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Hasselback Butternut Squash
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.
Daiya Cheesy Mac ingredients: Brown rice pasta (whole grain brown rice, rice bran, water), filtered water, tapioca starch, non-GMO expeller pressed: canola and/or safflower oil, coconut oil, sea salt, vegan natural flavours, pea protein isolate, tricalcium phosphate, cane sugar, lactic acid (vegan), xanthan gum, yeast extract, titanium dioxide (naturally occurring mineral), annatto (colour), onion
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.
This zesty salad comes together nicely with mostly pantry ingredients. It's vegan and gluten-free.
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:
This is the goto muffin around here for sure!
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 ...............
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.
A fresh, simple dip that can be thrown together in under 15 minutes!
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Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.
Copyright 2012 / Simply Wyse