Vegan Mac 'N' Cheese

I made this for my family the other night. Excellent recipe! Easy and fast!
Chef Chloe HERE

Ingredients

1 pound elbow macaroni or piccolini

3 cups broccoli florets

¼ cup vegan margarine

1/3 cup all-purpose flour (or gluten-free all-purpose flour)

3 cups soy, almond, or rice milk

½ cup nutritional yeast

2 tablespoons tomato paste

2 teaspoons sea salt

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

Procedure

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.

Sesame-Ginger Steamed Broccoli

Serves 4

30 minutes or fewer

No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.

• 1 lb. broccoli, cut into medium florets (6 cups loosely packed)
• 2 Tbs. mirin or sake
• 1 Tbs. tamari
• 1 Tbs. minced fresh ginger
• 1 tsp. toasted sesame oil
• 1 pinch salt
• 1 tsp. sesame seeds

Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in large (2- to 3-qt.) skillet. Cover, and bring to a simmer over medium heat. Steam 4 minutes, or until broccoli is bright green and crisp-tender. Sprinkle with salt and sesame seeds.

Photo and recipe HERE

Snobby Joes Sloppy Joes Vegan

I've been making Snobby Joes for a few years and my family loves these. Very easy to take on a picnic. Taste is great! 

by IsaChandra

Serves 4 to 6

Image courtesty Seitan Is My Motor

Everyone loves Sloppy Joes! This version thinks its better than everyone because it contains no meat. And there’s no soy, either. Lentils are the perfect texture for vegetarian sloppy Joes.

1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard

4 to 6 kaiser rolls or sesame buns (optional – for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Photo and recipe HERE

Have you looked at any of IsaChandra cookbook Veganomicon? Excellent if you ask me!!

Chickpea Burgers with Tahini Sauce

1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed

1 yellow onion, finely chopped

3 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tablespoons tahini

1 1/2 to 2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon lemon juice

1 teaspoon baking powder

1 cup plain bread crumbs

4 buns or pita pockets

Heat the oven to 350˚

Pulse the chickpeas in a food processor and pulse until they’re thick and pasty. You can always use a fork instead, but it is more labor-some. Transfer to a medium- size bowl.

To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Mix with a fork, then slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties. HINT: If you’re having difficulty getting the patties to stick, add a warm water by the tablespoon until they reach your desired consistency.

Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.

While the burgers are cooking, make the tahini sauce, below.

Tahini Sauce

One 6-ounce container plain non-dairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)

1 to 2 tablespoon tahini

1/2 cucumber, peeled, seeded, and finely chopped

1 to 2 teaspoon lemon juice

1 teaspoon finely minced fresh parsley

Salt and pepper to taste

In a small bowl combine the yogurt, tahini, cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.

Photo and recipe

Vegan Urbanate

Avocado and Basil Pasta

2 medium sized ripe avocados, pitted
1/2 lemon, juiced
2-3 garlic cloves or 1 tablespoon minced (to taste)
1/4 – 1/2 cup fresh basil
2 servings of your choice of pasta
salt (to taste)
fresh black pepper (to taste)

——–

Start by cooking your pasta, following the package’s directions. Meanwhile, start your sauce by placing the garlic, lemon juice, and basil into a food processer and process until smooth. Then add the avocados, salt, and pepper and process until smooth and creamy. Once your pasta is done cooking, drain in a strainer and place the pasta in a large bowl. Gently mix in your sauce with the pasta until fully combined. Serve immediately! Please note, because of the yummy avocados, this dish does not keep or reheat well. But I don’t think there will be any leftovers! Serves 2.

Photo and recipe Trans-Planted

TOFU CHÈVRE

makes 1 8-inch log

Ingredients:

• 1 package of extra firm tofu
• 1 1/2 T white miso
• 1 T olive oil
• 1/2 T tahini
• 1/2 T lemon juice
• 1/4 tsp sea salt

Instructions:

• At least 1 day ahead, you need to press your tofu.  The less moisture, the better it will turn out.  My preferred method is to lay a clean kitchen towel on a plate and place the tofu on the kitchen towel.  Cover the tofu with another clean kitchen towel, place a heavy book or pan on top of that, and then place 2-3 14oz. cans on top of that.  Refrigerate overnight.

• Once the tofu is sufficiently pressed, break it into pieces and place in the bowl of your food processor.  Add the rest of the ingredients and process until a smooth ball forms.  If it isn’t coming together, add olive oil by the 1/2 tsp.  You will need to scrape the bottom and sides of the bowl a few times to fully incorporate all the ingredients.

• Remove the tofu mixture and place it on a large piece of plastic wrap.  Form it into a basic log shape, then wrap the plastic wrap around it.  You can then roll the log and perfect its shape a little more.  Place the log in the refrigerator and chill for at least 3-4 hours.

• Preheat the oven to 350.  Line a baking sheet with parchment paper and spray with lightly vegan non-stick spray (optional).  Remove the log from the plastic wrap and place on the baking sheet.  Bake at 350 for 20 minutes.  Remove from the oven when the log is slightly tan on the outside, but still creamy.  Place baking sheet on a cooling rack and let it cool.  If not using immediately, store the log in an air-tight container in the refrigerator.  It will last about 3 days.
• Photo and recipe by Keepin Kind

Vegan Lemon Cheesecake

No topping on this lemon cheesecake but can you imagine a strawberry, blueberry or cherry topping on this pie. Photo and recipe found on Bakingsheet.

(Vegan) Lemon Cheesecake

1-14 oz package firm silken tofu
1-8 oz package Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ tsp almond extract
2 tbsp cornstarch
   1-9 inch pie crust

Preheat oven to 350F.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until verysmooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
Serves 10