Photo and Food: Brad Klopman
I've tried a lot of vegan mac and cheeses in my time and this is by far the best. My husband Brad makes it weekly with kale chips. It is so addicting. The recipe comes from my favorite vegan cookbook Vegan Cooking for Carnivores by Roberto Martin.
Vegan Mac 'N Cheese
1 1/2 cups dry shell or elbow pasta, cooked until al dente according to the package directions
5 ounces vegan cheddar cheese, grated (preferably Follow Your Heart brand)
1 cup Cashew Cream (recipe see below)
Salt and freshly ground black pepper
Place all the ingredients except for the salt and pepper in a saucepan and stir with a wooden spoon until the cheese has melted and the ingredients are well incorporated. Season to taste with salt and pepper.
2 cups raw organic cashews
2 1/2 cups water
Soak the cashews in water over night or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.
Place the cashews into the jar of a blender and add 2 1/2 cups of water. blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Strain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream.
It can be refrigerated for 1 week or frozen for 2 months.
Makes 5 cups of Cashew Cream.
Let me know what you think!
When I became vegan, fettuccine alfredo was one of the top things I missed. Over the years, I tried different recipes and nothing really tasted quite like the dairy version, but this recipe comes close. I found it on the Silk website. I tweaked it a bit, and tada! It's awesome. And really easy to make too. If you've been missing alfredo sauce, say hello to your new friend!
get it when people tell me they don't like tofu. In and of itself, tofu is bland and mushy. But you have to think of it as a blank slate. It'll take on the wonderful flavors of what it's cooked with, and, done right, out of the oven or the frying pan, it's delightfully crispy on the outside and soft on the inside. Honestly, there's nothing like perfectly done tofu. More often than not though, when ordered out, it's less than perfect. But I've got a recipe that is pretty hard to screw up. It makes the perfect baked tofu time after time.
I'm often asked what I eat. So lately I've been taking photos of my breakfasts, lunches and dinners to give a peek into what this vegan eats. We'll start with breakfast. Like you, I usually eat the same three or four things.
I veganized this recipe from Food.com; it originally came from a Mexican restaurant called Progresso Tamale Parlor. I deleted a couple of things and added black beans. The original recipe called for twice as much cheese as I included here, so if you like your casserole cheesy, just double the amount. I had Daiya mozarella and Daiya cheddar so I just mixed those, but the original recipe used cheddar and monterey jack. This casserole is very flavorful and it's a flexible template in which to experiment with the ingredients. In the top photo, half of the casserole had more cheese and less olives than the other half, just because of different family predilections. I may even add potatoes next time. Oh, and it's easy to make, too!
Over the years I've tried numerous vegan waffle recipes and let's just say, I've never tried the same recipe twice. But that all changed when I found this recipe on The Viet Vegan. (She veganized the recipe from another site.) Made with flax seeds and coconut oil, this is a healthier option than those made with eggs and vegetable oil.
This is one of my go-to recipes for a quick, nutritious meal. I eat it on plain toasted bread or in a pita with spinach and cut tomatoes, but I also just eat it straight out of a bowl. It's especially good with kale chips. (Here's my recipe for kale chips.) And it's so easy to make! If I had kids, this is what they'd be eating for lunch. Oh, and don't worry about tofu. You'd have to eat copious amounts of tofu, more than you could ever eat, for it to have any adverse affect. Recent clinical studies on men show that eating soy does not influence testosterone levels to any noticeable extent. And there's no direct link of soy to disease. In fact, Asian countries that consume the most soy (Japanese eat it for breakfast, lunch and dinner) have lower rates of disease. Just make sure to buy Non-GMO tofu, GMOs are a way bigger concern.