Ingredients:

• ¾ cup warm water
• ½ teaspoon sugar
• 1½ teaspoons yeast
• 5 tablespoons extra virgin olive oil, divided
• 2 cups all purpose flour, divided
• ¾ teaspoon salt, divided
• 1 tablespoon grated parmesan cheese
• ½ teaspoon dried rosemary

Hasselback Butternut Squash
Ingredients:

• 1 large butternut squash
•  T. olive oil
• Kosher salt / pepper
• 1 Fresno chile, thinly sliced (I used red pepper flakes)
• ¼ cup pure maple syrup, preferably grade B)
• 3 T. Ghee or vegan margarine
• 2 T. apple cider vinegar (I use Bragg’s)
• 6 - 8 dried bay leaves

I love mac and cheese, but as a vegan, cheese is out and I'll have to admit my entire being is so much better without it. But alas, the processed vegan mac and cheese is somewhat lacking in the flavor department plus it's processed meaning it has ingredients in it I don't really want to eat.

So, I Googled vegan mac and cheese and found a wealth of recipes most of which use nutritional yeast. I don't know what vegan genius thought nutritional yeast could be passed off as cheese, but I beg to differ. Gross is too kind.

Today I tested a recipe - but I knew in my heart it'd be a bust - but I had to try. Both Tom and I tasted it and had to make the decision to pitch it (ARG!!! Wasted food!!) or doctor it up to something more edible. We opted for the doctoring.

Again, not liking the processed vegan cheese due to some of their ingredients, I did opt to heat up some almond milk, I added some vegan smoked gouda (our favorite, if I had to pick one), and some cashew cream. Hmmm ... a bit of onion powder, more salt, a dash of pepper ... tasting it gave me a wee bit of hope. I stirred the nearly trashed mac and cheese and added some diced tomatoes and topped it with homemade bread crumbs. 

I don't have an end result for you ... yet. It's in the garage frig. Now, two things will happen next ... 1.) I'll actually remember it's out there and have it for lunch tomorrow or 2.) I'll remember it's out there when it turns into an science experiment.

Only time will tell. 

If you have a tried and true vegan mac and cheese without using processed foods (well, except pasta - I know, I know ... it's processed), please leave me a comment ... and recipe, if you'd like.

​UPDATE: While this was edible, Tom's comment was that it was all right. When I mentioned it was mac and cheese, he laughed ... apparently, it was a good thing I told him or he might have wondered what it was he ate.

Ingredients:

• 12 ounces spaghetti (or whatever pasta you like)
• 2 ripe avocados, halved, pitted, and peeled
• 1/2 cup basil leaves
• 2 cloves garlic
• 2 T. freshly-squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil - I use less
• 1 cup cherry tomatoes, halved
• 1/2 organic corn (I use Greenwise frozen corn from Publix)

Directions:

1. In a large pot of boiling water, cook pasta according to package instructions; drain well.
2. To make avocado sauce, combine avocados, basil, garlic, and lemon juice - you can use a food processor, but I prefer some avocado chunks and just use a fork, adding the olive oil slowly.
3. In a large bowl, combine pasta, avocado sauce, tomatoes, and corn.
4. Serve immediately.

This zesty salad comes together nicely with mostly pantry ingredients. It's vegan and gluten-free.
Ingredients:

• 1½ cups uncooked quinoa
• 3 cups vegetable broth
• 1 large bunch asparagus, stalks cut off and cut into ½" pieces
• ½ cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
• ½ cup pitted Kalamata olives
• ½ diced zucchini
  
• ¾ cup red onion, finely chopped
• ¼ cup toasted pine nuts

Dressing

• 1 clove garlic, minced
• 2 tbsp reserved oil from sun-dried tomatoes
• ¼ cup freshly squeezed lemon juice
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh basil, chopped
• Sea salt and freshly ground black pepper

Instructions:

1. Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
2. In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes.
3. Remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
4. Steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
5. In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.

I rarely go to the grocery store without a plan. I find it's way too expensive when I do. With store flyers, cookbook, and my pantry/freezer/frig in site, I grab an old envelope and begin my list. With a husband who works evenings, our meal plan has us eating our big meal at lunch ... not a bad idea anyway. Planning our menu often needs to factor in activities throughout the day/evening to avoid a quick drive-thru run - never a good plan!

