Mar 11

28

Vegan Macaroni and Cheese

Posted by Teddyrose@1 on March 28, 2011
Posted in Weekend Cooking | 8 Comments

There are lots of vegetarians who have thought about going vegan but the hardest part for most is giving up cheese. There is a new product on the market that has made it so much easier to give up real cheese. It is a cheese substitute called Diaya. It comes in Cheddar , Italian, and coming soon, Pepper Jack. It melts, stretches, and tastes just like the real thing. Honest, I have fooled friends with it! It’s also safe for people with lactose intolerance.

With Diaya, I now make a more traditional baked mac and cheese. It is hubby’s favorite.

Here’s my recipe:

1 lb Dry Macaroni or small shells, cooked
2 Cups Hot soy milk, almond milk, or substitute of your choice

4 T. Earth Balance (or other vegan margarine)

4 T. Flour

1/4 t. Salt

1/8 t. Pepper

2 Cups Diaya Cheddar Cheese

Preheat oven to 400 F.

Scald the milk. Melt the Earth Balance in a saucepan over low heat. Add flour and stir constantly until it turns one shade darker. Whisk in the hot milk gradually and cook siring constantly, until it thickens. Add the Diaya and stir until smooth and melted.

Combine with the cooked pasta.

Put mixture in a sprayed or oiled casserole dish. You can sprinkle a bit of Diaya on top if you like. Then heat in the preheated oven for 15 minutes. Enjoy!

Mar 11

21

Winter Vegetable Stew With Moroccan Flavors

Posted by Teddyrose@1 on March 21, 2011
Posted in Weekend Cooking | 5 Comments

Awhile ago, I downloaded an new cookbook to review from Net Galley, Fresh and Fast Vegetarian: Recipes That Make the Meal.. I will be reviewing the cookbook soon. Tonight I made one of the recipes in it, Winter Vegetable Stew With Moroccan Flavors.

On most weekends I prepare a menu and grocery list for the upcoming week’s meals. This weekend, Bill did the grocery shopping. However, he mistook watercress for cilantro. LOL! I didn’t discover this until I went into the refrigerator to get the cilantro and thought to myself, “this is funny looking cilantro.” I tasted it and realized it was watercress. Sometimes little things like this happen when Bill does the shopping. Oh well, I through the watercress into the stew.

I also used a potato instead of a turnip and parsnip, which is an option mentioned in the recipe. The winter squash of choice was also in the recipe and I used an acorn squash for that. I decided to roast the squash first because it’s easier to peel. I did this earlier in the day, so I could throw dinner together quickly later. However, while trying to cut the squash in half, I got into an fight with it and it won!

My finger was cut, pretty deep. The stew almost became non-vegetarian. LOL! I drove to a walk-in clinic and the doctor debate giving it stitches but, much to my relief, he used surgical tape to pull it together instead. He told me not to get it wet and not to bend it. So, later I ended up finishing preparing dinner with a rubber glove on my hand. I am not typing this post without my right pointer finger.

I served the stew over cooked millet, instead of couscous. It turned out pretty good despite the roadblocks.

Mar 11

13

Summer Berry Cobbler with Vanilla Whipped Creme

Posted by Teddyrose@1 on March 13, 2011
Posted in Weekend Cooking | 6 Comments

Many of my blogger buddies have been participating in this cooking meme. I’ve been wanting to do it for awhile now, so I decided to try it out this weekend.

I do a ton of cooking and baking, all vegan style. That means no animal products what so ever. Vegans and non-vegans both love it when I cook and bake for them, which just goes to show that vegans eat very well.

Tonight, for desert I made Summer Berry Cobbler with Vanilla Bean Whipped Creme. It does not have to be summer to enjoy this treat. In fact, hubby and I like to have it when it’s still warm. I always buy flats of berries when there in season, and freeze them so I can make this recipe and others, year round. I got this recipe, here.

I must confess that I forgot to take a picture of them with whipped creme on top but the good news is this makes 4, so we have 2 left. Heres a photo without the whip.

I do a couple things a bit different than the original recipe does:

For the sugar/berry mixture, I use 1/3 cup sugar instead of 1/2 cup. I followed the exact recipe the first time I made it and we thought it was way too sweet.

Tip: When using frozen berries, I find it easiest to make if the berries are slightly thawed, rather than thawed all the way.

I don’t sprinkle any almond milk or sugar on top.

For the Whipped cream:

First let me say, that this is the best vegan whipped cream recipe out there, by far! I have tried a lot of other ones but they all pale in comparison.

I use two heaping tablespoons of the powdered sugar, rather than 2/3 cup.

I use a teaspoon of organic pure vanilla extract instead of the vanilla bean.

I like this best in ramekins, rather than the 8X8 pan but I use 4 ramekins instead of 8. Just be sure to place them on a cookie sheet to bake, in case they boil over a bit.

If you want to eat them warm, be sure to let them cool for a good half hour first or you will burn your mouth.

The way I make this recipe, there are 4 bigs servings rather than 8 small servings. 🙂

If you give this recipe a try, be sure to let me know how you likes it. I actually served this as one of the desserts at Christmas and my family begged for more. Seriously, and they are not vegans like hubby and I.

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Mar 11

28

Vegan Macaroni and Cheese

Mar 11

21

Winter Vegetable Stew With Moroccan Flavors

Mar 11

13

Summer Berry Cobbler with Vanilla Whipped Creme