We kissed and barked “Good-bye”
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as my husband left for vacation, 3000+ miles of the open road lay ahead
We decompress in our own ways, do we not?
Alone with his thoughts, a stash of cigars best smoked on sunny days with the windows rolled down. Omelets with toast served in small-town cafes, dive bars with decent Scotch, nondescript hotel rooms, and movie theaters playing Godzilla on multiple screens
A road trip spanning eight states. He's going to enjoy treasures such as kids, boats, railroad cars, and abandoned sites whose pictures are found in magazines.
We miss him already
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Although we're determined to hold down the fort. The puppies on guard for anyone looking shifty, the kitties to keep bunnies and squirrels at bay
Me?
I have plenty to keep me occupied. I'm beginning the journey toward a formal degree in holistic nutrition. After finishing the IBNFC Certified Nutrition Coach certification last month, I sought out a program to gain deeper knowledge, wanting an emphasis on the mind/body connection.
The International Organization for Nutritional Consultants proved a wealth of information. Leading me to apply and be accepted by Hawthorn University, an accredited program in the US, offering classes online.
Big boxes filled with textbooks have arrived, with titles including Wellness, Vitamins & Minerals, The World's Healthiest Foods, The Human Body, Nutritional Science. All good stuff (!)
I'm hoping to finish in the next 18 months
(Much more to come .. )
The day before he left, he fired up the grill and stocked the fridge with my favorite protein for the week. I stayed by the stove, feeling the urge to cook comfort food. I tried a couple of recipes I'd been curious about, both offering their spin on Vegan Mac and Cheese
After the 8-week run and giving up dairy (for the most part) I've taken a much closer look at the alternatives, started experimenting, and have been pleasantly surprised.
The key here is, neither recipe pretends to be made with milk and cheese. Offering creamy texture and rich flavor, each in their own way.
One combines butternut squash, almond milk, and nutritional yeast, along with Dijon and spices for a deeper flavor. The other cashew and Brazil nuts, almond milk, and spices.
Both are worth trying, they really are. They're baked on a sheet pan to maximize the crunchy top-coat.
If you're a vegan, these will taste pretty darn cheesy. If you're a cheese connoisseur, you won't be fooled but will love them anyway.
Enjoy!
xoxo
ps: If you're also eating gluten-free, you'll want to accommodate with your brand of breadcrumbs. Also, our favorite brand of gluten-free pasta is Jovial
— — —
~ Adapted from Oh She Glows
Vegan Mac and Cheese (With Butternut Squash and Nutritional Yeast)
Ingredients
- 1 butternut squash, peeled and cubed (or 1 ½ - 2 cups frozen)
- 2 Tbsp olive oil, divided
- ¾ cup unsweetened almond milk
- 1 Tbsp arrowroot powder
- 6 Tbsp nutritional yeast (or more to taste - more = cheesier)
- 1 Tbsp Dijon mustard
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ½ tsp smoked paprika
- ¾ Tbsp lemon juice (fresh is best)
- ½ tsp kosher salt, to taste
- ¾ tsp ground black pepper, to taste
- 1 (10 oz) package pasta (gluten-free if you’re avoiding gluten)
- 1 cup bread crumbs (gluten-free if you’re avoiding gluten)
Instructions
- Roast the Squash
- Preheat the oven to 425° F and line a baking sheet with parchment paper.
- Toss the cubed squash with olive oil, along with a pinch of salt and a couple grinds of black pepper.
- Roast for 30-40 minutes, or until the squash is fork-tender, flipping once about halfway through. Let cool for at least 10 minutes.
- Cook the Pasta
- Cook the pasta according to the package directions; drain
- Prepare the Cheese Sauce
- In a saucepan, over medium-low heat, add a Tbsp of olive oil, the almond milk, and arrowroot powder. Whisk until the clumps are gone. (~ 1-2 minutes)
- Add to the saucepan the remaining ingredients: nutritional yeast, mustard, garlic, lemon, a pinch of salt, and pepper. Whisk continuously, until thickened (~ 5-7 minutes)
- To a food processor (or blender) add 1 ½ cups of the roasted squash, along with the thickened sauce, and process until smooth.
- Combine and Bake
- Combine the cooked pasta and the desired amount of cheese sauce in a bowl.
- Line a baking sheet with parchment paper. Spread the macaroni mixture and scatter breadcrumbs evenly over the top.
- Bake for 25 to 30 minutes, or until it's golden and the macaroni is bubbling.
- Let sit 10 minutes before serving
~ Adapted from Plant-Powered Kitchen
Vegan Macaroni and Cheese (With Nuts and Almond Milk)
Ingredients
Sauce
- ¾ cup raw cashews, soaked in water for 3-4 hours, to soften; drained
- ½ cup raw Brazil nuts soaked in water for 3-4 hours, to soften; drained
- 3 Tbsp lemon juice (freshly squeezed is best)
- 2 cloves garlic, minced
- 2 tsp arrowroot powder
- 1 tsp sea salt
- ¾ tsp onion powder
- ½ tsp smoked paprika
- ¾ tsp dry mustard
- ½ cup water
- 2 cups almond milk
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ¾ tsp ground black pepper
Bread Crumbs
- 1 cup bread crumbs (gluten-free if you’re avoiding gluten)
- 1 (10 oz) package pasta (gluten-free if you’re avoiding gluten)
- ½ – 1 Tbsp olive oil
- pinch of salt
Instructions
- Cook the Pasta
- Cook pasta al-dente, according to package directions, drain
- Prepare the Cheese Sauce
- In a food processor (or blender), add all of the sauce ingredients and process until smooth
Bread Crumb Topping
- Mix bread crumb toppings in a small bowl
- Combine and Bake
- Preheat oven to 425° F
- Combine the cooked pasta and desired amount of cheese sauce in a bowl.
- Line a baking sheet with parchment paper. Spread the macaroni mix and scatter breadcrumbs evenly over the top.
- Bake for 25 to 30 minutes, or until the top is golden and the macaroni is bubbling. Let sit 10 minutes before serving
2 Comments
I have never thought to bake it on a cookie sheet instead of a casserole dish. What a great idea! Pinning!
Thanks Annie!