macaroni vegetarian recipes

Modern Love Mac & Shews

June 4 2020 Isa Chandra Moskowitz 

Modern Love Community Cookzine! Photo by Isa Chandra. Art by Jason Meyer. Click image to buy! It’s our world famous Mac & Shews! With a few caveats. Firstly, this recipe has basically been on the internet for a while now. Also, this isn’t the EXACT recipe Modern Love uses. It’s simplified for home cooks. But it certainly gets the job done when you’re away from Brooklyn or Omaha and need your fix. And finally, this isn’t a regular blog post but, then again, these aren’t regular blog times. Now I don’t want to make this recipe intro too long because I know that twitter HATES that. But! I need to tell you about Modern Love Community Cookzine. Well, what happened was, my restaurant — Modern Love Brooklyn — closed at the beginning of the pandemic. We thought we would be done for good. It was heartbreaking, but I have my health and my cats, so ok. I have a lot to be grateful for. Then, after a few weeks, my business partner and I realized we have this empty restaurant. It’s still not safe enough to open. But, we thought, let’s get people their jobs back in as safe a way as possible, AND help the community on top of that. Let’s cook amazing, free (or dirt cheap) meals. Modern Love Community Meals was born. On top of feeding hundreds of people a week, we also decided, hey, let’s do a Community Cookbook, that seems to be the thing! Easy. No prob. So we started this CookZINE (zine, because I am punk) and gathered together some of the city’s best chefs to give us tips, stories and recipes. So now, here we are, and I’m asking you to please buy it. BUT WHY SHOULD I BUY IT?!!? Because it will help fund our Community Meals project. And it will help get the restaurant back open. And so we kinda need you to! BUT I DON’T WANT TO HELP YOU! Ok we know no one is actually saying that. But in addition to helping us you get all those amazing tips, stories and recipes we mentioned! What a deal. And you can spend anywhere from $5 to $50 to support us. In turn, we will continue to support the community. And be able to open our doors safely for pickup. STILL NOT CONVINCED? OR READY TO BUY NOW? Look at some of the gorgeous art! This is by Erica Rosey, for a section called Menuhoods, where a chef creates menus for the neighborhood they’re from. This is Greenpoint. (Also featured: Crown Heights and Sheepshead Bay.) Greenpoint, by Erica Rose Levine OK. That’s the pitch. Thanks for listening! I hope you enjoy the recipe and the zine and we can’t wait to feed you again! OH PS, here is the link to buy one. Recipes Notes ~ If you don’t have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didn’t plan ahead. ~ We use home roasted red pepper at the restaurant, but you can totally use one from a jar. But if you wanna’ try it, homemade is way better. I won’t write the directions here, just google it. Ingredients 1 pound macaroni 1 cup whole unroasted cashews 1 cup vegetable broth 1 roasted red pepper, chopped 1/­­4 cup nutritional yeast flakes 1/­­4 teaspoon turmeric 1 tablespoon fresh lemon juice 1 tablespoon chickpea miso 1 tablespoon onion powder 1/­­4 teaspoon salt Directions 1 – Bring 6 quarts of salted water to a boil in a large pot for the macaroni. 2 – While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender (see recipe note if you don’t have one) and blend until completely smooth. This can take anywhere from a minute to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula from time to time. 3 – Once water is boiling, cook pasta. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta. 4 – Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning.

Creamy Vegan Macaroni Salad

May 18 2020 VegKitchen 

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. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. The post Creamy Vegan Macaroni Salad appeared first on VegKitchen.

