daiya

Quick & Easy Truffle Mac & Cheese (vegan + gf)


Since it’s comfort food season, I’ll occasionally throw in chili, tomato soup & grilled avocado & cheese sandwiches, or minestrone and paninis into our dinner mix. Mac and cheese is another easy staple to add as a side dish.

I’ve tried countless vegan mac & cheese recipes and they usually require a ridiculous amount of ingredients and never resemble the cheesy comfort dish. So I got basic and created my own, the same way I make it for my family, using only 4 ingredients and the result is amazing! This isn’t the type of measured recipe, but it’s super simple and can be made all in one pot! To add to the deliciousness, drizzle black truffle oil on once served!

  • Brown Rice Pasta
  • Daiya Cheddar Shreds
  • Earth Balance Butter
  • Original Unsweetened Cashew Milk
  • Pink Himalayan Salt, Fresh Ground Black Pepper
  • Truffle Oil (optional)

Boil the brown rice pasta until cooked. Strain, rinse in strainer and return to pot. Add 1-2 TBSP butter, and stir until melted. Add cheese by the handful as you are stirring, until melted and reached desired cheesy consistency. Add Cashew milk for creaminess, while stirring. Sprinkle salt and pepper to taste. Serve in bowls and drizzle with truffle oil.

Enjoy!

Gluten Free, Vegan Pizza

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Happy National Pizza Day! Pizza is one of my biggest weaknesses and (& biggest cravings!) So I try to make it as guilt-free as possible whenever I make it myself. Gluten free/vegan crust isn’t exactly the most cooperative recipe to make most of the time. I found this recipe, which if rolled out thinly, and added flour, it has been the most successful crust recipe I’ve made thus far.

Vegan Pizza Toppings

San Marzano Tomatoes, blended in blender

Granulated Garlic

Daiya Vegan Mozzarella

Mushrooms, sliced

Fresh Basil, chopped

After following the crust recipe, and baking accordingly, I evenly spreadย the pureed San Marzano tomatoes to the crust by the spoonful. Next I sprinkle granulated garlic. I cover with vegan cheese shreds, then top with sliced mushrooms and fresh basil. The ingredientsย marry together so well for a subtle burst of flavor.

Homemade Tomato Soup

Homemade Tomato Soup | TheSubtleStatement.com

The temps rapidly declined this weekend, and staying inside with a warm cup of homemade tomato soup sounded like the perfect Sunday. This recipe was the ideal fix, not only did it taste amazing, but I whipped it up in just 15 minutes.

Homemade Tomato Soup | TheSubtleStatement.comp

Homemade Tomato Soup | TheSubtleStatement.com

Homemade Tomato Soup | TheSubtleStatement.com Homemade Tomato Soup | TheSubtleStatement.com Homemade Tomato Soup | TheSubtleStatement.com

A gluten-free, vegan grilled cheese was the perfect pairing. Stay warm ๐Ÿ™‚

Deliciously Healthy Black Bean Quinoa Collard Wraps


Collard wraps are a lunchtime staple for me. Quinoa and beans are a great base, but adding the right veggies and spices takes it from bland to incredible. This superfood packed recipe has a serious boost of flavor and rings in at only 284 calories.

Yields: 1 Entree Size Serving

2 Whole Collard Green Leaves (with stem)

1/2 C Quinoa, cooked

1/2 C Black Beans, cooked (I used dried to avoid sodium)

1/4 Green Bell Pepper, Steamed

1 oz Artichoke Hearts, Steamed

1 T Fresh Guacamole

2 T Daiya Pepperjack (a dairy, casein, soy & gluten-free cheese)

  • Cut each collard green leaf off of the stem, into two pieces (four pieces total)
  • Fill with all ingredients (or ingredients of your choice)
  • Microwave for 45 seconds to steam collard green and melt cheese.
  • Roll up into a wrap and enjoy!

This recipe is incredibly filling and packed with superfoods and protein. It’s vegan, gluten-free and soy-free. It makes for a great post-workout lunch!

Nutritional Content includes all ingredients & 4 collard wraps: Calories: 284 | Fat: 7.1 g | *Sodium: 183.7 mg | Carbs: 43 g | Fiber: 12.6 g ย | Protein: 12.3 g

(*Based on using dried beans without salt)