Vegan Mac and Cheese

There are a gazillion recipes out there for vegan mac and cheese, and I think I try a different one each time I make it. This one might be a keeper, though...it's delicious. What it is NOT: vegan health food. But sometimes, you just have to have comfort food!

Ingredients:

• 1 box pasta of choice
• 3 T vegan buttery spread
• 2 t paprika
• 1 t garlic powder
• 1 t onion powder
• 1 t mustard powder
• 1/2 t turmeric
• a dash of cumin
• 1/2 C nutritional yeast
• 2 C plant-based milk
• 1 bag Daiya cheddar cheese shreds
• salt & pepper to taste

Preparation:

1. Cook the pasta according to package directions.
2. While it is cooking, make the sauce. Melt the vegan buttery spread in a medium saucepan.
3. Add the plant-based milk, spices, and nutritional yeast. Whisk until combined and heat until the sauce starts to thicken.
4. Add in the Daiya shreds and whisk.
5. Continue to heat and stir until the sauce is smooth.
6. Add salt and pepper to taste.
7. When the pasta is done, strain it (but do not rinse) and return it to the pasta pot.
8. Add the cheesy sauce to the pasta and stir to combine.
9. Enjoy!

It's Cherry Season!

I was delighted to walk in to the grocery store over the weekend and discover organic cherries for $2.98/pound! The health benefits of cherries are pretty awesome, so I stocked up!

According to the latest research, cherries:

• contain powerful antioxidants, such as anthocyanins, cyanidin, and quercetin;
• contain possible cancer preventative compounds, like fiber, vitamin C, carotenoids, and anthocyanins;
• reduce inflammation and risk of gout, according to recent studies;
• support healthy sleep, as they contain melatonin;
• relieve arthritis pain, particularly tart cherries because of their high levels of anti-inflammatory compounds;
• reduce belly fat, according to a study involving tart cherry powder;
• reduce post-exercise muscle pain, thanks to the anti-oxidant and anti-inflammatory properties of tart cherries; and
• lower the risk of a stroke because they activate receptors in the body that regulate genes involved in fat and glucose metabolism.

I prefer them raw, but you can, of course, put them in a pie or cobbler. Peak season is short - May to July - so get 'em while you can!

Not-So-Southern Greens

These greens are decidedly un-Southern because they are not seasoned with animal fat. It is very simple to make a tasty, healthy version of this Southern classic using just a tiny bit of olive oil for richness. I prefer a mixture of greens, but the recipe can be used with any greens, such as collard, mustard, and so on.

Ingredients:

• 1 pound mustard greens
• 1 pound turnip greens
• 1 bunch baby collard greens, center stems removed
• 2 C vegetable stock
• 1/2 C water
• 2-3 cloves of fresh garlic, roughly chopped
• 1/2 T brown sugar
• 1/4 t ground red pepper
• 1 T extra virgin olive oil
• a few drops red chili oil or hot sauce
• salt & pepper to taste

Preparation:

1. Put everything except the greens in a large stock pot and bring to a boil. Make sure the brown sugar is dissolved. 
2. Rough chop all of the greens and add them to the pot a couple of handfuls at a time, until all the greens have wilted and are immersed in the liquid.
3. Lower the heat and simmer greens to desired texture and consistency, stirring every ten minutes or so. Most of the moisture will be absorbed into the greens and the bitterness will dissipate. I usually leave mine on the stove for at least an hour. Don't discard the liquid, called "pot liquor” or "pot likker" in the South. It is chock full of nutrients -- use it for sopping!
4. Serve greens on their own (yes, they are that tasty) or with cider or pepper vinegar and enjoy!

Vegan Ranch Dressing

Isn't everything better with ranch dressing? I really like it on sandwiches or as a dip for raw veggies. Strange thing is I rarely use it as an actual dressing on salads! In the photo, I used it on my Boca spicy "chicken" sandwich. Delish!

Ingredients:

• 1/2 C vegan mayonnaise
• 1/2 C vegan sour cream
• 1/2 t onion powder
• 1/2 t garlic powder
• 2 t dried parsley
• 2 t dried chives
• 1/4 t dried dill
• 1/2 t agave nectar
• 1 t apple cider vinegar
• 1-2 t lemon juice (depends on how tart you like it)
• salt & pepper to taste
• non-dairy milk or water to thin, if needed

Preparation:

1. Whisk all ingredients together.
2. Enjoy!