macaroni - vegetarian recipes

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macaroni vegetarian recipes

Nearly Raw Mac and Cheese

July 24 2017 VegKitchen 

Nearly Raw Mac and Cheese This nearly raw mac and cheese is pretty amazing, even though theres no macaroni and no cheese in it! The noodles are a summer favorite, spiraled zucchini, and the sauce, based on carrots cashews, hemp seeds, and nutritional yeast is surprisingly cheesy. Though a high-speed blender is preferable for making the sauce, no worries if […] The post Nearly Raw Mac and Cheese appeared first on VegKitchen.

Vegan Mac and Cheese

May 27 2017 VegKitchen 

Vegan Mac and Cheese This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies -- this goes well with simply prepared broccoli or kale -- and a colorful salad or platter of fresh cut […] The post Vegan Mac and Cheese appeared first on VegKitchen.

12 Comforting & Easy Vegan Casseroles

May 26 2017 VegKitchen 

12 Comforting & Easy Vegan Casseroles Vegan casseroles are always comforting, and it’s nice to know that they’re also good for you, not starchy and heavy like the old-fashioned kind. Choose from these vegan casserole recipes whenever you need a hearty dose of comfort food without the guilt! Creamy Pasta and Butternut Squash Casserole (at top) will remind you of macaroni and cheese. […] The post 12 Comforting & Easy Vegan Casseroles appeared first on VegKitchen.

macaroni recipe | macaroni pasta recipe | indian recipe of macaroni

April 19 2017 hebbar's kitchen 

macaroni recipe | macaroni pasta recipe | indian recipe of macaronimacaroni recipe | macaroni pasta recipe | indian recipe of macaroni with step by step photo and video recipe. traditionally the macaroni pasta were prepared with a cylindrical shaped narrow tubes of pasta. however these days it is produced with various shapes and elbow shaped macaroni is heavily popular. while in europe and america it is popularly also known as mac and cheese but in india it is known as indian style macaroni pasta recipe. this post is specific to indian way of preparing macaroni pasta recipe. Continue reading macaroni recipe | macaroni pasta recipe | indian recipe of macaroni at Hebbar's Kitchen.

Creamy Pasta and Butternut Squash Casserole

October 21 2016 VegKitchen 

Creamy Pasta and Butternut Squash Casserole This simple and comforting vegan casserole will remind you of macaroni and cheese. Theres no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off.

Well-Crafted Vegan Macaroni and Cheese Mix

June 9 2015 VegKitchen 

Well-Crafted Vegan Macaroni and Cheese MixUnless you were raised by macrobiotic hippies, youve had it. Ive had it. And theres no shame in saying it-- weve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you dont crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But theres no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! Reprinted by permission from The Homemade Vegan Pantry by Miyoko Schinner, (C) 2015. Photographs by Eva Kolenko, (C) 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. Makes: 1 2/­­3 cups, or enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese. 1 cup cashews 3 /­­4 cup nutritional yeast 1 /­­4 cup oat flour 1 /­­4 cup tapioca flour 1 tablespoon paprika 1 tablespoon organic sugar 2 teaspoons powdered mustard 2 teaspoons sea salt 2 teaspoons onion powder Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing. Store this in a jar or portion out into 1 /­­3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months. How to use this mix Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1 /­­3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni. This mix is also a great answer for turning yesterdays leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water. You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness--its quite versatile. Visit Miyoko Schinner at Artisan Vegan Life , and find our more about her cultured nut products at Miyokos Kitchen . *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Macaroni Salad with Vegetable Confetti

April 29 2015 VegKitchen 

Macaroni Salad with Vegetable ConfettiThis mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it -- namely, lots of veggies. Kid- and picky eater-friendly, it’s a nice change-of-pace from sandwiches to pack for school or office portable lunches. For this recipe, we used Tolerant’s gluten-free organic green lentil pasta, just one of several such high-protein, legume-based pastas.  Adapted from The Vegetarian Family Cookbook. Photos by Evan Atlas. Makes: 6 or more moderate servings - 1 cup mini-elbow macaroni or other tiny pasta - 1/­­2  red bell pepper, finely diced - 1/­­2 cup frozen green peas, thawed - 1/­­2 cup cooked fresh or frozen corn kernels, thawed - 1 medium carrot, finely diced - 1/­­2 cup vegan mayonnaise - 1 teaspoon prepared mustard - 2 teaspoons sweet pickle relish - Salt and freshly ground pepper to taste Cook the in plenty of steadily boiling water until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container. Combine the vegetables with the cooked pasta. Add the mayonnaise, mustard, and relish, and stir together. Season gently with salt and pepper. Serve at once or cover and refrigerate until needed. Variation: You can substitute the veggies listed above with others that your kids might enjoy, such as green beans, broccoli, summer squash, etc., so long as they are cut into very small pieces. - Explore more recipes for Cool Pasta Salads. - Here are more Salads Your Kids Might Just Eat!

