Recipe: Vegan Mac & Cheese

If you'd told me a couple of years ago that I'd eat and enjoy - let alone cook myself - vegan "mac and cheese," I'd have laughed. And rolled my eyes. And probably gagged. But curiosity got the better of me recently, after reading about different and new dairy replacement options, and I decided to go for it... still without much confidence that I would end up with a dish I'd feel compelled to eat.Fortunately, I was pleasantly surprised.Let me backtrack again for a moment to say I've personally never been a fan of soy cheese. For lack of a better word... yuck. Even since scaling way back on my dairy intake - a decision I'm happy with for the physical and health benefits - I don't find I miss it. And I was a dairy lover. Ice cream, yogurt, cheese, you name it. Dairy ice cream is easy to replace with non-dairy alternatives (more to come on that soon...), but as for straight up cheese I'd rather generally avoid non-dairy alternatives and instead just savor a few bites of the real deal (helloo Humboldt Fog) on a rare occasion.But then recently, I read about Daiya - a new non-dairy "cheese" that is also soy-free. I came across a few other blogs raving about it's authentic-like properties - the absence of a funky aftertaste, a pleasant flavor and texture, great melting ability, and all-around cooking versatility. So I decided to give it a try.I stood over the stove, beginning the cooking process with what I can only imagine was a skeptical look on my face (think eyebrows either slightly arched or furrowed) as I stirred the pot... literally, not figuratively... and my expression relaxed and morphed into one of happy intrigue (think eyebrows slightly raised while smiling smirkily).  I boiled some pasta, made the "cheese" sauce, combined the two and then baked them. And this is the happy dish I wound up with:This was my first attempt making anything like this, and it's a recipe I'd like to tweak and evolve - I wish I'd made brazil nut "parmesan" before making this dish, because I think it would be great sprinkled on top; I also think chopped broccoli and tomatoes would work very well baked in - but I do think this is a tasty starting place in the world of non-dairy macaroni and cheese.Without sacrificing taste and texture, I'd rather have the ingredients in this go into my body than the bagillion things I can't pronounce on a box of Velveeta or something along those lines, that's for sure - and it's vegan, soy-free and could also be easily made gluten-free with rice pasta or quinoa pasta.So, give it a go and let me know what you think!Recipe: Vegan Macaroni Gemelli & CheeseWhat You Need:

• 8-10 oz pasta (I used regular gemelli)
• 1 package of Daiya Shredded "Cheddar"
• 1 1/4 c coconut milk (from a carton - I think canned would be too rich in this case)
• 2 tbsp non-dairy "butter" (no margarine - try soy-free Earth Balance)
• 1 tsp ground mustard seed
• 1 tbsp nutritional yeast
• salt to taste (a pinch or two should do)
• lots of fresh ground pepper
• garlic powder to taste
• red pepper flakes to taste
• 1/8 c breadcrumbs (more about my thoughts on breadcrumbs here!)

What You Do:

• Preheat oven to 350
• Prepare pasta according to instructions on package; cook to al dente doneness
• In a small/medium saucepan, heat coconut milk and "butter" over medium heat until "butter" melts and liquid is simmering
• Add all other ingredients - minus breadcrumbs - and whisk frequently to stir as everything melts and combines together
• Simmer for 10-15 minutes, or until "cheese" mixture is smooth and creamy; taste for seasoning and adjust as needed to your preferences
• Mix "cheese" sauce and pasta in a large bowl, and pour into an oven-safe baking dish (I used a round, glass 9-inch dish)
• Sprinke breadcrumbs on top
• Bake on center rack at 350 for about 10 minutes, and then switch oven temperature to high broil
• Keep a close eye on the oven and broil for about 5 minutes (give or take a min. or two) until bubbling and the top is lightly browned
• Remove and devour!

Leftovers will keep in the fridge for a couple of days, and reheat well in the oven. I froze some leftovers too, so time will tell how well (or not) it thaws and reheats.. 

