Vegan Mac & Cheese

Been seeing recipes all over the web lately for vegan mac & cheese so decided to give it a try. This recipe is inspired by the amazing Tara Stiles Mac & Cheese recipe with a couple of modifications.

It made a lot, so you can probably half the recipe or freeze the rest. So here it goes:

• 2 cups of dried macaroni pasta (cooked accordingly)

• 1 tbsp of butter (for pasta afterwards)

• 2 cups of cashew (I used raw cashews)

• 2 cups of water (or 1 cup water, 1 cup veggie broth)

• 1 tbsp tandoori spice

• 1 tbsp of garam masala (you can use curry powder instead)

• 2 tbsps of dijon mustard

• ½ cup of nutritional yeast

• 2 cups of baby spinach

• Cayenne pepper

• Salt

• Pepper

• Nutmeg (optional)

Cook the pasta accordingly, drain and dress the butter through the macaroni. Put it aside.

Next, set oven to 350º I used my vitamix for this part: Toss in the cashews, water, tandoori, garam masala spice, dijon mustard, nutritional yeast and blend on high until mixed.

Then on a small pot pour in the sauce, you may add some more water if it’s too thick. Toss in your spinach and heat it for a little bit. Transfer pasta to a rectangular baking glass, mix in the sauce and sprinkle with a bit nutmeg on top, or more nutritional yeast if you want it to taste extra cheesy!

Bake uncover for 25-30min and voilá.

You can also mix in some mushrooms, cooked carrots, beans, whatever you have around. This sauce is so good and quick to make! I stored half of my batch in the freezer and used it a couple of weeks later, still delicious!

Stir fry quinoa with Roasted Pumpkin

Quinoa

  • 1 cup quinoa (you can soak it overnight to make it softer and easier to digest)
  • 2 cups water /or broth

In a medium sauce pot bring quinoa and water to boil. Once boiling, lower heat and simmer for 20 min. Until most of the liquid is absorbed. Set aside

Pumpkin

  • Pumpkin (500 grs)
  • Coconut oil
  • Honey
  • Salt

Preheat oven to 220ºC / 428ºF

Wash and slice pumpkin into big slices (4 approximately). In a baking sheet, lineup the pumpkin slices and drizzle with honey and coconut on both sides. Sprinkle some salt on top and bake for 20 min, turning half way. 

Stir fry medley

You can add whatever vegetables you want. This is what I found in hand:

  • Minced garlic
  • Coconut oil
  • Cauliflower
  • Red pepper
  • Enoki mushroom
  • Frozen edamame beans
  • Black bean
  • Leftover roasted chicken
  • Soy sauce
  • 1 Tbsp sugar

In a frying pan heat the coconut oil. Turn heat to medium and add in the minced garlic until brown. Cook the rest of the vegetables for approximately 2-3 minutes, stirring occasionally. Add in the quinoa and stir. Add soy sauce and sugar. 

Serve with roasted pumpkin on top.

Simple Fried Rice

This super simple recipe can be adapted in any way you want! A perfect way to spice up your leftover rice and turn into another meal.

Make sure you have veggies in hand (fresh or frozen works) the more colourful the better.

Protein (meat, beans, tofu)

Cooked brown rice (jasmine, basmati etc) 

 

Honey Roasted Pumpkin Soba noodles with garlic enoki mushrooms & watercress

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi eget sapien sed risus suscipit cursus. Quisque iaculis facilisis lacinia. Mauris euismod pellentesque tellus sit amet mollis. Nulla a scelerisque turpis, in gravida enim. Pellentesque sagittis faucibus elit, nec lobortis augue fringilla sed. Donec aliquam, mi in varius interdum, ante metus facilisis urna, in faucibus erat ex nec lectus. Cras tempus tincidunt purus, eu vehicula ante. Duis cursus vestibulum lorem.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi eget sapien sed risus suscipit cursus. Quisque iaculis facilisis lacinia. Mauris euismod pellentesque tellus sit amet mollis. Nulla a scelerisque turpis, in gravida enim. Pellentesque sagittis faucibus elit, nec lobortis augue fringilla sed. Donec aliquam, mi in varius interdum, ante metus facilisis urna, in faucibus erat ex nec lectus. Cras tempus tincidunt purus, eu vehicula ante. Duis cursus vestibulum lorem.

Curry Barley Medley

Pearl barley with mushrooms, spinach, sweet corn; peas, green beans, carrots and broccoli cooked with red curry. Topped on fresh greens salad dressed with balsamic vinaigrette and evoo and sprinkle of hemp seeds. Takes around 40 min!

Just boil 1 cup barley with 3 cups water. And around 15th minute add in the vegetables to avoid overcooking. Season 5 min later and simmer for a bit until most of the water has been absorbed.

Black Bean Burger

Been trying different veggie burgers recipe for a while, this is one of my favorites! So simple and full of nutrition and flavour! The recipe is inspired from food52.com user Gena Hamshaw and made some modifications: 

  • 1 small onion chopped
  • 1 clove garlic minced
  • 1 1/2 cans of black beans
  • 1 1/2 tsp cumin powder
  • ½ tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp salt
  • black paper to taste
  • 1 cup of quick oats
  • 3 tbsp of flax seed
  • 1/3 cup of wheat germ
  • ¾ cup of thawed mixed veggies (corn, green beans, carrot).

First sauté onion and garlic with some oil until golden, then add 1 can of the black beans along with the spices and stir until warm.

Then in a food processor add the oats, flax seed, wheat germ and pulse for a few times. Add in the sauté mix and process everything together until it’s well combined. Transfer mixture to a big bowl and add the remaining brand with the thaw veggies.

Mix with hands. If mix is too dry add some olive oil, if it’s too mushy add some more oats or wheat germ. Then shape mixture into patties, depending on thickened it aims to around 5-7 burgers.

Finally you can pan fry them until golden on each side, bake or take them to the grill! 

Spinach Pie

Adapted from this vegan recipe

I love spinach pie and spinach quiche. So I decided to try to make a healthier, vegetarian recipe for it.

Ingredients:

  • 1 medium onion, finely chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 pound tofu
  • 1 tablespoon fresh dill or ½ teaspoon dried dill weed (replaced with chopped basil)
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt and pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry  (I used fresh bag of 10 oz spinach)
  • 1 (16 ounce) thawed frozen phyllo dough, divided
  • ½ cup melted margarine

1) Chopped green onion and white onions. Squeezed lemon juice as well.

2) Stir in olive oil, when it’s heated add onions and cook until brown.

3) Mash the tofu

4) Chop and wash spinach

5) Mix the tofu in a big bowl with lemon juice, basil, salt and pepper, onions. And added left over Parmesan cheese to enhance flavor.

6) Now the fun part, arming the pie. Phyllo dough, melted margarine and spinach mix. Time to preheat the oven to 350 ºC

7) 13x9’ pan, brush with melted margarine and layer 2 pieces of phyllo dough on top. Then spread more margarine add 2 layers of phyllo dough and continue this process until half of the dough is used.

8) Evenly spread spinach mix on dough

9) Top with final phyllo dough layers and bake for 45 minutes.

10) Look at nice brown top!

See the flakes? Hmmm

And voilá Vegetarian Spinach Pie!


Just look at the crispy, crunchy layers…taste soo good as well :)