Mediterranean Vegetable Noodle Soup

October 27 2014 Meatless Monday 

Here’s an easy way to pack more of those super-healthy Mediterranean foods into your diet! Greens are stewed with tomatoes, fresh basil, sage and rosemary. Whole wheat macaroni and chickpeas transform this otherwise light soup into a hearty lunch. This recipe comes to us from Marti of Tofu n Sproutz! Serves 4. - 1 tablespoon olive oil - 1 sweet onion, finely chopped - 2 cloves garlic, minced - 2 cups tomato juice - 1/­­2 cup red wine - 2 cups fresh tomatoes, finely chopped - 2 cups low sodium vegetarian broth - 2 cups chickpeas, cooked, or 2 cups white beans, cooked - 3 tablespoons fresh basil, minced - 2 tablespoons fresh sage, finely minced, or 1 teaspoon dried sage - 1/­­2 teaspoon fresh rosemary, finely minced - 1/­­2 cup uncooked whole wheat macaroni, ABC or orzo pasta - 2 cups greens*, finely chopped - several drops hot sauce - salt and pepper, to taste *quicker cooking greens like chard, spinach, dandelion greens or beet greens work best in this soup. Place a large saucepan over medium-low heat. Cook the onion and garlic in the olive oil for 5-7 minutes, or until the onion is transparent. Add the tomato juice, wine and tomatoes. Simmer for 20-30 minutes, or until the tomatoes start to break down. Add the vegetable broth, cooked chickpeas or white beans, basil, sage and rosemary. Increase the heat to medium-high and bring the soup to a boil. Add the uncooked pasta and reduce the heat to simmer. Simmer for about 7 minutes, or until the pasta is cooked, but still firm. Add the green and simmer for 5 minutes more, or until the greens are soft and lightly cooked and the pasta is cooked to taste. Season with the soup with hot sauce and salt and pepper to taste. The post Mediterranean Vegetable Noodle Soup appeared first on Meatless Monday.

Squash Sunchoke Mac & Cheese

October 13 2014 Meatless Monday 

Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast. Serves 10 - 1/­­2 small butternut squash, seeded - 2 medium sunchokes*, peeled - 12 ounces elbow macaroni - salt, to taste - 1/­­4 teaspoon pepper - 2 tablespoons unsalted butter - 2 tablespoons all purpose flour - 1 teaspoon Dijon mustard - 1 3/­­4 cups nonfat milk - 1/­­4 cup low sodium vegetable stock - 4 ounces Muenster cheese, grated - 4 ounces cheddar cheese, grated - 1/­­2 cup whole-wheat breadcrumbs *Also known as Jerusalem artichokes, sunchokes can be found at farmers markets or in the gourd section of vegetable aisle in some grocery stores.   Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife. Scoop the squashs flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired. Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool. Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream. Season the sauce with the pepper and 1/­­2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted. Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler. Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy! The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

6 Fantastic Vegan Pasta Salads for Summer

August 26 2014 VegKitchen 

6 Fantastic Vegan Pasta Salads for SummerIsraeli couscous is one fun little pasta. Its round and quick-cooking, and has a very pleasant mouth feel. Combined with herbs, raw veggies, and lush stone fruit, this Israeli Couscous Summer Pilaf is a light and refreshing foil to  grilled foods   or well-seasoned plant-based protein dishes.  Pasta Salad with Black-Eyed Peas and Corn This appealing, cool Pasta Salad with Black-Eyed Peas and Corn combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is a great pasta salad for everyday meals as well as company fare for summer. Creamy Macaroni Salad Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Cooking the pasta just right will render this Creamy Macaroni Salad a perfect American staple. Pasta and Tofu Salad This simple Pasta and Tofu Salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. Its a pasta salad thats welcome all year round, not just during summer months. Leftovers are great for packing into containers for portable lunches. Pasta with Asparagus and Marinated Artichoke Hearts Pasta with Asparagus and Marinated Artichoke Hearts is sure to please, whether served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with  Chickpea Salad with Roasted Peppers, Tomatoes, and Basil ) and fresh corn on the cob. Pasta Salad with Parsley Pesto and Two Squashes This Pasta Salad with Parsley Pesto and Two Squashes is a flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan/­­vegetarian potluck, yet easy enough to make as part of an everyday meal. Its delicious with grilled vegetables and vegan burgers. - Here are more pasta salad recipes.

