If a vegan ever tells you "I have a faux-cheese recipe that is just as creamy and tastes just as good as the real thing", they are lying. My wife and I have yet to discover a cheese-substitute that is anywhere close to the real thing. Cheese has by far been the toughest animal product to give up for this diet.
Having said that, we do enjoy this dinner quite a lot. It's tasty despite having a lighter sauce than a real mac & cheese recipe.
Servings: 8
Ingredients:
1lb macaroni
1-14 cup raw cashews
2 tsp onion powder
2 tsp salt (or to taste)
1 tsp garlic powder
Ground pepper, to taste
3-1/2 cups non-dairy milk
3 Tbsp cornstarch
1/2 cup coconut oil or olive oil
2 Tbsp lemon juice
1/2 cup panko breadcrumbs
1 Tbsp olive oil
Directions:
1. While doing steps 2-6, boil the macaroni for 10 minutes, or until al dente.
2. Finely grind cashews in a food processor (careful not to turn it into a paste).
3. Add nutritional yeast, onion powder, salt, garlic powder, and pepper. Pulse a few times to blend the spices with the cashews.
4. In a large saucepan, combine milk, cornstarch, and oil. Bring to a simmer over high heat, then decrease heat to medium-low, cover and simmer, stirring occasionally for about 10 minutes, or until cornstarch dissolves.
5. Remove milk mixture from heat and slowly whisk in the cashew mixture until smooth and creamy.
6. Whisk in the lemon juice.
7. Combine cashew sauce with cooked macaroni noodles, then pour into a lightly oiled casserole dish.
8. Combine panko breadcrumbs with olive oil and sprinkle over the macaroni mixture.
9. Bake at 350° for 25-30 minutes, or until breadcrumbs on top are a golden brown.
10. Eat and enjoy!
Wednesday, July 30, 2014
Vegan "Tastes like Top Ramen" Polenta
When I first tried this recipe I thought, "I think I discovered the seasoning combination for Top Ramen!" It's yummy without the MSG and other crap the seasoning packets actually contain.
I'm still trying to figure out what to pair this dish with, as it's never felt substantial enough on its own. Might this go well baked with cooked pasta or mixed into actual Top Ramen noodles? Not sure since I haven't tried either yet. If you come up with something, please leave a comment and let me know!
Servings: 6-8
Ingredients:
1 cup cornmeal
2 cups vegetable broth
2 cups non-dairy milk
1 tsp dried parsley
1/4 tsp sage
1/4 tsp oregano
2/3 tsp salt
1/4 tsp black pepper
1 Tbsp chopped fresh basil (or 1 1/2 tsp dried basil)
3 Tbsp olive oil or coconut oil (coconut oil will add a sweetness you may or may not like)
2 Tbsp nutritional yeast
Directions:
1. Put the parsley, sage, oregano, salt, and pepper in a prep bowl and set aside.
2. Pour vegetable broth and milk into a large saucepan and bring to a boil over medium-high heat.
3. When at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps.
4. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. While stirring, add the parsley, sage, oregano, salt, and pepper mixture.
5. Remove from heat and add the basil, oil, and nutritional yeast.
6. Pour into an oiled 8"x8" baking dish.
7. Bake, uncovered, in a 350° oven for 10-15 minutes.
8. Eat and enjoy! Goes well with steamed broccoli and carrots.
I'm still trying to figure out what to pair this dish with, as it's never felt substantial enough on its own. Might this go well baked with cooked pasta or mixed into actual Top Ramen noodles? Not sure since I haven't tried either yet. If you come up with something, please leave a comment and let me know!
Servings: 6-8
Ingredients:
1 cup cornmeal
2 cups vegetable broth
2 cups non-dairy milk
1 tsp dried parsley
1/4 tsp sage
1/4 tsp oregano
2/3 tsp salt
1/4 tsp black pepper
1 Tbsp chopped fresh basil (or 1 1/2 tsp dried basil)
3 Tbsp olive oil or coconut oil (coconut oil will add a sweetness you may or may not like)
2 Tbsp nutritional yeast
Directions:
1. Put the parsley, sage, oregano, salt, and pepper in a prep bowl and set aside.
2. Pour vegetable broth and milk into a large saucepan and bring to a boil over medium-high heat.
3. When at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps.
4. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. While stirring, add the parsley, sage, oregano, salt, and pepper mixture.
5. Remove from heat and add the basil, oil, and nutritional yeast.
6. Pour into an oiled 8"x8" baking dish.
7. Bake, uncovered, in a 350° oven for 10-15 minutes.
8. Eat and enjoy! Goes well with steamed broccoli and carrots.
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