the hardest thing about being a vegan.  My grandmother is alive and well, but lacks the initiative to revamp her famous recipes.  I however, am on a mission to provide those memorable morning moments to my children and grandchildren, with vegan versions.  So this dear friends is a pretty amazing replication of her squash casserole. Not many ingredients to boast of, just the simplicity of yellow squash, salt balance, and a little "cheese", really.  I hope you enjoy this "Slap ya Mammy, A.K.A. Grandma Retha's, squash casserole" as much as we do.

(GF) To make this dish gluten free, use a gluten free cracker instead of the Ritz crackers (like Glutino brand, which can be found in walmart), and make sure your vegan butter is gluten free too.  The one listed is gluten free, and so is this particular "cheese".

Ingredients:

6 medium sized squash cut into 1 inch chunks

2.5 Cups of Crushed ritz crackers 
1.5 Cups of Cheddar Daiyah cheese (or half Cheddar, half Mozzarella)

3/4 stick of vegan margarine or 1/4 cup vegan butter (I use Earth Balance Coconut spread)

3/4 onion, uncooked and chopped (I have used purple and yellow, both work)

3/4 Cup almond milk (original, not vanilla)

1.5 tsp. Salt (add or subtract to your needs)
2 Tbs. flax seed or 3 flax meal

Directions:

Boil squash til tender, drain off water
Grind your flax seed into meal with a coffee grinder and mix with 6 tablespoons of water in a separate bowl (Or if you used pre-ground flax meal, skip the grinding) This is going to set your casserole like eggs would.

Mix all ingredients in the pot, except 1/2 of the cheese and 1/2 of the crackers (those will be used on top)

Dump into a large, oiled casserole dish and bake 40 min. on 350.
Remove from oven and sprinkle remaining cheese, and then remaining crackers on top

Turn oven OFF

Return to oven for a couple of minutes to help melt the cheese underneath the crackers

Remove and cool for at least 15 minutes to allow casserole to set (longer is better, even if you have to reheat).

Just enough water to cover the squash.

Mix it all in the pot!

In the dish, ready to bake!

Yummers!

Portobello Burgers

Sometimes you just want a big ole fat juicy burger... and then your conscience kicks in and reminds you that your choice to eat healthy or save the planet have confounded you to fight the urge.  Solution?  Portobello Burgers!  Now some have said to me that eating a giant mushroom grosses them out.  As a matter of fact my dear sweet husband said this to me a few years ago when the subject came up.  I have but one suggestion to overcome this nasty fear of fungi...DON'T THINK ABOUT IT.  Seriously, do you think about where that burger you wanted comes from or what all that piece of meat has endured since the slaughter house?  I think not.  Some things are just better forgotten, right?  Besides, the health benefits of eating mushrooms have proven for centuries something to be desired.  Here's a quick link for a few of those benefits.  Also, there was a recent study (<---click to see study) done on obese patients that resulted in major weight loss, just by replacing the meat in their meals with mushrooms.  I have really taken to this idea lately.  I've decided to cut back on the processed foods, which includes vegan meat alternatives that contain high levels of sodium, soy, and gluten.  This is quick and easy, and it tastes awesome!

When shopping for Portobellos:
You can find portobellos in most grocery stores, in the produce section.  You want to make sure your bellas are fresh, by avoiding ones that have dark, deep indentions in the caps.  Also, take a whiff.  If they smell like feet, or have mold growing on them, walk away!  Lol...  portobellos don't stay fresh for long, so you'll want to keep them refrigerated, and use them within a few days of the purchase.  Also, when washing your bella caps, if they are super slimy, and not easily rinsed, that's a sign that they are going bad.  Again, note the smell.  Each portobello cap represents a burger patty, so make sure you get plenty for each person you plan to serve. Oh and don't purchase the baby portobellos, these are unmistakably large.

(GF) To make these burgers gluten free, use a gluten free bun, or simply eat without the bread.

Washed and ready for seasoning.

Ingredients:

~Large Portobello Mushroom caps (enough for everyone)

~1/4 Cup Bragg's  Liquid Aminos or Soy sauce (make sure it's gluten/wheat free if going for the GF option

~1 Tbs. of your favorite burger seasoning (I prefer Mccormick's salt free all purpose seasoning, because your Bragg's or soy sauce will be salty enough)

~Burger fixins (bun, tomato, onion, ketchup mustard, avocado, etc.)

My Portobellos fully seasoned and ready for the oven.

Directions:

~Gently rinse your portobellos caps, and remove the little button stems on bottom (you can cut them off, or just pull them off... but be gentle) (if your caps tear it won't ruin the taste, they're just not as pretty)

~Don't worry about removing the gills from the bottom of the caps, they actually help hold in the seasonings, and they're perfectly eatable

~Place portobello caps belly up (top down) in a casserole dish like pictured above; they don't have to be perfectly flat

~Brush, or dowse with your Bragg's or soy sauce, then sprinkle with your seasonings

You don't have to fill the dish with Bragg's or soy sauce, because the portobellos quickly absorb the liquid and retain it well.  You also don't want to marinate them overnight, because the salt taste is too overpowering.  These are much more absorbent than meat.

