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One Pot Mac-n-“Cheese”

 

This “Cheese” sauce is so good. It is good enough to serve all by itself in this Mac-n”Cheese” dish. One thing I like about this dish is that it is made all in one pot. From stovetop to oven.

It is also very easy to make. Easy to make and easy to clean up. That is a win-win.

Preheat oven to 350 degrees

Fill large dutch oven with water and cook pasta according to brand directions.

Drain and set aside.

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Make “Cheese” Sauce.

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Add pasta to cheese sauce. Stir so all the noodles are covered with the sauce. Sprinkle bread crumbs on top of pasta mixture.

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Bake for 30 minutes.

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Let cool about 5 minutes.

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Serve. Eat. Enjoy.

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Alfredo Sauce – Vegan

I came up with this sauce because I wanted a creamy “cheesy” sauce for a sandwich I was going to make. Back in the day when our boys were young we would take the boys to Downtown Disney. I think it is called Disney Springs now. It was an inexpensive day trip. There was no admission charge, that was huge plus. There was a lego store, another huge plus. And, they had pontoon boats you could rent. Even with all those cool and fun things the favorite place we liked the most was the restaurant called Rainforest Cafe.

The boys loved all the animatronics. They would go and watch all the vignettes of animatronics. It was a lot of fun. The restaurant had a sandwich I ordered every time we went there. It was called a Plant Sandwich. I remember it having a giant portabella mushroom, a slice tomato and some greens. Those are a few of the ingredients that I remember. It has probably been at least 15-20 years since we have been there, but I still remember that sandwich.

Thinking of that time period inspired me to come up with my own plant sandwich (will post soon), and this sauce was just what I needed to complete that feat.

  • 1-2 tbsp olive oil
  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 1 c raw cashews
  • 1 1/2 c water, hot
  • 2 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/4 c nutritional yeast
  • 1 tsp sea salt
  • fresh parsley, chopped, garnish

In a large skillet drizzle olive oil. Heat oil over medium. Add onions and garlic and cook until they are translucent and softened. Remove skillet from heat and set aside.

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In a blender add cashews and water. Let the cashew soak for at least 15 minutes.

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Add onion and garlic mixture, lemon juice and salt to cashews.

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Blend on high speed until smooth and creamy.

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Carrot Cake Donuts

I started out going to make a carrot cake, but then I thought I haven’t made donuts in months. Then I thought, Carrot Cake Donuts sounds pretty good. So here we are making Carrot Cake Donuts.

They are cooling as I write this post and I can hardly wait to have one. So when you see a picture with a bite taken out you know that is a real bite.

I have always liked carrot cake. It has a vegetable in it, so it has to be good for you, right?? They are gluten free and vegan. Also, there is no refined sugars. These donuts are packed with flavor and none of the bad stuff.

This batter is made entirely in the food processor.

  • 1 1/2 c unsweetened vanilla almond milk
  • 4 1/2 oz whole dates, pitted, chopped
  • 1/2 c applesauce, unsweetened
  • 1 tsp vanilla
  • 1 3/4 c  GF oat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 c carrots, finely shredded
  • 1/2 c walnuts, chopped

In the food processor add milk, dates, banana and vanilla. Pulse a few times to break up the dates. Let ingredients set for about 15 minutes to let the dates soften.

Preheat oven to 350 degrees.

Add oat flour, baking powder, cinnamon, baking soda, nutmeg, ginger and carrots. blend until completely mixed and carrots are in small pieces. Add walnuts and pulse until the walnuts are broken up.

Spoon batter into a ziplock bag. Squeeze out air and snip the end of the bag so that you can pipe the batter into a donut pan.

Tip: If you are using a silicone pan, place the silicone pan onto a sheet pan. Then pipe batter into donut rings. This make s it much easier to work with the donut pan.

Bake for 25-30 minutes. Let cool inside the donut pan. They will probably break apart if you try to remove them sooner. Turn donuts out onto board/platter (whatever is large enough).

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You can eat them plain or ice with your favorite icing.

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Share. Eat. Enjoy.

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Warm Spinach Artichoke Dip

I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.

I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.

  • 2 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tbs garlic, minced
  • a couple of dashes of red pepper flakes
  • 8 oz. baby spinach
  • 16 oz. silken tofu, drained
  • 1/2 c nutritional yeast flakes
  • 2 tbsp lemon juice
  • 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
  • 14 oz canned artichoke hearts, drained
  • Bread or tortilla chips

Preheat oven to 350 degrees. Grease 8×8 baking dish

In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.

Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.

In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.

Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.

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Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.

Share. Eat. Enjoy.

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Brussel Sprouts and Cranberries 3.0

This might just might be my favorite version of Brussel Sprouts and Cranberries. The original version was Brussel Sprouts and Cranberries. The second version I add butternut squash, just as appealing and tasty as the first. However, this version ranks right up there with the first two.

