Cheesy Mac 'n Cheese
By adding nutritional yeast to this, you can get away with using almost any vegan cheese block or a bag of shredded non dairy cheese.
Preheat oven to 400 F.
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INGREDIENTS:
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1 bag dried macaroni/pasta
2 cups unsweetened nondairy milk
1 bag shredded vegan cheddar cheese
1/2 cup vegan cream cheese
1/2 cup nutritional yeast
2 tablespoons turmeric
Pinch salt
1/4 cup vegan panko-style bread crumbs (optional)
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Prepare the macaroni according to the directions on the box. Strain and set aside.
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In a large pot, bring the milk up to a simmer and slowly add the cheese until it has all been incorporated, stirring constantly about 2 minutes.Stir in the cream cheese, nutritional yeast, turmeric and salt.
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Lower heat to low and stir in the macaroni until coated completely. Serve as is or transfer to a large baking dish, top with bread crumbs and bake for 30 minutes in a 400 degree oven until the bread crumbs are crunchy and browned.
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Cauliflower Steaks
Simmered in a tomato-based veggie broth with spices, these cauliflower steaks take on a delicate taste that is savory.
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INGREDIENTS:
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1 cauliflower head
2 cups veggie broth
3 tbs tomato paste
1/2 tsp Chili lime powder
Salt & Pepper to taste
1/2 tbs turmeric powder
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Prepare the cauliflower by removing the stalks and discarding them.
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Cut the cauliflower into nice thick steaks, you should get around 4-5 from each head.
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Bring the broth to a boil, and reduce the heat to a simmer. Add the spices and adjust to taste. Cover and simmer until the cauliflower is tender.
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Black Bean Brownies
Servings: 9-12 brownies
Preheat oven to 350 F.
Adapted from
https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/
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INGREDIENTS:
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1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup, honey, or agave
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (Not optional)
optional: more chips, for presentation
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Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.
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(A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
If they still look a bit under cooked, you can place them in the fridge overnight and they will magically firm up!
Butternut Squash Quinoa Casserole
Servings: 8
Preheat oven to 400°F.
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INGREDIENTS:
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2 tablespoons olive oil
6 cups cubed butternut squash
1 cup uncooked quinoa + 2 cups water (3 cups cooked)
2 cups corn
1 15 oz can black beans (a little more than a cup), drained and rinsed
1 tablespoon cumin
1 lime , juiced
salt and pepper , to taste
1 tomato (chopped)
1 avocado (diced)
2 cups cheddar cheese (non-dairy cheese if vegan)
Salsa or hot sauce (optional, for serving)
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Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stove top (medium-high heat until soft, about 10-12 minutes like in this recipe).
Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
Bake at 400°F for 10-15 minutes or until cheese is melted.
Notes
If you desire extra crunch with this casserole, add 1/2 - 1 cup bread crumbs or panko (gluten-free if necessary) before adding the cheese.
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Vegan Scalloped Potatoes
Servings: 4-6
Preheat the oven to 425°F.
Adapted from https://www.karissasvegankitchen.com/vegan-scalloped-potatoes/
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INGREDIENTS:
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5 cups potatoes peeled and thinly sliced*
2 cups non-dairy milk, plain unsweetened
1.5 cups vegetable stock
1/3 cup nutritional yeast
1 tsp or cube vegetable bouillon optional but adds flavor and salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/4 tsp paprika
pepper to taste
pinch of cayenne
3 tbsp cornstarch or arrowroot powder
1/4 cup cold water
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STEPS
1) First, submerge your potato slices in a bowl of cold water to prevent oxidation.
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2) In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
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3) Bring the sauce mixture to a simmer, stirring frequently.
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4) In a small bowl, mix together the cornstarch and cold water until there are no clumps.
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5) Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
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6) Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
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7) Do the same with the remaining potatoes and sauce.
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8) Cover the dish with foil and bake for 25 minutes.
Uncover and bake for an additional 15-20 minutes - or until the potatoes are fork tender.
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9) Let sit for 5-10 minutes and serve.