Sweet Potato Mac and Cheese Bake

January 2 2017 Meatless Monday 

Say cheese, because you’ll be smiling after tasting this Sweet Potato Mac and Cheese recipe. This recipes uses sweet potatoes to replace some of the cheese, making it a healthier choice. This recipe comes to us from Tawnie of Kroll’s Korner. Serves 4 For the mac and cheese: - 2 medium sweet potatoes, peeled and cubed - 13 ounces elbow macaroni noodles (whole wheat or gluten free, if preferred) - 1/­­2 large onion, diced - 2 cups fresh spinach, chopped - 4 garlic cloves, chopped - 1 cup low sodium vegetable broth - 3 tablespoons extra virgin olive oil - 1/­­4 cup all- purpose flour - 2 cups fat free milk - 1 tablespoon Dijon mustard - 1 teaspoon red pepper chili flakes - 6 ounces of four cheese blend - Salt and pepper, to taste   For the Breadcrumb Topping: - 1 cup Panko breadcrumbs - 1/­­4 cup freshly grated Parmesan cheese   Preheat oven to 375 degrees F.  Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato. Next, cook the elbow noodles according to the package. While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth. Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Bring heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. Stir well and then remove from heat. Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/­­Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly. Serve warm and enjoy! The post Sweet Potato Mac and Cheese Bake appeared first on Meatless Monday.

Squash Sunchoke Mac & Cheese

October 7 2016 Meatless Monday 

Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast. Serves 10 - 1/­­2 small butternut squash, seeded - 2 medium sunchokes*, peeled - 12 ounces elbow macaroni - salt, to taste - 1/­­4 teaspoon pepper - 2 tablespoons unsalted butter - 2 tablespoons all purpose flour - 1 teaspoon Dijon mustard - 1 3/­­4 cups nonfat milk - 1/­­4 cup low sodium vegetable stock - 4 ounces Muenster cheese, grated - 4 ounces cheddar cheese, grated - 1/­­2 cup whole-wheat breadcrumbs *Also known as Jerusalem artichokes, sunchokes can be found at farmers markets or in the gourd section of vegetable aisle in some grocery stores.   Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife. Scoop the squashs flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired. Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool. Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream. Season the sauce with the pepper and 1/­­2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted. Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler. Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy! The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

Farro Caprese Salad

May 25 2015 Oh My Veggies 

Ditch the macaroni and potato salads and bring this Farro Caprese Salad to your next picnic.

