Tag Archives: Teaspoon

Kale Mac n’ Cheeze

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Our toddler is going through a picky meal time phase lately… I’m not happy about it at all but I know it’s normal and will soon pass (hopefully!). She’s been rejecting her usual greens so I’ve been trying to figure out ways to hide them in other foods she will eat. Ugh, I was hoping I’d never have to play “hide the greens” with my kids but I suppose it’s my turn. 🙂

The “cheese” in this dish is from Fat Free Vegan Kitchen Blog… one of the best vegan food blogs EVER!!!! I changed the recipe a bit this time, added a little more spices. Turned out great! It’s so easy to make too which is double great! We don’t eat a ton of pasta anymore so I figured this might spark our toddler’s interest, maybe she won’t even notice the green stuff!!

Kale Mac n’ Cheeze

Ah HA!! GOTCHA!!!! Lol!

I’m hoping he will be my “trash can” eater…. meaning he will eat whatever I put in front of him 😉

Kale Mac n’ Cheeze

* Note: Occasionally I’ll add a can of white beans to this mixture instead of the cornstarch to thicken it. I didn’t do it this time but I highly recommend it!

Ingredients

  • 1 pound pasta (regular or gluten-free)
  • 1 1/4 cups water
  • 1 cup plain, fat-free soymilk (may use other non-dairy milk  I used soymilk)
  • 3/4 cup nutritional yeast
  • 3 tablespoons cornstarch or potato starch – I used cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (I used a pinch)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder – I used 2 tsps
  • 1/2 teaspoon dry mustard – I used 1 tsp
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt – I used yellow miso, all I had)
  • black pepper to taste
  • 2 bunches of kale, steamed and chopped – I used dino/lacinato kale

Instructions

  1. Put the pasta on to boil, according to package directions.
  2. While it’s cooking, blend all remaining ingredients together in a blender. Steam and chop up your kale. I steam mine in a big pot with an inch of water at the bottom.
  3. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
  4. Add in your chopped kale and stir until combined.

Blend sauce ingredients in a blender or food processor – I used my VitaMix

I used Trader Joe’s Organic pasta and 2 bunches of dino kale

I like to steam my kale in a big soup pot with an inch of boiling water – toss occasionally but keep covered in between tosses

Add sauce to cooked/drained noodles and stir until combined

Add your cooked, chopped kale and stir. Add a bit of pasta water to thin things out a bit.

Yummy!

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Skinny Buckeyes

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I was trying to fight off a serious sweet tooth (it wasn’t working!) so I decided to make these… I figured it was a little bit of a compromise, considering they contain beans! They turned out really good, my hubby and toddler loved them!!

Skinny Buckeyes

This recipe is from Happy Healthy Mama. She has some really great recipes!

INGREDIENTS

* 1 1/2 cups cooked chickpeas (or 1-15 ounce can, rinsed and drained)

* 1 1/2 cups peanut butter

* 1/2 cup agave (original recipe called for honey but agave works too)

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 1 cup semi-sweet chocolate chips (I used dairy-free chips)

* 2 tablespoons coconut oil

* toothpicks

INSTRUCTIONS

1. In a food processor, process the chickpeas until they are completely broken down. Add the peanut butter, honey, vanilla, and salt and process until everything is well combined and forming a ball, about one minute.

2. Scoop the mixture with a rounded spoon (I used a 2 teaspoon size), roll into a ball, and place on a baking sheet lined with wax or parchment paper. Continue until you use all of the mixture; you should get approximately 48 balls.

3. Place in the freezer until firm, about 15 minutes.

4. Meanwhile, place your chocolate chips and coconut oil in a medium, microwave-safe bowl. Microwave for 30 seconds and then stir the mixture. Microwave another 30 seconds and stir again. If the chips are not completely melted yet, microwave in 5-10 second increments until totally smooth. {Alternatively, you can use the double boiler method to melt your chocolate. I always just use the microwave.}

5. When your peanut butter balls are firm enough, take them out of the freezer. Put a toothpick into the top of each ball and then using the pick as a handle, dip the ball into the chocolate. Leave a little circle open at the top to make traditional Buckeyes. I had a little chocolate leftover using this method, however, so if you want to cover the entire ball with chocolate, go ahead. Return the dipped balls to your tray.

