Daily Archives: August 28, 2010

Kick the Blue Box Blues – Mac and Cheese :)

Lately we’ve been having some less-than sunny weather..but today it decided to perk up! I awoke to sunshine and a climbing temperature (thank goodness), giving me some precious vitamin D and an opportunity to read my VegNews on the patio 🙂 It’s supposed to reach 90 degrees next week – talk about a huge turnaround! Today, my boss was playfully complaining about how the apple crops would be ruined by the weather changes – oh, Bill. He’s a keeper.

Nature’s way of saying “Good morning!”

Today’s To-Do List:

Unfortunately, I didn’t get to run today – my muscles had been feelin’ it from my workouts the past couple of days, so I thought, hey, time for a rest day! The sunshine made that easy 🙂

But, my workout clothes were waiting for me – sorry kiddos, not until tomorrow!

Update: My first 5K is now a week away! I’m not gonna lie, I’m getting nervous. My goal is just to finish, no expectations – slow and steady wins the race, right?

MAC AND CHEESE:

When I think of Mac and Cheese I can’t help but smile. It reminds me of childhood bowls piled high with creamy, cheesy noodles that make a slurp! sound when you stir it. Warm, full bellies and big smiles. Ahhh, isn’t it wonderful how food brings back such good memories?

Since I had failed previously to find a good vegan mac and cheese recipe (usually resulting in my “this is icky” face – mature, I know), I was slightly skeptical when I decided to adapt some to make one without boatloads of margarine and soymilk. I stumbled upon a recipe at Oh She Glows and modified to make the perfect recipe – healthy, tasty, and packed with nutrition. My tummy was very happy 🙂

Happiest, Healthiest Vegan Mac and Cheese

Serves 8

Ingredients:

  • 1 lb. elbow macaroni (whole wheat, gluten free, and quinoa varieties are great – I rolled with whole wheat)
  • 1 1/4 cup water (or reserved cooking liquid)
  • 1 cup non-dairy milk (plain)
  • 1 cup nutritional yeast
  • 3 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1 tsp., or 2 cloves, minced garlic
  • 1/2 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/2 tsp. tumeric
  • 2 tbsp. tahini
  • peppa to taste

Directions:

  1. Cook pasta according to package directions, then drain in a colander and rinse immediately with cold water.
  2. In the pot where your pasta was, whisk remaining ingredients together until thoroughly combined.
  3. Add pasta back into the pot and simmer on medium-low heat for 10-15 minutes, or until sauce is thickened to your liking, stirring continuously.
  4. Serve generously (with a big spoon!) and enjoy! 🙂

I am so stuffed. I definitely ate too much! I paired dinner with some sautéed broccoli (always goes perfectly with mac and cheese), Great Northern Beans with Mushrooms, and leftover sautéed daikon and carrots. Overall, very happy tummies!

In other news, I have fallen in love with Toms. So much, in fact, that my first real paycheck is going to buy me this beautiful pair of shoes! Size 5, please and thank you 🙂 (I have baby feet, it’s totally fine)

That’s all for tonight, lovlies! Time for me to read some of my summer reading Eat, Pray, Love. Hope everyone is having a great weekend so far, and see you in the morning 🙂

xoxox,

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My Life in Food

Good morning lovlies! Sorry for the lack of posting lately – busy busy! I’ve been catching up with friends, work, and getting ready for school starting next week. Oh boy.

I’ve had a yummy past few days of meals. Let’s have a look  🙂

A snacky snack. Isn't hummus the greatest?

Lunch a few days ago! Tons of raw veggies (I had a tummyache) and leftover Spaghetti Squash Primavera 🙂 Oh, and VegNews for dessert.

Like my big girl lunchbox? Me too 🙂

My other favorite tea mug 🙂

Possibly the greatest heirloom tomater I've ever seen.

A friend of mine was coming for din din a couple of nights ago, so of course I had to make my famous Spinach Pie! I paired it with some Black Jimaca Rice from Lundberg Farms and Brussels Sprouts – my killer combo.