Plant-Based Instagram Influencers You NEED to Follow

April 27 2020 Meatless Monday 

Food and Instagram go together like strawberries and chocolate. To satisfy our appetite for mouthwatering meals, a number of amateur and professional cooks are creating and sharing amazing plant-based recipes that you recreate from the comfort of your own kitchen. This Monday, check out our list of favorite plant-based Instagram influencers to follow; theyve got tips for everything from cashew cheese to no-bake coconut cake to basil risotto. Remember, many of these influencers also have websites and YouTube channels as well, so say hello to your new virtual cooking companions! @alphafoodie Samira Kazan, the creator of the @alphafoodie Instagram and alphafoodie.com , is dedicated to showcasing beautifully vibrant ingredients and finished dishes. Her videos are a beautiful blend of technique and presentation. Check out her creative recipes for plant-based Cheddar cheese and gluten-free banana bread. @deliciouslyella A queen of plant-based meal preparation, Ella Mills is an icon when it comes to making simple and delicious food without using animal products. Breakfast bowls, smoothies, sweets, savory grains, and delectable veggies, Ella can do it all, and you can too; check out her Instagram page and blog deliciouslyella.com for step-by-step instructions on how you can recreate her edible masterpieces. @minimalistbaker The mantra of the Minimalist Baker is clear: simple recipes that make you feel good, 10 ingredients, 1 bowl, or 30 minutes or less -- all eaters welcome. With creative ideas for plant-based cakes, brownies, soups, breads, and so much more, youll be using the Minimalist Bakers Instagram as both a source of cooking insights and artful inspiration. @frommybowl Caitlin Shoemaker, the creator of @frommybowl , develops easy-to-follow, vegan recipes that actually taste good. Her food is health-forward, and many of her recipes incorporate a variety of nutritionally-dense ingredients. But most importantly, Shoemakers food looks, well, fun; shes got recipes for no-bake toasted coconut cheesecake, vegan strawberry shortcake, and a gorgeous feel-good red lentil soup. And while her Instagram page doesnt include many videos, you can always check out Shoemakers YouTube channel and website to see her in action. @hotforfood If you want a virtual cooking buddy, look no further than Lauren Toyota, the foodie philosopher behind the Instagram @hotforfood . Charisma and a whimsical approach to food, makes Toyota an excellent source for plant-based cooking. Shes got tons of videos on her Instagram and website , which makes her more of a culinary coach than Instagram influencer. @pinchofyum With over one million followers, @pinchofyum is doing a lot of things right. They have recipes for all of your comfort food favorites -- gnocchi, macaroni and cheese, banana-oat pancakes -- many of which use only vegetarian-friendly ingredients. Scroll through their feed or look at some of their instructive cooking videos and website recipes . @vanillaandbean To satisfy your need for elegant images of food, look no further than @vanillaandbean . This Instagram feed is full of rustic plates, counter tops, and casserole dishes teeming with beautiful meals and ingredients, many of which are plant-based. For full recipes, check out vanillaandbean.com , and let your appetite run wild. @veggie_­inspired Jenn Sebestyen, creator of @veggie_­inspired and author the Meatless Monday Family Cookbook, is a master at coaxing delicious flavors out of plant-based ingredients. Her recipes are easy to follow and appeal to all varieties of eating lifestyles, also available on her website . @woon.heng Woon Heng is a wonderfully inventive home cook (and Meatless Monday contributor) who focuses on cooking up plant-based meals with an Asian flare. Her dishes are unique and easy on the eyes; one look at her Instagram feed will have you stocking up on soy sauce, sesame oil, fresh chile, and udon noodles. Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Plant-Based Instagram Influencers You NEED to Follow appeared first on Meatless Monday.

Sundried Tomato Mac & Cheeze

April 19 2020 Isa Chandra Moskowitz 

Serves 6 to 8-ish Lets just cut to the chase. Or just cut to the cheeze, har har. There are a lot of vegan macs out there, but this might just take the noodle. Its nut-free and thats cool in case you have allergies but also I am in love with it. It just might replace my cashew based staple mac sauce. Yes, I am covering my cashew’s ears as I say that. You will never guess the ingredients (except the one in the title) so Im just going to tell you. Coconut milk, sundried tomatoes (in oil), miso, nooch and onion powder. And that is it. And it is good. Real good. Just feed it to someone who doesnt know and see what they think is in it! The coconut flavor magically transforms into something completely creamy and savory when blended with these intensely umami flavors. Its great for a pound of pasta, but I can also see it being used as a queso base or wherever your cheezy desires take you. Recipes Notes ~I don’t know how this will come out with sundried tomatoes that aren’t in oil. My guess is not very good. It needs the oil. So do what you must but don’t come for me if you end up eating wallpaper paste. ~I used Thai Kitchen coconut milk (full fat) and I would recommend that brand! It does have a little guar gum in it according to the label and that might have aided in the thickening, but let me know if you use a different brand. Make sure it’s unsweeteened! ~I used red miso (Miso Master) which has soy and I loved it. However I think chickpea miso would be just awesome, too! Ingredients 1 15 oz can coconut milk 3/­­4 cup sundried tomatoes in oil (it was about 1/­­4 cup of oil, if that helps) 2 tablespoons miso 1/­­2 cup nutritional yeast flakes 2 teaspoons onion powder 1 lb macaroni Black pepper and something green to garnish, if ya want. Directions Put everything in a blender and, uh, blend. Until totally smooth. Cook noodles in salted water, drain them and return the pot. While still hot, add the sauce and mix with a rubber spatula. Taste for salt, I didnt need any because miso and sundrieds were salty. Serve!