This week's menu includes a couple new recipes which I will post if I feel they are worthy.  A new friend, Darla, shared an easy Artisan bread recipe that is on the list! That and a new quinoa salad with asparagus, and an old favorite, Cowboy Caviar on top of another favorite Mexican rice and lentil tacos.

Since Tom is a new vegan, he still looks for some really old favorites like breaded chicken, burgers, etc. That's where Gardein products come in. While they are still processed they fit into our new vegan lifestyle and they give Tom that warm fuzzy feeling he looks for! Not all Gardein products pass my test, but their turkey cutlets make a great lunch. After baking them, I put them on a toasted whole grain bun (yes, Tom prefers white buns) with plenty of spring mix (Tom prefers romaine), coarse ground mustard (Tom prefers vegan mayo), tomatoes, a slice of red onion, and sometimes - if I have some - a handful of cilantro. Yummy! One of Tom's favorites.

Each time I prepare our menus and shopping list I smile. It's one of my favorite household chore, without a doubt.

Of course, when return and before I put the food away or start cooking, I scan in my products and receipt to Ibotta where I get money back! I will have to admit, however, to really make some money with Ibotta, I'd need to eat a whole lot unhealthier than I do ... but when I think about it ... I prefer health over $$ back. 

If you're interested in using Ibotta, use this link: or referral code: https://ibotta.com/r/kuesikl or this referral code: kuesikl

Happy eating and remember, every decision you make matters.

This is specifically for my friend, Rachel, so if you're looking for some links to amazing vegan recipes? Try these:

• http://ohsheglows.com/
  
• https://minimalistbaker.com/
  
• https://www.thefullhelping.com/
  
• http://www.veganricha.com/
  
• http://www.picklesnhoney.com/
  
• https://deliciouslyella.com/
  
• https://ohmyveggies.com/
  
• http://kblog.lunchboxbunch.com/
  

This is the goto muffin around here for sure!

Ingredients:

• 1-1/2 c. whole wheat pastry flour
• 1/2 c. rolled oats
• 2 t. baking powder
• 1 t. baking soda
• 1/4 t. salt
• 2 t. cinnamon
• dash of nutmeg
• dash of ginger
• 1 c. unsweetened applesauce
• 1/2 c. raw sugar or sugar substitute
• 1/4 c. brown sugar
• 1/4 c. maple syrup
• 1 c. chopped apples (I leave the skin on, if organic)

Directions:

1. Preheat oven to 350 degrees.
2. Grease muffin pan or use paper liners.
3. In a large bowl, whisk flour, oats, baking powder, baking soda, salt, and spices together.
4. Add applesauce, sugars, and maple syrup and stir until combined.
5. Add apples. 
6. Stir until blended. Do not over stir.
7. Spoon into muffin pan until 3/4 full.
8. Sprinkle additional oats and brown sugar on top, if desired.
9. Bake for 18 to 24 minutes or until a toothpick inserted in the center comes out clean.
10. Cool on wire rack.

I love pudding and it's one of the things I miss. We were in Panama City Beach last weekend and had breakfast at First Watch, one of our favorites! On the menu was chia seed pudding!

Chia seed pudding is delicious and healthy and packed with protein, Omega-3, antioxidants, and calcium and you can make this in less than five minutes! So, here you go ...............

Ingredients:

• 2 cups coconut milk, unsweetened
• 1/2 cup chia seeds
• 1/2 t. vanilla
• 1/4 cup maple syrup
• 1/4 t. cinnamon

Directions:

1. Place all ingredients in a blender until smooth, usually about 1 - 2 minutes.
2. Pour into a Mason jar or glass container and place in the refrigerator for at least four hours or overnight to let it gel.
3. Stir or whisk a few times within the first hour if the seeds are settling.
4. Serve with fresh berries and a sprinkle of granola.

​Ingredients

• 1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
• 1 (3-inch) cinnamon stick
• 1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
• 1 (1/2-inch) piece ginger, unpeeled, thinly sliced
• 1 tablespoon agave nectar, maple syrup, or honey
• 1 tablespoon virgin coconut oil
• 1/4 teaspoon whole black peppercorns
• Ground cinnamon (for serving)

Preparation

1. Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan
2. Bring to a low boil.
3. Reduce heat and simmer until flavors have melded, about 10 minutes.
4. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon

Do Ahead​: Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.

Cooks' Note: Using fresh turmeric adds a clean, bright flavor to this drink, but dried turmeric can be substituted when fresh is not available. Keep in mind that dried turmeric will settle to the bottom of the mug, so stir well before drinking.