Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Vegan Macaroni and Cheese

1 small head of cauliflower cut into florets

2 TBSP Earth Balance Butter

1 Cup Nutritional Yeast

1 tsp garlic powder

1/2 tsp tumeric (optional of color)

juice of 1/2 a lemon

2 tsp salt

2 TBSP tomato paste (ketchup will work too)

1 1/2 cup of non dairy milk

1 lb whole wheat pasta (any small shape)

1 cup whole wheat bread crumbs

Preheat the oven to 375.  Steam the cauliflower until it is very soft.  Cook the pasta according to the package directions, make sure not to let it go too long or it will be mushy after it is baked.  When the cauliflower is soft add it to a blender with all the remaining ingredients (except breadcrumbs) and blend until it is smooth.  You will probably have to do this in batches.  Lightly butter a large baking dish.  Put in the pasta and then pour the cheese sauce over the top and mix it with the pasta.  Top with the bread crumbs and then bake the mac and cheese for 20-25 minutes, until it is bubbly and the top is lightly browned.  Remove form the oven and let cool for at least 5 minutes before serving.

Black Bean and Corn Salad

Salad:

1 head of Romaine washed and chopped

1 can of black beans drained and rinsed

1 cup of corn (I just thawed frozen)

1 large tomato diced

1 bell pepper diced (any color will work)

1 avocado sliced

Combine all of the salad ingredients in a large bowl.  You may want to leave out the avocado if you think there will be leftover salad because it will turn brown fairly quickly.  I just put some on top of each serving of salad.

Chili lime salad dressing:

Juice of 2-3 limes

3 TBSP Olive or Canola oil

1 tsp chili powder

salt and pepper to taste

Combine all the ingredients in a small bowl and whisk until thoroughly combined.  Pour the dressing over the salad and toss.