This Mac and "Cheese" is loaded with veggies-and no one will ever know! I brought this to a gathering at a friend's house for everyone to eat. Someone's 15-year-old daughter told her mom it was the best mac and cheese she'd ever had and wanted her to ask me for the recipe. She couldn't believe there was no dairy at all! She said her daughter wouldn't eat veggies! Well, now she did. This is my kids' favorite, too. This vegan dish can also be made gluten free.
Serves 6-10
1/3 cup butter substitute, such as Earth Balance, or butter if you'd like
1 large shallot, chopped
3 medium potatoes such as Yukon Golds, peeled and chopped
1 large carrot, peeled and chopped
1 medium onion, peeled and chopped
1/4 cup cashews
1 large clove garlic, chopped
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice from 1 lemon
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
Pinch of cayenne or to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 package fusilli or elbow pasta of your choice, brown rice pasta works well
In a small saucepan, combine the shallot, potatoes, carrots, and onion with just enough water to cover. Bring to a boil and cook just until all veggies are tender. Do not drain!
Cook the pasta in salted water, drain, and set aside.
Meanwhile, in a high-speed blender, blend the "butter", cashews, garlic, Dijon mustard, Worcestershire sauce, lemon juice, sea salt, pepper, paprika, dry mustard, nutmeg, and cayenne. Blend well and leave in the blender.
When the veggies are tender, add them to the blender ALONG WITH THEIR WATER they were cooked in and blend until smooth. Add more sea salt to taste.
Combine the veggie "cheese" and pasta. Pour into a 9 x 13 baking dish. Top with more paprika, or smoked paprika if desired.
Bake in a preheated 350 degree oven for about 20 minutes.
Enjoy!
This is the best banana bread ever!
5 large, very ripe bananas
1 1/4 cups brown sugar
1/2 cup butter, softened
1 egg
1 tablespoon cinnamon
2 teaspoons vanilla extract
1/4 cup half and half
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 c peanut butter chips
1/2 c peanuts
Preheat oven to 350 degrees. Butter and flour a bread pan or an 8 x 8 pan. Set aside.
Smoosh the bananas with your fingers until mashed. Set the bananas aside. Place the brown sugar and butter into the bowl of a stand mixer, and mix on medium speed until light and fluffy. Add the mashed bananas into the bowl of the brown sugar mixture. On medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and half and half until the mixture is well combined. Switch the mixer to low speed, and beat in the flour, baking soda, baking powder, and sea salt just until the batter is smooth, about 1 minute. Stir in the peanut butter chips and peanuts. Spread the batter into the prepared loaf pan.
Bake in the oven until the bread is set and lightly browned on top, about 40 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!
Makes 8 large biscuits
3 cups flour, plus more for dusting
1 1/2 tablespoons baking powder
1 1/2 teaspoons sea salt
1/2 cup coconut oil
1 cup hot water
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer, or by hand, combine the flour, baking powder, and sea salt. Mix well.
In a separate bowl, combine the HOT water and coconut oil. Allow the coconut oil to break up and melt some so that it will mix well with the flour. Once broken up and melty, add to the flour mixture. Combine JUST until the dough comes together. If it is too dry, add a bit more water.
Dust the counter with flour. Place the dough on it. Flip it, so that there is a bit of flour on each side. Gently roll the dough out to about 1" thick or so. Using a biscuit cutter, or glass, cut into biscuits and place on the parchment lined cookie sheet. Brush the top of each biscuit with some melted coconut oil and sprinkle with more sea salt, or sugar, if desired.
Bake for about 12-15 minutes, until golden brown. Let stand a few minutes before serving.
Enjoy!
Did you know that green bell peppers are simply unripe peppers? The only bell peppers we eat are fully ripe and colorful. This sauce is so versatile. Put on top of black beans and rice, enchiladas, or fried eggs.
2 red, yellow, or orange bell peppers
1/2 cup olive oil
2 tablespoons apple cider vinegar
2 large cloves garlic
1/2 teaspoon paprika
1 teaspoon sea salt
A pinch freshly ground black pepper
Roast the bell peppers in a 350 degree oven for about 15 minutes, until soft and fragrant. Blend with all of the remaining ingredients.
Since maple syrup season is almost here, these Whiskey Sours are on my mind. Be careful; these are highly addictive!
Makes 4 cocktails
8 parts (1 cup) whiskey
6 parts (3/4 cup) freshly squeezed orange juice
4 parts (1/2 cup) freshly squeezed lemon juice
2 parts (1/4 cup) pure maple syrup
Mix well, serve over ice and garnish with orange slices.
Enjoy!
Only 3 ingredients, super fast, super healthy, and delicious!
1 can coconut cream or coconut milk
3 bananas
3 mangos, peeled and roughly cut
Blend in a high-speed blender. Enjoy!
This salad is truly heavenly. This is my favorite salad! The dates make it so sweet, and the cheese is so delicious with the dates, that this salad could almost pass for a final course- like a cheese/dessert course!
Serves 6
For the salad:
1/2 lb mixed baby greens
1/2 lb Medjool dates, whole
2 tablespoons olive oil
1 teaspoon sea salt
1/4 lb Roquefort or Gorgonzola
For the dressing:
2 tablespoons extra virgin olive oil
2 tablespoons good Balsamic vinegar
1 tablespoon Maple Syrup
1 teaspoon Dijon mustard
1 teaspoon dried Italian Seasoning (or a mix of basil, oregano, thyme)
Sea salt, to taste
Fresh ground black pepper, to taste
To make the salad:
Put the greens in a large wooden salad bowl and set aside.
Heat a sauté pan over medium heat. Add the olive oil. When hot, add the dates. Sauté for a few minutes while turning gently. Be careful that they don't get too brown-the sugars in them burn easily. Once the dates are warmed through, remove from the pan and toss with the sea salt. Remove the pits and roughly chop the dates. Add to the salad.
Crumble the Roquefort and add to the salad.
Make the dressing by whisking together the dressing ingredients. Pour over the salad and toss well. Serve immediately while the dates are still warm.
