Thanksgiving 2013: Vegan Macaroni and Cheese

One of my favorite things to eat, both as a child and now as an adult, is macaroni and cheese. In fact, as a kid I'm quite sure I lived off of Kraft Mac & Cheese; but with the powdered 'cheese', milk, and butter it isn't the healthiest option.

Of course, going vegan makes finding a quality substitute a challenge. I've played around with different recipes and tried many different things. 

I showed you guys this quick microwave version, but today I want to share with you my favorite recipe for vegan friendly macaroni and cheese, that even the non-vegans will enjoy! (: 

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Vegan Macaroni and Cheese

Ingredients: 

1 1/2 lbs of macaroni noodles 

1 1/2 cups of soy milk

1 1/2 cups nutritional yeast

1 1/4 cups of water

3/4 cup of oil

1/2 block of firm tofu

1 tbsp salt 

1/2 tbsp of garlic salt

1/2 tbsp of onion powder

1 tbsp of mustard

1/3 cup of soy sauce

Directions: 

1. Boil the noodles, drain them, and place them into an 8x13 inch pan. 

2. Mix the all of the ingredients into a high speed blender and blend until thoroughly mixed together. 

3. Pour this mixture over the noodles.

Bake @ 350* for 20 minutes or until golden brown. 

Enjoy!

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Vegan Muffins

Following yesterday's egg substitute review, I thought that I would share an easy and simple muffin recipe with y'all. 

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Simple & Basic Muffins 

Ingredients: 

2 cups of flour

1/2 cup sugar

1 tsp salt

1 tbs baking powder

1 cup soy milk

1/2 stick vegan margarine 

Egg substitute for one egg (I'm using Ener-G) 

Directions: 

1. Measure out the Ener-G Egg Substitute, whisk it together, and set it aside. 

2. Mix together the dry ingredients in one large bowl, and set those aside as well. 

3. Melt your butter in the microwave and mix into the dry ingredients. 

4. Next mix in the milk, and stir until the batter is one consistency. 

5. Fold in your egg substitute. 

6. Dish into muffin pans and bake at 400* F for 20 minutes.  

They came out of the oven, warm & delicious. I added a little butter to mine and it was absolutely scrumptious. 

If you try this recapie, let me know what you think!

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Happy Halloween!

HAPPY HALLOWEEN!

I hope you all had a very spooky, safe, and fun Halloween. (:

I had a blast Trick-o-Treating, carving pumpkins, watching scary movies, and decorating my house. Halloween is definitely one of my favorite holidays of the year. (: 

In fact I did a lot of pumpkin carving, and in turn I have a a whole lot of pumpkin seeds left over. 

Here is a quick way to turn those pumpkin seeds into something edible and delicious! 

After washing all the pumpkin off the seeds, I mix in a little olive oil until they are thoroughly covered. Then I add salt to taste and spread them across a cookie sheet. Finally I bake them in the oven for 10 minutes, flip them over, and bake for another 5 minutes. 

How did you spend your Halloween? 

Did you dress up? If so, I'd love to see your costume!

What's your favorite part of Halloween?!

Vegan Mac & Cheese.

Tonight I’m going to share with you one of my favorite quick and vegan meal options. This one comes straight from the freezer isle, to the tune of macaroni and cheese.

This Amy's Mac & Cheese is Gluten Free, Dairy Free, Soy Free, Cholesterol Free, Lactose Free, and Tree Nut Free. The noodles are made from rice flour and the cheese is Daiya. 

With just over 500 calories, 190 of which are from fat, and 8 grams of protein, this is truly a great meal starter. 

I love to pair this with some vegan chicken strips and a green vegetable, like steamed broccoli. 

I mean look how creamy & delicious that looks! How could any one not want to give this a try!?!

If you do try it out, leave a comment and let me know what you think!

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Veggie Sandwich!

Today’s fast food option is another hit from Wendy’s. This vegetable sandwich isn’t actually on the menu, but rather something that is a special order.