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Vegan Thanksgiving Recipes

November 12 2019 Robin Robertson's Global Vegan Kitchen 

  It’s that time of year again when we decide what to make for Thanksgiving dinner.  Most of the dishes I make have been part of our vegan holiday traditions for more than 30 years.  So at the risk of repeating myself or trying to reinvent the wheel, I’m sharing some of my favorite Thanksgiving Recipe Round-up posts from over the years to give you lots of choices. You can find some great recipes in my Vegan Holiday Hotline Or check out some holiday favorites is the Thanksgiving Dinner Menu I developed for Vegan.com (has it been 10 years ago already?)   If you’re still looking for more ideas, how about this Tricked-Out Tofurky There’s always my Butternut Mac and Cheese which is great as a main dish or a side:   And for dessert, lots of variations on my all-time favorite Thanksgiving dessert in this Pumpkin Cheesecake Round-Up I hope you all have a wonderful and compassionate Thanksgiving! The post Vegan Thanksgiving Recipes appeared first on Robin Robertson.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

Celebrate National Mac and Cheese Day!

July 10 2019 Robin Robertson's Global Vegan Kitchen 

Did you know July 14 is National Mac and Cheese Day? I cant think of a better way to celebrate this classic comfort food that to enjoy some delicious vegan mac and cheese. In honor of this special day, Im sharing one of my favorite recipes from my upcoming book, Vegan Mac & Cheese. In the coming weeks, Ill be providing sneak peeks of whats inside the book.  For now, enjoy this recipe for Buffalo Cauliflower Mac and celebrate National Mac and Cheese Day. And, in case you missed it....when you pre-order Vegan Mac & Cheese on Amazon, my publisher will send you free bonus recipes. Buffalo Cauliflower Mac Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower. Sauce: 1 large russet potato, cut into 1-inch (2.5 cm) chunks 1 large carrot, cut into 1-inch (2.5 cm) chunks 21/­­2 cups (600 ml) vegetable broth 2/­­3 cup (40 g) nutritional yeast 2 tablespoons (30 ml) tamari 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­4 teaspoon salt Cauliflower: 1 head cauliflower, cored and cut into bite-size pieces Olive oil cooking spray 1 teaspoon garlic powder 1/­­4 teaspoon salt 1/­­3 cup (80 ml) hot pepper sauce, preferably Frank’s RedHot 4 tablespoons (56 g) vegan butter, melted 1 tablespoon (15 ml) apple cider vinegar 1 teaspoon paprika Macaroni: 16 ounces (454 g) elbow macaroni, or other small pasta shape   Sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder, and salt. Blend until the sauce is smooth. Tasste and add more salt if needed. Set aside. Cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cauliflower in a single layer on the prepared pan. Spray the cauliflower with cooking spray, then and sprinkle with the garlic powder and salt. Roast for 20 minutes, then transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet and arrange it in a single layer. Bake for 10 minutes longer. Macaroni: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Cook the macaroni in a pot of boiling salted water until it is al dente. Drain well and return it to the pot. Stir in the reserved sauce and place the pot over low heat. Cook over low heat for a few minutes to heat through. Stir in the buffalo cauliflower and gently stir to combine. Serve hot. The post Celebrate National Mac and Cheese Day! appeared first on Robin Robertson.

Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

January 14 2019 Oh My Veggies 

January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac. Cheesy, carb-y Pesto Mac. Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like: Add veggies to make your mac & cheese go further. Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower... anything that goes with the cheese you’re using, really. I mentioned this […]

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

The Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

19 Irresistible Vegan Macaroni and Cheese Recipes

November 17 2017 Oh My Veggies 

Mac and cheese is the universal comfort food. There is nothing quite like sitting down in your favorite pair of sweats and devouring an entire bowl. But did you know that mac and cheese doesn’t have to be filled with dairy? These recipes will have you drooling at first glance, and you’ll never know that […]

Vegan Mac and Cheese

May 27 2017 VegKitchen 

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.

macaroni recipe | macaroni pasta recipe | indian recipe of macaroni

April 19 2017 hebbar's kitchen 

macaroni 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 

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.

