It’s still technically winter, and it’s been pretty chilly in the mornings here in Arizona, so it’s still time for soup. But I always love a good soup. Especially something cheesy (vegan cheesy, of course). Plus, vegetables are always better when they’re covered in a vegan cheese. And this one is actually healthy for us! No cholesterol in sight. So feel free to get a huge bowl of this comforting, indulgent soup. And even seconds.
Yeah. The best mac and cheese? That’s a big claim. We’ve made mac and cheese on the blog before, but we’ve heard over and over again that this recipe below is THE BEST, so we believe it. Plus, we love it so much ourselves, so we’re going with it. And there will be some leftover cheese to make other kinds of cheesy goodness. Stay tuned this week for a good use for it!
There are a lot of great things about eating a plant-based diet. One is that meals can be so simple yet so satisfying and filling. Quinoa acts just like rice in a dish like this, and you can choose any veggies you love to add to things like stir-fry for an easy, satisfying dish. Feel free to customize or make this the way we do.
Y’all… If you’re not following The Detoxinista, you’re missing out. She doesn’t always post vegan recipes, but they’re generally easy to convert with a few substitutions. However, this is one vegan recipe that will leave you wondering why you ever made it with dairy in the first place. Yum!
2 1/2 lbs medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp sea salt
3 tbsp 100% orange juice
3 tbsp vegan butter, melted
2 tbsp maple syrup
1/2 tsp ground cinnamon
Dash ground nutmeg
1. Preheat oven to 350 degrees F (176 C).
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with salt. Set aside.
3. In a small bowl, combine orange juice, vegan butter, and maple syrup. Whisk to blend.
4. Pour orange juice mixture over yams and stir/toss to coat.
5. Sprinkle evenly with remaining cinnamon and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes or until fork tender.
1 tbsp olive oil
1 lb green beans, trimmed (about 4 cups)
1 cloves garlic, finely chopped
1/2 tsp sea salt
1/4 cup water
2 tbsp fresh lemon juice
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon juice. Serve immediately.
1 cauliflower head, cut into florets
1 broccoli head, cut into florets
(optional) Pinch pink Himalayan salt
1 1/2 cups unsweetened nondairy milk
1/2 cup shredded vegan cheddar cheese
1 cup pumpkin puree
2 tsp Dijon mustard
1/4 cup gluten-free panko bread crumbs
1. Preheat oven to 425 degrees F (218 C) and ready a .
2. Place cauliflower on baking sheet that has been lightly coated with spray and season with salt if desired.
4. Bake for 24 to 28 minutes or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard and cook, stirring frequently, for 3 to 4 minutes or until well blended.
7. Add cauliflower and mix well.
8. Pour cauliflower mixture into 13x9x2-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.
9″ pie crust
1 cup unsweetened nondairy milk
1 tsp vanilla extract
3 tbsp ground flaxseed
1 can pumpkin puree
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1. Preheat oven to 425 degrees F (218 C).
2. Combine milk, vanilla extract, and ground flaxseed in blender, mix and let stand for 15 minutes.
3. Add remaining ingredients to blender and blend until smooth. Then pour into crust.
4. Bake for 10 minutes. Then reduce oven to 325 degrees F (162 C) for 60 minutes or until filling is set.
5. Let cool and then refrigerate overnight.
Eat your fruits and veggies, kids.
This recipe is exceptional on a cold day, but I’ll be honest. I could eat it all the time. Haha! It’s a crowd pleaser, and it’s pretty simple! There are a few steps, but nothing’s too complicated. You can have it on the table fast, and you can save some for leftovers for the next day. You could even batch-cook this. It’s a great recipe, and I hope you try it! 🙂
On Saturday night, I asked Husband to make an Alfredo sauce for zucchini noodles because I’d been really wanting to eat it again since having some at our friends’ house a while back. He found this recipe for cashew Alfredo sauce and it turned out AMAZING. So I made him take a photo so I could share it with all of you great people for Meatless Monday. YUM! Enjoy!
Hey all! It’s been a long time. I’d apologize, but I have had a lot on my plate. If you check out the last post, you’ll see what I’ve been working through. Grief, anxiety, panic, etc. Plus a lot of editing work, which is amazing. BUT it is Meatless Monday today, and Husband tried another one of the fabulous recipes on Plates for Plants! Seriously, y’all. If you haven’t checked out that awesome blog, you’re missing out!! Husband made it a little differently for me because I don’t do spicy at all. But it’s all dairy-free, vegan, gluten-free, simple, and mega delicious. Just YUM! Tastes cheesy and it’s so satisfying. Mmmm!