Recipe: Brazil Nut "Parmesan"

I'm almost hesitant to refer to this brazil nut recipe as "parmesan" because nothing can necessarily compare with the real thing and its unique tanginess (and I should know... I was always that girl sitting at a restaurant table as the server ground fresh parmesan over my pasta, pausing repeatedly to finish up as I awkwardly told them to keep it coming...). But - I was recently enlightened to this brazil nut-based recipe that works well to serve as that extra "something" to finish off certain dishes very well, as parmesan does. And, of course, this is a vegan alternative - but, as is the case with any vegan recipe I share, it's delicious for anyone!Plus, it doesn't hurt that you get the added benefits of brazil nuts. No, because of their high fat content you don't exactly want to OD on them, but they contain selenium which makes their protein "complete" - meaning the protein in brazil nuts contain all amino acids necessary to foster optimal growth in humans. Animal proteins do this too, so if you're avoiding animal protein partially or completely, brazil nuts - in small to moderate quantities - can be a good addition to the diet.But enough of that - here's the recipe!:Recipe: Brazil Nut "Parmesan"What You Need

• 1 cup brazil nuts

• 1 medium clove of garlic

• 1/2 tsp salt

What You Do

• Combine all ingredients in a food processor and blend until texture is a medium-rough grind. Sprinkle on top of your favorite savory foods and enjoy!

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Recipe: Quinoa Pesto Pasta with Sauteed Vegetables and Chickpeas

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Since making this pesto recently, I was eager to put it to use (beyond continuous tastes off of a fork or spoon dipped in... what?). In keeping on the kale and chickpea kick I've been on recently, here's what I wound up with:Quinoa Pesto Pasta with Kale, Chickpeas, Mushrooms and TomatoesYou can make this with whatever your favorite pasta is; I used quinoa this time - so as is this recipe is both vegan and gluten-free. I tend to prefer whole wheat or regular pasta, or quinoa - rice-based just isn't my favorite. But for something a little "different", quinoa pasta is a delicious alternative. Not all regular grocery stores carry it, but Whole Foods, New Frontiers, and other similar markets usually do.You can also break this recipe down into different components that work well on their own, as well as a combined whole.Warm, garlicky vegetables and chickpeas? I could eat this right out of the pan:And actually, we did just that... a few times...:And then there was the quinoa pasta, mixed only with pesto:But when this is the finished product, it's worth waiting for everything to be combined!:Recipe: Quinoa Pesto Pasta with Kale, Chickpeas, Mushrooms and TomatoesWhat You Need

• Prepared pesto (1/2 - 1 cup, to your preference)

• 8-10 oz quinoa pasta, cooked

• 1 large garlic clove, smashed and finely chopped

• 1 cup diced baby portobello mushrooms

• 1 pint grape tomatoes

• 2-3 cups torn red kale

• 1 14 oz can chickpeas, rinsed and drained

• 2 tbsp olive oil, separated

• to taste: salt, ground pepper and dried chili flakes

What You Do:

• Heat 1 tbsp of olive oil in a medium saucepan over medium heat and add garlic; saute for a few minutes until it begins to soften

• Add mushrooms and tomatoes; saute uncovered, stirring occasionally, for about 5 minutes. Cover loosely and continue to cook for another 3-5 minutes, or until mushrooms are almost just cooked through and some tomatoes are splitting or peeling

• Add a pinch of salt, ground pepper (tons, if you're like me!) and a few shakes of chili flakes

• Add additional tablespoon of olive oil and kale, and continue to saute. Once kale begins to look coated or wet, turn heat down to medium-low.

• Add chickpeas to vegetable mix; stir occasionally

• In a medium/large saucepan (might as well use the one you used to cook the quinoa!), warm the pesto for a minute or two over low heat. If your pesto was frozen, this will obviously take a little bit longer. Stir to warm and soften through.

• Add quinoa pasta to pesto and stir to combine.

• Add vegetable mix, toss all to combine, serve & devour!

