Vegan Mac and Cheese and Romain Salad with Carrots, Golden Raisins and Sunflower Seeds. Bonus Chocolate Chip Banana Bread.
The mac and cheese and banana bread recipe came from Vegan Diner by Julie Hasson, I checked this book out from the library and still have so many recipes to try! The mac and cheese is cashew based and apart from nutritional yeast doesn’t have a lot of the usual vegan mac and cheese ingredients in it (no miso, lemon juice, soy sauce, tahini, mustard, tomato paste). I thought it was okay but my partner liked it more than I did. I would say give it a shot, especially if you are allergic or have an aversion to any of the ingredients I listed, though I really think it needed more of a tang to it. There’s a lot of smoked paprika in it, which I thought was interesting, to me it made it taste kind of “hammy” and my partner said it reminded her of barbeque (in a good way).
The banana bread is yummy! It cooked much faster in my oven than in her directions so it came out a little dry, but it was a nice change, sometimes banana breads are a little too oily, cakey or sweet for me.
If you want to see my other vegan mac and cheese posts go here! We’re testing and reviewing a lot of different recipes :)
Vegan Mac and Cheese with Broccoli
This is the fourth Mac and cheese recipe we’ve tried. This time it has cashews in it. Unlike most of the recipes that call for cashews this one doesn’t call for soaking them. My partner really liked this recipe but I thought it was a lot of work for something kind of bland. It also made waaaay too much sauce, I poured too much in without realizing it, that’s why it looks so soupy x_x I did use some of the leftover sauce and had welsh rarebit for breakfast, that was pretty yummy.
To see my other vegan mac and cheese posts click here :)
Pita Sandwich with Boca Burger, Red Lettuce, Daikon Radish and Carrot. Tender Greens chips and Butternut Squash Mac and cheese.
Used the last of the tomato chipotle dressing in the sandwich. We’re really addicted to boca burgers now, so yummmy. The mac and cheese was from a batch I made specifically to freeze for easy lunches.
Wilted Swiss Chard and Vegan Mac & Cheese
Or maybe it’s rainbow chard, it’s had different colored stems. I love greens just wilted in a saute pan with a little salt and lemon juice <3
This is recipe #3 on our taste testing of vegan mac and cheeses. The recipe came from here, it caught my attention because it used white beans and potato as a thickener instead of a roux. Well, I’m grateful I only made a half-batch because it’s currently our least favorite out of the three. The sauce is very mild and not very tangy and I think the mustard powder and garlic powder stand out too much. An interesting recipe though :)
Vegan Mac & Cheese, young carrots and kohlrabi fennel orange salad
The salad was light and refreshing and was made mostly on my mandoline (which everyone should have because they make salads awesome). This is recipe #2 on our taste testing of vegan mac and cheeses. The recipe came from Vegan Yum Yum, but we added peas and pan-toasted panko on top. I liked the recipe a lot, although I don’t know if I like it more or less than the last one we tried. My partner liked this one more because it was less sweet, but I thought this one didn’t have as much as a punch to it. Anyway, we’ll keep testing recipes until we find our perfect one :) I would still totally recommend this recipe because it was delicious and easy to make <3
Kolhrabi Greens salad and Butternut Squash Mac n Cheese
Rolled up and chiffonaded the Kolhrabi greens, the vinagarette was made with TJ’s orange muscat champagne vinegar, dijon mustard and maybe a little too much Agave nectar. Sweet but good.
First time making vegan mac and cheese at home! and first time ever cooking macaroni noodles, that’s kind of weird huh? The recipe came from here and was wonderful. I’m still excited about trying some other vegan cheese sauce recipes to see which one is our favorite. The pan toasted breadcrumbs on top was a last minute idea.