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Okay everyone. Here’s the big one. The one thing I’ve wanted to tackle since I turned vegan nine months ago. Vegan Macaroni and Cheese! I saw this amazing recipe on VeganYumYum (my favorite blog) and thought this was the recipe to use for my never-ending conquest to make the best vegan mac possible. Usually I change around each recipe I try, but this is the first one I actually went out and bought all the special ingredients for… And was it worth it? YES. Now these are the same exact measurements and ingredients Lolo’s recipe calls for. All I did was take step by step pictures for you guys and rewrite the directions to be just a little more clear, just in case you were wondering!

Ingredients…

  • 1/2 of a 1 lb. box of rotini
  • 2 cups steamed broccoli florets
  • 1 cup peeled, finely chopped potatoes
  • 1/4 cup peeled, finely chopped carrots
  • 1/3 cup raw cashews
  • 1 tbs red miso
  • 1 tbs tahini
  • 1 tbs lemon juice (or 2 tsp white wine vinegar)
  • 1/2 tsp dijon mustard
  • 1/3 cup earth balance margarine
  • 1/3 cup nutritional yeast
  • 1 to 1 1/2 tsp sea salt
  • 3/4 cup bread crumbs
  • pepper, to taste
  • paprika, to taste
Directions…
  •  Start by cutting all of your veggies, boiling a large pot of water for the rotini, and pre-heating your oven to 350F.
  • While the rotini is cooking, steam the broccoli florets in a pan with a few tablespoons of water. (when they are vibrant green and a little tender, take them off the stove and set aside. This will only take a few minutes.)
  • Along with 1 cup of water, boil your finely chopped carrots and potatoes in a small, covered pot until tender.
  • Add the cashews, red miso, tahini, lemon juice, dijon mustard,earth balance, nutritional yeast, and salt into a food processor or blender. Add in the cooked potatoes and carrots and their water, then blend until completely smooth. If your sauce is too thick, add some soymilk or water a little at a time until you get your desired consistency.
  
  • Put the drained rotini, steamed broccoli, and sauce into a large bowl and toss until mixed completely.
  • Place the mac & cheeze in an oven-safe casserole dish and sprinkle on the breadcrumbs, pepper, paprika, and salt to taste.
  • Cook in the oven at 350F for 25 minutes, or until the breadcrumb topping is lightly browned.
  
  • Once fully cooked, take out of the oven, spoon it onto your plate, and have a great meal!
ENJOY!
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This curry is absolutely AMAZING. It is an easy recipe to make, and you can throw in most of the vegetables that are just sitting in your fridge or freezer. The ingredients are all very cheap, and I would think most people would have them already in their houses, but there are various spices. The curry freezes well, I usually make more than I would eat normally so I can freeze it. This is a superb recipe, especially with naan or pita bread on the side. This curry is the best served over yellow or white rice.

Ingredients:

1 large onion, diced

3 toes garlic, minced

2 cans garbanzo beans

3-4 handfuls spinach

1 can hominy

3 cans diced tomatos

5 small potatoes, peeled and diced (if you use red jacket potatoes, they do not need to be peeled)

4 cups vegetable broth or water

1/2 tsp coriander

1/2 tsp ground ginger

1/2 tsp dry mustard

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1 tsp cumin (I used 1/2 tsp whole cumin and 1/2 tsp ground cumin)

2 tbsp curry powder (A good quality curry powder makes a very big difference!)

1 bay leaf

1/4 tsp basil

1/4 tsp oregano

1/4 tsp paprika

1/4 tsp tumeric

1 cup fresh cilantro, chopped

Directions:

Heat 2-3 tbsp in a VERY LARGE skillet or pot (I used a pot, just make sure you have a lid that fits on whatever you use), and throw in the onion. Cook 2-3 minutes and add the garlic garbanzo. Cook a few more minutes.

Add in the garbanzo beans, hominy, spinach, potatoes, tomatoes, water/broth, spices and herbs, and reduce the heat to medium-low and cover.

 Cook until the potatoes are soft and most of the liquid has cooked off. Remove from heat, then mash some of the solids to thicken the sauce.

Serve over yellow or white rice. (I have a recipe for yellow rice on this blog named “Authentic Yellow Rice”) With naan or pita bread on the side.

Enjoy!

Note: You can add in almost any kind of vegetables to recipe, I have used corns, okra, and many others. Just experiment!

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