Vegan Mac 'N' Cheese

This is a great vegan mac and "cheese" recipe. It is easy to make and the end result is tasty and creamy. You can find the recipe on Chef Chloe's website.

Spaghetti Squash

This is a classic fall meal. Follow this link to learn how to bake and prepare spaghetti squash. Serve hot with spaghetti sauce.

Pesto

Pesto is one of those recipes that you have to experiment with until you get it right for your liking. I like more garlic than some people may prefer. The following measurements are suggestions based on how I made my pesto.

Ingredients:

- 5 tbsp. pine nuts

- 3 packed cups fresh basil

- 1/4 cup extra virgin olive oil

- 1/4 cup unsweetened almond milk

- 2 tbsp. nutritional yeast

- 3 cloves garlic

- salt and pepper to taste

Directions:

1. Place all ingredients in a food processor. Process until smooth.

2. Refrigerate until the sauce thickens. Serve over whole wheat pasta.

¡Viva el burrito!

Be sure to read the tortilla packaging carefully. As I was buying whole wheat tortillas, I realized that many of the available varieties include honey as an ingredient, which would not make it vegan.

Ingredients:

- vegan whole wheat tortilla (I found these at Trader Joe's)

- Daiya cheddar style shreds
- chopped cilantro

- refried black beans (also found at Trader Joe's)

- salsa

- vegan sour cream (I used Tofutti)

Directions:

1. Heat desired amount of refried beans in a microwave-safe dish until hot.

2. Layer all the ingredients in the center of the tortilla and wrap.

Vegetable Spaghetti

This is wheat spaghetti with sliced and steamed asparagus, zucchini, potato, green bell pepper, and portabella mushroom. I added a sliced tomato to the steam basket, then crushed the cooked tomato and used it as a garnish. Finally, I added some canned pasta sauce for flavor. Sprinkle with crushed basil and enjoy!

Homemade Pizza

Who knew that vegan pizza could be so appetizing? Rolling out the pizza dough was no easy task. It took patience (and then help from my mother) to get out all the holes.

Ingredients:

- wheat pizza dough (purchased at Whole Foods)
- tomato sauce
- Daiya cheddar style shreds (it actually melts!)
- chopped fresh spinach
- sautéed eggplant slices
- sautéed fresh garlic
- marinated artichoke pieces (from a jar)
- sliced kalamata olives
- sliced dried figs (you can buy these in bulk at Whole Foods)
- sliced mushrooms

Directions:

1. Knead and stretch dough over a pizza baking sheet.

2. Spread canned tomato sauce over the dough.

3. Sauté eggplant slices with fresh garlic.

4. Sprinkle pizza dough with Daiya "cheese."

5. Add toppings.

6. Bake at 375 F until "cheese" melts and veggies brown.

Everything But The Kitchen Sink Salad

Ingredients:

- chunks of half an avocado

- 3 green onions, chopped

- 2 tomatoes, chopped

- 2 large radishes, chopped

- handful asparagus spears, each spear cut into three, steamed

- handful black kalamata olives, each cut in half

- half green bell pepper, chopped

- 5 oz. package of mushrooms, cut and steamed

- small head of broccoli, cut and steamed

- yellow squash, sliced and steamed

- 1/2 cup pinto beans

Directions:

1. Steam broccoli, mushrooms, asparagus, and yellow squash until cooked. Try not to overcook to preserve some of the nutrients in the vegetables. Run cooked veggies under cold water.

2. Chop all the remaining fresh vegetables.

3. Toss all veggies with some balsamic vinegar and lemon juice. Salt and pepper to taste.

Avocado Asparagus Maki

Ingredients:
- sushi rice
- nori (seaweed paper)
- 2 avocados
- 1 bunch of asparagus
- sesame seeds
- rice vinegar

Directions:
1. Cook one serving of sushi rice according to package directions. I add a splash of rice vinegar while the rice is cooking, for taste. Once the rice is soft and the water has been absorbed, remove from heat and let cool. Add about 1/4 cup of sesame seeds and mix into the rice.
2. While the rice is cooking, cut each asparagus spear into three. In a microwave safe dish, add the cut spears and some water. Microwave on high for approximately 5 minutes so that the asparagus cooks and softens. Run the cooked asparagus under cold water to cool.
3. On a flat surface, place a nori sheet rough side up. Using wet hands, take a handful of the cooled rice and spread to cover the surface of the nori. Place asparagus spears and slices of avocado on one end of the nori sheet, about an inch from one edge. Slowly and tightly roll the maki. Slice into pieces with a sharp knife.
4. Repeat step 3 until you use up your ingredients.

Stuffed Tomatoes

This is a great way to use up tomatoes as they get too ripe.

Ingredients:
- three (or more) hollowed out tomatoes
- salsa
- chopped mushrooms
- chopped onions
- chopped green onions
- chopped eggplant
- chopped spinach
- chopped garlic
- cooked quinoa
- Daiya cheddar style shreds
- handful cilantro

Directions:
1. Cook quinoa according to package.
2. Hollow out tomatoes.
3. In a pan, sautee mushrooms, onions, green onions, eggplant, garlic, and spinach until soft. Add in cooked quinoa and salsa and cook until heated through.
4. In an oven safe dish, place the tomatoes and fill with sauteed vegetables. Use excess vegetables and quinoa to line the bottom of the dish. Sprinkle with a handful of fresh cilantro and top with Daiya shredded cheddar "cheese."
5. Bake at 350 F for 20-25 minutes.

Mac & "Cheese" Masterpiece

I am, admittedly, a macaroni-holic. My obsession with the "cheesy" noodles is grounds for 12-step intervention. That being said, I have come up with the most satisfying and "cheesy" vegan macaroni recipe. This is so good, you might be able to fool some non-vegans.

Ingredients:
- 3 tbsp. nutritional yeast
- 1/2 - 3/4 cup almond milk (or your choice of vegan milk)
- 1/2 cup Daiya cheddar style shreds
- 2 cups pasta (your choice, preferably whole grain, brown rice, or quinoa pasta)
- fresh ground pepper, to taste

Directions:
1. Cook pasta according to package and strain.
2. Meanwhile, in a saucepan, add almond milk (or other vegan milk) and bring to a soft boil. Add Daiya shredded cheddar "cheese" and nutritional yeast and stir until the mixture melts. Reduce to medium heat if it begins to boil rapidly, to avoid burning.
3. Add pasta to liquid mixture. Stir constantly so that the liquid covers the pasta and so that it does not burn at the bottom. After a few minutes, the mixture will thicken.
4. Remove from heat and sprinkle with fresh ground pepper and nutritional yeast to taste.

Voila!