6-8 cups of water for boiling, salted
12 ounces of quinoa, spelt or brown rice elbow macaroni
1/3 cup Earth Balance
1/3 cup unbleached all-purpose flour
2 ½ cups unsweetened almond or soy milk
2/3 cup nutritional yeast flakes
1/2 teaspoon sea salt
1/2 teaspoon finely ground black pepper
2 cloves garlic, finely chopped
1 tablespoon light miso paste
1/4 cup fresh lemon juice
2 teaspoons mustard, stone ground or German
1/2 cup homemade bread crumbs (Recipe to follow)
Preheat oven to 350°F.
- Bring salted water to a boil in a large (6-quart) pot. Add quinoa or macaroni and cook as described on package, about 7-9 minutes.
- For the cheese sauce: Heat a medium (4-quart) pot over medium heat. Add Earth Balance and flour.
- Whisk together to form a paste, creating a roux. Add almond or soy milk, nutritional yeast, sea salt, black pepper, garlic, miso paste, lemon juice, and mustard. Cook for about 7 minutes, stirring constantly, until cheese sauce looks thick and creamy.
- Once macaroni is finished cooking, drain and add to pot with cheese sauce. Mix thoroughly to coat. Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with homemade bread crumbs (recipe below).
- Bake for about 30-35 minutes, or until bubbles appear in center of dish. Serve right out of oven.
NOTE: Homemade breadcrumbs are easy! Just place 2 pieces spelt bread (roughly chopped) on a baking sheet in a preheated 350°F oven. Drizzle with 2 teaspoons extra-virgin olive oil, ¼ teaspoon sea salt, ¼ teaspoon finely ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon dried basil or oregano, and toss to coat. Bake for 7–9 minutes, until crisp. Pulse in a food processor until fine.
NOTE: To change it up, I like to add roasted carrots, cranberries and marinated seitan pieces for a more dynamic dish.
When I was a vegetarian in college I lived off of grilled cheese sandwiches. The combinations I came up with were strange, adventurous and often questionable, but they were always awesome!
Some call me a grilled cheese expert, a connesuar if you will. But I am not your typical girl, and therefore these aren’t your typical grilled cheese sandwiches… This classy treat is meant to be eaten along side a glass of red wine and sexy jazz. Definitely not for children.
Ladies and gentlemen, put your hands together for the Wicked ‘Wich of the West Grilled Cheese
4 slices vegan whole grain bread (bread is the key ingredient, you a screw up the whole recipe by choosing shitty bread! go to your local bakery and splurge on an open crumb whole grain loaf)
Daiya, I like to use combination of cheddar and mozzarella
2 tbsp olive oil
Preheat oven to 450 degrees F. Wash vegetables and toss in a tiny but of olive oil, to lightly coat them and place on a baking sheet. Roast in oven for 15-25 mins, turning once.
Heat olive oil in a skillet. While you are heating, spread the tapenade on one side of both pieces of bread. Put the daiya in the middle and top with roast carrots or asparagus , create a sandwich. When the oil is hot, place the sandwich in it, and grill for a few minutes, flip it over, allowing the other side to grill.
BTW : this sandwich is named after a scene from The Wizard of Oz. the carrots look like the wicked witches feet stuck under a house, no? Hehe
I tried this recipe from Happy Healthy Life and WOW. It was like heaven came down and fell onto my plate —After all my slaving over the stove of course. I always miss out on dishes from my homeland (Deutschland) since it is based on a lot of heavy creams and cheeses… not anymoreeeeeeeeee…
I love food, and I like to indulge in some vegan comfort food every once in a while just like the next dude. So here is my comfort food recipe of the day. Make it, because foodgasms are better then orgasms. Trust me, foodgasms never let you down. So get out the large stemware, fill it up with your favorite red and shake your booty to some crooner magic while you work…
1 1/4 cups red onion, chopped
2 tsp truffle oil (or veg oil)
1 tsp safflower or olive oil (or veg oil)
1 1/2 cups sauerkraut (drained)
1/2 tsp lemon pepper seasoning salt
1/4-1/2 tsp salt (or to taste!)
1 1/2 cups vegan sour cream
1 1/2 cups nutritional yeast
1 Tbsp apple cider vinegar
4 1/2 cups organic baby spinach, frozen
Before baking fold-in’s:
1/4 cup red onion
2 Tbsp whole wheat flour
1 cup Daiya vegan cheese (I used pepper jack)
drizzle of truffle or olive oil over top
1. (preheat oven to 400 degrees) Add the truffle and safflower oil (or any vegetable oil) to a medium soup pot. Over high heat. Add in the diced red onion. Saute until they begin to caramelize.
2. Add in the lemon pepper salt and a spoonful of the nutritional yeast.
3. Add in the sauerkraut and sauté for another minute.
4. Add in all the remaining ingredients. Fold in the sour cream, spinach, nutritional yeast, cider vinegar. Heat and stir until all the spinach has warmed and the mixture if fluffy and creamy. About 5 minutes over medium-high heat. Do a taste test and add more salt/pepper/nutritional yeast as desired. If your mixture is a bit too thick (compare to my photo above), add in a splash of plain soy milk.
5. Remove pot from heat and fold in the flour and 1/4 cup chopped raw onion.
6. Transfer to an oven-safe dish and top with the shredded vegan cheese and a pinch more of raw red onion. Lastly, add a final drizzle of olive oil or truffle oil if desired.
7. Bake at 400 for 16-20 minutes. Then broil on high for another 1-2 minutes or until the cheese browns and bubbles.
Serve warm or chill in fridge to serve cold.