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Archive for April, 2011

Nothing to me is more comforting than mac and cheese. I’ve tried my hand before at nondairy adaptations (here, here, and here) with much success. When I saw this recipe, I knew I’d be trying it. This was very very good.

Creamy macaroni and “cheese”

8 ounces regular pasta, any shape

3 cups Daiya style shreds

3 tablespoons vegan butter

2 cups unsweetened soy/or rice milk product

1 tablespoon nutritional yeast

1/4 teaspoon black pepper

1/2 cup bread crumbs

1/4 teaspoon paprika

1/4 cup vegan parmesan cheese

Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350 degrees F.

Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast. Stir in the milk product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together. Transfer to an 8×8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

Remove from oven and top with the parmesan just before serving. Makes 4 servings.

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A perfectly simply and delicious sauce. I added some grilled chicken and served this over pasta. Super recipe!

Hearty tomato, kale, and mushroom pasta sauce (with grilled chicken) (from Fake Food Free blog)

1 tablespoon olive oil

2 medium tomatoes, peeled

3 cloves garlic, minced

5 button mushrooms, chopped

2 cups kale, finely chopped

1/4 cup water

1 teaspoon brown sugar

1 tablespoon balsamic vinegar

1 teaspoon oregano

1 teaspoon dried parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1 grilled boneless chicken breast, cut into bite-sized pieces

Heat the oil in the skillet, add the garlic. Add the tomatoes and the mushrooms and cook for 5 minutes over medium heat.

Add the kale, stir to coat with any oil and the other ingredients. Add the water, place a lid on the skillet. Simmer for 10 minutes, stirring occasionally. The tomato should break down completely and the kale should be tender.

Remove the lid and stir in the sugar, balsamic vinegar, basil, oregano, salt, black pepper, red pepper flakes, and the chicken. Cook for 1-2 minutes more and serve over pasta.

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A hearty and healthy sandwich. Roasting the veggies deepens the flavors, and the vinaigrette adds just the right zing.

Veggie sandwich with vinaigrette (modified slightly from Ezra Pound Cake blog)

Vinaigrette:

1/4 cup olive oil

3 tablespoons red wine vinegar

1 large garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon dried oregano, rosemary, or thyme

pinch of ground black pepper

Sandwich:

1 eggplant (1/2 pound), peeled and sliced

1 thinly sliced red bell pepper

1/2 cup thinly sliced onion

20″ baguette

1 1/2 cups chopped lettuce (or your choice of greens)

4 slices soy mozzarella

2 thinly sliced tomatoes

8 fresh basil leaves, whole or chopped

Preheat oven to 400 degrees F. In a small bowl, whisk together the vinaigrette ingredients, and set aside.

Spread the eggplant rounds on a 9×13 tray. Add the red pepper strips and onions, trying to keep the vegetables in a single layer. Reserving 2 tablespoons of the vinaigrette, pour the rest over the vegetables. Roast the vegetables for 30 minutes, until the eggplant is very tender.

When the veggies are done, split the baguette in half lengthwise. Brush the inside of each half with the reserved vinaigrette. Layer the bottom half of the baguette with the lettuce, place the eggplant rounds along the length of the loaf, and cover with the bell pepper strips and onions. Top with the cheese, tomato slices, and basil. Cover with the other baguette half, and slice to make sandwiches. Makes 4 man-sized sandwiches.

 

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