Tag: Cheese

Vegan Macaroni and Cheese (with Cauliflower, but don’t tell)

vegan macaroni and cheese

Who doesn’t love mac and cheese?  My kids are always asking for it and it is one of those things that I don’t like to give them on a regular basis just because it is not very nutritious.  I have found a way to make all of us happy.  The base of this cheese sauce is cauliflower.  It comes out super creamy and cheesy tasting.  I feel a lot better about the kids eating this version of mac and cheese and the kids are happy because I let me have it a lot more.

 

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.

 

 

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Bean and Spinach Enchiladas

enchiladas

When I lived in Colorado, I became addicted to green chili sauce.  They put it on everything out there.  It usually has pork in it, so I had to come up with my own version when I became vegan.  It is a little spicy for my kids, so I usually bake the enchiladas ( or whatever I am putting it on) without the sauce and then add it to mine.

 

 

 

Bean and Spinach Enchiladas

1 large package of corn tortillas (about 24)

1 lb bag of white beans cooked (I cook mine in the crock pot, about 4 hours on high with a couple of bay leaves)

5 cloves of garlic

salt and pepper

1 bag of spinach

1 cup of Cheddar Diaya

1 cup of Mozzarella Diaya

Green Chili Sauce (recipe below)

Heat the oven to 375.  Heat the tortillas in a skillet or on a griddle sprayed with cooking spray until they begin to brown to each side.  Put the garlic in the food processor and blend until it is finely chopped.  Add in the cooked beans and blend until most of the beans are pureed.  You want it to have a little texture.  Lightly oil or spray and large casserole dish.  Fill each tortilla with 2 TBSp of the bean mixture and a little bit of spinach.  Roll them up tightly and  place the enchiladas in the dish.  When all of the enchiladas are filled, cover them with the green chili sauce and top with the cheese.  (You can also bake the enchiladas without the sauce and add it later if not everyone likes spice.)  Bake the enchiladas for about 25 minutes until the cheese is all melted and the sauce is bubbly.

 

 

Green Chili Sauce

1 TBSP canola oil

1 medium onion diced

3 cloves of garlic diced

2 tomatoes diced

3    7 Oz  cans of diced green chilis

2 cups of water or vegetable broth

2 tsp cumin

1 tsp chili powder

1/2 tsp liquid smoke to 1 tsp of smoked paprika

 

Heat the oil in a large sauce pan. Add in the onion and cook for 5 minutes.  Add in the rest of the ingredients and bring to a simmer.  Let the sauce simmer for at least 1 hour.  You can also let it cook in the crock pot on low all day.  Use a standing blender or immersion blender to blend the sauce until it is smooth.  Any leftover sauce can be frozen or refrigerated for a few days.

 

 

 

Vegan enchiladas!!

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Fondue

fondue

 

fondue

Happy New Year!  Last night I made vegan cheese fondue for dinner and vegan chocolate fondue for dessert.  I haven’t had cheese fondue since becoming vegan and I really wanted it, so I gave it a try.  It was delicious.  The chocolate was unbelievably good and of course I ate way too much of it.  It was a great way to start a new year.

 

 

Cheese Fondue

1 package Daiya Cheddar Cheese (vegan)

1 Package Daiya Mozzerella (vegan)

1 cup soy milk

1 TBSp dijon mustard

1 tsp onion powder

1 tsp garlic powder

salt and pepper to taste

1 bottle of beer

What ever you want to dip: raw or roasted veggies, bread, vegan sausages

 

Combine all the ingredients except the beer in a sauce pan over medium heat.  Stir until the cheese starts melt.  Slowly add in the beer a little at a time until the cheese reaches the consistency that you want for dipping.  I used about 1/2 the bottle.  Serve warm.

 

 

 

 

Chocolate Fondue

1 bag of vegan semi-sweet chocolate chips

1/2 cup soy milk

2 TBSP Earth Balance

1 tsp vanilla extract

What ever you want to dip:  Strawberries, bananas, pretzels, cookies

 

Combine the soy milk and the butter in a sauce pan over low heat.  Once the butter is melted add in the chocolate chips and the vanilla.  Stir constantly until the chocolate is melted and smooth.  Serve warm.

 

 

 

Hope you enjoy the vegan fondue!!

 

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