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.
After acquiring a bunch of fresh veggies from my dad’s garden. I thought zucchini bread would be the perfect Summer treat. I found this seriously yummy recipe, and added diary free chocolate chips and chopped walnuts. It turned out so good, my fiancé could not believe it was actually vegan, and gluten free.
It’s no surprise that I love breakfast foods, particularly pancakes. I’m always in search of trying new healthy/vegan recipes sans the loaded sugar and butter. With September being National Breakfast Month, and today being National Pancake Day, I wanted to share a healthy pancake recipe from the current issue of Fitness Magazine.
I was excited to see a vegan pancake recipe in the October issue of Fitness Magazine. The only thing I wasn’t crazy about is the amount of sodium in the recipe, which I omitted completely. I recommend adding a packet of Stevia, or any other add-ins such as blueberries, nuts, or chocolate chips.
1/2-C All-Purpose Flour (I used Gluten-Free All-Purpose Flour)
1 T + 1 t Baking Powder
In a blender, puree soy milk* and oats until smooth. Add bananas, flour, 1/2 t salt*, and baking powder and puree a few seconds more. Let batter rest for 10 minutes.
Heat a large nonstick saute pan over medium heat. Mist with nonstick cooking spray, then scoop batter into pan in 1/4-Cup increments. Reduce heat to medium low and cook pancakes until air bubbles appear and underside is golden brown, about 5 minutes. Flip and cook about 5 minutes more. Top with sliced bananas and maple syrup if desired.