Deluxe Butternut Macaroni n Tease

February 18 2015 My New Roots 

Deluxe Butternut Macaroni n Tease Im over winter, but winter definitely isnt over. Although I really cant complain about the balmy temps here in Denmark, its dark and damp and I would probably pay a lot of money to see the sun right about now. And my heart does go out to all my family and friends freezing their tooshies off stateside. Yikes! Im here to help. Or at least, this recipe is here to help. Like most kids, I ate a lot of macaroni and cheese growing up, the kind that came in a blue box with the magical, neon orange flavour powder. Sometimes my mom would toss in a few slices of bell peppers and cocktail wieners and my brother and I felt like kings. Kings! Those were the days. In fear of falling short of that level of awesomeness, I havent actually attempted to make mac n cheese on my own past the days of high school. Until recently this winter, a gnawing hunger for warmth, comfort and nostalgia took hold and just wouldnt let go. If youre anything like me (a human) youll love tucking into this tasty meal every week until spring hits. So, what makes this mac n tease a tease? Its vegan! Not one speck of cheese or milk or butter or cream in sight. Nope. Instead the delectable sauce is a winning combination of roasted butternut squash and garlic, creamy butter beans, and cheesy nutritional yeast. Although not exactly like the cheese sauce of yore, it is still completely smooth and creamy, rich, unctuous, and deeply satisfying when combined with fat noodles and the most amazing non-breadcrumb-topping made out of sunflower seeds. Thats right. Nutritional Yeast: A Cheesy Tease Although the name is slightly unappealing, nutritional yeast is a delicious and versatile seasoning to have in your pantry. Made from a single-celled organism called, Saccharomyces Cerevisiae, the yeast is grown on cane or beet molasses, fermented, then deactivated with heat to stop the growing process. The yeast is sold both as flakes and powder (use half the amount of powder if a recipe calls for flakes). The natural colour of nutritional yeast is vibrantly golden. The flavour is often described as cheesy, which makes it a perfect substitute for dairy products in dressing and sauces. I sprinkle nutritional yeast on popcorn, salads, sandwiches, soups, blend a little into hummus and other savory dips. Because of its high nutritional content, many people treat nutritional yeast as a food supplement. First and foremost, nutritional yeast is an excellent source of B-vitamins, and in many cases B-12 (though not all brands, read the label to make sure). Our bodies need B-vitamins to convert food into energy, keep stress at bay, alleviate insomnia, nervousness, fatigue, PMS, and mood swings (so, kind of important). Nutritional yeast also contains high amounts of protein with 4 grams per tablespoon, and contains 18 amino acids. It is a good source of dietary fiber, folic acid, selenium, and zinc. It is gluten-free and vegan. In North America nutritional yeast is available at natural grocers and bulk food stores. In the UK, it is sold under the brand name Engevita; in Australia, it is called savory yeast flakes; in Scandinavia it is sold as yeast flakes or B-yeast /­­ B-gaer (due to the high B-vitamin content). Among cool kids, nutritional yeast is referred to simply as nooch. Drop that bomb at your next vegan potluck for major street cred. It should also be noted that nutritional yeast is not the same as brewers yeast, dry active yeast or baking yeast. Do not use these as a substitute for nutritional yeast in any recipe. It will be gross. If you suffer from Candida or suspect that you have yeast issues, not to worry. Nutritional yeast is totally safe and will not infect you or exacerbate yeast conditions. It should be avoided however by those that are allergic to yeast and yeast products, like bread products, grapes and beer. The shape of pasta you use for this really matters. I chose a large, deeply ridged, tubular pasta that said macaroni on the package, but its much closer to rigatoni if you ask me. Rigatoni, penne, classic macaroni, ziti, or even conchiglie (shells) would work here, as the ultimate goal is to get as much sauce in and around each noodle as humanly possible. In fact, I guarantee when you make the sauce youll be questioning my recipe amounts - there is a lot of it, people. But once you pour it over the cooked pasta and start stirring, it magically disappears into the nooks and crannies only reappear later in your mouth, like a rich and savoury flavour explosion from heaven. Tubes work best for obvious reasons, but Ill let you decide how you want your sauce delivered. And I hope that it goes without saying that you should make an effort to find the most high-vibe pasta you can. There are so many on the market these days, even at regular grocery stores, so no excuses! No white pasta! And yes, there is topping. In keeping with the gluten-free theme I went with a Sunflower Crumble Topping that I am quite chuffed about. Its savoury, crunchy, and totally takes this meal to the next level - better than breadcrumbs I tell ya! And its delicious not only on mac n cheese, but garnishing avocado toast, grain salads, and roast veggies. You may have a little extra of the topping, but my casserole dish is relatively deep and narrow compared to most, and I wanted to make sure you had plenty to cover the top of yours. If you want to save time and skip steps, the pasta and sauce alone is super delish all on its own. But. The topping. After cooking up this meal, I looked around the kitchen at the dish carnage and shrugged my shoulders. You know why? So worth it. Yes, you will use pretty much every cooking element and piece of equipment you own, but make it a Sunday project, invite some buds over and have them clean up. You did cook them a totally awesome meal after all, its the least they can do.      Print recipe     Deluxe Butternut Macaroni ‘n Tease Serves 6 Ingredients: 1 large butternut squash (mine was 1.25kg /­­ 2.75 pounds) 4 cloves garlic 1 Tbsp. coconut oil 1 1/­­2 cups /­­ 250g cooked butter beans (about 1 can) 3/­­4 cup /­­ 45g nutritional yeast flakes 1 tsp. Dijon mustard 1 1/­­2 tsp. fine grain sea salt 2 tsp. paprika 2 Tbsp cold-pressed olive oil 1 tsp. apple cider vinegar 2 - 3 cups /­­ 500 - 750ml plant-based milk, as needed (I used rice milk) 4 cups /­­ 340g whole grain gluten-free macaroni (or your favourite pasta) Sunflower Crumble Topping 1 cup /­­ 130g sunflower seeds 1 Tbsp. coconut oil 2 Tbsp. nutritional yeast flakes 1/­­2 tsp. fine grain sea salt 1/­­4 tsp. garlic powder 1/­­4 tsp. ground paprika parsley for garnish, if desired Directions: 1. Preheat oven to 400°F/­­200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender. 2. While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside. 3. Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency. 4. Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat. 5. Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days. 6. Turn down the oven temperature to 325°F/­­160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