What I Order: A premium toasted bun with lettuce, tomato, onion, and pickle. No cheese. No mayonnaise.

This literally means you are getting a hamburger bun with lettuce, tomato, onion, and pickle.

Sometimes, I eat it just like that. Sometimes I bring my own vegan chicken patty or vegan hamburger with me and just grab the bun when I’m feeling lazy.  I’ve also added my own sauce to this sandwich as well.

Keep in mind that the new pretzel bun does contain milk, so if you are still transitioning, are a vegetarian, or for any other reason don’t mind milk as an ingredient; then you can certainly ask for a pretzel bun in lieu of the premium toasted bun.

If you are looking to make this a meal, checkout my post on Wendy's Hit The Spot Fries!

If you give this sandwich a try, let me know what you think!

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Enjoy!

Meatless Mondays: Mac & Bean Casserole!

Today’s Meatless Monday recipe is a filling and delicious casserole of sorts. It’s simple, quick, and perfect for an on the go dinner.

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Mac & Bean Casserole

Makes 4 large servings.

You will need:

A 2 quart microwaveable safe bowl

A spoon

A large strainer

Ingredients:

1 box of Elbow noodles

1 28 oz can of baked beans*

Directions:

1. Fill your bowl with water and your noodles.

2. Cook your noodles for 3 minutes and then stir. Repeat.

3. Cook for an additional 4 minutes, stir, and strain the noodles.

4. Mix the noodles with the beans, stir thoroughly, and microwave for another minute.

Enjoy!

**I use Bush’s Vegetarian Baked Beans

If you try this recipe, leave me a comment & let me know what you think!

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Halloween Witches Hats!

Today I am going to be sharing a sweet Halloween treat with you all. My mom and I have been making these since I was a little kid, and even as an adult I still think they are cute, delicious, and perfect for Halloween. (:

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Halloween Witches Hats

You will need:

A microwave safe bowl

A spoon, knife, and fork

Wax paper

Ingrediants:

Ritz Crackers

Bugles Original Chips

Ghirardellli Simi-Sweet Chocolate Chips

Peanut Butter

Chocolate sprinkles

Directions:

1.  Count out the number of Ritz and Bugles needed. You will need one of each for each treat you are making. Make sure the Bugles are whole and unbroken for a better look.

2. Pour chocolate chips into you microwavable safe bowl ( I like to use a glass measuring cup) and melt them in the microwave until thoroughly melted. I usually try stirring them after ever 30 seconds.

3. Dip you Ritz and you Bugles into the chocolate one by one and use your fork to allow extra chocolate to drip off. Lay them out on wax paper and let them harden.  

4. When the chocolate has hardened, use your knife to put a small dollop of peanut butter on the middle of the Ritz and push a Bugle into the peanut butter.

5. Sprinkle your chocolate sprinkles into the peanut butter.

Enjoy!

If you try these out, leave a comment bellow and let me know what you think!

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Vegan Chili

Tonight’s recipe is going to use the Bocca Ground Crumbles that I talked about last night.

It’s great for throwing in a crock-pot on a cold morning, like this morning, and let it simmer all day.

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Vegan Chili

You will need:

A crock-pot

A ladle

Strainer

Ingredients:

1 can of light kidney beans

1 can of dark kidney beans

2 cans of tomato sauce

Chili Powder

1 bag of Bocca Ground Crumbles

Directions:

1. Open both cans of kidney beans, drain them, and pour them in your crock-pot.

2. Open the cans of tomato sauce and mix it in.

3. Add the desire amount of chili powder for your taste.

4. Mix in your desired amount of ground crumbles, adding more for the “meatier” you want your chili to be.

5. Let it cook in the crock-pot for 4 hours on low or 2 hours on high.

Enjoy!

As always, if you try this recipe out make sure to comment below and let me know what you think!

