I've made vegan mac & cheese before (check out a post from April 2013). But, I was ready for something new. We are a huge fan of poblano peppers in our family - I put them in tons of things! So, why not mac & cheese!
You will need:
2 poblano peppers
2 C whole wheat elbow macaroni - boiled to al dente & drained
1 small white onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/4 white white (vegetable broth will work here)
1/2 C vegetable broth
1/2 C vegan sour cream
1 C + 2 tbsp Daiya cheddar flavored vegan cheese
1/4 C chopped cilantro
1/4 tsp cumin
1/2 tsp smoked paprika
dash or two cayenne pepper (or to taste)
1/2 C whole wheat bread crumbs
1 tbsp vegan butter (optional)
salt & pepper to taste
Roast the poblano peppers under a broiler until the skins are blackened. Remove from oven, place in a plastic or paper bag and seal. Allow to steam for about 15 minutes to loosen up the skin. Then, peal off the skin, remove the stems and deseed the peppers before chopping. Set aside.
Preheat the oven to 375 F. Grease/spray with Pam an 8X8 baking dish and set aside. Cook the macaroni to al dente, drain and set aside. In the same pan the macaroni was cooked in, add the oil, onions, garlic, and a dash of salt. Cook until the onions start to brown and soften. Add the wine (or broth) to deglaze the pan. Stir and scrape the bottom of the pan. Add the broth and sour cream and whisk until well combined. Add the cheese and stir until melted and incorporated. Finally, add the spices, cilantro and poblanos. Stir to combine. Add the macaroni back in and stir to coat thoroughly. Pour the mixture into your greased pan. Sprinkle the remaining cheese and then the bread crumbs over the top. Add the butter, distributing pats of it across the top of the bread crumbs. Place in the oven and cook for 20 minutes. Turn the broiler on for the last 2 minutes. Remove, allow to cool slightly and serve. Enjoy!
Sunday, February 9, 2014
Tuesday, January 28, 2014
Southwest Chop Salad
This is a very loose interpretation of a Pinterest recipe that I came across. I've been looking for a good avocado salad dressing recipe. This one was pretty good as is, but we all enjoyed it more with a few additions and subtractions :)
For the Dressing:
2 Ripe Avocados
2 Cloves Garlic
1/2 C Plain Coconut Yogurt (you can substitute any plain yogurt here)
2-3 Tbsp Vegan Sour Cream
1 Jalapeño (with or without seeds depending on how spicy you like it!)
1 Tbsp Extra Virgin Olive Oil
Juice from 1 lime
2-3 Tbsp Plain Coconut Milk
Salt & Pepper to taste
In a food processor place the the first 7 ingredients. Mix until smooth. Slowly add in the coconut milk until you reach a desired consistency - slightly runny. Add salt and pepper to taste.
For the salad I chopped some dinosaur kale and added spring mix. On top I placed some diced tomatoes, black olives, diced onion, and canned sweet corn. You could also add some black or pinto beans, cilantro, mushrooms, bell peppers, or whatever you have on hand for a salad. Be creative!
For the Dressing:
2 Ripe Avocados
2 Cloves Garlic
1/2 C Plain Coconut Yogurt (you can substitute any plain yogurt here)
2-3 Tbsp Vegan Sour Cream
1 Jalapeño (with or without seeds depending on how spicy you like it!)
1 Tbsp Extra Virgin Olive Oil
Juice from 1 lime
2-3 Tbsp Plain Coconut Milk
Salt & Pepper to taste
In a food processor place the the first 7 ingredients. Mix until smooth. Slowly add in the coconut milk until you reach a desired consistency - slightly runny. Add salt and pepper to taste.
For the salad I chopped some dinosaur kale and added spring mix. On top I placed some diced tomatoes, black olives, diced onion, and canned sweet corn. You could also add some black or pinto beans, cilantro, mushrooms, bell peppers, or whatever you have on hand for a salad. Be creative!
Sunday, June 9, 2013
Cashew Cream
I love making a big breakfast on Sunday morning - pancakes or waffles, french toast, crepes...YUM! I also love a little fruit and cream on top. I've recently started making cashew cream to add to a variety of dishes. You can make it sweet or savory - the options are endless! Here is the basic recipe with ideas to modify below:
You will need:
1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water
Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth. Adjust water to desired consistency.
*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup) You could also add fresh fruit juice, such as orange, for more flavor.
*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two. You could also toss in some fresh herbs, like basil or cilantro, depending on your dish. Enjoy!
You will need:
1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water
Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth. Adjust water to desired consistency.
*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup) You could also add fresh fruit juice, such as orange, for more flavor.
*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two. You could also toss in some fresh herbs, like basil or cilantro, depending on your dish. Enjoy!
Wednesday, May 29, 2013
One Pot Pasta
I find a ton of recipes on Pinterest...but don't make very many of them. One caught my eye yesterday that sounded to good - and too easy - to be true. So, I decided to give it a try. It was both good and easy! I made some minor modifications to the original recipe (www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1). Enjoy!
