easy

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!

Advertisements

What I’m Loving on Etsy

What I'm Loving on Etsy | TheSubtleStatement.com

  1. “Sparkle Like Champagne” Print
  2. “More Mimosas Please” Print
  3. “Remember” Notepad
  4. Gold Sequin Hanger
  5. Gold Polka Dot Washi Tape
  6. Custom Address Stamp
  7. “Lipstick Makes Me Happy” Print
  8. Sequin Letter

Etsy is filled with such fun and creative finds! Last year I made some glitter clothespins, and have consistently used them as food label stands at all my soirées. I took it up a notch lately and added pushpins and magnets to glam up my office and fridge. They’re so great to hang photos, invitations, business cards, and inspiration. They add a chic touch to a classroom, home or office and can be used as pretty decor at weddings, bridal and baby showers, birthday and graduation parties to hang photos and banners. A dose of glam and glitter adds a chic touch to just about anything!

Glitter Clothespins | The Subtle Statement Etsy Shop

Glitter Clothespin Push Pins | The Subtle Statement Etsy Shop

Weekend DIY: Floral Cake Topper

Weekend DIY: Floral Cake Topper

I was looking to brighten up the sweet-themed Hummingbird Cake I made for Mother’s Day/Birthday. I searched for supplies on hand and came up with bright hued scrapbooking flowers and always festive striped straws. A day-brightening daisy-themed cake topper was the perfect puzzle piece, complete in under 15 minutes.
Weekend DIY: Floral Cake Topper

Materials:

  • 3 Striped Straws
  • Scrapbooking Flowers
  • Coordinating Brads
  • Baker’s Twine
  • Hot Glue Gun
  • Punched Out Cardstock Circles

Weekend DIY: Floral Cake Topper

Place flowers together and secure with coordinating brads.
Weekend DIY: Floral Cake Topper

Tie baker’s twine around one end of a straw and hot glue the knot to secure.
Weekend DIY: Floral Cake Topper

Weekend DIY: Floral Cake Topper

Using a hot glue gun, dab the glue in the middle of the back of the first flower and place the baker’s twine directly through it.
Weekend DIY: Floral Cake Topper

Apply a second dab of glue over the baker’s twine and place a piece of cardstock circle over it.
Weekend DIY: Floral Cake Topper

Continue to do the same for the remaining flowers.
Weekend DIY: Floral Cake Topper Weekend DIY: Floral Cake Topper

Once finished, tie the end of the baker’s twine to another straw, and hot glue.

Weekend DIY: Floral Cake Topper

Glue a straight line directly in the middle of back of the flowers, and place the remaining straw across.

Weekend DIY: Floral Cake Topper

Turn over, and hot glue one petal of the two outter flowers to each straw to secure.

Weekend DIY: Floral Cake TopperWeekend DIY: Floral Cake Topper

Happy Mother’s Day! xo

Homemade Veggie Burgers

20130331-150101.jpg

I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from  I have tried, and it’s really simple!

20130331-150049.jpg

Recipe from April/May 2013 Issue of Vegetarian Times

Yields: 4 Servings

  • 2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
  • 4 Carrots, peeled & grated (1 1/2 C)
  • 1 Small onion, coarsely chopped (1 C)
  • 1/2 C Rolled oats (not instant)
  • 1/4 C Chopped fresh parsley or cilantro
  • 3 Cloves garlic, chopped (1T)
  • 1 Tbs. Chili powder or spice mix of your choice
  • 1 tsp. Salt
  • 1 Pinch ground black pepper
  • 4 Tbs. Olive Oil
  • 4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
  • 4 Tbs. Mustard of any kind
  • Lettuce leaves and sliced tomatoes and onion, for garnish
  1. Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not puréed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
  2. Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
  3. Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)

20130331-150230.jpg

20130331-151018.jpg

20130331-150039.jpg

I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.