The 3.0 version uses an orange and pecans – Yum. Just a little twist, but oh so good.

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  • 1 pound of Brussel sprouts, halved
  • 1 c cranberries, fresh or frozen
  • 1/2 c pecan, pieces
  • 3 tbsp vegetable broth
  • All-Purpose Seasoning 
  • 1/4 c maple syrup

Preheat oven to 400 degrees.

Spread Brussel sprouts, cranberries, pecans evenly onto a sheet pan.  Drizzle vegetable broth over veggies. Generously sprinkle all-purpose seasoning onto veggies.

Roast in oven about 20 minutes or until Brussel sprouts are fork tender.  Stir vegetables about midway through roasting time.

Drizzle Maple syrup over veggies. Stir. Serve. Eat. Enjoy.

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Pumpkin-Cranberry Cookies

I had about a cup of pumpkin puree left over from the pumpkin maple scones I had made. I was trying to think of something to make with the remaining pumpkin so it would not go to waste. I do not like waste, especially food. I had been thinking of making some type of cookies, and then I remembered I use to make some soft and fragrant pumpkin cookies. Perfect! I had to search for the recipe, and then change it to fit how we eat now compared to those many years ago.

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I first did not realize it, and was a little bit surprised, but these are VEGAN. Yep, I said the V word, and they are so delicious. My house smells incredibly good from baking these cookies.  They are cooling on the counter. I can’t wait anymore, gotta have one now.

  • 3/4 c maple syrup
  • 1 c pumpkin puree
  • 1/2 c almond butter
  • 1 tsp vanilla
  • 2 1/2 c Paleo All-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 c dried cranberries
  • 1/2 c pecans, chopped

Preheat oven to 350 degrees. Line sheet pans with parchment paper.

Mix maple syrup, pumpkin puree, almond butter and vanilla.

In a separate bowl mix together dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, ginger, cranberries, and pecans.

Mix dry ingredients into pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are of substantial size. that is just the way I like my cookies. Bake 15-18 minutes. Let cool for at least 5-10 minutes. Share. Eat. Enjoy.

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Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

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Dry Ingredients:

  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold vegan butter, cut into 1/2 inch cubes

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

Wet Ingredients:

  • 1/2 c pumpkin puree
  • 1  flax egg (1 tbsp flax meal/3 tbsp water)
  • 1/2 c almond milk

Mix together flax egg and set aside for about 15 minutes.

In a separate bowl combine wet ingredients.

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Maple – Cinnamon Glaze:

Mix together glaze ingredients

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.

Note: Store in refrigerator if you have any leftover.

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Roasted Brussel Sprouts, Cranberries and Butternut Squash

My house has been counting down to when cranberries will arrive at the grocery. Well, the time has come and I am a happy girl. This is such a pretty and colorful side dish. It has a little twist to the original I brought to you before. My original version is the top veggie dish on my website. The flavors of this new version work so well together, a little tart, sweet and hearty all in one bite, yum. This would make a beautiful veggie dish for the holidays. Scratch that, do not wait for the holidays, make it now. Cranberries are only in season for so long. You do not want to miss out on something this delicious.

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  • 16 oz. brussel sprouts, quartered
  • 1 c fresh cranberries
  • 12 oz. butternut squash, cubed
  • salt and pepper to taste
  • 2 tbsp maple syrup

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Spread all vegetables on sheet pan. Add salt and pepper and stir.

Roast in oven for 20 minutes; stirring midway through roasting time. Vegetables should be fork tender. Remove from oven. Drizzle maple syrup over vegetables. Stir.

Serve. Eat. Enjoy.

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Plantain Tortillas

I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.

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  • 1 large plantain, chopped
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tsp arrowroot
  • 1 tbsp garlic, minced
  • 1 tsp lime juice
  • salt and pepper

Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.

Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..

Pour six tortillas onto parchment paper/silicone mat lined sheet pan.  Bake in oven for 15 minutes.

Serve. Eat. Enjoy.

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Peach Broccoli Slaw

This recipe came by in a roundabout way. I got thinking about making tacos, which called for cabbage in the recipe. I thought I would make a little twist and use broccoli slaw. For ease and time I used bagged broccoli slaw, I recommend either making this early in the day or the night before. The extra time helps the flavors meld together. It is truly delicious. The slaw could be used in tacos, or just as a side. We have had it both ways.

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  • 1 bag broccoli slaw
  • 1 large peach, diced
  • 1 lime, zested, juiced
  • 1/2 – 3/4c sweet cashew cream
  • 1/2 c cilantro, roughly chopped
  • 1/2 tsp garlic, minced
  • salt and pepper

This is the exciting part. Once you have chopped, diced and minced your ingredients all you have to do is mix thoroughly. Chill.

Serve. Eat. Enjoy.