Posts Tagged ‘vegan yum yum’

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!


  • 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
  •  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!

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  This week was the start of a new school year, and it was great to have a break over the weekend. Our whole house slept in Saturday morning, and then we  had a nice family brunch the next day. The non-vegans had eggs, bacon, biscuits, and gravy. But, I finally got to try this great pancake recipe from my all-time favorite blogger, Lolo, author of the Vegan Yum Yum cookbook. Even the carnivores enjoyed the pancakes, and they were so easy to cook!

I made some changes, but you can find to original recipe, here.

Ingredients… (For about 12 pancakes)

  • 1 3/4 cup soymilk
  • 1 tbs sugar
  • 2 tbs vegetable oil
  • 1 1/3 cup all-purpose white flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp extract (any flavor, I used vanilla)
  • 2 tsp wheat germ (optional, but makes the pancakes fluffy and light.)
  • Add all the ingredients to a large bowl.
  • Use a hand mixer to blend all the ingredients evenly together, not forgetting to scrape down flour from the sides of your bowl while you blend.
  • Heat a non-stick pan over medium-high heat for a few minutes. Then, pour some batter, depending on how big you want your pancakes to be, into the center of the UNgreased heated pan.
  • While the batter cooks, bubbles will start to form around the edges. Once the underside is golden brown, flip the pancake with a spatula and cook the other side.
  • While you finish cooking the rest of the batter, have a plate in your oven at about 200 degrees, just to keep the already finished pancakes warm.
To Serve!
Serve these pancakes with Earth Balance and maple syrup, for breakfast or brunch (or even dinner!) If you have kids at home, a fun way to serve this dish is to cut the pancakes into strips, lay them on a plate, and have a small bowl of maple syrup to ‘dunk’ them nearby.

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