Mac and Cheeze

Ingredients

  • 1 pound elbow macaroni or rotini pasta (used rotini pasta)
  • 2 medium Yukon Gold potatoes, peeled and diced (I got 1 1/2 cups of diced potatoes from those 2 potatoes)
  • 1 medium carrot, peeled and diced (got a rounded 1/3 cup from dicing the carrot)
  • 2/3 cup diced white or yellow onion (used white onion)
  • 2 1/2 cups water
  • 2/3 cups canola oil
  • 1/3 cup raw cashews
  • 1/3 cup macadamia nuts (used Planters Dry Roasted Salted Macadamias)
  • 2 teaspoons sea salt
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pepper (used freshly ground black pepper)
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup plain bread crumbs, optional (used them but we didn’t think they really added anything to the dish)

Directions

  1. Preheat oven to 350 degrees F.
  2. Lightly oil (used additional canola oil) a 3-quart casserole dish or six 6-ounce ramekins placed on a baking sheet. (Used a 3-quart casserole dish.)
  3. Prepare the pasta according to package directions. Drain and set aside.
  4. While pasta is cooking, combine the potatoes, carrots, onion, and 2 1/2 cups water in a small saucepan and set over medium heat. Bring to a boil, turn down the heat until the water is simmering, and cook, covered, for 10 minutes or until the vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.
  5. Put the oil, cashews, macadamia nuts, salt, garlic, dry mustard, lemon juice, black pepper, cayenne, and cooked vegetables with the cooking water into a blender* and process until completely smooth.
  6. Toss cooked pasta with blended cheeze sauce until it is completely coated. Transfer the mixture to the casserole dish or ramekins, and sprinkle with bread crumbs, if using. Bake for 30 minutes or until the cheeze sauce is bubbling (30 minutes did it for me).

*If you don’t have a high-speed blender use 2/3 cup cashews instead of the cashew and macadamia nuts mix, as cashews are softer and easier to process.

When you first pull the mac and cheeze out of the oven, the cheeze is a lot saucier:

But as it sits, it thickens up:

This mac and cheeze makes it easy to forget the real cheese !

This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.

I wasn’t paid in any form to promote Planters or “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.

Take care y’all !

Green-Veggie Fried Rice

Ingredients

  • 2 eggs (Now I use 6 tablespoons of JUST egg)
  • 1 teaspoon soy sauce (used reduced-sodium soy sauce)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 2 cups shredded green cabbage
  • 3/4 cup frozen shelled sweet soybeans (edamame), thawed
  • 1/2 cup frozen peas, thawed
  • 2 cups cooked brown rice, chilled
  • 2 tablespoons soy sauce (used reduced-sodium soy sauce)
  • 1/4 cup sliced green onions
  • Crushed red pepper (optional) (Optional?! What would life be without some heat? So hell yeah, use that bad boy ! Your taste buds will thank you !)

Directions

  1. In a small bowl beat eggs and the 1 teaspoon soy sauce. In a wok or large skillet (used a large skillet) heat toasted sesame oil over medium heat. Add eggs; stir gently until set*. Remove eggs; cool slightly. Cut eggs into strips.
  2. In the same skillet heat vegetable oil over medium-high heat. Add garlic and ginger; cook and stir 30 seconds. Add cabbage; cook and stir 2 minutes. Add edamame and peas; cook and stir 2 minutes. Add rice and the 2 tablespoons soy sauce; cook and stir 2 to 4 minutes or until heated. Add egg strips and green onions; cook and stir 1 minute. If desired, top with crushed red pepper.

*I didn’t stir the eggs. I let the eggs cook until the first side was almost done; flipped the eggs over and cooked them until they were slightly browned on both sides.

Makes 4 servings.

This used to be one of my and my daughter’s favorite recipes back when we used to eat eggs. When I went vegan my daughter tried to support me as much as she could and with a heavy heart we stopped making this recipe. When I heard about JUST Egg, I was so excited because this was the first recipe that popped in my head as being something to try JUST Egg out with. When I realized it would do great in strips, I knew what I was going to be fixing for dinner the next day ! This is just as great with the JUST Egg as I remember the original recipe tasting ! I’m so giddy that it can still be one of our favorite recipes ! I’m so happy to finally be able to share this recipe with you and I hope that you enjoy it as much as my daughter and I do !

Recipe source unknown.

I wasn’t paid in any form to promote JUST Egg, I just really like the product !

Take care y’all !

JUST Eggs

I’ve heard about JUST eggs for months and months but it wasn’t until last week that I was finally able to find some in Savannah. I was so excited to finally get them after my daughter saw them in the dairy/egg section of a grocery store ! I’ve been wanting so badly to see how closely they mimic actual chicken eggs when they’re cooked. For those of you who aren’t familiar with it, JUST Eggs is a vegan egg substitute made from mung bean protein. It promises to be a scrambled egg substitute.

