Mac and Cheeze!!!!

I have quite a few versions of this beloved favorite dish, but this one has become my favorite by far because you use very little butter/oil and no need for Daiya (which is by far the best vegan cheese you can buy, but it is a bit pricey).  It is just a wholesome sauce that you can whip up in no time! This being said, I saw this recipe in VegNews and decided to make it a little less "holiday-ish"(no bread topping and way less oil/butter), which in turn makes it better for an everyday or week dish that your kids will eat up!! Oh and did I add they have no clue all those delicious veggies are what makes the sauce?!? The perfect side dish to any meal!   This has been adapted from the VegNews version and is absolutely scrumptious:) 

P.s. if you don't have a high speed blender to blend cashews, than soak overnight in cold water, drain, and they will blend fine in a normal blender, this way you won't get little pieces of cashews in sauce!!!

Mac and Cheeze Sauce

1 tablespoons earth balance(vegan margarine -this is optional too!!)

1/2 tsp no-chicken broth

1 cup red or yellow potatoes, peeled and chopped

1/2 cup carrots, peeled and chopped

1/3 cup onion, peeled and chopped

1 cup water

1/3 cup raw cashews

1/4 cup nutritional yeast

1 teaspoon Sea Salt (I use a pink himalayan salt at TJoes, amazing!)

A dash Bragg's Amino acids

1/4 teaspoon garlic, minced

1/4 teaspoon Dijon mustard

1 tablespoon lemon juice

1/4 teaspoon black pepper

1/8 teaspoon cayenne

1/4 teaspoon paprika

In a large pot, bring the water and salt to a boil. Add one box of pasta and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

In a saucepan, add potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, earth balance, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve hot and enjoy!

Cheeze time!!!

Ingredients

Saute time!

More Ingredients!!

Seasonings and Cashews...

Ready to Blend....

Finished Product!!

Happy Birthday to Me!!!

Yummy Homemade Cake with my babies help:)

Aww... the best presents EVER!!!!

Yes, Vegan Potato Skins!!! Delicious what a great Bday treat!! (Thanks Hubby)

Yes, My brother made VEGAN Ribs, this is before they were done, but we had the leftovers for lunch!!WOW!! and yes that is a cinnamon stick for the "bone"! thanks big brother:)

I can't believe I am officially in my 30's, WOW, I feel so grown up!!  I am truly blessed in my life and now I have the age to match my wisdom!! lol!! Nothing like pumping myself up;) Anyways I had a great VEGAN day and just wanted to share a pic of my bday cake!!! enjoy:)))

Vegan Taco "Meat"

 Well what would a food blog be without some Mexican food, right!?!  This is the one dish that has saved my kids from eating junk when I am in a pinch, we almost always have some extra in the fridge and if not we can make and have it ready within 15 minutes!! I kid you not this is one dish you must try, it is so amazingly good and good for you!! It's the equivalent to the veggie burger, just Mexican style!!  This came about because our funds were low and we wanted to try to cut down on the processed "meat", which is good in a pinch but still processed and made with soy.  Don't get me wrong soy is ok, but moderation is key! Living vegan we consume more soy because that's what most faux meat is made out of, so we try to steer clear if we can!!  The better option?!?  Quinoa, a superfood that is super good for you!!  This is mixed with organic beans and guess what?!?  You will have your kids eating beans before they even realize that's what it is!  We use this taco meat for everything, from wraps (#1 choice for my kids), tacos, nachos, enchiladas, the list is endless!!

Taco "Meat"
1 cup dried Quinoa
2 cups water
1 cup can of beans (black or hot chili)
    Drain and rinsed
Dash of Bragg's

Taco seasoning (from Alton Brown)
2 TBSP Chili Seasoning
1 TBSP Ground Cumin
2 tsp. cornstarch
2 tsp. salt (I usually use a bit less bc of Bragg's that I add in)
1 1/2 tsp paprika        (smoked/hot/plain, whatever your preference)
1 tsp. Ground Coriander
1/2 tsp. Cayenne
       Mix all the seasonings up and set aside.

Begin by rinsing the quinoa first, then pour the water and quinoa into a pot and bring to a boil.  After it comes to a boil, turn down the heat to low and keep it covered, once it has cooked almost completely (about ten minutes), go ahead and add the beans and seasoning, cover and return to heat for another 5 minutes until fluffy, (The key is not to overcook  the "meat" otherwise it will be too dry).  Then remove from heat and serve, and put the extras in the fridge and you will be set for a healthy quick leftover snack!

No, I didn't have them pose, they just love them:) LOL

seasoning mix

adding in the beans...

Cheesy Bean Wrap!!

Yummy it's Ready to decorate with toppings:)

Enchilada time!!!

Loving it:)