Tag Archives: Veganism

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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Spicy Tofu & Tempeh Buffalo Bites

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These are SO GOOD and take less than 20 minutes to make! This was our Super Bowl splurge food and WOW it was good!! I haven’t used oil in so long it was a little odd to cook with it again but I don’t think this recipe would’ve worked without it. I only used a tiny bit so feel free to use whatever you wish.

I love anything (well, almost anything within my eating range) with buffalo wing sauce on it and these fit the bill!

Spicy Tofu & Tempeh Buffalo Bites

This recipes is from Babble food blog – created by Kathy from Healthy Happy Life vegan food blog. I really love her blog and I’ve made several things from it in the past, never been disappointed!

Tofu and Tempeh Buffalo Bites
vegan, adjust recipe for however many logs you would like to make

tofu logs (from extra firm tofu – I like Trader Joe’s High Protein Organic Extra Firm Tofu)
tempeh logs (from any variety of tempeh – I like Trader Joe’s Organic Tempeh)

safflower oil (for cooking)

hot sauce (I used Cholula and Frank’s Buffalo Hot Sauce)
nutritional yeast
salt/pepper
agave syrup or maple syrup – I used pure maple syrup

Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)

Directions:

1. Press your tofu dry and slice into logs. Slice tempeh into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.

Press water out of tofu using a press or heavy pot (I used my cast iron pan and a towel) - slice tofu & tempeh into logs

Brown logs in a little bit of safflower oil

Add hot sauce

YUMMY!!

 

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