Recipe: Vegan Pesto

Garlic and basil are two of my favorite flavors - so pesto is a no-brainer. If you tasted this without knowing the ingredients, you may be like me in that unless you were told, you wouldn't even realize what "traditional" pesto ingredient isn't present: parmesan. So - this is a vegan pesto recipe, as richly flavorful and robust as any other!Recipe: Vegan PestoWhat You Need

• 2 1/2 cups of loosely packed fresh basil leaves
• 1/4- 1/2 cup shelled walnuts (use more or less based on whatever you like - might take a few tries to perfect to your preferences)
• 2 cloves garlic
• 1/4-1/2 cup olive oil
• salt & pepper to taste

What You Do

• Process basil, walnuts, garlic, salt and pepper in food processor until coarsely ground and moist
• Add in oil in 2-3 tbsp increments, pulsing to combine each addition, until consistency is creamy and only slightly textured
• Store in refrigerator in an airtight container for 2-3 days (you can drizzle some olive oil on top to help prevent discoloration); freeze to preserve longer

Recipe: Flourless Chocolate Torte with Ganache and Dark Chocolate Peanut Butter Crumbles

My mission was to create a Passover-friendly dessert that was also dairy-free. You would never know this rich, dark, fudgy chocolate torte is both gluten-free (flourless and without any leavening agents, so appropriate for Passover) and dairy-free... but it is.According to my taste testers, it was a hit (and I will say I liked it myself too!). The inside is kind of like a ridiculously chocolatey, dense brownie. It's definitely a recipe I'll go back to again and again for different occasions... or for no occasion at all... and it's very versatile in terms of what you can embellish it with on top (or even in the middle, though I didn't do that this time) or how you serve it. Here's what I did this time around:Flourless Chocolate Torte with Ganache and Dark Chocolate Peanut Butter CrumblesWhat You Need:

• 12 oz bittersweet chocolate (dairy-free - just check that the ingredient list doesn't include any milk products) - you can also sub in some dairy-free semi-sweet chocolate

• 1 c Earth Balance butter substitute, with 1 tbsp separated

• 3 tbsp coconut oil (virgin, unrefined), separated

• 1 c turbinado sugar

• 1/4 white sugar

• 1 c unsweetened cocoa powder (dairy-free - just check that the ingredient list doesn't include any milk products)

• 6 large eggs

• 1 tbsp coconut milk (either from a carton or can - if from a can, make sure to shake/stir contents thoroughly first)

• 1 tbsp honey

• 2 tsp vanilla (separated)

What You Do:

1. Preheat oven (middle rack) to 375 F.

2. Prepare 9-inch springform pan with coating of coconut oil. Line bottom with parchment paper, and coat over it with oil as well. (Note: you can also make this recipe with an 8- or 10-inch pan, but you'll have to adjust baking time accordingly and of course the thickness of your finished product will vary as well).

3. Place 2/3 of the chocolate, 1 cup of Earth Balance (minus 1 tbsp) and 1 tbsp of coconut oil in a double boiler - you can make your own with a heat-proof bowl resting over a saucepan containing about an inch of simmering water (don't let the bottom of the bowl touch the water). Stir the mixture often until the chocolate and Earth Balance are fully combined.

4. Transfer melted chocolate mixture to a large bowl; add turbinado and white sugars and mix well.

5. Add eggs one at a time, and whisk each well before adding the next. Stir in vanilla.

6. Using a sifter or fine colander/strainer, sift the cocoa into the bowl and stir until just combined.

7. Pour the batter in the pan and bake for about 40 minutes (doneness can be gauged based on when cake has risen and a thin crust has formed on top). Remove from oven when done and cool for 30 minutes in pan.

8. For the ganache, melt remaining third of chocolate, 1 tbsp of Earth Balance and 2 tbsp coconut oil in double boiler. Once melted/combined, remove from heat and stir in coconut milk, honey and remaining vanilla. Cool ganache mixture to lukewarm.

9. Once torte is cooled in pan, remove sides of pan and invert torte onto plate/platter (the bottom of the torte will become and remain the top). Lift off bottom of pan and carefully peel off parchment.

10. Slowly pour ganache onto center of cake top (do in quarter amounts to make sure you don't pool too much on at once) and gently spread out to edges in an even layer with a spatula. You can let some drip down the sides, as the drips will harden in formation (which I think looks nice!).At this point, this flourless chocolate torte is good to go as is! But, read on for a little something more...

11. I purchased two packages of Justin's peanut butter cups.These dark chocolate peanut butter cups are also vegan - and DElicious. I froze them and then smashed them into pieces with a rolling pin to sprinkle over the top of the torte. You can also use fruit or any other sweet garnish of your liking!

