Real talk: sometimes, I just want something comforting and delicious that won’t leave me feeling like I just ate a submarine. Recently, I was craving macaroni & cheese. Given my particular health needs, I wanted to do a vegan version. Thankfully, I was introduced to Brown Vegan, and through that website, I found an amazing vegan macaroni and cheese recipe that actually tasted like the bee’s knees. (OK, no, I haven’t actually tasted a bee’s knees, but you get what I mean. Who came up with that phrase, anyway? I mean, who was thinking about the knees of a bee? Do they have knees? I digress.) The Brown Vegan references the original recipe where she found this deliciousness, but I made most of the same adjustments she did. In addition, I opted to not use bread or Dijon mustard in my cooking adventure. What I loved about this recipe is that the sauce is actually made with vegetables, among other things, and came out super creamy and wonderfully savory. Without further ado, here is the pathway to this vegan comfort yum.
This is such a fresh recipe, meaning that it only contains vegetables. It’s very filling and tastes amazing. Let’s get to it! Enjoy!
For many Americans who have families, dinner is the most important meal, because it is often the only time people get to spend time together as a family. This goes for singles too who are always working and don’t have a lot of time on their hands to prepare such lavish meals. You may wonder what on earth I am talking about. Well, it’s quite simple, as simple as spaghetti. Yes, spaghetti. Now instead of using ground beef and enriched pasta or a less healthy kind of pasta, we will use healthy vegan alternatives. I love pasta but I don’t love the feeling I get after eating it. Maybe it’s the gluten or the heaviness of it. Who knows? What I do know is that there are many alternatives such as rice pasta, quinoa pasta, soba noodles, buckwheat pasta, pad thai noodles, Asian style rice pasta, and the list goes on. For today’s recipe, I used Asian style rice pasta and I ind it to be the easiest to cook. All you have to do …
I recently discovered this article “Vegganism: Why Some Vegans Eat Eggs”. and was a little disturbed by the content and the idea that seems absurd to me of “veggans”. Apparently there are people who call themselves “veggans” (not a misspelling of vegan). These are folks who say they eat vegan, but still incorporate eggs into their diet. One reason given for eating eggs was protein. There are so many plant based proteins, read about them and my reponse to the article which inspired today’s meatless, eggless, protein packed recipe.
I’m not sure where you live, but I live in Texas. It is getting rather warm here, actually it’s hot here. The high today will be 82 degrees. You may be wondering why I am posting a chili recipe if it’s so hot here. Well, in Texas, chili can be eaten anytime, whether it’s snowing in North Texas, or blazing down here in the south. This recipe was made right before I went to a family gathering. I don’t remember what it was for, but I do remember that they loved the chili. This chili was made on a whim, meaning I had never made it before, nor did I know what I was doing or how it was going to turn out. I have to say, I put my foot in that chili, figuratively of course. Here’s the recipe and directions: Benefits of Tea I am an avid tea drinker, drinking tea every single day. I have never been a coffee person, mainly because coffee makes your breath stink and because caffeine has the …
I’ve been reading this book 20 Something, 20 Everything: A Quarter-Life Woman’s Guide to Balance and Direction by Christine Hassler. It’s a very helpful read for women who are going through a quarter-life crisis as myself. Up until I bought this book, I did not know there was such a thing. We have all heard of midlife crisis, mainly in men, but not quarter-life crisis and especially not something like that for women. I had been in a rut, not knowing in which direction my life was going and it was depressing, still is, because I’m 27 and have absolutely no idea where life is going to take me. One particular part of the book talks about body image and how women suffer from this from such a young age. You hear about women who have anorexia, bulimia and other disorders. Growing up they have had self-esteem issues, physical, mental and emotional abuse, and just not feeling like they fit in or matter because of what they look like. The crazy part about it is …
Today we have guest chef Lou with your meatless Monday recipe. I also make this recipe with pumpkin or potatoes instead of carrots, but with less or no ginger. You can also use bacon crumbs or the fake (soy) bacon crumbs at serving time. Ginger is good for you, so use as much as you can handle! Lou Enjoy!! @lou_suarez
I have many people tell me that they don’t eat breakfast, mainly because they don’t have time. Normally, I call them on it but today, I won’t to help those out who have this same excuse. This recipe is actually made the night before, so you can just grab it and a spoon, and head out the door. Make this recipe tonight for in the morning. Now you have no excuse to not eat breakfast. Literally, this recipe takes less than 5 min. to prepare. Happy meatless eating! Simply Moniqua
I love cooking. I’ve been cooking since the age of nine and even took culinary arts at the local college in high school. Cooking is an absolute passion of mine, especially baking. But here’s the kicker, sometimes, just sometimes, I don’t feel like cooking and need something quick to make that will take less than 30 minutes. That’s why I make “quick meals”. This meal was simple and I had no idea what I wanted to make when I came in the kitchen, which is usually what happens when I make all of my meals. Being a cook, and a vegan one at that, requires a lot of creativity. I hope you enjoy this quick meal, though it sounds like a lot. When I’m in the kitchen, multitasking is my specialty. I like everything going at the same time so that when it’s done, I don’t have to wait to eat because something else is still cooking. Enjoy!
I have to say this is the best salad I have ever had and I’m not just saying that because I made it. Kale is the best thing that has ever been grown, especially purple kale. Here is what you’ll need: