Mac & Cheese & Butternut Squash

Tuesday, October 7th, 2014

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So this past VeganMoFo I bookmarked a ton of recipes to try – but unlike years gone by, I actually did it! And in a timely manner! Yay me!

Necessity was the deciding factor here, as I had a ton of butternut squash from my garden that needed to be eaten stat. When I saw House Vegan’s Baked Butternut Squash Mac and Cheese, I knew it was meant to be. Her recipe was in turn inspired by the Butternut Squash Mac ‘n Cheeze at Oh She Glows; after comparing and contrasting the two, I ended up doing a sort of mashup, with roasted (vs. steamed) squash like in the original (fewer dishes, yo!), but baked with a panko topping similar to House Vegan’s version.

I also doubled the because hey, I am a growing girl and need my carbs!

But not the pasta! I only increased that by a cup, for extra-awesome creamy cheesiness. I think it turned out to be a pretty killer pasta-to-cheese ratio in the end. But you can go with a full four cups of pasta if you’d rather! Be your own decider person.

While it’s not as amazing as the processed, junky stuff, the butternut squash cheese sauce is still hella tasty, and makes for a rather satisfying macaroni and cheese. And the parmesan topping? Out of this world. Just be sure you supervise it during the broiling phase, lest you come dangerously close to charring it like I did. Learn from my mistakes!

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Carbs & Rec: Epic Breakfast Bowl

Sunday, September 7th, 2014

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When it comes to Ron Swanson, there’s only one way to do breakfast: epically. Preferably with ALL THE BACON AND EGGS you have. (Don’t worry, WE ARE SO DOING THIS! Just not today.)

Waffle Wednesdays may be dedicated to Leslie Knope and her BFF J.J. (don’t cry, Ann; waffles may own Leslie’s stomach, but you will always have her ovaries!), but Sundays are all about Ron and his undying love of meaty, cheesy, eggy breakfast foods. Just don’t call it brunch, else he might pop you one in your smart, fancy, foreign mouth.

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In this vein, this morning I present to you the Hearty Breakfast Bowl from Home-Cooked Vegan Comfort Food – with a few extras, that is. What’s in the ginormous cast iron skillet (Ron Swanson speak for “bowl), you ask?

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(More below the fold…)

Broccoli & Cashew Cheese-Quinoa Burritos

Saturday, February 15th, 2014

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I don’t know why I don’t have burritos more often; aside from pizza, they’re pretty much the flyest finger food out there, and soooo much fun to eat. Seriously, I think the last time I made burritos was for a cookbook review more than a year ago! Such a shame. Note to self: must rectify this immediately.

So I wasn’t quite sure how these Broccoli & Cashew Cheese-Quinoa Burritos from The Oh She Glows Cookbook would turn out. I really don’t eat quinoa very often – I’m still working on a two-pound bag I bought several years ago – so yeah. I figured I’d either love it or hate it. (In which case there’s a 99% chance that Shane would be more than happy to eat the extras. Human garbage can, that one.)

Well, I’m happy to report that option A prevailed. As in, this is totally one of my new favorite recipes! The combination of broccoli, sundried tomatoes, onions, and quinoa is tasty, but it’s the cheesy cashew sauce that really takes this burrito to the next level. (Yeah, I left out the celery. Sue me!)

Mine looks nothing like the burrito portrait in the book but I suspect that’s because I’m an amateur when it comes to wrapping burritos. Consider me flummoxed.

As a Saturday Raturday Bonus: A shot of Finnick, begging for food right next to a picture of him begging for food in nearly the exact same spot. How meta.

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P.S. If you’d rather not use quinoa, I bet plain old rice would make an excellent substitute. I’ll give it a try next time around and report back to you. Deal? (The things I do for you people!)

Mac-and-Cheese Monday: Cauliflower Macaroni and Cheese

Monday, September 16th, 2013

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I can’t quite drink this cheese sauce, but I can pretend.
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When I was planning this month’s menu, I left my four “free days” open for the Iron Chef challenge – and, while I was disappointed to learn that it wasn’t going to be a weekly thing this year, I’ve got to say that Mac & Cheese Monday more than makes up for it! If you know me, you know I’m all about three things: pizza, ice cream, and macaroni and cheese. It’s not like I need another reason to enjoy a cup of hot, creamy liquid gold – but then again, extra motivation sure doesn’t hurt. The things I do for VeganMoFo!

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Shane burned the bread crumbs a bit, but I consider this one of his tastier mistakes.
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This week’s dish is one I’ve been meaning to try for a few months now: Cauliflower Macaroni and Cheese from Vegan Yumminess. (And yes, I deliberately omitted the scare quotes because ain’t no one gonna tell me that cheese HAS to come from torture and exploitation.) As the title suggests, the cheesy sauce is a blend of cooked cauliflower, carrots, nutritional yeast, and olive oil (the only significant source of fat in the whole shebang). It’s a far cry from the crazy decadent stuff I so love – but, as far as healthy vegan comfort food goes, this one’s a winner!

I mean jeez, you can’t drink a mug of Daiya every day, can you? (Wait. CAN YOU!?)

Anywho, the sauce is super-creamy – not dry, like some baked mac & cheese can be – and the bread crumbs really add that extra ooomph!. Plus, I kind of have a soft spot for cauliflower, so often neglected for its more colorful cousin broccoli.

Incidentally, Shane broke the jar of our blender last week (he swears he only tapped it against the porcelain sink before it shattered, but I have my doubts) and we literally JUST received the replacement in time for Mac & Cheese Monday. You see? Even the universe wants me to eat macaroni and cheese on the weekly.

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Tip it!
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Bonus Vegan MoFo: Mac-and-Cheese Monday!

Monday, September 9th, 2013

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I hadn’t planned on finessing vegan mac & cheese into my alphabet theme – but when I saw that Mac-and-Cheese Monday had become an “official” theme, I just couldn’t resist! And, let’s be honest, it’s not like I need an excuse to enjoy macaroni and cheese, mkay.

This is a little different from our traditional (dare I say infamous?) recipe, with its mix of Follow Your Heart and Daiya cheeses. Shane was in the mood to experiment, so for today’s recipe he diluted a Daiya cheddar cheese sauce with vegan broth and added nutritional yeast for an extra cheesy flavor. He used the Cheezy Sauce in Veganomicon as a jumping off point – the result is kind of a mash-up of the two recipes.

It’s not quite as tasty as my old favorite, but it’s pretty close. And healthier, too: Shane calls this one Creamy Mac & Cheese Lite.

 

Creamy Mac & Cheese Lite

(Cheese sauce is modified from the “Cheezy Sauce” in Veganomicon, page 214.)

2 cups vegan vegetable or chicken broth
1/3 cup all-purpose flour
2 tablespoons minced garlic
1/8 teaspoon turmeric
1 cup nutritional yeast
1 tablespoon lemon juice
1 tablespoon mustard
8 oz (1 bag) Daiya cheddar cheese shreds
13 oz soy milk
4 oz margarine

4 cups pasta of choice (small elbows and shells work well)
3 cups water

1. Heat the vegan broth in a small saucepan, bringing it to almost boiling. Add the flour, and whisk until completely mixed.

2. In another saucepan, cook the garlic and oil for a few minutes, until the garlic is lightly browned. Mix in the broth and stir together. Add the nutritional yeast, whisking the mixture together until smooth. Heat on medium until mixture begins to bubble and thicken.

3. Stir in the mustard, lemon juice, and turmeric until completely mixed. Stir in the soy milk and margarine until mixed. Add the cheese shreds, and stir until the cheese is melted into the rest of the mix. Once fully mixed, put on simmer, stirring occasionally.

4. In a deep skillet or wide, shallow sauce pan, cook the pasta according to the directions provided on the package in three cups water. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

5. Mix the cheese sauce into the pasta, stirring well. On medium low heat, let the pasta continue to cook, until it reaches the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan. Serve warm topped with hot sauce, vegan bacon bits, or more macaroni and cheese!

 

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Tofu Scramble with Roasted Vegetables

Monday, June 3rd, 2013

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This is just a little something I threw together (several times, actually) during the chaos that was May. Leftover roasted veggies in the fridge + about-to-expire tofu = nearly effortless breakfast for dinner deliciousness.

Now if only I could eat my feelings away…

 

Tofu Scramble with Roasted Vegetables

Ingredients

2 large potatoes
3 large carrots
1/2 onion, diced
3 tablespoons minced garlic
3 tablespoons olive oil
salt and pepper to take

1 pound firm tofu, lightly pressed
2 tablespoons olive oil, divided
1/2 onion, diced
2 tablespoons minced garlic
1/4 cup nutritional yeast
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon chives (or parsley)
1/2 teaspoon salt
black pepper to taste (optional)

Directions

1. Begin by roasting the vegetables. (This step can be done an hour or a several days in advance; just store the roasted veggies in an airtight container in the fridge until ready for use.) Preheat the oven to 450F. Wash, peel, and chop the potatoes and carrots. Cut the carrots into largish bite-sized pieces; the potatoes should be slightly larger, as they’ll break down a bit while cooking in the scramble. In a large baking pan, combine the carrots, potatoes, onion, garlic, olive oil, and salt and pepper; mix well. Spread the vegetables out so that they’re in a single layer. Bake, uncovered, at 450F for 20 to 30 minutes or until tender. Stir once halfway through. When done, set aside.

2. Lightly press the brick of tofu to drain the excess moisture. In a large skillet, heat the olive oil on medium heat (add an extra tablespoon if necessary). Add the diced onion and cook for about five minutes, or until the onions are translucent. Add the garlic and continue to cook for another five minutes.

3. As the onion and garlic are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly.

4. Pour the tofu into the skillet and mix it in with the onion and garlic. Reduce the heat to medium-low. Add the nutritional yeast, soy sauce, cumin, turmeric, and the salt. Mix well. Continue to cook, stirring occasionally, until some of the moisture from the tofu has evaporated. Add the roasted vegetables and chives and continue to cook until the veggies are warm and the scramble is to your liking. Serve warm.

Bacon and Tot Tofu Scramble

Tuesday, May 7th, 2013

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I was craving something unhealthy – but not too unhealthy- for dinner, and this is what I came up with. Tater tots practically scream “junk food” (ditto: pan-fried bacon, vegan or not), but the tofu save this dish from nutritional purgatory.

Normally I’d add some veggies into the mix – corn, carrots, maybe some peppers or tomatoes – but this was right before a shopping trip and my stores were running low. Feel free to add in a cup or two of your favorites between steps 3 and 4. Mushrooms and black olive would go great with this flavor combo, I think.

 

Bacon and Tot Tofu Scramble

Ingredients

3-4 cups frozen tater tots
6 to 8 strips of Lightlife Smart Bacon (or tempeh bacon, if you prefer)
1 pound firm tofu, lightly pressed
1-3 tablespoons olive oil, divided
1/2 onion, diced
2 tablespoons minced garlic
1/4 cup nutritional yeast
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon chives
1/4 teaspoon salt

Directions

1. Cook the tater tots according to the instructions on the package. When they’re cooking, get going on the tofu scramble.

2. In a large frying pan or skillet, heat 1-2 tablespoons of oil on medium heat. Add the bacon strips and cook evenly on each side (or according to the skillet directions on the package). When done, place the strips on a plate lined with paper towels; set aside. Leave as much of the oil – “bacon grease” – in the pan as possible.

3. Lightly press the brick of tofu to drain the excess moisture. In a large skillet, heat the olive oil on medium heat (add an extra tablespoon if necessary). Add the diced onion and cook for about five minutes, or until the onions are translucent. Add the garlic and continue to cook for another five minutes.

4. As the veggies are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly.

5. Pour the tofu into the skillet and mix it in with the onion and garlic. Reduce the heat to medium-low. Add the nutritional yeast, soy sauce, cumin, turmeric, parsley/chives, and the salt. Mix well. Continue to cook, stirring occasionally, until much of the moisture from the tofu has evaporated and the scrambled tofu is to your liking. Add the tater tots and mix well. Crumble the bacon and sprinkle it on top of the tofu/tot mixture. Serve warm with ketchup, sriracha, gravy, or cheesy sauce!

Vegan Chicken Tetrazzini

Friday, April 26th, 2013

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In my nearly 35 years, I’d never had Chicken Tetrazzini before Betty Goes Vegan. Looking at the dish’s description on Wiki, it’s not hard to see why – my mum probably would have dismissed the rich, butter cream sauce as too fatty. That, and I can’t heave milk! (On second thought, that’s really the more obvious answer. Doh me.)

Turns out that Chicken Tetrazzini is quite tasty, though I think it’d be even better un-baked and extra-saucy! I’d also rather omit the nooch (used for garnish on top) and just add some homemade parm upon serving, but that’s just me.

Pro tip: the recipe calls for plain creamer, which I can never find ’round these parts, so I swapped it out for soy milk and added a little cornstarch to thicken things up. Worked like a charm.