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Once you've completed topping your torte, it helps to refrigerate it for at least 30 minutes before serving - makes slicing a little easier - but room temp is fine too. And if you have leftovers, cut up small pieces/slices and freeze them in individual plastic baggies - they can be eaten right out of the freezer, or slightly thawed. But for how tasty this is, don't expect leftovers to last TOO long!This was plenty rich, so I served it as is. But - in addition to what you top the torte with, you could also plate it with ice cream (coconut milk ice cream for dairy-free!) or non-dairy whipped cream (more on that later...) to keep it dairy-free.

Recipe: Chopped Salad (du jour)

Yesterday was one of those trips to the grocery store when every piece of organic produce looked so good, I was having a hard time narrowing down what to buy f our dinner salad. I settled on pretty basic veggies, and the salad was delicious in its simplicity and freshness. It's vegan, raw, healthy, filling and satisfying. And, the mustard in the balsamic vinaigrette tied verything together nicely. If you want something a little heartier, make some quinoa or kamut and throw that in the salad too.What You Need:For the Salad:

• 4 cups chopped kale

• 2 cups chopped broccoli

• 1 cup chopped on-the-vine/plum tomatoes

• 1 cup peeled, chopped cucumber

• 1 cup chopped baby portobello mushrooms

• 1 cup chopped radicchio

• 1/2 cup pitted, chopped kalamata olives

• 1/2 cup finely sliced scallion/green onion

• 2 cups cooked garbanzo and kidney beans (or beans of your choice

For the Vinaigrette:

• 4 tbsp balsamic vinegar

• 1-2 tbsp olive oil

• 1-2 tbsp dijon mustard

• 1 tsp garlic powder or fresh chopped garlic

• 2 tsp ground pepper

• a few shakes of salt

What You Do:

• Combine all veggies in a large bowl.

• In a small bowl, whisk vinegar, garlic, pepper and salt. Whisk in mustard, and then whisk in oil. Taste as you go and adjust seasonings and liquid amounts to your preference (I personally added even more vinegar and mustard than what's listed above, but that's because I have a slight vinegar obsession)

• You can either dress the whole salad - even if you have leftovers to keep in the fridge, kale is a sturdy enough green that the vinaigrette won't cause it to wilt - or, portion out the salad in serving bowls and dress each individually.

Recipe: Vegan Whole Wheat Banana Chia Muffins

I've been on a bit of a banana kick lately... the evidence of which is starting to surface now, and in a few upcoming posts. I love eating fresh bananas when they are just barely underripe - as is, with peanut butter, on toast with peanut butter, or in cereal. As soon as a slight mushy/mealy factor sets in though, I don't like eating them plain - they're better frozen (more on the possibilities with that later) or left to turn completely brown and then be baked into deliciousness.Vegan whole wheat banana muffins with chia seeds? Why not!Recipe: Vegan Whole Wheat Banana Chia MuffinsWhat You Need

• 1 3/4 c whole wheat pastry flour

• 1/4 c wheat germ

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/4 c coconut oil

• 1/4 c applesauce (unsweetened)

• 1/3 c turbinado sugar

• 1/3 c light brown sugar

• 2 flax eggs

• 2 large ripe bananas

• 1/3 c coconut milk (from a carton, or low-fat canned)

• 1 tsp vanilla

• 1 -2 tbsp chia seeds (UPDATE: to boost chia intake, increase this to 3-4 tbsp)

• 1/4-1/2 c unsweetened, shredded coconut, plus a few tbsp (separate)

What You Do

• Preheat oven to 375 degrees (395 if at 5000 feet altitude)

• Grease cups of 12-muffin tin with coconut oil*

• Whisk flour, wheat germ, salt, baking soda, baking powder and cinnamon in a bowl

• Beat coconut oil, applesauce and sugars

• Add flax eggs to oil/sugar mix and beat to combine

• Mash bananas with a fork in a small bowl and add to the wet mixture, along with vanilla; beat to combine

• Add the dry mix to the wet in 3-4 increments, mixing gently, until just combined

• Stir in chia seeds and coconut (to taste/preference)

• Spoon batter into greased muffin tin cups**

• Sprinkle the extra tbsps of coconut on top of some or all of the muffins

• Bake for about 25 minutes, or until a toothpick inserted into the center of one comes out clean (start checking around 20 min to make sure you don't overbake)

• When done, remove tray from oven and let sit for 10-15 minutes before removing muffins and setting them on a cooling rack to completely cool off. But not before eating one or two while they're still warm!***

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*I typically don't use the paper cups/liners for muffins. Even if I grease them, I find too much of the baked good sticks to the paper - which means less to eat and enjoy!**Using a cookie scoop makes this step incredibly easy***The muffins will keep well for a few days (set on a plate and cover with tin foil). But, you can also freeze them - whole or sliced in half - and them warm as desired in the oven when you are in the mood!

