vegan macaroni

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🧀Healthy Mac n Cheese🧀 

anonymous asked:

I need some tips on getting through high school and also how to get good grades when you're depressed and just don't care about anything anymore.

Hi Anon,

Here are some awesome ways to beat school blues:

College needs:

Food

Helpful sites:

High school needs:

Mental health resources:

Misc resources:

Motivation:

Music/Sound:

School resources:

Stress relief:

Studying/school help:

English/History:

Foreign Languages:

Geography:

Math/Science:

Study Needs:

TIPS:

  1. Remember that today’s day in age is different from how it was back then. So don’t stress about school too much.High school students today have the anxiety of what a mental patient in the insane asylum had in the 50s. Here’s also a thing to show how times have changed.
  2. Prioritize. List what needs to get done first and when. Sometimes getting the bigger/harder tasks is easier than conquering the smaller/easier tasks.
  3. Set times when certain projects need to be done and stick to that deadline.
  4. Turn your phone off or give it to your parents while doing work/studying. I know that we live in the age of technology and literally everything is at the touch of our fingertips. Honestly though you can wait on what your favorite celebrity has to say or if your crush liked your instagram photo. You’ll be more involved in that than you are into your work.
  5. If you have trouble in a certain subject and there is no assigned seating, take advantage of the front. I guarantee you’ll learn more.
  6. Ask your teacher what exactly you’ll need to know. If you’re taking notes during the year, write in the margins whether or not it will be tested. It will be easier to know what you will be tested on.
  7. Save your exams. Half the time your teachers use the same questions (or questions similar) from your exams on your midterms or finals.
  8. Don’t try to do homework straight afterschool if you can’t, despite what everyone says. Give yourself an hour, and try to get some exercise in. I find it stops me getting bored of sitting down. Not to mention helps me concentrate better.
  9. Don’t just read the material, write it, draw it, recite it, quiz yourself on it! Until you have the material down.
  10. Join clubs, sports, or organizations! You’re guaranteed to find friends in there. You’ll already have common interests. Start with that and go with the flow.
  11. College kids: If you don’t have assigned seating, and you have been sitting in the same seat for 2 weeks. That is you assigned seat now. Don’t move or you’ll screw everyone up and they will hate you.
  12. Color code things, such as your notes. If you want to see how I color code my notes message me and I’ll be happy to show you
  13. Be kind to one another.

I hope that helps!

Best,

Lena

2

todays edition: the best vegan mac and cheez!

i didn’t get a picture of my own because i ate it too fast… its so good ! it obviously doesnt exactly taste like “real cheese,” but its yummy. it makes a lot (3-4 people) so if you’d like you can just save the remaining sauce and use it for a vegan queso dip

ingredients:

  • dried macaroni (feel free to portion as much as you’d like)
  • 1 cup peeled/diced potatoes
  • ¼ cup peeled/diced carrots
  • ⅓ cup chopped onion
  • ¾ cup water (preferably use liquid from pot of boiled veggies)
  • ½ cup raw cashews
  • ¼ cup coconut (or other nut) mylk
  • 2 (i added a lot more) tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ¾ to 1 teaspoon salt (or more to taste)
  • ¼ teaspoon garlic powder (or more to taste)
  • 1 pinch cayenne pepper (optional)
  • 1 pinch paprika (optional)

process:

  1. it looks like a lot, but i promise it’s okay! i played around with the measurements, added more mylk and more yeast, and it was very good
  2. cook macaroni according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
  3. bring several cups of water to boil in a small pot. place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. cooking time will vary slightly (tip: i boil the potatoes first for a while)
  4. when veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. add ¾ cup of that cooking water to your blender, along with your remaining ingredients
  5. blend until smooth
  6. pour sauce over your cooked macaroni noodles in a cute dish, taste for salt, and serve immediately! enjoy!
2

Delicious dinner! :D Sweet potato “mac n cheese” with steamed broccoli and lots of cracked black pepper.