Mom’s Morning Casserole

Saturday, April 20th, 2013

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Another breakfast dish from Vegan Brunch – but you probably caught that from the picture. Though I doubt I’d ever be awake and aware enough to assemble this for breakfast, it does make for a mighty filling dinner. What we have here are three layers of goodness: sliced potatoes, a tofu scramble, and seasoned tempeh mixed with red peppers. Or in my case, green peppers and Lightlife ground sausage. It’s a good enough substitute for tempeh in a pinch, though its sticky texture does make it a little difficult to work with.

Believe it or not, I actually used less cheese (Daiya!) than directed: a little more than half a bag, versus the required 1/2 pound. A half a pound! And I thought I had a Daiya cheese problem.

Sun-Dried Tomato Basil Scramble

Tuesday, April 16th, 2013

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This recipe’s actually a variation on the Scrambled Tofu with Chives and Wild Mushrooms from Mark Reinfeld’s The 30 Minute Vegan’s Taste of Europe (say that five times fast!). He offers five alternatives in addition to the main recipe, which I like, particularly for scrambled tofu – if you’re only making it one way, you’re doing it wrong!

So this is definitely one of the tastier tofu scrambles I’ve tried. Shane thought he detected hints of sharp cheddar, though I’m not sure what it might be – the tahini, maybe? Otherwise it’s pretty standard scrambled tofu ingredients: nooch, tamari, garlic, onions. Tumeric is strangely absent from Reinfeld’s scramble, but I added it back in for that trippy yellow egg coloring. Also extra: the green peppers, for added volume.

Creamy Tahini Broccoli and Pasta Bake

Thursday, April 11th, 2013

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This one’s quite similar to the Baked Macaroni with a Twist, also from The Vegetarian Meat & Potatoes Cookbook. Both dishes feature pasta smothered in a creamy silken tofu sauce, with a super-delish topping made of mixed breadcrumbs and cheese (Daiya).

Naturally, I couldn’t help but tinker with this recipe too. As with the Baked Mac, I added about a half a cup of nutritional yeast for that extra cheesy goodness. This made an already-thick sauce (damn you tahini!) even thicker, so I threw in one half cup of water for good measure. Better, though still a little on the thick side, especially after thirty minutes in the oven. Next time around, I think I’ll make it a full cup of soy milk. But the combination of tahini with nooch? Definitely a winner.

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Whereas the Baked Macaroni has Daiya shreds both on top of and mixed in with the casserole, the Tahini Bake just plops ’em on top. Big mistake! The shreds in the middle of the casserole stay soft and gooey, while the ones on top can sometimes dry out. Creamy Tahini Broccoli and Pasta Bake 2.0 will definitely be outfitted with some internal Daiya cheese.

Oh, and I also doubled the cheese and breadcrumbs scattered atop the casserole. And since I ended up with more sauce, I used a full pound of dry pasta instead of twelve ounces. Elbows instead of radiatore, but whatever. Pasta is pasta, yo!

You know, just in case you’d like to play along at home.

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The end.

Potato, Tempeh, and Tofu Scramble

Wednesday, April 10th, 2013

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From Betty Goes Vegan, but with a few minor changes: baked white potatoes in place of boiled red ones; white onions instead of green; and green bell peppers where the red ones should be. Oh, and I baked the Lightlife Smart Bacon instead of frying it and then mixed the pieces right on in before serving. Tasty, though not nearly as much as pan-fried strips.

Overall this scramble’s really good, though I think I overdid it with the olive oil when frying the potatoes – it was difficult to cook off all that moisture once I added the tofu. Next time I might prepare the taters in their own skillet and toss it all together at the end. Also could’ve used more seasonings, but that’s a pretty common complaint with me. Garlic and onions, you can never have enough.

(Sorry if it looks a bit radioactive – I managed to snap a quick pic just as the sun was setting. Days, just hurry up and get longer already!)

Baked Macaroni (and Cheese!) with a Twist

Thursday, April 4th, 2013

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Every time I acquire a new cookbook, I inevitably discover another macaroni and cheese recipe I’ve yet to try. This around it’s the Baked Macaroni with a Twist from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook.

The first twenty or so times I scanned this recipe, I mentally added in some tomato paste or sauce, since the title is suggestive of regular old baked macaroni. Imagine my shock when I actually began to make it and realized that it’s actually good old mac & cheese. Vegan Christmas came twice this winter, my friends.

