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Vegan Cauliflower Mac & Cheese Round Up

Vegan Cauliflower Cream Sauce (8 ingredients)

Cauliflower ‘N Cheese

Mac & Cauliflower Cheese (GF)

Vegan Mac & Cheese with Creamy Cauliflower Sauce

Cauliflower Macaroni & Cheese (7 ingredients)

Vegan Carrot & Cauliflower Mac & Cheese

Cauliflower Mac & Cheeze

Cauliflower Vegan Mac & Cheese (9 ingredients)

Vegan Mac & Cheese

As  I’m in the process of making the transition, I have found some incredible recipes (they’re not my own) so I decided to put a huge post together to share these beautiful recipes!

These aren’t my recipes, I’ve linked in the recipe sources, but I have tried pretty much all of them, and they’re amazing!

Get blending!

kidney bean chili stew

you will need:

• 250g cooked kidney beans (either canned or already prepared!)
• 1 small zucchini
• 1 carrot
• 1 red bell pepper
• some cherry tomatoes
• 1 small red onion (plus some garlic if you like!)
• 1-2 tbsp of tomato paste
• parsley
• 1 tbsp of flour (glutenfree if needed)
• 1 can of crushed tomatoes
• spices of choice (pepper, salt, herbs…)


directions:

first you chop up all of the vegetables!
heat a little water (1-2 tbsp) in a sauce pan and add your onions until translucent.
then you add the flour, your spices and the tomato paste (and a little more water if needed) and let this cook for a while. then you gradually add the vegetables. first the carrots, then the bell pepper and zucchini and finally the tomatoes. cook this for a while and then add the kidney beans.
now it’s time to add the crushed tomatoes and a little water.
finish off with parsley and add more spices/tomato paste to taste!

really easy but so comforting on an autumn night!
serve with fresh bread or rice!

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When it comes to celebrating Oktoberfest, you can’t skimp on the cheese, brats or leidenhausen. Get your grub on with these worthy recipes:

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Vegan Chicken Salad Round Up

Vegan Chicken Salad (GF)

Artichoke-Bacon Chicken Salad Sandwiches

Vegan Chicken & Macaroni Salad Lettuce Wraps (8 ingredients)

Thai-Style Cabbage & Chicken Salad (GF/8 ingredients)

Lemon & Dill Vegan Chicken Salad

Cilantro Mock Chicken Salad (6 ingredients)

Vegan Chickpea Salad Sandwiches

oncomingtragedy said:

Just wondering if you have any favourite student recipes in your magical cookbook of awesomeness? Or any (more) recipes that are relatively inexpensive but still delicious and filling? I've been working (or rather cooking) my way through your tag recently and we seem to share a taste in certain flavours, so any additions would be much loved and appreciated. C: Thanks!

Oh, I have many.  

Lately, my go-to make-ahead meal goes like this:

1.  Buy Minute Rice 1-cup servings of rice or quinoa.  BUT for the budget conscious, just make your own rice or quinoa or whatever.

2.  Saute 2 cups sweet onion with 1 tbsp minced garlic, a big package of sliced mushrooms and 1 each three different bell peppers your choice of colors.  Add in 2 lbs ground turkey (cheaper and healthier than beef) and whatever spices you enjoy (I like cumin and herbs de provence) until it’s done.  Freeze half or divvy it into smaller containers.

3.  Eat it in whatever portion size suits you over rice and put some spicy pasta sauce on top before you nuke it.  It’ll last you forever.

A few other recipes I like:

Chicken Divan

  • 4 chicken breasts (boneless or not, you’re going to take the meat off anyway)
  • 1 package frozen broccoli florets, thawed and WELL DRAINED
  • 1 can cream chicken soup
  • 1 cup mayo
  • lemon juice and curry powder
  • some shredded cheddar and two slices of bread cut into cubes.

Cook the chicken in the micro until done.  Let it cook.  Cut it into bite-sized pieces.  Layer the broccoli (you can also use fresh) in the bottom of a casserole dish.  Layer the chicken on top of it.  Mix the soup, mayo, curry powder and lemon juice (a few squirts’ll do) together and pour it over everything.  Get a goodish layer of cheese on top.  Bake at 350 for like 20 mins, then sprinkle the bread cubes on and bake more until they’re toasty brown.  

Did you make that black bean and sweet potato stew with the chorizo?  because that shit is da bomb.

Some links from my LJ:

Autumn Beef Stew

image

This rich and hearty stew is loaded with veggies and potatoes, and it’ll make your home feel warm and inviting. Whether you prepare it on top of a stove or over a blazing fire, this stew is a great starter course for any Mabon gathering of friends and family.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds stewing beef
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 3 cups beef broth
  • 2 carrots
  • 2 medium potatoes
  • 1/2 cup baby lima beans
  • 1 cup apple juice
  • 1/2 cup frozen corn kernels
  • 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
  • salt and pepper, to taste
  • 2 tablespoons flour
  • 2 tablespoons cold water

Directions:

In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 3 to 4 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.

In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.

Want some easy ideas to spice up your morning bagel? Here are some options that are more delicious & nutritious than your typical cream cheese bagel!

Vegan:

  • Bananas & peanut butter
  • Hummus & veggies 
  • Guacamole and tomatoes
  • Almond/cashew/any kind of nut butter
  • Make your own jam by mashing up berries!
  • Avocado with tomatoes & cucumbers

Vegetarian:

  • Eggs (with or without cheese) and veggies!
  • Top your cream cheese with your favorite fruit!

Some brands of vegan cream cheese:

  • Tofutti
  • Follow Your Heart
  • Vegan Gourmet
  • Daiya

Related Posts:

Salt and Pepper French Toast

You’re probably thinking the same thing I was when the notion of savory french toast was thrust in my general direction: No.

But I found this recipe on food52, a cooking blog I really do love and highly recommend everyone check out. They’ve rarely steered me wrong in the past (well, that whole “In Defense of Tofu” article has caused me much soy related grief) so I figured, why not?

And that’s really what we should ask ourselves in most cooking endeavors: why not? I mean, how much sense does it really make in the first place that we cover slices of bread with eggs, cook them and then serve them with maple syrup? I’m sure the person who had that served to them threw a fit.

I think this recipe is the perfect balance of that buttery, eggy, err, breadcombination we crave sometimes, but without the cloying sweetness of syrup or honey that isn’t welcome every morning.

Personally I think this dish less resembles french toast and is more akin to a homestyle attempt at those scallion pancakes some Chinese takeout places seem to have (but never the ones I go to, oddly enough).

Give the recipe a try and tell me what you think

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