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

March 25 2020 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Print Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal. A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy. This recipe will serve 4. Course Side Dish Cuisine American Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta Servings 4 people Ingredients3 medium sized potatoes peeled and sliced about 1/­­8 inch thick 1/­­4 cup green peas 1/­­4 cup corn kernels 1/­­4 cup bell pepper chopped 1/­­4 cup carrots shredded 1 Tbsp green chilies finely chopped (this is optional) 2 Tbsp cilantro chopped For white sauce2 Tbsp olive oil 2 Tbsp all-purpose flour plain flour, maida 1/­­8 tsp black pepper 1/­­2 tsp red chili flakes adjust to taste 1/­­2 cup heavy cream 1 1/­­2 cup milk 1/­­2 tsp salt InstructionsSauceIn a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute. Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth. AssemblyPreheat oven to 350 degrees F (190 degrees C). I am using 5 x 7 Pyrex pan to make the Scalloped Potatoes. Grease the pan. layer the potatoes evenly in the pan. Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly. Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top. Scalloped Potatoes are ready, nice color. Enjoy. NotesI prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach. You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula's Kitchen.

Cheesy Mac Muffins

December 9 2019 Robin Robertson's Global Vegan Kitchen 

‘Tis the season for holiday parties and brunches and I have just the thing to serve at your next get-together.  These Cheesy Mac Muffins from my cookbook Vegan Mac & Cheese are a fun way to enjoy everyones favorite comfort food. Theyre great as is, but the addition of chopped cooked veggies makes them even better.  And of course, this time of year, those veggies should be red and green! Two of my favorite holiday combos to add to the mac and cheese mixture are: finely minced and sauteed red and green bell peppers OR chopped steamed broccoli and finely minced oil-packed sun-dried tomatoes. (Simply fold in your veggies of choice when you combine the cheese sauce and macaroni.) These muffins can be made in full-size muffin tins or in those tiny muffin tins for one-bite wonders. Note: If using the tiny muffin tins, you can reduce the baking time by about 5 to 7 minutes so they dont dry out. Enjoy! Cheesy Mac Muffins From Vegan Mac & Cheese: More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food by Robin Robertson (C) 2019, Harvard Common Press. 2 tablespoons vegan butter, plus more for preparing the muffin tin 2 tablespoons dried bread crumbs 2 cups elbow macaroni 3 scallions, white and green parts, minced 2 tablespoons all-purpose flour 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1/­­3 cup nutritional yeast 1 teaspoon Dijon mustard 2 1/­­4 cups plain unsweetened nondairy milk 2 teaspoons fresh lemon juice Preheat the oven to 375°F (190°C). Coat a nonstick muffin pan with butter. Divide the bread crumbs evenly among the bottoms of the cups. Shake and tilt the pan to coat the cups on the bottoms and sides. Discard any excess crumbs. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return to the pot. Set aside. In a saucepan over medium heat, melt the butter. Add the scallions and cook for 1 minute. Whisk in the flour, salt, and pepper and cook, whisking, for 1 minute. Add the nutritional yeast and mustard and then whisk in the milk. Bring to a boil. Reduce the heat to maintain a simmer and cook, whisking constantly, for 2 minutes, or until smooth and thickened. Stir in the lemon juice. Taste and adjust the seasoning, as needed. Pour the cheese sauce over the pasta and stir to coat. Divide the pasta mixture evenly among the muffin cups and press it down into the cups. Bake for about 15 to 20 minutes. Remove the muffin pan and set aside for 10 minutes. Run a knife around the outer edge of each muffin and then pop them out of the cups. Makes 8 to 12 muffins   The post Cheesy Mac Muffins appeared first on Robin Robertson.