6. Refrigerate until the chocolate is firm and you are ready to serve. If storing, store in the refrigerator.

Process chickpeas

Add other ingredients and process until it forms a ball

Roll into balls and place on parchment paper - freeze for 15 minutes

Heat coconut oil and chocolate chips

Dip the balls into the chocolate using the toothpicks - refrigerate until firm

Yummy!

 

Balsamic-Glazed Chickpeas & Mustard Greens

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I really like mustard greens, if you’ve never tried them this is a great starting point! This can be served as a side dish or a warm dinner salad. I like mine over quinoa for dinner! My toddler enjoyed this, she likes chasing the chickpeas around her plate. 🙂

Balsamic-Glazed Chickpeas & Mustard Greens

This recipe is from one of my favorite plant-based food blogs, Fat Free Vegan. She has such delicious recipes and lots of them! I changed the original recipe in an effort to reduce my sodium intake. 🙂

Ingredients

  • 10 ounces mustard greens – (I used one whole bunch)
  • 1/2 large red onion, thinly sliced
  • 4-6 tablespoons vegetable broth, divided – (I used water to saute to reduce sodium)
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon soy sauce – (I used light soy sauce)
  • 1/4 teaspoon agave nectar or sugar – (I used agave)
  • 1 cup cooked chickpeas, rinsed and drained – (I used cooked beans but you can used one can too)

Instructions

  1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
  2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth (or water saute) until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
  3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
  4. Serve warm, with additional balsamic vinegar at the table.
  5. YUMMY!!

Saute onions, add garlic and red pepper

Add greens, cook until wilted but still bright green. Remove from pan and place in serving dish.

Glaze the chickpeas and top

Delish!

Dairy-Free Ranch Dressing

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I’ve been making this for years, tastes just like the real thing! This makes an excellent dip for veggies, salad dressing and anything else you top with ranch! My hubby likes it on his pizza. I recently served this with No-Buffalo Nuggets… Delish!!

No-Buffalo Nuggets with Vegan Ranch Dressing

INGREDIENTS

* 1 cup vegan mayonnaise

* 1/2 teaspoon garlic powder

* 1/2 teaspoon onion powder

* 1/4 teaspoon black pepper

* 2 teaspoons parsley, chopped – I usually used dried parsley, turns out great!

* 1/2 cup unsweetened soymilk (I star with 1/4 cup and add to make it thinner, depends on what I’m using it for – dip vs. dressing)

INSTRUCTIONS

1. Whisk all ingredients together (or just put all ingredients into a container and shake until mixed) and chill before serving. Add a little more soy milk if you need to thin dressing.

Put all ingredients into a container, close and shake!

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Eggless Matzo Brei

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This recipe is just in time for Hanukkah! This eggless version of traditional matzo brei is really good! The mushrooms and spinach are excellent additions!

Mazel Tov!

I found this recipe from Chef Chloe’s website – I reduced the salt and changed a few more things. 

  • Vegan Matzo Brei
    • 5 sheets of Matzo – I use whole wheat
    • 7 ounces silken tofu
    • 2 tablespoons vegan margarine – Earth Balance
    • 1/2 cup soy, almond, or rice milk – I use almond
    • 1/2 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon turmeric
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1-2 tablespoons olive oil
    • 1 onion, chopped
    • 2-3 cloves garlic, chopped
    • 8 ounces crimini mushrooms, sliced – I use baby portobellos
    • 5 ounces baby spinach – I use 3-4 large handfuls

INSTRUCTIONS

1. Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.

2. Meanwhile, combine tofu, vegan margarine, non-dairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.

3. In a large non-stick skillet, heat olive oil over medium-high heat and sauté onions, garlic and mushrooms until soft and slightly browned. Add spinach and let cook until wilted.

4. Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the matzo is coated with the tofu mixture. Let cook until lightly browned and crispy on edges.

  • Whole wheat matzos

    Soak matzos in water for 5-10 minutes or until soggy

    Combine "egg" ingredients in food processor

    Process until smooth

    Saute onions, garlic and mushrooms

    Add spinach and cook until wilted

    Add drained matzo and "egg" mixture to skillet, coat evenly

    Cook until lightly browned and crispy

    Mazel Tov!