Vegan Baked Mac & Cheese

Karla — Sat, 07 Apr 2018 02:08:12 +0000

Ditch the dairy with this vegan Mac and No-Cheese Recipe! Try this creamy cashew-cheese alternative to that dairy stuff, that will leave you satisfied in your decision to leave the cows alone.

I’m pretty sure we all have our stories with that boxed Mac & Cheese; this is not that kind. After a lot of trial and error, with the potatoes-carrots combo and even a tofu-based cheese, I came up with this unprocessed, wholesome, oil-free, goodness for those of us who still crave some of our childhood favorites without all the junk.

I’ve been making Vegan Mac & Cheese for a while now, and the last time, I decided to give it a little comforting twist: baked mac and cheese! This ended up being incredibly cheesy and creamy, but what really sets it over the top is the crispy topping. I was shocked at how amazing this turned out to be! I remember saying “oh my god” out loud and proceeded to eat it by the spoonful.

Not to mention that this one is actually good for you! It’s made from only whole food plant-based ingredients: the cashews are high in magnesium, calcium, and collagen; the turmeric has anti-inflammatory and antioxidant properties; paired with some spices, it’s a match made in vegan heaven!

Tip: I recommend soaking the cashews overnight or check out this post for other ways to soften cashews. If you don’t have a high-speed blender, you’ll need to soak the cashews for longer.

This cheesy sauce is:

Dairy-free & vegan
Gluten-free & paleo-friendly
HEALTHY
Super versatile (you can use it on so many other recipes; maybe on some baked potatoes)
Easy to make!

Recipe: Vegan Baked Mac & Cheese

Ingredients

2 cups whole grain pasta
1 ½ cups cashews, softened
¼ cup coconut milk
1 clove of garlic
1 ½ tbsp turmeric
Salt & Pepper, to taste
1 cup bread (or cracker) crumbs

Procedure

Preheat oven to 350F. Lightly grease a loaf pan with coconut oil.
Cook pasta according to package instructions. Make sure to cook it al-dente, drain and set aside.
Blend softened cashews with coconut milk until completely smooth; add the garlic, turmeric, salt & pepper, and blend.
In the same pot used to cook the pasta, mix in the creamy cashew-cheese sauce.
Pour the Mac & Cheese into the pan, and sprinkle over the crumbs.
Place in oven and cook for about 15 minutes. Tip: if you want an extra-crispy topping, try broiling on low for about two minutes.
Serve and top with green onions, parsley, paprika & some red pepper flakes.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Baked Mac & Cheese appeared first on VeggieJeva.

Raw 5-Bean Salad

Karla — Fri, 23 Mar 2018 22:19:00 +0000

This 5-Bean Salad combines black, pinto, garbanzo, cannellini, and kidney beans, onions, and garlic, tied together with fresh avocado! This super simple salad is perfect for lunch or a nice addition to dinner.

I study and work which means that my three favorite things when it comes to food are: 1. easy to make, 2. cheap, and 3. full of delicious flavor. That’s why, I love bean salads, along with their versatility, this can be great for picnics or for the upcoming Spring Break BBQs.

But my love for bean salads hasn’t always been this way I was never a huge fan of this type of salad; I had tried it so many times my reaction was usually “meh, whatever, I guess it’s good with chips”. It wasn’t until my mom started making a similar one, that I managed to actually enjoy them. Plus, this salad literally saved me from starving multiple times after the hurricane, when everything was still closed; canned beans were easy to stock up when food was short and they are also super affordable. Also, one batch can last you in the fridge for up to two weeks!

For this salad, I used: cannellini beans, kidney beans, garbanzo beans, black beans and pinto beans. I find it to be comforting, protein & fiber rich, and easy to put together (too easy actually). If you’re not a fan of one of the beans that I chose, you can easily swap them out for any of your choice: lentils, green beans, or wax beans. You can add some cucumbers, celery, tomatoes, bell peppers, you name it! Really, the sky’s the limit when it comes to bean salads.

I really enjoy having this bean salad with some whole grain chips and avocado; but you can also add them in: tacos, burritos, nachos, buddha bowls and mixed with greens.

Recipe: Raw 5-Bean Salad