[Image: A light blue bowl containing gooey yellow vegan mac and cheese with broccoli.]
Vegan macaroni with homemade cheesy sauce ^.^
Recipe here, though I modified it a bit.
(via veganspartyharder)Source: thehealthyveganlife
[image: a round of brown “Cheese”, surrounded by apple slices, strawberries, and raspberries. It is all on a white plate with flowers on.]
[image: Spaghetti, peas, and mushrooms in a creamy brown sauce on a white plate.]
Sorry I’ve been away, the Christmas season can be super busy. I’ll be busy making stuff for the family Christmas Eve dinner so I won’t be on much, but look forward to some awesome stuff!
So last time I decided to make a different version of the vegan Mushroom Stroganoff I made before, but this time use different pasta and adding some peas. The peas were a success for sure, it helped cut the super rich flavor of the sauce and gave it some nice texture.
The pasta was something I wanted to try that I found at Target. Which is a surprise because target is terrible with Gluten Free stuff. They just never have anything. Their brand Archer Farms started carrying GF pasta, which you can’t find on their website. We actually found it by accident trying to get away from the christmas crowds and went behind some aisles to find 3 of their GF Spaghetti with a bunch of candy. Very random.
Went looking in their pasta section, couldn’t find anymore. There wasn’t even a sticker. The 12 oz spaghetti was under $3, which is pretty nice for GF pasta. It’s a corn and rice mixture. I accidentally over cooked it a tad but it still held together well. It had a great texture and the sauce stuck to the pasta.
All in all it was a great find, which I’m not sure I’ll find again. Anybody else have more luck finding this pasta?
This noodle stir-fry is a delicious short-order lunch, with a sweet and savory flavor profile and a little crunch! Serves 3.
1 onion, coarsely sliced
1/2 apple, chopped
1/2 red pepper, diced
5-10 baby carrots, minced
1/4 cup sweet-and-sour sauce
1 stick celery, diced
2+1 tsp curry powder, divided
1/2 tsp salt
2 packages ramen noodles, broken into quarters
1 tbsp oil
Combine all vegetables 2 teaspoons of the curry powder in a bowl- mix. Pour in sweet-and-sour sauce- mix. Boil noodles in unseasoned water and drain. In a seperate bowl, mix salt and remaining teaspoon of curry powder with the noodles. Cover.
Heat oil in a saute pan over medium-high heat. When the pan is hot, pour in the vegetable-sauce mixture and saute until the onions are translucent at the edges and lose their round shape. Decrease heat to low and pour in seasoned noodles (add a tablespoon of water if necessary). Mix in pan until thoroughly combined. Serve immediately.
This can be made vegan and gluten-free if you use rice noodles instead of ramen.
[Image: A brown hen missing the top part of her beak, which appears to be cut down to the nostrils. The hen is inside a carrier crate.]
My friend Melissa, who regularly transports rescued shelter animals, was just called down the animal pound today to pick up a hen who was horribly debeaked as a chick. As with all hens in the egg industry, this hen had her beak painfully seared off with a hot blade at a young age. The hen is unable to eat or drink normally and was likely abandoned as a result.
However, Melissa has secured a sanctuary home for this little angel hen but she will require copious vet care before she can be allowed to live with fellow birds. Please consider making a small donation to help her!!
Please consider donating $5 or more to help this sweet and gentle hen get the vet care she needs to live out her life in peace and comfort: http://homelessanimalfriendfunds.chipin.com/debeaked-cacc-hens-medical-care
Add a new flavor to your Thanksgiving table with this sweet and saucy black-eyed pea dish. Leftovers can be eaten in a bun, sloppy-Joe style. The biscuits are easy — no rolling or folding required.
2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can tomato sauce
1 cup water
1/4 cup soy sauce
1/3 cup packed brown sugar or maple syrup
2 tablespoons white or apple cider vinegar
Quick Biscuits, recipe below
Whipped Maple “Butter,”recipe below
1. In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
2. Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple “butter” on the side.