Tag Archives: vegetarian

VEGAN Mac ‘n Cheese

Vegan Mac ‘n Cheese? Say what?!

I love real cheese and real Mac ‘n Cheese, so I’m only posting this recipe because it fooled me and tastes like the real deal. I’m not vegan, so pulling off a non-vegan recipe without it tasting fake is rather impressive. Since this dish leaves out the cheese (and we all know some of the best Mac ‘n Cheese calls for high-fat, high-caloric, and sometimes artificial flavors) it’s actually healthier than the original classic. Don’t worry, the flavor and texture of creamy cheesiness is still there!

 

Ingredients:

  • 300g pasta – Penne or Fusilli works great instead of Elbow Macaroni
  • 350g (1 cup) chopped potatoes
  • 170g (1/2 cup) chopped onion
  • 170g (1/2 cup) chopped carrots
  • 1 cup water (use from pot of boiled veggies)
  • 230g (2/3 cup) raw cashews
  • 75g (1/3 cup) coconut milk
  • 2 1/2 tbsp nutritional yeast (Hefeflocken in German, not to be confused with plain Hefe or Haferflocken)
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • salt & pepper
  • couple dashes of cayenne pepper and paprika (optional)

 

Instructions:

  1. Soak cashews in hot water for minimum 1 hour.
  2. Boil and cook pasta until al dente in salted water (usually 6-8 minutes). Drain and set aside.
  3. Boil potatoes, onion, and carrots in a couple cups of water for about 10 minutes or until tender.
  4. Use a slotted spoon to place veggies in blender or food processor and add a cup of the boiled water they were in.
  5. Drain cashews and add them to blender.
  6. Add remaining ingredients, generous pinches of salt, pepper, and blend until smooth.
  7. Pour over pasta and enjoy!

 

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Photo cred: Angela Joseph

Tofu StirFry

Great with rice, noodles, or inside summer rolls.

The tofu can be replaced with almost any meat or fish.

If you want a refresher about cooking rice or combining Asian sauces, refer to my Asian Food Essentials blog post.

Tofu packs a lot of protein and has zero cholesterol. The texture makes it a good substitute for meat if you want to veganize or vetetarianize (yep, made that up) a meal. The smaller the tofu is cut, the better it blends with sauces and flavor. In this case, make sure you buy firm tofu.

For this dish, I pressed the tofu dry for a few hours assembling it in such an order starting from the bottom: 1) plate or cutting board  2) layers of paper towels  3) Tofu  4) more layers of paper towels  5) a cooking pot filled with a couple canned foods to weigh it down.

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I cut the tofu into about 1 inch (2.5cm) cubes.

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After tossing it to be thinly coated in cornstarch (Speisestärke in German), I dropped them slowly into some shallow vegetable oil for frying.

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A couple minutes of frying and gently stirring will hopefully lead to some lightly golden crispy cubes. Dry them on paper towels when done.

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Then in a large pan, add a little vegetable oil to cook some bell pepper, ginger, regular onions & green onions, and garlic until tender.

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Add about 4 tbsp soy sauce, 1 tbsp brown sugar, and a little water if necessary to coat everything. Then add the fried tofu.

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I couldn’t decide if I liked it better served with rice or as left-overs the next day with rice noodles.

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A side of arugula kept things fresh the next day. To spruce it up more, I added a little peanut butter and sesame oil to the noodles when I heated them up. Yum.

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