Mac and Cheese with Mustard Greens

October 21 2014 Vegetarian Times 

1. Cook carrots in large saucepan of boiling salted water 5 minutes, or until tender. Drain, then transfer carrots to blender using slotted spoon. Add 2/­­3 cup broth to blender. Cover, and blend carrots into smooth purée. Set aside. 2. Cook macaroni in saucepan of boiling water 6 minutes, or until just tender but still firm. Drain, and set aside. 3. Coat large nonstick skillet with cooking spray. Add butter, and melt over medium-low heat. Add shallots, cover pan, and cook 3 to 4 minutes, or until tender but not brown. Add mustard greens, and cook 2 minutes to wilt slightly. Add 2 Tbs. broth, cover pan, and cook 4 minutes, or until greens are tender but still bright green, stirring occasionally. Remove from heat. 4. Toss together cheese, flour, and cayenne in bowl. Bring remaining 1 cup broth and carrot purée to simmer in saucepan over medium heat, and gradually whisk in cheese mixture. Simmer 3 minutes, or until sauce is thick and smooth, whisking constantly. Whisk in hot sauce, reduce heat to low, and stir in macaroni, then mustard greens. Season with salt and pepper, if desired.

Tasty and Abundant Zucchini Recipes

October 2 2014 VegKitchen 

Tasty and Abundant Zucchini RecipesWhen zucchini is abundant in the garden or farm market, you can’t have too many ways to use it. This page will serve you well. Though zucchini isn’t a super nutritious vegetable, it is a versatile one, and most people, even the picky eaters, tend to enjoy it. Photo above is Zucchini with Mint ; photo by Hannah Kaminsky. Raw Zucchini “Noodle” Dishes - Sesame Zucchini “Noodles” with Snow Peas - Zucchini Fettuccine with Fresh Tomato Salsa - Raw Squash “Noodles” with Tomato Sauce - Almost-Raw Zucchini “Macaroni” and Cheez - Easy Zucchini Noodles with Peanut Sauce - Zucchini Pasta with Mango, Avocado, and Black Bean Salsa Raw Squash “Noodles” with Fresh Tomato Sauce Filling Main Dishes - Quesadillas with Sweet Potatoes, Squash, and Corn - Spaghetti with Zucchini, Garlic, and Fresh Herbs - Verdant Veggie Pesto Pizza - Roasted Veggie Pizza - Spicy Asian Peanut-Ginger Noodles - Vegan Zucchini Summer Quiche - Baked Polenta, Zucchini, and Spinach Marinara - Seasonal Summer Briam of Eggplant, Zucchini, and Tomato Zucchini Quiche Salads - Zucchini, Tomato, and Red Onion Salad - Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil - Green Queen Salad - Quinoa with Tomato, Zucchini, and Basil - Zucchini with Mint - Pasta Salad with Parsley Pesto and Two Squashes Zucchini, Tomato, and Red Onion Salad Soups and Stews - Greek Potato, Tomato, and Zucchini Stew - Creamy Zucchini Soup - Zucchini Chowder - Cold Zucchini and Corn Chowder Zucchini Chowder Side Dishes - Asparagus, Squash, and Bell Pepper Sauté - Summer Squash with Corn and Green Chiles - Simple Summer Squash Sauté with Dried Tomatoes and Basil - Summer Squash and Broccoli Relish Salad - Zucchini with Zip - Chickpea Zucchini Farinata with Cabernet-Red Onion Jam - Quinoa with Mixed Squashes and Mushrooms Asparagus, Squash, and Bell Pepper Sauté Baked Goods - Zucchini-Raisin Muffins Zucchini Muffins