Recipe(s): Putting Vanilla Balsamic Vinegar to Delicious Use

So far, we've used the vanilla balsamic vinegar we purchased from Olive Creations in two dishes - one sweet, one savory (both vegan!) - and both were delicious. The first:Brussels Sprouts with Beans & GrainsThis was one of those on-the-spot, use-what's-in-the-fridge/cupboards meals that was simple and super healthy. It's a combination of some of my favorite foods, and the vanilla vinegar added a special touch (though regular balsamic vinegar would be more than fine as well!)What You Need:- 20 (approx.) brussels sprouts, halved- 1/2 package Trader Joes Harvest Grains blend- 1 can kidney beans, drained and rinsed- Virgin/unrefined coconut oil (a couple of tbsp, to taste)- Sea and/or truffle salt and ground pepper, to taste- Garlic powder, to taste- Vanilla balsamic vinegar, to tasteWhat You Do:- THE BRUSSELS SPROUTS: Heat a (preferably nonstick) cast-iron griddle pan on the stovetop over low-medium heat. Melt about 1 tbsp of coconut oil (add or reduce the amount of oil based on your preference and the pan you're using) on heated pan. Place brussels sprouts flat side down on the pan and season with salt (consider using truffle salt if you have it!) and pepper; cook until they are lightly browned and begin to soften, and then flip and continue cooking to desired doneness. When finished, place in a bowl and toss with approx. 1 tbsp of the vinegar.- THE GRAINS: Cook on stovetop according to directions on the package. I used coconut oil in place of butter or olive oil, and once the grains were finished cooking I added approx. another 1/2 tbsp of coconut oil. Then, season to taste with ground pepper and garlic powder. Keeping the flame beneath the pot on the lowest setting, add the kidney beans and stir; wait until they are warmed through.- SERVE: Combine all in a bowl and enjoy! (Side note: I love the vanilla vinegar so much I also added a bit to the grains in my bowl)Coconut Milk Ice Cream with Vanilla Balsamic VinegarWhat You Need:- Coconut-milk vanilla ice cream- Vegan chocolate chip cookies, or whatever you have handy (I will be posting my recipe this week!)- Vanilla balsamic vinegarWhat You Do:Kind of a no-brainer here - just combine all of the ingredients together in whatever amounts you prefer in a bowl! For three small scoops of ice cream totaling about 3/4 cups, about 1 tsp of vinegar was added on top. You may be surprised at just how tasty the vinegar is with the ice cream! And I'd bet regular aged balsamic vinegar would do just fine as well. 

Recipe: Whole Wheat (insert berry here) Muffins

Whole wheat pastry flour is a fool-proof way to bake muffins, batter breads and cookies with whole wheat and without the risk of a dense, dry or gummy final product. When using other whole wheat or whole grain flours, the ingredient ratio/balance can be a little trickier to finesse in order to end up with a desirable texture, but whole wheat pastry flour makes it easy - no modifications necessary (the vast, vast majority of the time) if you're swapping it for all-purpose unbleached white flour - delicious and nutritious!

WHOLE WHEAT RASPBERRY MUFFINS

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WHAT YOU NEEDFor the muffins:

• 1 3/4 cups whole wheat pastry flour

• 1/2 cup turbinado sugar

• 2 tsp baking powder

• 3/4 tsp salt

• 1 large egg*

• 1/2 cup coconut milk**

• 3/4 tsp vanilla extract

• 5 tbsp coconut oil, melted*** - plus more (not melted) for greasing

• 1 1/2 cups berries (I went with fresh raspberries this time)

NOTES:*If halving the recipe, whisk 1 large egg in a small bowl and spoon or pour out half of it for use in the recipe**For best results, use the full-fat canned version (Thai Kitchen brand is great)***Use unrefined virgin coconut oil

