Vegan Macaroni and Cheese

 

Vegan Macaroni and Cheese 

 

12 ounces macaroni (I used whole wheat)

1 shallot, peeled and chopped

1 medium potato, peeled and chopped

2 carrots, peeled and chopped

1/2 cup onion (I used red onion)

1/2 cup chick peas

1 cup water

1/4 cup raw cashews

some extra virgin olive oil

2 tsp. sea salt

1/4 tsp garlic, minced (I used garlic powder)

2 Tbsp lemon juice

1/4 tsp black pepper

1/8 tsp. cayenne

1/4 tsp. paprika

Cook pasta, drain, rinse with cold water and then set aside. In a pan add shallots, potatoes, carrots, onion, beans and water and bring to a boil. Cover and simmer until tender (15-20 minutes). When that is done preheat the oven to 350 degrees Fahrenheit (176 Celsius). In a blender process cashews, salt, garlic, olive oil, lemon juice, pepper, cayenne and veggies with their water. Process until smooth. Toss the pasta with the sauce, put in a dish and bake 25-30 minutes.

It may seem unbelievable (because it was to me) but this really, REALLY tastes like mac and cheese! I was so thrilled when I made it because it was so easy and so delicious. I made it last week and it was a hit with my husband. 

 

I actually made it again today (yes, it's that good) and mixed in some sauteed spinach, peas and roasted red peppers. I also doubled the "cheese" so that we had extra to put on top because it's so tasty.

I got this recipe from a website called Feed Me I'm Cranky although a gluten-free version was posted. Please, please try this!

Wish List: Food Items

I know, this is supposed to be another yummy recipe for you all to try and enjoy. But honestly, for the past couple of weeks I haven't made anything remotely interesting. Just a lot of salad, pasta, couscous, crock pot stuff and smoothies. Things that I love but have already shared.

Even though I haven't made anything new it hasn't come from a lack of want, it comes from a lack of time. There are TONS of ingredients and recipes that I really want to try. 

My husband and I were gifted 3 vegan cookbooks this Christmas. So I feel like I have all the tools, yet things still don't get made.

It's been about 3 months since we started the vegan challenge and it's time to get a little more adventurous.

This week I have a list of things I've been thinking about trying. Hopefully, in the coming weeks (and months), I can scratch some of this stuff off the list!

So here goes:

• "Live" Brownies -- I just subscribed to an interesting youtuber who has been vegan for more than 12 years. In 2011 she took a live (or raw) food challenge and it completely intrigued me. While I will NOT be joining her in this endeavor, there are some recipes I'd like to try. Here's the video that inspired me to read up on it if you're interested.

• Kale -- I've heard it's similar to collard greens but have never used it. I'd also like to make kale chips.
• Raw cocoa powder -- This is one of the ingredients needed to make the "live"(or raw) brownies.
• Almond milk -- I want to try to make my own. I don't have a food processor though so this recipe will have to wait until I get one.
• Vegan cheese sauce -- This is another recipe for the food processor. I have a blender, which only really works for mixing liquids and smoothies and such.
• Dressings -- My vegan cookbook has TONS of different recipes for dressings. We always use the same one in our salads (olive oil and vinegar). So I want to branch out and experiment with some new flavors.
• Brown rice flour -- A tasty sounding vegan gravy is used with this flour. Apparently, it lumps a lot less than whole wheat flour making it a breeze to use. I'm sure it has other uses as well.
• Tofu mayonnaise -- I don't even care for mayo but my husband does so I'd try it for his sake.
• Polenta -- There are so many things you can make with this stuff, including pizza, which I miss!
• Desserts -- We need more of these! 

I know these ingredients are haphazardly thrown together but they were the things that caught my eyes as I skimmed my cookbook. I'm hoping this list will push me to get it together! So stay tuned for more recipes.

Weekly Recipe: Bulgur Salad

This is the first of a weekly series on recipes that I love and would love to try. This first one I make often.

Taken from googleimages but almost identical to the one I make.

BULGUR SALAD

1 cup bulgur

1 onion (any variety)

1/2 red pepper

1 8oz can peas (or frozen or fresh)

1 can tuna

1 can mushrooms

2 hard-boiled eggs

1 generous handful raisins

1 generous handful walnuts

1 4oz can corn

1 large tomato

Juice of one lemon

Apple cider vinegar (to taste)

Extra virgin olive oil (to taste)

Add the following spices according to taste:

salt

pepper

oregano

red pepper flakes

garlic powder

thyme 

parsley

rosemary

Cook the bulgur according to package directions. While it's cooking mix the remaining ingredients together in a large bowl to marinate. Add the cooked bulgur and adjust your seasonings to taste. I usually use this recipe as a main dish served with some fruit and cheese. Or you can make it a side with a nice piece of grilled fish or chicken.

This is a very flexible recipe. You can add any fresh (or canned) vegetables you like and any seasonings you like. I usually just throw this together with what I have in the kitchen at the time.

I like bulgur because it is a nice change from eating quinoa, whole wheat couscous, whole wheat pasta, whole wheat bread and whole wheat rice all the time! Plus, it is incredibly fast cooking. If you want a detailed breakdown of the health benefits and nutritional information of bulgur take a look here. 

But you should know by now the health benefits of whole grain products (to name a few): 

• They have a high fiber content, which keeps you fuller longer
• It's great for your heart and cholestorol levels 
• Fights belly bulge. 

Processed foods should not be eaten at all or in low moderation.