Entries in Lemon (9)
Welcome to my new favourite healthy weeknight meal. Yes, macaroni and cheese really can be made healthy and still taste just as good as it's boxed counterpart. All you need to do is make this simple creamy vegan cheese sauce that's dairy-free, soy-free, and packed with loads of nutritional bonuses. Like nutritional yeast. It's full of vitamins B6 + B12, Thiamin, and Riboflavin. Plus it packs an excellent boost of protein and fiber. Just 2 tablespoons has 8g of protein and 4 grams of fiber.
Finger. Licking. Good.
Now this doesn't taste like real cheese but it's pretty darn tasty if I do say so. The sauce is made up of a handful of ingredients that starts out with sautéed onions and garlic for the ultimate flavour boost. I found that adding sautéed onions and garlic deepened the flavour of the "cheese" sauce in a wonderful way. It was so tasty!
Next up we toss the onions and garlic into a high-speed blender and add nutritional yeast, soaked cashews, tomato paste, smoked paprika, turmeric and a small handful of other ingredients. I don't think it's necessary but if you prefer you can use unsweetened almond milk in place of water in the sauce.
Oh cashew-vegan cheeze sauce how I love you. This sauce cannot only be added to macaroni but many other things as well. Try adding it to:
- Mashed potatoes (russets, yukon, red, etc.)
- Quinoa and rice dishes
- Veggies of all kinds including steamed or roasted (broccoli, cauliflower and green beans are excellent!)
There are many options!
The sauce makes enough for about 4 generous servings of pasta (I used brown rice elbow macaroni).
Now I'm not going to tell you this is a recipe for old-fashioned mac n'cheese, because it's definitely not that. What I can tell you is that it's absolutely delicious and just as comforting. Besides you could totally serve this to a non-vegan and they'd love it! It's so satisfying you may even convert them over.
Vegan Mac & Cheese
Keywords: blender main dish lunch entree dairy-free gluten-free grain-free vegan cashews pasta spinach
Ingredients (Serves 4)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp extra-virgin olive oil
- 1 cup raw cashews, soaked 3 to 4 hours, preferably overnight, and drained
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- ½ cup + 2 tablespoons water
- ½ cup nutritional yeast
- 2 teaspoons turmeric
- Pinch of cayenne pepper
- Pinch of sea salt
- 12 ounces macaroni or small shell pasta (gluten-free if needed)
- Fresh thyme or red pepper flakes (to garnish)
- roasted broccoli, sauteed mushrooms, spinach, or peas
In a skillet, heat olive oil over medium-low heat. Add onions and sauté until translucent (about 5 minutes). Add garlic and cook for a few more minutes on low.
In a high speed blender, puree the sautéed onions and garlic with the cashews, lemon juice, Dijon mustard, tomato paste, paprika, water, nutritional yeast, turmeric, a pinch of cayenne, and a pinch of salt. Makes about 2 1/4 cups of sauce.
Bring a large pot of water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1 cup of the pasta water. Drain and return the pasta to the pot. Stir in the sauce, adding the pasta water as needed to thin the sauce and make it creamy. If you're adding any roasted or sauteed veggies, this would be the time to do it.
Serve hot garnished with fresh thyme or a pinch of red pepper flakes.
Every once in a while you find a new food that you fall in love with. Now I'm no stranger to kale, but I wanted to express how much I really do love this leafy green veggie. I bet you can probably tell... I just couldn't stop myself from taking pictures. I think I had something like 40 photos to sort through once I uploaded everything. It was way too hard to choose my favourites for this post!
So today we're talking kale... and kale chips!
It may look scary to some but it just needs a little tender love and care. My usual way to enjoy it is in a salad raw, massaged with a tiny bit of extra virgin olive oil, some fresh lemon juice, and sometimes a sprinkle of sea salt. So simple and fresh.
Then I finally tried making kale chips. Yummy!
I don't know why it took me so long to make these. The only thing that's annoying is they don't store very well. That is if they last long enough. They basically need to be eaten the same day as baking (no problem there ;). Whatever you do don't store them in a plastic bag unless you have the paitience to re-crisp them in the oven for 5 minutes the next day. If you go this route just spread them out on a baking sheet and bake at 300F. They'll crisp up once you remove them and they start to cool. You could also you a toaster oven if you have one.
Seriously. If you ever find yourself craving potato chips, try making these nutritious chips as a healthy alternative instead.
These kale chips are very reminiscent of Doritos! Only 100% better for you and nutritious.
Kale for life!
Zesty Nacho Kale Chips
Prep Time: 5 minutes
Cook Time: 22 minutes
Keywords: food processor bake appetizer snack side lunch gluten-free grain-free nut-free soy-free sugar-free vegan vegetarian herbs kale tahini
Ingredients (serves 4)
- 1 large bunch of kale
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp roasted garlic powder
- 1/2 tsp sea salt
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
Remove the leaves from the stems of the kale and roughly tear the leaves into large pieces. Thoroughly dry the kale leaves using a salad spinner and place them in a large bowl. Set aside.
Add the tahini, lemon juice, nutritional yeast, cumin, paprika, roasted garilc powder, and sea salt to the bowl of a food processor. Process until smooth, stopping to scrape down the sides as necessary.
Pour sauce over kale and mix until evenly coated. Don't be afraid to get in there with your hands and massage the sauce into the kale.
Spread the kale out evenly onto the prepared baking sheet into a single layer; be sure not to overcrowd.
Bake for 10 minutes, rotate the pan, and bake for another 12 minutes more until the kale begins to crisp up.
Remove from oven and let the chips cool slightly before enjoying.