Vegan Macaroni and Cheese

Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions 🙂 I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:))  Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).

Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8

• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper

  1. Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
  2. In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
  3. Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
  4. When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
  5. Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.

Bring on the troops!

Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts

I love the ‘Skinny Bitch in the Kitch’ Ladies! This is such an amazing and deelish meal and beyond healthy and nutritious. Of course love that too 🙂

Great Combo! We love all things Kale. We have been eating it so many times a week lately and just can’t get enough of this super nutrient-rich green. Expect a bunch more kale recipes coming up soon, but typically we steam it and mix it with some tamari or sea salt and enjoy just like that. So good! But if you want a little something extra, check out some of my other ways to enjoy this amazing vegetable: Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Kale Chips, Sunshine Joy Soup, Green Goddess Pasta and of course Everyday Green Juice.

And Spaghetti Squash is always so fun. It really adds a substantial and tasty addition to any meal. I remember as a kid loving to have fun with this one. See here for an extra Simple Spaghetti Squash Recipe.

See the other Skinny Bitch Recipes I have played with and enjoyed here: ‘Chicken salad’ sandwich, Green Goddess Pasta and Vegan Summer Garden Pasta

Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts
adapted from ‘Skinny Bitch in the Kitch
6 servings

4 lb spaghetti squash, scrape out seeds
water
3 tablespoons refined coconut oil
3 cloves of garlic
2 canned chipotle chiles in adobo sauce, seeded and minced or 2 jalapenos or other hot chiles, seeded and minced
2-3 bunches kale, chard, mustard greens, collard greens, or combo, cut into 1/2 in. strips
2 cup vegetable stock
1 1/2 tsp sea salt
1/2 cup raisins
1/3 cup pine nuts
2 tablespoons extra virgin olive oil

  1. Pre-heat oven to 375
  2. Place the squash flesh down in  baking pan. Add 1/2 inch water and bake for about 1 hour, until squash is easily pierced with a fork.
  3. Heat coconut oil in a 4-6 quart stockpot over medium. Add garlic and chiles and cook for 1 min.
  4. Add the greens, stirring until they’re all in the pot. Add 1 cup or more of the stock, 1 tsp of the salt and the raisins. Increase heat to high and bring to a boil.
  5. Reduce heat to simmer, cover, cook until greens are tender, about 10-15 min (15-20 for collard greens) (If pan gets dry before cooked, add more stock a bit at a time, 2 tablespoons as a time)
  6. Stir in the pinenuts.
  7. When the squash is done, use fork to separate the strands into a large bowl. Add olive oil and salt and toss gently.
  8. Transfer “Spaghetti” to plates and top with greens mixture. Garnish with pine nuts and serve.

‘Chicken salad’ sandwich

Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂

This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.

‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’

Makes 3 or 4 sandwiches

• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread

  1. In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
  2. Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

Green Goddess Pasta

I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!

pastaGreen Goddess Pasta

Adapted from Skinny Bitch in the Kitch

serves 6

Ingredients

4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts

Preparation

  1. In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
  2. Remove from the heat, add the butter,  swirling until it melts and set aside.
  3. In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
  4. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
  5. Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
  6. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging  teaspoon of salt, garlic and onion pepper.
  7. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve

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