Mmmm 🙂

And of course, there was a little left for lunch! I saved some for today, too. I know, I’m a sneakster.

Then for din din, I whipped up some Great Northern Beans with Mushrooms, some Parsnip Fries, sauteed daikon and carrots, and leftover black jimaca rice. It was a sweet night 🙂 The poor parsnips got a little overdone (thank you, 3 things on the stove at once!), but they were delicious despite their charred appearance. Next time I’ll be paying more attention to the fries, and less to the stove!

Parsnip Fries

Ingredients:

  • Parsnips, amount depending on how many fries you want (I used about 3)
  • EVOO
  • Sea salt
  • Pepper to taste (I don’t like peppa, so I didn’t use any)

Directions:

  1. Preheat oven to 425F.
  2. Slice parsnips in half lengthwise, then slice into fry-like sticks about 1/4-1/2 inch wide.
  3. Place on a baking sheet and toss and coat with about 2 tbsp. EVOO and sprinkled with sea salt.
  4. Bake for 25-30 minutes, or until golden brown, tossing halfway through and checking every 5 minutes or so for the last 15.

The fries were so good, and perfectly sweet. I may have snuck a few a few handfuls after dinner…

I will definitely be trying squash, sweet potato, and carrot fries in the near future (yes, carrot fries!). Ahh vegetables, so versatile 🙂

Great Northern Beans with Mushrooms

Ingredients:

  • EVOO
  • 1/2 of a small red onion, diced
  • about 6 baby bella mushrooms, washed and sliced
  • 2 handfuls TVP
  • 1/3 cup water
  • 1.5 cups great northern beans
  • a pinch of sea salt

Directions:

  1. In a medium saucepan, heat about 2 tbsp. EVOO over medium heat and then add diced onion. Sauté until transparent, and then add mushrooms and sauté until reduced.
  2. Add water and TVP and allow to cook for about 2 minutes, then add beans and a pinch of sea salt. Cook until thoroughly heated and flavors have been absorbed.
  3. Serve and enjoy! 🙂

This dish was perfect for the cool night we were having, and filled me right up. This was my first time trying and cooking with TVP (textured vegetable protein), and I liked it – slightly meaty texture but without the meat! Vegans and non-vegans alike would enjoy this good source of protein. Plus, beans are unrivaled in the protein ring, and ‘shrooms are my favorite 🙂

KATEBARS:

I also had some time to make some more Katebars…but this time, Apple Pie!

Apple Pie Katebars

Makes 5

Ingredients:

  • 1/3 + half of 1/3 cup almonds
  • half of 1/3 cup walnuts
  • 1 cup dates
  • 1/4 cup dried apple
  • 1/8 cup raisins
  • cinnamon

Directions:

  1. In a food processor, pulse nuts until no whole nuts are left.
  2. Add dates, dried apple, raisins, and a generous sprinkling of cinnamon (don’t be shy!). Pulse until no whole dates are left and it is beginning to form a ball.
  3. Place in a bowl and knead it with your hands (the fun part 🙂 ) until it’s all totally combined. Place on a wax sheet of paper and flatten, then divide into 5 bars.
  4. Using your hands, make the bars look very bar-like and then wrap in saran wrap or wax paper.
  5. Refrigerate until ready to eat, and then eat alone, in your hot cereal, or crumbled on anything else. Enjoy! 🙂

As usual, this morning the Katebar went straight into my favorite brekkie:

Mmmm, gooey cinnamon morning bliss 🙂 With a new friend – a fresh papaya on the side! I’ve never had non-dried papaya before, so this was a treat. I love my tropical fruits!

That’s all for now, lovlies! I’m off to work. Today’s a rest day, so I’ll be reading some VegNews and indulging in some vegan desserts 🙂

What’s your favorite part of rest days? Do you believe in “active” rest or just relaxing?

xoxox,

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Filed under Recipes, Vegan