Chili Mac

September 17 2019 Robin Robertson's Global Vegan Kitchen 

In my new book, Vegan Mac & Cheese (which hits the shelves today!) there is a recipe for Chili Mac.  It combines two comfort food favorites (mac & cheese and chili, of course) to make one spectacularly delicious dish. Celebrate the publication of Vegan Mac & Cheese with me and make some Chili Mac!  I hope you love it and I hope you love my new book.  Be sure to post pics of recipes you make from the book and tag me so I can see what everyone is making. And if you haven’ ordered your copy of the book yet, now’s a good time. Chili Mac This is a great way to use up leftover chili. If you dont have any on hand, this recipe includes a quick chili that can be ready in minutes. This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.   Chili: 3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained 11/­­2 cups (390 g) tomato salsa (hot or mild) 3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought 2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed Salt, to taste Ground black pepper, to taste Sauce: 3 cups (720 ml) plain unsweetened nondairy milk 11/­­4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained 1/­­3 cup (20 g) nutritional yeast 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon salt 1/­­2 teaspoon smoked paprika 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­2 teaspoon chili powder 1/­­4 teaspoon ground turmeric Pasta: 16 ounces (454 g) elbow macaroni, or other small pasta Nonstick cooking spray, for preparing the baking dish Toppings (optional): 3/­­4 cup (47 g) crushed tortilla chips, or corn chips 1 ripe Haas avocado, peeled, pitted, and diced - To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes. - To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside. - To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot. - Pour the sauce over the pasta and toss to combine. - Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray. - Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta. - To finish: Sprinkle the tortilla chips on top of the chili. Bake for 15 to 20 minutes, or until hot. Serve topped with the avocado. Makes 4 to 6 servings     The post Chili Mac appeared first on Robin Robertson.

Creamy Macaroni Salad

July 13 2019 Oh My Veggies 

A good macaroni salad makes you realize that its summer time! This macaroni salad is simple, good, and never goes out of style.    

No Meat Macaroni

May 8 2019 Oh My Veggies 

Here is a simple and comforting recipe for macaroni. It’s perfect for lunch or dinner on the go. This no-meat macaroni is a classic that will never die!

Vegan Roasted Cauliflower Macaroni and Cheese

October 8 2018 FatFree Vegan Kitchen  

Last Monday morning, I was checking my blog comments, as I always do, when I found a new comment on my Easy Vegan Macaroni and Cheese: I was so surprised I nearly choked on my coffee. Not only had my darling daughter made my recipe, but she’d taken the time to leave a comment. And she’d correctly used a comma! This seemingly small thing meant  a lot to me as a mother, a food blogger, and a former English teacher.(...) Read the rest of Vegan Roasted Cauliflower Macaroni and Cheese (1,073 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 9 comments Post tags: Casseroles, Cauliflower Magic Tricks, Pasta, Weight Watchers Points The post Vegan Roasted Cauliflower Macaroni and Cheese appeared first on FatFree Vegan Kitchen.

Hearty Italian Minestrone

December 4 2017 Meatless Monday 

The cannellini beans give this traditional Italian soup fiber and protein. An easy weeknight dinner that makes great leftovers, this hearty soup is a great way to eat your vegetables on a cold winter night. This recipe comes to us from Kristie Middleton‘s book, MeatLess: Transform the Way You Eat and Live--One Meal at a Time. Serves 4 to 6 - 2 tablespoons extra virgin olive oil - 1/­­2 medium yellow onion, diced - 1 clove garlic, minced - 1 15-ounce can diced tomatoes in juice - 2 carrots, chopped - 1 medium zucchini, chopped - 5 cups low sodium vegetable broth - 1 teaspoon salt - 1 teaspoon ground pepper - 1 cup alphabet, macaroni, or other pasta - 1/­­2 bunch kale, torn into bite-size pieces - 1 15-ounce can cannellini beans, rinsed, and drained - 2 tablespoons tomato paste - 1 teaspoon fresh thyme leaves or 1/­­2 teaspoon dried - 1 tablespoon chopped fresh basil or 1 teaspoon dried - Chopped fresh basil or a sprig of parsleyfor garnish In a large stockpot, saute onion in olive oil on medium heat until translucent, about 3 minutes. Add garlic and continue to cook for another minute. Add tomatoes, carrots, zucchini, broth, salt, and pepper. Bring to boil. Add pasta and cook for 7 to 9 minutes until al dente. Stir in kale, beans, tomato paste, thyme, and basil. Simmer for 5 minutes more. Garnish with more chopped fresh basil or a sprig of parsley. PRO-TIP: Ladle soup into individual containers, allow to cool, seal containers, and freeze for up to three months for easy work lunches or quick homemade dinners! The post Hearty Italian Minestrone appeared first on Meatless Monday.

Nearly Raw Mac and Cheese

July 24 2017 VegKitchen 

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.

12 Comforting & Easy Vegan Casseroles

May 26 2017 VegKitchen 

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.

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.