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Surprisingly moist and creamy for a baked mac and cheese dish, it’s the topping that really won me over: homemade breadcrumbs mixed with cheese – in this case, cheddar Daiya. The sauce is mainly silken tofu, but there are some Daiya shreds hiding in there too.

Of course the crispy, crunchy edges didn’t hurt either.

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Being the picky vegan that I am, I made a number of modifications to the original recipe. For starters, the cheesy sauce: it doesn’t call for a single flake of nutritional yeast. Blasphemy! Perhaps nutritional yeast wasn’t quite so popular back in 2002, when this book was published? That’s the only explanation that makes sense. Anyway, I added a half a cup, along with several tablespoons of miso and some minced garlic.

Also, you might notice that my macaroni isn’t particularly twisty. While it’s the rotini pasta that makes this mac & cheese do the twist, all I had in my cupboard was boring old elbows, so there you go. Go vanilla or go home.

Cheesy Mac and Greens, Redux

Wednesday, January 30th, 2013

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Remember those Cheesy Mac and Greens from last week? The ones with all the spinach and the fuckery? Well, I remade it as promised, this time using frozen mixed veggies in place of the spinach – though I did serve it atop a bed of spinach greens, because it’s classy as shit. (And also I had some spinach left over from the last batch of mac and cheese, but who’s counting?) I also doubled the recipe, quadrupled the amount of nutritional yeast, and went the super lazy route by using garlic and onion powder instead of the fresh, minced stuff.

The verdict? Awesome. Not only is it easy to make – it took me a half hour, tops – but the pasta is super-cheesy, and with the added veggies you can totally call this a complete, healthy meal. (Macaroni and cheese is a side dish? SAYS WHO!) Stir in some vegan links for protein, or top with bacon bits because YUM.

Cheesy Mac and Greens

Tuesday, January 22nd, 2013

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Cheesy Mac and Greens from American Vegan Kitchen. Spoiler alert: the greens are spinach! Popeye would be so proud.

This is definitely one of my more favorite cheesy sauces. It’s a stovetop recipe, so the mac and cheese stays nice and moist and creamy (even the leftovers!). In addition to the standard nooch, flour, and soy milk, there are also some bits of crumbled tofu hiding in there, along with sour cream and miso. So many yummy things!

The spinach is okay – it doesn’t get cooked at all, so it’s fresh and crunchy – but honestly? I think I’d like the mac and cheese better without it. The whole time I was chowing down on cheesy pasta laced with spinach, all I could think was

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Hoodwinked with the mac and the cheese and the vegetables.

Mediterranean Scramble

Wednesday, January 16th, 2013

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This is by far the best-looking tofu scramble ever to grace my skillet. With tomatoes (not cherry as recommended, because tragically my garden is long dead, but some sad, colorless romas from the store), black olives (def gonna try Kalamata next time around), red peppers, and spinach. I’ve discovered that I don’t mind cooked leafy greens as long as they’re only heated just enough to make ’em slightly wilty, but still crispy. For spices, there’s nutritional yeast (easily x4 the recommended amount!), basil, oregano, and parsley. YUM!

Recipe via Tami Noyes’s American Vegan Kitchen, which gets all the stars.

 

“Best-Ever” Baked Macaroni and Cheese

Thursday, January 10th, 2013

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Another week, another batch of mac n cheese! This version is from one of the cookbooks I received for Christmas, Chloe Coscarelli’s Chloe’s Kitchen. I really wanted it for the salt and vinegar french fries – but, seeing as I don’t currently have any malt vinegar on hand, I’ll have to settle for macaroni and cheese instead.

Compared to some of the other mac & cheese recipes I’ve tried, this one is so-so. For a baked dish, it’s not as dry as you’d expect, which is a bonus. But super-cheesy stove top mac and cheese is still the way to go, imho. I like my mac and cheese saucy, yo!

BUT. The taste is a little understated for me. Aside from the nooch and garlic powder, there aren’t many seasonings to be had. A little thyme or basil would go a long way.

Not a bad recipe, but far from the best I’ve ever had – even excepting my own super-unhealthy, over-processed version. Just off the top of my head, I prefer those in American Vegan Kitchen and Veganomicon. Mac Daddy, mmmmmmm

Erm, not to imply that I’d turn my nose up at the Best-Ever Baked Macaroni and Cheese if you offered to make it for me, nosiree.