Big Comfy Sweet Potato

January 31 2014 My New Roots 

Big Comfy Sweet Potato Comfort food is different for all of us. For some, its a big bowl of macaroni and cheese, for others, its ice cream and chocolate sauce. Me? Sweet potatoes. For real. There is something so soothing and grounding about digging into one fresh out of the oven, loading it up with ghee, salt and cracked black pepper. Its a simple dinner that saw me through my student years when I was living on a budget, held my hand when I dropped everything and moved across the world to Copenhagen, and continues to show me the love even now. Sweet potatoes are kind of like that favourite, threadbare white t-shirt, or the song I could listen to a thousand times without ever getting sick of it. Total comfort. Well, this time I dressed up that white t-shirt with a cornucopia of yumminess: black beans, avocado, sprouts and my Red Blanket Sauce that will knock your woolen socks off. Its the Big Comfy Sweet Potato and its simple, delicious and I reckon just the kind of thing that will make you feel pretty comfy too. The toppings for the Big Comfy Sweet Potato are up to you. I was digging the cilantro, sprouts and green onion, but you could put all manner of delights into this one, depending on the season and what is available to you. Cherry tomatoes would be great, freshly shucked corn, bell peppers too. These are the perfect clean-out-the-fridge kind of dinner, because as long as you got your sweet potato, you have a blank canvas that will only get better with a little help from some other veggies buddies.     But if you really dont have anything else on hand, the Red Blanket Sauce is killer. Just a plain sweet potato swaddled in this stuff is a proper meal. Super creamy and rich, and delicious draped across so many things - rice, lentils, roast veg - you name it. I tried to do a riff off of mole sauce, but I cant claim to know anything about authentic Mexican cooking, so Im going to avoid the comparison. What I do know, is that it tastes like a thousand layers of spice, herbs, sweet, savoury, tangy, bold, and chocolate-y without being chocolate-y...know what I mean? Guh. I want more. Comfy Digestion with the Sweetest of Potatoes Many people think that sweet potatoes are just regular potatoes that are orange, but they are in fact a completely different vegetable. Compared to regular potatoes, sweet potatoes have oodles more vitamin A (in the form of beta-carotene), vitamin C and even more fiber. This means that sweet potatoes are excellent for your digestion. Sweet potatoes are composed mainly of starch, which is very easy to break down and is soothing for the stomach and intestines too. This makes them an ideal healing choice for those suffering from the pain and inflammation associated with stomach ulcers and irritable bowel syndrome. The roughage of sweet potatoes even prevents constipation. Comfy stuff!     Print recipe     Big Comfy Sweet Potatoes Serves 4 Ingredients: 4 medium-large sweet potatoes (organic, if possible) 1 1/­­2 cups black beans (equivalent to 1 can) 1 ripe avocado Optional toppings: cilantro green onion sprouts lime wedges crumbled goats cheese crushed chili flakes Directions: 1. Preheat oven to 400°F/­­200°C. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know its done when a knife can easily pierce the skin and the center is soft. 2. Remove sweet potatoes from oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh. 3. Stuff the sweet potato with black beans and top it with avocado, and any other herbs, sprouts or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy. To learn how to cook your own black beans, please see my instructions here. Red Blanket Sauce Makes 2 cups Ingredients: knob of coconut oil or ghee 1 medium onion /­­ 150g 3 cloves garlic 1 can whole, organic tomatoes 1 tsp. ground cumin 1/­­2 tsp. ground cinnamon 1/­­2 tsp. dried thyme 1/­­4 tsp. ground chipotle pinch of cayenne, if desired 1-3 dates (depending on size and your taste) 2 Tbsp. raw cacao powder 1 Tbsp. nut butter or tahini 4 Tbsp. water, divided 1 1/­­2 Tbsp. lime juice Directions: 1. In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can. 2. Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste. 3. Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste. 4. Serve. Store leftovers in the fridge for up to one week. *   *   *   *   *   * Speaking of easy and delicious, if any of you are still in the mood for a simple cleanse, check out my article in the February issue Oprah magazine! I wrote a 4-day detox plan with tasty recipes that are all really easy to make using basic ingredients . If January has passed you by without a little clean-up, now is your chance. The program is also available online, here. I hope you enjoy!  


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