The sauce is steamed sweet potato blended with cashew butter (usually when I make mac n cheese I soak and blend cashews, this gives a slightly different taste but is way easier!), nutritional yeast, smoked paprika, lemon juice, a pinch of salt and some oat mylk to thin it out. :)

LOW-CAL VEGAN MAC & NOT CHEESE

Apologies for the pitiful title, I’m a Mac & Cheese fiend so don’t really think this counts as an equal alternative to the carby, saturated fat orgy we all know so well.. However it is still delicious and is a nice option when you’re craving junk but can’t handle the stodge, or follow a vegan diet.

1 pack of shirataki macaroni (or regular pasta if you need the extra energy)

1 cauliflower

1 cup of soy/almond/oat/anything milk

1tsp finely diced roasted garlic (garlic powder works too)

1tbsp dijon mustard

Juice of 1 lemon

2tbsp coconut oil

3 heaped tbsp nutritional yeast (for the cheesy flavour)

Chopped parsley

Salt & Pepper to taste

1. break the cauliflower into florets and boil until soft

2. blend cauliflower with the oil, nutritional yeast, garlic, mustard and lemon juice, adding milk slowly until smooth and at a desired consistency

3. stir in the parsley, salt and pepper

4. drain and rinse your shirataki macaroni, boil them in fresh water for 5 minutes then drain again

5. mix the macaroni into your ‘cheesy’ sauce and serve

look at this super cream and oooh sooo yummy mac n cheese I made the other day! #ofcourseitsvegan 🤤I decided I’m gonna start posting about all the awesome vegan foods I make! If ya wanna know the recipe don’t be afraid to message me! xoxo

How to Eat Vegan in Oahu

Happy Wednesday! For those of you who don’t know, I took a little trip to Hawaii last month with my sister. It was the best trip I’ve ever been on, and I desperately wish I could be back on the island right now. I posted a little travel diary/vlog a few weeks ago. If you’re interested, click here to watch.

I thought I would do a quick little post sharing all the vegan friendly places we visited in Oahu. My number one tip for travelling is to always do your research. Look up vegan places, read blogs, and watch YouTube videos. Of course, always be prepared and pack  your own food. It saves a lot of money, and makes vegan travelling much easier.


If you’re in the Waikiki area, two places to check out are Banan and Marukame Udon. Banan has a location near Diamond Head, and one near Manoa falls; but they just opened a Waikiki location in early June. Most of their bowls come with honey, which I personally don’t think is vegan. So just ask for no honey, if you agree. Marukame Udon do not have any purely vegan or vegetarian options. But if you are a noodle lover like me, you have to try the Kamaage udon - plain udon in hot water, served with dipping sauce on the side. The sauce has fish, unfortunately. But the noodles are honestly so delicious on their own. Both places are relatively cheap and give generous portions! 


Most of the vegan restaurants can be found on King St in downtown Honolulu. The best place we ate at was Downbeat Diner. Their menu does have a few vegan options, but you can basically ask the server for anything on their menu to be made vegan - including Loco Moco. You MUST try Downbeat Diner! They also have a separate lounge where they host shows and parties.


Lanikai Beach is listed as one of the most beautiful beaches in the world. If you’re in the Kailua area, check out Whole Foods and Down To Earth Organics. They’re both located in the same plaza, and serve great vegan options. Down to Earth is especially awesome because they have vegan poke, vegan macaroni and mock chicken salad, and vegan desserts! 


You can’t visit Oahu and not take a drive up to the North Shore. Visiting Haleiwa was definitely one of the highlights of our trip. There are a few great places to check out in the North Shore. If you’re interested in something sweet, be sure to go to Aloha Wow Wow Lemonade for a refreshing glass of fresh lemonade. You can also buy a reusable jar - which is kinder to the environment and also makes for a great souvenir. You also can’t go to Hawaii without having an acai bowl. Stop by Haleiwa bowls for some delicious, instagram-worthy food. Again, they put honey on their acai bowls, so make sure you ask for no honey. Lastly, be sure to check out Anahulu’s Shave Ice and take a picture in front of the famous angel wings. There are other vegan options in Haleiwa that serve sandwiches and bowls, but we didn’t have time to check them out.


If any of you are planning to travel to Oahu soon, feel free to shoot me a message! I can’t wait to visit Hawaii again soon!