So yesterday I tried it out for the first time and I fuckin’ loved it !!! Wanting to get the true flavor and texture of it, I didn’t add anything like vegan butter to the non-stick skillet to cook it in. It really does start to clump up like eggs do when they’re getting cooked. I thought perhaps that it was a little bit more like one solid clump but that may have been my fault. I never have been the best at cooking eggs ! When eating them, I thought the texture and taste was very much like eggs. For the scrambled egg picture, I did chop them up a little bit to give more of an authentic scrambled egg look. Like scrambled eggs, they were good on their own but even better with some seasoning. I used salt, pepper and some green onions. The picture I show of the scrambled eggs is of a two-serving size. Each serving (before being cooked) is three tablespoons and contains 5 grams of protein. My daughter and I have some non-vegan Asian-style recipes which we have not made in quite a while that call for cooked egg strips, so we tried cooking the JUST Eggs without scrambling them. When cooking them that way, they started to bubble up kind of like how pancake batter does when it’s getting cooked. They turned out great that way as well ! This means that we will finally be able to fix those non-vegan recipes again. I’m looking forward to seeing how they taste mixed in with other ingredients. At this point I’m very optimistic at how well those recipes will turn out in vegan form thanks to JUST Eggs !

Here are pictures of the scrambled eggs cooking and the final product:

Here are pictures of the egg strips cooking and the final product:

Take care y’all !

I wasn’t paid in any form to promote JUST Eggs.

Vegan Dan Dan Noodles

Ingredients

  • 8 ounces thin spaghetti
  • 1 tablespoon peanut or vegetable oil (I used peanut oil)
  • 2 stalks celery (finely chopped)
  • 9 ounces white button mushrooms (finely chopped) (I thinly sliced the mushrooms and then cut them into 3-5 pieces in the opposite direction)
  • Handful baby spinach
  • 2 stalks scallions (finely chopped) (I thinly sliced the scallions)
  • Sauce
    • 2 small cloves garlic (minced)
    • 1 tablespoon ginger (minced)
    • 3 tablespoons rice vinegar
    • 2 tablespoons hot chili oil (or less if you don’t like it too spicy) (used 2 tablespoons)
    • 3 tablespoons soy sauce (used reduced-sodium soy sauce)
    • 3 tablespoons natural peanut butter (used creamy peanut butter)
    • 2 1/2 teaspoons sugar
    • Salt (used table salt)

Directions

  1. Bring a pot of water to boil. Add spaghetti and cook for 8-9 minutes, until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.
  2. In a pan over high heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.
  3. Put all the ingredients for the sauce in a blender and blend until smooth. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste.
  4. Add mushroom mix, spinach and scallions to the noodles and toss well. Serve.

This recipe came from pickledplum.

I wasn’t paid in any form to mention pickledplum.

Take care y’all !

Vegans on The Great Food Truck Race Show

I am so excited to see a vegan team on The Great Food Truck Race ! For those of you who are not familiar with the show, it airs on the Food network. It involves different teams competing against each other, in a series of challenges, to win $50,000, while traveling through different towns & cities. Each week, one team is eliminated, based on who has earned the least amount of money.

I was thrilled to see the vegan team, named Sol Food Collective, for several reasons. First of all, it feels like it is another sign that veganism is being viewed in a positive manner. I also love that it exposes more people to vegan food. I don’t know about y’all but I have met too many people who think vegan food is boring if it doesn’t involve animal protein of some sort. I try to be a good vegan ambassador and show them that it’s not, without sounding preachy or militant.

On this first episode of this season, which aired June 9th, I was so proud of how the vegan team handled themselves during a challenge. I am about to give some details so if you don’t want to know them, stop reading right now !

There was a challenge in which all the teams were given crab meat and whoever made the most money from the crab-based food would win immunity, no matter how little money they earned from the rest of their menu.The vegan team, Sol, stayed true to what they believe in and turned the crab down. They didn’t want to sell out just for the chance to win immunity. It ended up that they made enough money from their normal menu to continue on in the challenge ! Yay ! I think it was good karma for doing the right thing.

Thank you to the team Sol members for being awesome vegan ambassadors !

Take care y’all !

I wasn’t paid in any form to promote Food Network, The Great Food Truck Race or Sol Food Collective.

Where the hell are the Beyond Burgers at ?!

I found an article that is titled “Beyond Meat’s home in the meat aisle sparks food fight”, that I wanted to share with you. Click here for the article.

I live in the southeast area of Georgia (in America) in a town that has a population of about 30,000 but it feels so much smaller than that. There are only 4 places to go grocery shopping. Each place has a few vegan/vegetarian products but none of them has Beyond Burgers. If I need something like vital wheat gluten, nutritional yeast, TVP, etc., I have to drive about an hour to Savannah to buy them. While shopping there I have seen Beyond Burgers and they are usually in a stand alone freezer but one place had them in the dairy section. In my area of the South, it is hard to imagine seeing any kind of vegan product in the meat section ! One place, in my town, has Beyond Sausages but it is in a stand alone freezer case that contains thing like 1-2 feet long animal bones, and goat and buffalo meat. It feels like that case is for the “misfit” meat items. Who’s going to look there for a meat substitute ?

With all the various places that you can find the Beyond products in a store, it makes you feel like you are on a frickin’ scavenger hunt ! It would be nice if there was a contract stipulation saying the product has to be in one place for each and every store. I think the meat department would be the best place to put the Beyond Burger and Sausages. I don’t like being in the meat department but I would like to see more people exposed to meat alternatives. If the Beyond Burgers and Sausages were in the freezer section (with the other vegan options), there is a good chance that those who do eat meat, would never be exposed to the Beyond products. In the meat department, the products could show more people how exciting the vegan options are now, compared to decades ago. What do you think?

I wasn’t paid in any form to promote Beyond Meat but I did a hell of a good job though !

Take care y’all !