For the topping:

• 3/4 tsp turbinado sugar

• 1/4 teaspoon cinnamon

WHAT YOU DO

• Preheat oven with middle rack to 375°F

• Grease 12-muffin tray with unmelted coconut oil

• Whisk flour, turbinado, baking powder and salt in a large bowl

• Whisk egg in a separate medium bowl, and then whisk in coconut milk, oil and vanilla

• Add the wet ingredients into the dry, stirring and folding with a spatula or wooden spoon until just combined (the batter will be thick and dense

• Fold in berries

• Fill each muffin cup equally with the batter

• Stir together the additional turbinado and cinnamon in a small dish until combined, and sprinkle over the top of each muffin

• Bake for 20-30 minutes, or until a wooden pick inserted into center of a muffin comes out clean.

• Allow the muffins to cool in the pan for 5-10 minutes, and then unmold onto a cooling rack.

• Enjoy!

Adapted from Gourmet

Cold & Spicy Sesame "Salad"

Particularly when it comes to cooking (vs. baking), I like to look at recipes as a framework or starting point from which you can make adjustments or customizations to suit your taste preferences, dietary needs, ingredients you have at hand, etc. It can be tricky depending on what it is you're making, but this spicy sesame "salad" is a pretty fool-proof recipe that is easy to tweak. I've made it a couple of times now - a little differently each time - but have enjoyed the finished product of each attempt equally.It's teeters between light and hearty, and is quite filling and satisfying - thanks to the hefty dose of fiber and protein from the whole grains and vegetables. The hot sesame oil and Thai chili add a decent kick to this, so if you don't like spicy food, eliminate the pepper and use regular sesame oil instead of hot.What You NeedVegetables/Noodles

• About 5 cups shredded/chopped vegetables(This time, I went for a mix of julienne yellow and red peppers, finely sliced green onion, chopped broccoli, edamame beans, chopped red cabbage and shredded carrots. Other possibilities include zucchini, squash, tomatoes, tofu, bok choy, bean sprouts, etc.)

• 8 oz whole wheat linguine, cooked

• 2-3 tbsp sesame seeds

Dressing

• 5 tbsp soy sauce

• 2 tbsp water

• 3 tbsp natural peanut butter

• 2 tbsp hot sesame oil

• 1 tbsp vinegar

• 1 tbsp ground ginger

• 1/2 tbsp honey*NOTE: to truly make this recipe vegan, swap out the honey for agave

• 1 clove garlic

• 1 tsp sugar

• 1 minced small red Thai chili pepper, seeds and ribs removed (a green chili or habanero also does the trick)

• 1/3 cup peanuts

What You Do

1. Cook noodles according to instructions on package.*NOTE: Since this is a cold dish, when I drain the linguini in a colander I run cold water over the noodles as well to stop the cooking process and reduce the heat.

2. Prepare vegetables and combine in a large bowl.

3. Puree all of the dressing ingredients - minus the peanuts - in a food processor until smooth.

4. Add peanuts to food processor and blend until finely chopped.

5. Combine vegetables, noodles, dressing and sesame seeds in a large bowl, and toss to distribute the dressing evenly.

6. Refrigerate to chill, and then devour!

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Recipe adapted from PinchofYum.

Great Greens

Made a great green salad for dinner last night with Jame: baby spinach, cucumber, green pepper, avocado, broccoli, yellow grape tomatoes, mushrooms, a little goat cheese on top and some green olives on the side. While I usually opt to make a simple vinaigrette from scratch, if I reach for something store-bought chances are it's Cindy's Kitchen - the Barcelona Vinaigrette and Lemon and Shallot Vinaigrette are so good I could drink them - and both were just right with this salad mix. Leftovers to be consumed for lunch tomorrow!

In the Meantime...

As I work through fully implementing site updates, here are some of my favorite recipes from past posts to check out:

• Slow-roasted grape tomatoes
• Vegan banana bread
• "Crack" kale
• Halibut with mango avocado salsa and tomato oreganata pasta
• Fresh focaccia
• Chocolate lace cookies
• Pumpkin spice cream cheese muffins
• Ham & gruyere bread
• Banana cocoa muffins
• Chicken marsala with prosciutto