I’m collecting awesome video recipes and putting them HERE. I just added one of my favorites by Isa Chandra… Roasted Red Pepper Mac n Cheese! It’s so freak’n delicious. If you have any vegan recipes you think I should add, let me know!

mac & ‘cheese’

This is the recipe for the mac & cheese I made for the Edinburgh potluck. It is my favourite vegan mac & cheese recipe because it doesn’t use any vegan cheese! You make your own cheese sauce instead :) Feel free to add in roasted red peppers for a ‘nacho cheese’ experience (finely chop or blend them in), or mix in some broccoli or peas! You can also make this gluten-free if you use gluten-free noodles and flour, and use a gluten-free soy sauce. Easy and delicious!

You will need:

1 pound elbow macaroni (or 500g pack)

½ cup vegan butter (I used Vitalite)

½ cup flour

3 ½ cups boiling water (Use the pasta water.)

1 t. salt

2 T. soy sauce

1 ½ t. garlic powder

a pinch of turmeric

¼ cup vegetable oil

1 cup nutritional yeast flakes

1 small can diced green chiles (These are essential! They are mild chiles and not spicy. I found them at Lupe Pinto’s in Glasgow. They also have a shop in Edinburgh!)

To make:

Cook the macaroni according to the package instructions and use the largest pot you have. Before you drain the pasta, place a colander into a large bowl. This is so you can save the pasta water. You’ll need 3.5 cups to make your sauce. Drain the pasta into the colander, give it a good shake, and dump the noodles back into the pot. Add a small amount of butter or oil to the pasta and stir to coat. This is so the noodles don’t stick together as you prepare your sauce.

In a medium saucepan, melt the butter over low heat. Whisk in the flour. Keep whisking until smooth and bubbly.

Whisk in 3.5 cups of pasta water, salt, soy sauce, garlic powder, and turmeric. Mix until smooth then turn the heat up to medium or until the sauce thickens and bubbles. Whisk in the oil, nooch, and chiles.

Once your sauce it hot and bubbly, dump it into the pot with the noodles. Mix well to combine and dig in!

Vegan Macaro-No Cheese Recipe

Serves 2–4

The one thing I often encounter when people discover I’m vegan is an immediate lamentation for my cheese-less existence. It’s true that cheese is no longer a part of my life, and despite having previously spent most of my days as a total dairy fiend, even I can’t quite fathom why I simply don’t miss it. Perhaps in part it has a lot to do with dishes like this one, which perfectly replicates that ultimate comfort food feel—and something tells me you won’t be boo-hooing about the lack of cheddar either. 

1 x 1 3/4 pounds butternut squash, halved and seeded
¾ cup coconut milk
1 scant teaspoon Dijon mustard
½ vegetable bouillon cube
1 teaspoon cider vinegar
Salt and freshly ground black pepper
9 ounces macaroni

For the crispy kale
1 tablespoon olive oil
2 1/4 cups kale, torn into bite-sized pieces
1 teaspoon sea salt flakes 

Preheat the oven to 400˚F.

Place the squash, flesh side down, in a roasting pan and pour in about 1/2 cup water. Bake in the oven for 1 hour or until the flesh is completely soft. Leave the oven at the same temperature to cook the kale later on. Set the squash aside to cool slightly before scooping out the flesh with a spoon and blending with the coconut milk to a smooth purée in a blender.

Pour the purée into a saucepan and bring to a gentle simmer before adding the Dijon mustard, crumbled bouillon cube, and cider vinegar. Season with salt and pepper and add a little water to loosen the sauce. Continue to simmer for another 20 minutes until it thickens and turns pale yellow.

Bring a large pan of salted water to boil. Add the pasta and cook for just slightly under the recommended time.

While the pasta is cooking, rub the olive oil all over the kale pieces. Spread out on a baking sheet and bake in the oven for 8–10 minutes or until completely crisp. Sprinkle sea salt flakes over the top.

Drain the macaroni and transfer to the pan of squash sauce. Stir to combine and heat through gently over low heat for about 5 minutes. Serve in heated bowls and top with the salty, crispy kale.

https://www.yahoo.com/food/macaro-no-cheese-recipe-108105114741.html