Spaghetti Pie with Arrabbiata Sauce from Tami Noyes’s American Vegan Kitchen

Wednesday, January 2nd, 2013

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Oh my dog you guys, this was too good for words. Seriously amazing! It’d better be, seeing as it took me nearly two hours to prepare. Granted, I had to stop in the middle to feed the dogs, BUT STILL.

What with its multiple layers and dizzying array of ingredients, I was more than a little grumpy by the time I popped it in the oven. But now that I’ve got the steps down, I think the whole process will go much faster the next time around. Spaghetti pie, I WILL eat you again!

Plus you can assemble it ahead of time and bake it up right quick come dinnertime. If I’d realized this earlier, I might have made spaghetti pie for Christmas dinner! Oh well. Next year, maybe? (Besides, the stuffed manicotti was awesome, so no complaints here.)

Personally, I wouldn’t call this a pie so much as a casserole (it’s not even round!) but I guess spaghetti pie is a real thing? A diner staple? idk, I’ve never seen one before, but then again my knowledge of cheesy dishes is mostly lacking. Whatever, it’s freaking delicious, and that’s all I need to know.

The bottom layer is spaghetti – or angel hair, in my case – followed by a blended tofu mixture that bakes into a cheesy, ricotta-like topping, and topped off with tomato sauce peppered with tasty little chunks of tvp that taste a helluvalot like ground beef. Whether you count this as a positive or negative is totally up to you, but I’m a fan. Sprinkle liberally with mozzarella Daiya and – voilà! – dinner is served!

As an added bonus, this recipe makes a ridiculous amount of leftovers, so you’ll be feasting on spaghetti pie all week. Yay!

Cheesy Beet Green Chips

Monday, December 31st, 2012

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Tucked away in that huge shipment of greens I won were several containers full of beet greens. I like them okay in salad, but only in moderation; they start to get a little overpowering at 30% concentration and up. (Fussy eater, who me?)

Luckily, they make for mighty fine veggie chips! Inspired by the oh-so-delicious Cheesy Kale Chip recipe in Vegan Junk Food, I decided to see if the same could be done with beet greens. Success! Turns out beet greens are worlds yummier when slathered with olive oil, coated in salt and nooch, and baked into chip form. Who woulda thunkit?

As far as kale chips vs. beet green chips go, I think I have slight preference for the former – but the margin is razor tight. Both are pretty freaking good. And not that hard to make! Keep reading for the recipe.

FYI: A 12 ounce bag of beet greens equals about two and a half batches, or eight cups of finished product. The more you know!

 

Cheesy Beet Green Chips

Ingredients

6 cups beet greens
1 tablespoon olive oil
1/3 cup nutritional yeast
1/2 teaspoon salt

Directions

1. Preheat the oven to 350F. Cover two large cookie sheets with parchment paper.

2. In a large bowl, combine the beet greens, olive oil, nutritional yeast, and salt and mix well. (Gold recommends using your hands to massage the oil and spices into the kale – but I found that a large spoons also work well. As you stir, press down gently on the greens.) If it looks like to need more olive oil to help the nooch “stick,” drizzle a little extra directly onto the “naked” greens as needed.

3. Arrange the greens on the cookie sheets, divided evenly and spread out in a single layer. Bake at 350F for 20 minutes, stopping to flip them halfway through. If some greens are still a little wet or wilty after 20 minutes, bake them in addition two-minute increments (after removing those chips that are done, of course). Leftovers can be stored in an airtight container, but chips are best enjoyed immediately as they lose their crisp over time.

Pro tip: Pour the finished chips right into a container by gripping the parchment paper at either end and pulling them up to form a “funnel.” That way you don’t lose any noochy goodness on the counter!

 

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I’m undecided as to whether this chip is shaped liked Santa’s ‘stache or a vampire bat.
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I wish diners had this when I was a kid! *

Thursday, December 27th, 2012

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Another stop on our ongoing quest to try every vegan mac & cheese recipe in existence: Stovetop Mac and Cheeze from (where else?) American Vegan Kitchen. (Which actually features TWO macaroni and cheese recipes, dontchaknow! I will see you again next week, nooch.)

It’s pretty tasty, though my own super-unhealthy version still has my heart. Noyes’s recipe is mostly soy milk and nutritional yeast (plus a quarter cup of olive oil), so it’s way better for you. Also, there’s basil, which is new. I can’t recall ever adding basil to mac & cheese before. Good stuff.

True story: Saying that I want macaroni and cheese is the single most effective way to get Shane to make dinner. The man’s got priorities.

 

* Forever eating french fries and salad.