Vegan, Creamy Mac Un-Cheese - Recipe

I used to LOVE mac & cheese...all the creaminess, cheesiness, oozing...it was warm and comforting...ahhhh.

Then I found out about my dairy and wheat allergies...bye, bye mac and cheese. Which wasn't a total loss because we all know that the conventional kind isn't really good for you anyway.

I tried some of the prepackaged, dairy and gluten free mixes, frozen brands, etc...but didn't care for them.

Recently, however, I went on an Internet hunt for a new recipe to try.

Success!

I included a link to the original recipe I found online...but we changed it so much due to personal preferences I decided to rewrite it completely and include our version here. It is super simple!

Try it out and let me know what you think!

Vegan Mac Un-Cheese

¾ cup unflavored Rice or Hemp Milk
3 Tablespoons Tamari
¾ cup nutritional yeast
½ Tablespoon paprika
1 Teaspoon garlic powder
½ block of tofu, firm or soft, drained
¼ canola oil
4 generous Tablespoons of Earth Balance
½ Teaspoon prepared yellow mustard
2 generous Tablespoons of Veganiaise
½ Teaspoon sea salt
1 Lb. pasta of choice (we use Quinoa pasta)

Preheat oven to 350◦

Prepare pasta as directed on package. Be sure not to overcook or it will get mushy…yuck!

While the pasta is cooking, add all other ingredients to a blender and mix until smooth.

When the pasta is cooked, put the drained pasta into a baking dish sprayed lightly with canola oil and pour the sauce over the top. Mix it all together, being sure to coat all of the pasta.

Bake uncovered in the oven until hot…about 20-25 minutes.

Options and additions to play around with:
You could add some cooked, chopped broccoli or mushrooms.
You could also use smokey paprika for a different flavor.

After it was done cooking, we sprinkled it with crushed tortilla chips (in place of bread crumbs) and then put it back into the oven, uncovered, to get a crispy topping…mmmmm

Click here to see the original web recipe we altered.

Vegan Spinach Dip - Recipe

At Last!

I have always loved creamy, gooey, rich spinach dip.

We used to make it for parties and it was always such a treat.

After giving up most dairy, I just sort of forgot about it but today I decided to create a vegan version of our beloved dip. I was inspired by some vegan recipe books I have been reading to expand our food repertoire. They all have some type of creamy spinach dip...sometimes with stuff added like artichoke hearts.

Some are cold...some are hot.

Below is what we did...just try it and see if you can tell that there is no dairy or eggs!

Simple and Safe Vegan Spinach Dip

1 box or bag of frozen spinach, thawed, with the water squeezed out

1 container of vegan sour cream (12 oz.)

1/3 cup vegan mayonnaise (you can add a little more if you want it creamier)

1 can drained and chopped water chestnuts

1 package of dried vegetable mix

Mix all ingredients together in a large bowl making sure to break up the clumps of squeezed spinach.

Chill in the fridge for a couple of hours or so (if you can wait to dive in) to bring out the flavors.

We have used this as a dip with veggies and chips or you can use it to stuff tomatoes or olives.

Serve it in a pretty bowl, a martini glass or a scooped out loaf of bread.

You Are What You Eat - Book

I picked this book up at an airport waiting for my flight.

I liked the cover and have a personal belief that we are indeed, what we eat.

I read almost the entire thing on the plane and found the information really practical and easy to comprehend.

Her style of writing was clear and made sense to me. It was broken into small sections, which I really like.

I like to be able to find the information that applies to me directly.

I would recommend this book to someone that is interested in learning how to decipher physical symptoms and learn more about how their body works and how what we put in our mouth effects it.

She has another book out too that I got after finishing this one.

Non-Dairy Premade Chocolate Syrup - AH!LASKA

So creamy and good!

This non-dairy chocolate syrup tastes great over our raw, vegan (non) ice cream as a special treat.

We found it at our local health food store.

Dairy Free

Gluten Free

Kosher

Natural or Organic Ingredients

Vegan

Wheat Free

Click here to visit the website for Ah Laska

Vegan The New Ethics of Eating - Book

Ok, so I posted about getting this book close to when I began writing this blog but at the time I had just started reading it.

Click here to see that post

Recently, on our vacation, I finished it. I basically couldn't put it down.

Wow.

I was really effected by it. It was a quick read and very simple to navigate.

The subject matter, however, was disturbing and eye-opening.

I have made personal changes in my diet as a result.

A cool thing is that I shared it with my mom (who we were visiting) and positive changes at our family dinner table happened as a result.

I highly recommend this book if you are interested in learning more about where our food comes from.

Let me know what you think.

Wheat and Gluten Free Bread and Bagel Mix - Pamela's

My son was a bagel freak!

So you can imagine his distress when he found out about his allergies to wheat and eggs.

We gave them up for a while but then found this mix...note the word "bagels" on the front!!

Yea!

They didn't come out pretty but they actually tasted really good...just like real bagels.

(Especially when they were crispy and toasted.)

Eggless Premade Mayonaise - Spectrum

I used to need my sandwiches smothered in mayo...then I gave up dairy and I lost the taste for it.

It actually began to gross me out.

Now there are some recipes that call for it and I am happy to have found this brand of egg-less mayonnaise.

I occasionally use the soy based varieties too but I think this is a great option for people with an additional sensitivity to soy.

Let me know what you think...

Wheat and Gluten Free Pancake Mix - Pamela's

This is our favorite pancake mix...mmmmm

So simple to make and totally yummy!

We use an egg replacer and rice milk so they work within our allergy guidelines.

Click here to see my post for the Egg Replacer we use

Sometimes we use the pig griddle just for fun!

Coloful, Binder Clips Storage Solution - Tip

I love office supplies...weird, I know.

It is so hard for me to walk by all of those colorful, patterned clips and bands without wanting a handful.

No too long ago I succumbed to the pretty things and filled a small bin...

not knowing what I would do with them.

They sat on my desk for a while but I don't really have a huge call for binder clips.

I found a new use!

I use my colorful clips to close our food products...flours, nuts, chips, etc...

Now I get to use them all the time and they make me happy.

Egg Replacer Substitute - ENER G

I find that of all our food allergies, the egg allergy is the toughest one to navigate.

There are tons of gluten free foods on the market now but most have eggs!

ughhh...

This product has really helped.

We use it in recipes and have had good luck.

It is a powder that you mix with a little water and is readily available at most natural food markets.