NOTES
I use a mandolin to slice the potatoes with a 2.5mm blade
Eggplant Parmesan
Servings: 4-6
Preheat the oven to 375°F.
Adapted from https://www.theendlessmeal.com/easy-vegetarian-eggplant-parmesan/
INGREDIENTS:
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2 teaspoons olive oil
1 large yellow onion, diced
2 bell peppers, diced (any color)
1 large carrot, diced
2 garlic cloves, very finely minced
2 tablespoons tomato paste
1 teaspoon sea salt
½ teaspoon dried oregano
1 - 28 ounce can crushed tomatoes
2 teaspoons honey
2 cups panko (or sub gluten-free breadcrumbs, if needed)
1 teaspoon dried oregano
1 teaspoon fresh cracked pepper
½ teaspoon sea salt
½ cup milk (or almond milk)
2 large globe eggplants, cut into ¾ inch rounds (see notes)
3 cups grated pizza mozzarella cheese (vegan)
1 cup freshly grated Parmesan cheese (vegan)
¼ cup crumbled feta cheese
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STEPS
1) Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the bell peppers, carrot and garlic and cook until the vegetables are soft, about 6-8 minutes.
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2) Add the tomato paste, sea salt and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants have finished roasting.
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3) While the sauce is cooking, prepare the eggplants. In a medium sized bowl mix the panko, oregano, black pepper and sea salt. Pour the milk into another bowl. Dip each eggplant round first into the milk, and then into the panko. Using one hand for the milk and the other for the panko will make this a lot less messy. Place the panko coated eggplant round onto a baking sheet. Bake the eggplant in the oven for 20 minutes.
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4) Spread a couple small scoops of the tomato sauce in the bottom of an 11x9 inch baking dish. Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses. Finish assembling the vegetarian eggplant Parmesan with the remaining eggplant, sauce and cheeses. Bake in the oven for 40 minutes, or until it is hot and bubbling.
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5) Remove the vegetarian eggplant Parmesan from the oven and let it rest for 10 minutes before serving.
NOTES
If globe eggplants are unavailable to you, you can use 3 long Asian eggplants instead. This Vegetarian Eggplant Lasagna reheats very well in the oven.
Cilantro Lime Rice
Servings: 4-6
A favorite, so good!!
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INGREDIENTS:
3 tbs Butter
1-3 garlic cloves
1 cup white rice
3 cups hot water
1 to 2 limes, as desired
1/4 to 1/2 cup pepitas (pumpkin seeds)
Salt & Pepper
1 bay leaf
1-2 Green onions
1/4 to 1/2 cup Cilantro, finely chopped
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STEPS
In 3 tbs butter, grate the garlic to taste. Add the white rice and stir to coat all rice kernels. Add 3 cups hot water, a tsp salt & pepper, as desired. You can also add Everything Bagel seasoning. Add the bay leaf, broken in half.
Bring to a boil, reduce heat, cover and simmer about 18 minutes or until rice is soft. Discard the bay leaf. Add the finely chopped Cilantro, pepitas, the zest and juice of one or two limes, to taste. Add salt if needed. Chop green onions fine. Sprinkle finely chopped green onions on top. Fluff all and serve.
NOTES
Substitute parsley for cilantro, sliced almonds for pepitas, if desired.
Cherry & Chocolate Soft Serve
Servings: 4-6
This is a vegan version of Ben and Jerry’s Cherry Garcia ice cream. It’s a delicious, refreshing, and guilt-free soft-serve dessert.
Original Forks Over Knives recipe
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INGREDIENTS:
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4 medium-sized bananas, cut into 1-inch pieces and frozen
1 cup frozen cherries
1/2 teaspoon vanilla extract
1 tablespoon to 1/4 cup unsweetened almond milk, as needed
2 tablespoons mini vegan chocolate chips
STEPS
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1) In a food processor, combine the frozen banana pieces, cherries, and vanilla extract.
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2) Process until creamy, adding almond milk one tablespoon at a time as necessary.
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3) Pulse in the chocolate chips. Serve immediately.
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