Post by Megan Stulberg
On my way home from the gym one day last week, I decided to quickly do some grocery shopping. Before I knew it I found myself in front of a boxed macaroni and cheese display, lost in a daydream-like stupor for at least five minutes. Finally I managed to fight the craving and tear myself away, then opted to make this similar (but healthier) comfort food instead.
- 1 cup gluten-free penne pasta of your choice (I prefer corn)
- 2 cups chopped kale leaves
- 1 cup raw cashews
- 1/2 cup cremini mushrooms, sliced thinly
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 2 tbsp vegan butter (I used Earth Balance)
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp cold-pressed EVOO
- Dash of sea salt and black pepper
- On stovetop, bring medium pot of water to a boil. Reduce to simmer.
- Add pasta, cover, then let cook for 15 minutes or until all water has evaporated and pasta is soft.
- Drain pasta, then put back in pot and set aside.
- In high-speed blender or food processor combine cashews, nutritional yeast, paprika, salt, pepper, butter and milk. Blend until a thick sauce has been created. If desired, add more milk for a creamier texture.
- In large saucepan, heat oil until it sizzles. Reduce heat and add mushrooms. Cook for 5 minutes until browned. Add kale and continue sautéing until leaves have wilted and shrank down in size.
- Stir sauce into pasta in pot. Add mushrooms and kale, then mix thoroughly until incorporated. Top with additional paprika and salt before serving.
Serve hot and enjoy immediately! Makes 2 large portions.
Recipe by Aine Davis
While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!
This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers! Ingredients…
(Adapted from Daiya’s recipe)
- 1 box gluten-free rice macaroni
- 3 cups Daiya Cheddar Style Shreds
- 2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1/4 cup chipotle peppers in adobo sauce
- 3 tbsp dairy-free “butter” (I used Earth Balance)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika pepper
- Juice from 2 Limes
- Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
- Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
- Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
- Combine pasta and sauce together in pot.
- Transfer pasta to casserole dish and top with paprika.
- Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).
Makes approximately 4 servings.
By contributor Megan Stulberg
Two of my favourite things are vegetables and rice, so naturally I love sushi. There are only so many gluten-free/vegan take-out options though (I’m getting sick of cucumber rolls), so I decided to make something more interesting instead.
- 2 cups sushi rice (organic)
- 4 pieces seaweed
- 1 standard package firmly-pressed tofu (organic)
- 1 medium avocado, halved and sliced
- 1/2 eggplant
- 1/2 zucchini
- 1/2 lime, juiced
- 1/4 cup gluten-free soy sauce
- 2 tbsp extra-virgin olive oil
- 2 tbsp nutritional yeast flakes
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Dash of red-pepper chili flakes
- Dash of Himalayan pink salt
- Dash of black pepper
Other supplies you’ll need: One standard bamboo rolling mat + chopsticks.
- Wash rice in cold water thoroughly. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency. If the rice is too hard, add water by the teaspoon and continue cooking. Be careful not to add too much water! I did the first time and it got so mushy that I had to start over. Fluff cooked rice with fork and set aside.
- Slice tofu into thin strips. Marinate in soy sauce and nutritional yeast for 10 minutes. In medium saucepan, heat a dash of EVOO until it sizzles. Sprinkle tofu with garlic and onion while cooking, and fry tofu until texture is very firm. Set aside.
- Cut zucchini and eggplant vertically into very thin, long strips. Pan-fry on medium heat in EVOO and add red pepper flakes, lime juice, salt and pepper. Cook until vegetables have browned, then set aside.
- Line your bamboo rolling mat with plastic wrap to avoid making a big mess and place a glass of water next to your work station. Important: Wait for your vegetables and rice to cool, otherwise the rest of this process will be harder than it needs to be!
- Lay the rolling mat flat and place a couple spoonfuls of rice onto the middle of the sheet. Wet fingers and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
- Align the tofu strips, eggplant, zucchini and avocado into a very thin horizontal line at the bottom of the rice. Be careful not to overfill. I combined all of my ingredients at once but you can do designated avocado rolls, eggplant rolls, and so on if you’d prefer.
- Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
- Use a sharp knife to slice the roll into bite-size pieces. Wet the knife between cuts to keep it clean. Important: Having trouble doing this right? Use this easy guide here to help.
- Keep rolling! Make as much as you’d like and get creative with your fillings.
Serve with gluten-free soy sauce and eat with chopsticks.
Makes approximately 4 rolls (2 servings).