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Bocca Ground Crumbles

Tonight’s post is about one of my favorite meat substitutes, the Bocca Ground Crumbles. This is a substitute for ground beef; which can be used in tacos, pasta, chili, and so much more.

This ground ‘beef’ is made from soy and therefore it is naturally low in fat while being high in protein and in fiber.

In fact, in one serving (57 grams) there is 60 calories, 0.5 grams of fat, 0 cholesterol, and 13 grams of protein.

Let’s compare that to 57 grams of lean 80/20 ground beef; which has 145 calories, 11.4 grams of fat, 40 milligrams of cholesterol, and 9.79 grams of protein.

I can’t wait to show you guys some great recipes in the weeks to come, so make sure that you pick up a bag next time you are at the store. (:

Meatless Monday: 4 Bean Soup

It’s Monday, which means it’s time for another meatless recipe. Now that fall is here and the whether is starting to get cold, it’s the perfect time of year for sweaters, hot beverages, and of course soup. This 4 Bean Soup is the perfect fall recipe and its super easy. You can make it in the morning and leave it in the crock-pot all day, while you go to work, run errands, or do what ever else.

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4 Bean Soup

You will need:

A medium or large crock-pot

A can opener

A strainer

A spoon

Measuring spoons

Measuring cup

Ingredients:

1 can of light kidney beans

1 can of dark kidney beans

1 can of black beans

1 can of pinto beans

1 can of tomato soup

1 cup of water
1 tsp of basil

¼ tsp of onion powder
2 tsp of garlic powder  

Salt

Pepper

Directions:

1. Open the can of black beans and strain them thoroughly, using the strainer. Then pour them into the crock-pot. 

2. Repeat step on, using the can of pinto beans.

3. Open the two cans of kidney beans and strain the juice into the measuring cup. Dump the beans into the crock-pot; along with ½ cup of kidney bean juice.

3. Stir in both the tomato soup and the water.

4. Lastly add the basil, onion powder, and the garlic powder as well as salt and pepper to taste.

5. Stir in your spices and let your chili cook on high for 4 hours or on low 8. 

Enjoy! 

Note: If you are in a rush, you can also make this soup by bringing it to boil on the stove for five minutes and then turning down the heat and letting it simmer down for two minutes. 

If you try this recipe out, leave a comment below and let me know what you think!

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Fluffy Vegan Pancakes

Pancakes were always a pretty big deal in my house. In fact, for as long as I can remember, Sunday’s were always pancake days. My dad would always make pancakes while watching Sunday morning talk shows and his pancakes were (and still are) the fluffiest most delicious pancakes that I’ve ever had; and I’m not just saying that as a ploy to get him to keep making pancakes for me. (:

Even though it wasn't Sunday, I was craving some pancakes and this time I had some extra special help in the kitchen. 

This little cutie wanted to help me pour all the ingredients in the bowl, but I think stirring was her favorite part. Cooking is a great activity to do with kids and because this recipe is so simple, it's a great one to keep on hand whenever you are looking for something quick and delicious. 

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Fluffy Vegan Pancakes

What You Will Need:

Large bowl

2/3 cup measuring cup

1/2 cup measuring cup

Spoon

Griddle or frying pan

Spatula

Fork

Ingredients:

2/3 cup of Heart Smart Bisquick Mix

1/2 cup of soymilk or other alternative milk

Vanilla Extract

Directions:

1. Pour the Bisquick Mix into your bowl and mash out all the lumps with your fork.

2. Pour the soymilk into the bowl and stir until desired consistency is reached.

3. Add the desired amount of vanilla and stir until thoroughly mixed. 

With a little butter and syrup, these are fluffy and delicious. 

Can't you tell they were a big hit? 

As always, if you try out this recipe let me know what you think below!

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Bean & Veggie Taco

I am always on the look out for fast food restaurants that have options for actual meals. While some fast food restaurants have little things that are vegan and vegetarian, sometimes it is heard to find something that I would consider a whole meal and not a snack or junk food.

One of my favorite places to eat is Taco Bell.

My Order: A hard taco substitute beans for the beef, hold the cheese, and the sour cream.

This makes a taco filled with lettuce, beans, and tomatoes.

If you try the soft taco, try adding rice too. It’s a delicious combination.

If you try this, let me know what you think! 

Also let me know if there are any other restaurants that you want to know what your vegan/ vegetarian options are, just let me know!!

Enjoy!

Meatless Monday: Grilled Mushroom Sandwich

After a slam packed weekend of work and fun, I woke up exhausted. It certainly didn’t help that today was Monday.

Therefore, tonight’s dinner is going to be super simple.

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Grilled Mushroom Sandwich

You Will Need:

A frying pan

A knife and fork

Paper towels

Toaster

Ingredients:

10-15 medium or large mushroom slices

2 slices of bread

Olive Oil

Sandwich Spread*

Lettuce, onion, tomato, or your other favorite veggies (optional)

Directions:

1. Toast bread.

2. Sauté mushrooms in olive oil, until they become dark brown in color and soft.

3. Smooth sandwich spread across bread.

4. Using your fork pull the sauté mushrooms from the oil, blotting the excess oil off with the paper towels.

5.  Put the mushrooms on your bread and add your other vegetables to you sandwich.

Note: I used Smart Balance Light, but you can also Vegenaise or your favorite dressing. I am using the Cobblestone Mills San Francisco Style Sourdough Bread, but any bread will do. 

If you like mushrooms, you will love this sandwich. I enjoyed mine with some Stacy's Whole Grain Pita Chips. 

As you can see, my sandwich lacks any vegetables. This is because I didn't have any fresh vegetables at my house and going to the store tonight was out of the question. (I told you guess I was exhausted).  Normally I like some fresh lettuce, a nice slice of tomato, and some red  onion. 

If you try this recipe, comment below and let me know what you think. 

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Enjoy!

Creamy and Delicious Vegan Coleslaw

Since my secret is out and now my friends and family knows that I’ve been secretly giving them Vegenaise for several years, I figured that I might as well share a recipe with you guys!

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Creamy and Delicious Vegan Coleslaw

You will need:

Chopper (optional)

Large bowl

Spoon

Ingredients:

1 bag of coleslaw salad

Vegenaise

Salt

Pepper

Sugar

Directions:

1. Empty you bag of coleslaw into your bowl, and chop it until it it the consistency that you desire.

Note: I personally like my coleslaw chopped very fine, but this is simply my personal taste. Some people prefer coleslaw coarse, and in that case you may not need to chop it at all.

2. Add a small spoon full of Vegenaise and stir.

3. Continue to mix in Vegenaise until your coleslaw reaches the desired consistency. 

3. Mix in sugar, salt, and pepper to taste.

If you try this recipe, leave a comment below and let me know what you all think. (:

Enjoy!

Vegenaise, it's delicious and nutritious!

When I first became a Vegetarian and later when I became a Vegan, I was hesitant to try product substitutions because I was worried they wouldn’t taste exactly like the real things. It took me a while to venture out and be willing to try new things, but when I did I was surprised to find out how much I liked them.

A lot of these mock products taste so similar to the ‘real’ thing that you really can’t tell the difference.

One of my favorite mock products currently on the market it Vegenaise, which is a vegan alternative to mayonnaise that is made by a company called Follow Your Heart and available at most health food stores or grocery stores that carry vegan products.

Vegenaise comes in several different varieties including; original, soy free, grape seed oil, organic, and reduced fat.

This product has numerous health benefits, but I especially love that, because it contains no eggs, it is cholesterol free.

This is such a creamy and delicious dressing, that it is almost impossible to taste the difference. In fact, I’ve been substituting it in the place of mayonnaise in the dishes I take with me to group functions and family gatherings for years now and no one has yet to notice the difference.  

For more information, visit the Follow Your Heart website and make sure to add any of the five flavors of Vegenaise to your grocery-shopping list!