You will need:
12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste
Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot. Add the broth, water and oil and combine. Bring pot to a boil, cover, and reduce to medium low. Cook for 10 minutes, stirring frequently. Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes. Add salt and pepper to taste and enjoy!
*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.
You will need:
12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste
Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot. Add the broth, water and oil and combine. Bring pot to a boil, cover, and reduce to medium low. Cook for 10 minutes, stirring frequently. Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes. Add salt and pepper to taste and enjoy!
*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.
Tuesday, April 30, 2013
Curried Potatoes & Cauliflower
I decided to try a new marinade from Sukhi's - Tandoori Marinade (check it out at www.sukhis.myshopify.com). I've used the Tiki Masala and Korma Curry, but never Tandoori. To go along with it, I wanted something new. So, I found a recipe for curried potatoes and cauliflower, altered it a bit, and came up with this. It was beyond delicious!!! Enjoy!
You will need:
1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste
Combine cumin, tumeric, chili powder, garam masala and coriander and set aside. In a medium pan with lid, warm oil over medium high heat. Add garlic, onion, ginger, and jalapeno (if using). Cook until onions begin to brown slightly. Add coconut milk, potatoes, cauliflower, and spice mixture. Stir to combine, bring to boil, and cover. Reduce heat to simmer and cook until tender, stirring periodically. Serve over basmati rice.*
To add a little flavor to the rice, try this recipe:
1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice
Cook in a rice cooker if you have one. Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.
You will need:
1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste
Combine cumin, tumeric, chili powder, garam masala and coriander and set aside. In a medium pan with lid, warm oil over medium high heat. Add garlic, onion, ginger, and jalapeno (if using). Cook until onions begin to brown slightly. Add coconut milk, potatoes, cauliflower, and spice mixture. Stir to combine, bring to boil, and cover. Reduce heat to simmer and cook until tender, stirring periodically. Serve over basmati rice.*
To add a little flavor to the rice, try this recipe:
1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice
Cook in a rice cooker if you have one. Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.
Sunday, April 28, 2013
Vegan Mac & Cheese
My daughter came to me asking for mac & cheese for lunch. I had no clue how to make this vegan. So, I searched the web and found a great (& easy) recipe using Daiya cheese. It took about 10 minutes to put together - just long enough to boil the noodles. The taste was great! This recipe could be altered slightly by changing the cheese flavor, adding hot sauce, and/or vegetables to mix things up. Enjoy!
You will need:
2 C pasta of your choice, boiled until al dente
1/2 C vegetable broth
1/2 C vegan sour cream
1 C Daiya vegan cheese shreds (I used cheddar, but any of their flavors will work here)
Salt & Pepper to taste
*Optional - a few dashes of hot sauce or some cooked veggies, such as broccoli, carrots, cauliflower, etc.
While pasta is boiling, whisk together broth and sour cream over medium heat until well combined. Add cheese, salt, pepper, and hot sauce (if using) and stir until cheese has melted. Meanwhile, drain the pasta. Pour the cheese sauce over the pasta and stir. Add cooked veggies now if using and stir to combine. Enjoy!
You will need:
2 C pasta of your choice, boiled until al dente
1/2 C vegetable broth
1/2 C vegan sour cream
1 C Daiya vegan cheese shreds (I used cheddar, but any of their flavors will work here)
Salt & Pepper to taste
*Optional - a few dashes of hot sauce or some cooked veggies, such as broccoli, carrots, cauliflower, etc.
While pasta is boiling, whisk together broth and sour cream over medium heat until well combined. Add cheese, salt, pepper, and hot sauce (if using) and stir until cheese has melted. Meanwhile, drain the pasta. Pour the cheese sauce over the pasta and stir. Add cooked veggies now if using and stir to combine. Enjoy!
Sunday, April 21, 2013
Kettle Corn
I've been a big fan of popcorn for as long as I can remember. And, in more recent years, added kettle corn to my list of favorites. I always assumed it was hard to make, but recently decided to find out. I was wrong. It is very easy and quick...and delicious!
You will need:
1/4 C coconut oil (you can use vegetable oil here)
1/2 C popcorn kernels
1/4 C sugar (I used organic evaporated cane juice sugar - so much tastier!)
Salt to taste
In a large pot with a lid, warm oil over medium-high heat. Add popcorn. When it starts to sizzle, sprinkle sugar over the top, shake, and place cover on pot. It is important to keep the pot moving to avoid burning the sugar. Continue shaking the pot until the popping has slowed and almost stopped. Pour popcorn into a large bowl and sprinkle with salt. Allow to cool for about 5-10 minutes. Enjoy!
You will need:
1/4 C coconut oil (you can use vegetable oil here)
1/2 C popcorn kernels
1/4 C sugar (I used organic evaporated cane juice sugar - so much tastier!)
Salt to taste
In a large pot with a lid, warm oil over medium-high heat. Add popcorn. When it starts to sizzle, sprinkle sugar over the top, shake, and place cover on pot. It is important to keep the pot moving to avoid burning the sugar. Continue shaking the pot until the popping has slowed and almost stopped. Pour popcorn into a large bowl and sprinkle with salt. Allow to cool for about 5-10 minutes. Enjoy!
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