~Cover with plastic wrap or foil, and put into the refrigerator for at least 45 minutes, but no longer than 2 hours before cooking (I usually marinate mine while making breakfast and then cook them for lunch when it's time)

45 min- 2 hrs later....

~Remove covering and bake for 45 minutes on 350 for 4 portobello caps (if you have an oven full, then you want to add about 5 minutes per cap) Or grill about 5 minutes on each side (according to thickness)

The idea is to cook them thoroughly, without leaving them dry and crispy or drenching wet (just for good texture purposes)  

~While baking or grilling, have your buns ready!  Get all of your onions, tomatoes, and avocados cut and in place, so that all you have to do is put the portobellos on and eat.

~Once finished cooking, just carefully with a spatula place on your bun with all of your favorite fixins'.

Placed on the bun, just like a regular burger.

Hope you enjoy this non-processed alternative to a meaty burger.  Comes with guilt-free pleasure and weight-loss!

Served with oven baked potato wedges and sauteed asparagus sprouts with lemon-garlic sauce :D.

Steamed Veggies and Brown Rice

Yep, that's right... pretty basic.  Today I woke up sore from the gym, without an ounce of creativity in my blood stream.  All I could think of was "healthy... must eat healthy".  Vegan food is sort of known for being healthy, yet, one could eat nothing but potato chips and still be considered vegan.  So without further or due, a vegan meal that is unmistakably healthy, and pretty good too!

(GF)This meal is naturally gluten free, if you opt. not to use a faux meat.

Under all of that luscious gravy, there's a vegetable or two!

Ingredients:

4 Cups of cooked brown rice (I chose organic)

1 head of broccoli

4 or 5 medium sized potatoes

4 carrots

1 cup loosely packed baby spinach

Gravy Ingredients:
1 Cup of cashews (roasted or raw)
2 tsp. onion powder
1/5 tsp. garlic powder
1 tsp. salt (I like to use pink Himalayan salt, just because it's healthier than regular, but that's optional)
2 Tbs. Cornstarch
2 tsp. chicken-like seasoning
2 cups of water

Directions:
~First, start cooking your rice according to the package directions (don't forget to keep an eye on it, while you're cooking the other stuff)
~Second, cut your vegetables into bite size pieces (you don't want them to big, or it'll take a while to steam) Leave the spinach out, til you're making your plate, it's raw in this recipe.
~Blend your gravy ingredients until no graininess can be felt between the fingers (smooth), it's easier if you blend with 1 cup of water until smooth, and then add the second cup and blend for a few more seconds.
~Pour your gravy into a small pot and heat on medium low to thicken.  It should be runny after blending, but the cornstarch and the heat thicken it quickly, so watch and give it a stir once per minute or so.
~Throw your veggies into a steamer (except spinach).  You can steam them all together, but I like to first steam the carrots and potatoes, and add the broccoli in the last 10 minutes, so that it retains it's bright green color.
~Steam for about 30 minutes, and check with a fork to make sure they're soft.  If not, steam 10 more minutes.
~Once your rice is cooked, your gravy is as thick as you'd like, and your veggies are soft, layer them as follows:

Brown rice on bottom, then sprinkle with raw spinach, then veggies, then gravy.... Enjoy!

**Feel free to add a faux meat like Morning star "chicken strips", if you don't mind the gluten

Quick Homemade Biscuits

Sometimes you just don't have time to get out the rolling pin, the cookie cutter, and let dough rise twice, re-knead, re-rise....etc... Let's face it, most of us never have time for that.  Solution?  Quick rise biscuits with baking powder!  I use Rumford's because it's aluminum free.  Did you know that lots of foods and cosmetic products contain aluminum?  Like most deodorants.  Aluminum builds up in our bodies over time and can cause metal poisoning, which is a huge contributor to Alzheimer's and depression.  Any who... no aluminum for me! Thank the Lord they sell Rumford's at Walmart.  These quick biscuits can be used for "bacon, egg, and cheese" biscuits (Tempeh, tofu, daiya), jelly biscuits, or biscuits and gravy, and they only take about 20 minutes total to make, including cooking time.  I high jacked this little gem from a cookbook called "Vegan Homestyle".  This is not a gluten free biscuit! Sorry my precious GF babies!

Ingredients:

1 cup of whole wheat flour

1 cup of unbleached white flour

1 Tbs. baking powder (Aluminum free please)

1 tsp. salt (I love sea salt)

1/3 Cup oil (I use coconut or olive)

3/4 Cup almond milk (or soy, hemp, rice, flax... any alternative will work)

Directions:

~preheat oven to 475°

~mix dry ingredients in a mixing bowl first

~add wet ingredients

~mix until all dry ingredients are wet

~take portions whatever size you like ( I like bigger biscuits, so I use about 2 heaping Tbs. of dough) and roll into balls.  Give them a little pat to flatten them into biscuit like shape

~place on an oiled cookie sheet

~bake for 12 minutes (10 for smaller biscuits)

Serve hot with raw organic honey and cinnamon (like pictured), or use anyway you would use a regular biscuit;  biscuits and gravy, jelly biscuit, etc.  Enjoy!