Comfort Food- Yummy Mac and Cheese

Sometimes the weather calls for comfort food. This is the perfect recipe and non-vegans will love it too!

1 Cup Soymilk

1/3 Cup Raw, Unsalted Cashews

1/4 Cup Nutritional Yeast

3 Tbs Shoyu

2 Tbs Earth Balance Margarine

1 Tbs Tahini

1 Tbs Fresh Lemon Juice

2 tsp Dijon Mustard

1/2 tsp Paprika (smoked is awesome)

1 Pinch Nutmeg

2-4 Cloves of Garlic

2-3 Sun Dried Tomato

Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender, but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

Cook and drain the pasta (of your choice) and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

Naked Black Bean Buritto

I love Mexican food, and there is a serious shortage out here on the East coast.  Last week I made black bean burritos, but decided to have mine naked! (So I guess you could call it a taco salad.) Either way, this dish is super easy and so good. Simply top your favorite grain, I used brown rice and quinoa, with black beans, green onions, tomato, fresh avocado, corn, salsa, and any other toppings you love.  I also made a chipolte sauce for a little kick. Simply saute garlic with olive oil, wisk in soy milk, chickpea flour and chipolte red pepper powder until you get a consistency you like. Add a dash of black pepper to taste.  Enjoy!

Life Alive

I officially have a new favorite food spot; Life Alive in Cambridge.  This lovely little place just opened this last weekend on the corner of Inman and Mass Ave.  Life Alive promotes local, organically grown foods by featuring foods and products that are free from all chemicals and artificial preservatives, colors, flavors and sweeteners. All of their dishes are vegetarian, with a majority of the dishes being vegan. They have an amazing juice bar and offer very yummy smoothies.  I ordered "The Innocent" with hijiki and a side of winter squash, it was amazing.  If I still lived in Cambridge I would probably go there every day!! This place is a must for anyone looking for a fresh, filling meal.

 

http://www.lifealive.com/index.html

Brunch

Many breakfast items contain non-vegan ingredients, so I find myself getting creative with brunch on the weekends.  This weekend I made super easy egg-free huevos rancheros. Simply toast a tortilla topped with black beans, tomato, onion, avocado, vegan almond mozzarella cheese, salsa, and Franks hot sauce for an amazing vegan brunch option. Feel free to modify toppings to accommodate your favorite ingredients. I added my favorite spinach, shitake, and black bean hash as a side.

Stuffed Patty Pan Squash

While patty pan squash is great sautéed or steamed, I was feeling ambitious tonight and wanted to make something a little more substantial. Here is a recipe for patty pan squash stuffed with a rice and kale mixture for a tasty, side or main dish.

Ingredients:

4  small to medium patty pan squash

1 tablespoon olive oil

2 shallots, finely chopped

1 clove garlic

2 cups cooked brown rice

1/4 teaspoon salt

dash black pepper

1/2 cup shredded vegan almond cheese plus more for sprinkling

1 cup chopped fresh kale

Preparation:

Boil squash until just fork tender, about 20 minutes, depending on size.

Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray.

Heat olive oil in a medium frying pan. Add shallots and garlic and cook, stirring, for 1 minute.  Add rice, 1/4 teaspoon salt, and pepper.  Stir in the 1/2 cup cheese and kale until kale is wilted.

Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Add squash tops and insides to rice mix. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more cheese over the squash.

Bake at 350° for 15 to 20 minutes, until hot.

 ** I accompanied this dish with steamed carrots and dill mashed potatoes. 

Patty Pan Squash

Patty pans can be found in stores and farmer markets from summer into early autumn. Choose the smallest ones available if you want the best taste and texture.


These little squashes are a good source of vitamins C and A, as well as folic acid.


To cook patty pans whole, wash them well, place in a steamer basket over some boiling water, and steam 4 to 6 minutes or until tender (test with a fork).


You can try roasting patty pan squash in your oven. Cut each squash into halves or quarters. Toss with a couple of teaspoons of olive oil and a little SI salt. Place the patty pan pieces on a baking sheet and roast on the top rack of a pre-heated oven (420 degrees) until they are tender enough to pierce with a fork, which will be about 10 to 15 minutes.


Patty pan squash is also excellent when sautéed. Slice three or four medium-sized squash along their diameter, drop into a pan on top of the stove, add a tablespoon of earth balance margarine, and sauté until the slices have browned on one side. Turn and continue sautéing until the second side has browned.

Pad Thai

Sorry for my absence lately, I have been super busy with work, but promise to get some yummy recipes up quickly!! Here is one:


Pad Thai

(from Skinny Bitch in the Kitch, page 92)

Ingredients:
6 oz. Rice Stick Noodles
1/4 C Agave Nectar
1/4 C Mirin
3 T Ketchup
3 T Tamari
1-1/2 T Lime Juice
1 T Thai Chili Sauce
2 T Coconut Oil
14-16 oz. Extra Firm Tofu, cubed
1/2 Red Onion, sliced
2 Cloves Garlic, minced
3 Scallions, halved lengthwise and cut into 2 inch pieces
2 C Bean Sprouts
1 Carrot, Shredded
1/4 C Chopped Cilantro
1/4 C Chopped Roasted Peanuts
4-8 Lime Wedges
Directions:

Cook the noodles according to package directions. Drain and set aside.
Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari, lime juice, and chili sauce; set aside.
Heat the oil in a 12-14 inch skillet over high. Add the tofu and stir-fry for 4 minutes (I did mine longer until it was browned. I would also recommend seasoning the tofu with s&p first). Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and the agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.
Transfer the pad thai to plates or a platter; garnish with cilantro, peanuts, and lime wedges, and serve. ENJOY!

**I usually leave out the garnishings, just because they are an extra expense that don’t change the recipe. Pair with steamed broccoli and veggie dumplings.