Spice Vegan Macaroni and Cheese with Green Chili
10 ingredients become delicious in 30 minutes, with innovative use of tortilla chips for a crispy crunch!
Ingredients:
• 10 oz. of some large macaroni shells
• .5 medium diced white onion
• 3-4 cloves of garlic
• 1 c. of raw cashews
• c. of vegetable broth
• 1 tbsp. of cornstarch
• .5 tsp. of cumin
• .75 tsp. of chili powder
• 2 tbsp. of nutritional yeast
• A tiny 4 oz. can of diced chilis
• 1 c. of tortilla chips (if desired)
• Fresh cilantro
How to make it:
- If tortilla chips are topped, crush your chips and put them on a foil-lined pan with olive or avocado oil, then bake at 350 for around 10 to 15 minutes.
- Package instructions to boil the macaroni.
Sweat the onion and the garlic in a little olive oil on medium heat, add your salt and pepper. - Blend your onions, garlic, remaining ingredients, and chilis until smooth. Drain your pasta, set aside.
In a pan, cook your cashew cheese until thickened. - Add the pasta, blended onions, garlic, and chili, to the cheese and stir.
Serve immediately with tortilla chips crushed and cilantro (optional).
Amazing Veggie Quesadillas
Ingredients:
• 1 diced red onion
• Salt and pepper
• 2 tbsp. of coconut oil
• 2 chopped bell peppers
• 1 minced jalapeño
• 1 can of black beans, rinsed
• 1 c. chopped mushrooms
• 1 tsp. of cumin
• 1 tsp. of coriander
• 1 tsp. of oregano
• 3 c. freshly chopped spinach leaves
• 6 -8 Brown Rice Tortillas
How to make it:
- Put your coconut oil, onion, and peppers in a pan over medium-low heat with a pinch of sea salt. Cook them for around for 15 minutes, sauté until soft and translucent.
- Reduce the heat if needed, so they don’t brown. Cook slowly so that everything becomes soft and sweet, and then add your beans, champignons and spices and herbs. Cook five minutes, add spinach and wilt.
Quesadillas:
- In a large, shallow pan, cook the quesadillas (sprayed with cooking spray over medium heat). Put the quesadilla back onto the pan from the plate so that you can cook on the other side.
- Start with a tortilla, covered with approximately 1⁄4 c. Daiya shreds (cheese), followed by some beans/veggies. Don’t fill to the tortilla edge. It’s going to spread like cooking. Add your favorite slices of avocado, lime juice, cilantro, and/or salsa. e. Top with cheese, then tortilla numero dos. During the cooking, put a cast iron skillet on top of the quesadilla to squish everything together.
- Cook until brown, flip, and cut into 6 triangles.
- Optional – garnish with cilantro, and serve with salsa and guacamole.
Easy Peanut Noodles
Easy Peanut Noodles are delicious in bowls or lettuce wraps for a simple weeknight dinner or packed lunch. A healthy, vegan meal!
Ingredients:
Peanut sauce:
• ¼ c. of creamy, all natural peanut butter
• tbsp. of sesame oil
• 1 tsp. of low sodium soy sauce or tamari, more to taste
• 1½ tsp. of rice vinegar or fresh lime juice
• ½ tsp. of freshly grated ginger
• ½ to 1 tsp. of sriracha
• Water, if necessary, to thin
Noodles & veggies:
• 1 (8 oz.) package of soba noodles or any preferred noodles
• 2 chopped Shiitake mushrooms
• 1 chopped Eggplant
• 2 chopped Red peppers
• 3 Chopped scallions
• Some sesame seeds
• Crushed peanuts
How to make it:
- Combine the ingredients for the peanut sauce in a small bowl.
- Throw in more tamari if not sufficiently salty, then add more rice vinegar or lime juice to taste and adjust the seasonings. Till al dente, cook noodles.
- Heat a medium saucepan, add oil. Then, add the champignons and the eggplant and cook until the champignons are tender.
- Add red pepper, scallions, and then simmer a couple of minutes. If you wish, add a sprinkle of soy sauce.
- Toss noodles with as much sauce of peanut as you like. Add veggies to taste and season.
- Top with sesame and peanuts crushed. Serve hot or cold.
