Variations on vegan mac & cheese

All made without animal slavery!

Vegan macaroni and cheese (nutritional yeast, tahini, evoo/flax oil, turmeric, lemon juice, black pepper, sea salt, garlic) with sauteed vegetables (kale, carrots, green beans, onions, celery, brown rice macaroni).


Vegan macaroni and chees with sundried tomatoes, mushrooms and spinach (evoo/flax oil, nutritional yeast, tahini, cayenne pepper, turmeric, white vinegar, evoo/flax oil, whole wheat flour, sea salt, garlic, tarragon, savory, brown rice macaroni).

Vegan macaroni and cheese (vegan margarine, nutritional yeast, evoo/flax oil, arrowroot powder, sea salt, garlic, brown rice macaroni) with kale, lentils, red peppers, mushrooms and raisins (evoo/flax oil, sea salt, lemon juice, vegan worchestershire sauce, liquid smoke).

Roasted, pickled and sauteed vegetables with arugula greens and brown rice

Roasted, pickled and sauteed vegetables (zucchini, sundried tomatoes, artichokes, cremini mushrooms, arugula, nutritional yeast, sea salt, mustard, white vinegar, oregano, basil, black pepper, cayenne pepper) arugula and brown rice (evoo, sea salt).

With this dish, I roasted the vegetables, left them over night to marinate and then sauteed them with the arugula.

Pumpkin, tomato and jalapeño soup; russian kale, mushrooms and black eyed peas over brown rice risotto

Pumpkin, tomato and jalapeño soup (vegetable stock, sea salt, ginger, garlic, white vinegar, cilantro). This is a fun soup combination. The pumpkin provides the sweet, the tomatoes and vinegar provide the tang and the jalapeños provide the heat.

Sauteed russian kale, mushrooms and black eyed peas (evoo/flax oil, garlic, vegan worcestershire sauce, lemon juice, liquid smoke, sea salt) over brown rice risotto (tomatoes, vegetable stock, evoo/flax oil, garlic, nutritional yeast).

Sundried tomato, red pepper and mache salad with potato and mushroom bureka

Sundried tomato, red pepper and mache salad (evoo/flax oil, lemon juice, agave nectar, sea salt, black pepper) with potato and mushroom bureka (onions, garlic, nutritional yeast; spelt flour, evoo/flax oil, yeast, sea salt).

Spelt bureka with beluga lentils, sundried tomatoes and green chard.

Spelt bureka with beluga lentils, sundried tomatoes, green chard, caramelized onions and cremini mushrooms (vegetable stock, nutritional yeast, garlic, nama shoyu, sugar).

More camping and vegan shells 'n' cheese.

It was relatively warm and sunny last weekend for camping. The season's almost over up here, and I was pretty cold in the early morning hours!

Dinner was no problem, though. I made fire-cooked brown rice and wild rice shells with mushrooms, kale and sun-dried tomatoes (sea salt, lemon juice, liquid smoke) in a white, vegan cheese sauce (evoo, garlic, white flour, turmeric, white vinegar).

Couscous with figs, zucchini, red peppers, sundried tomatoes and mushrooms

Couscous (sea salt, evoo, garlic, ginger, turmeric) with roasted figs, zucchini, red peppers, sundried tomatoes and mushrooms (vegetable stock, evoo, black pepper, allspice, cardamom, cumin, coriander, paprika, wine vinegar).

Onion and potato pierogy with sundried tomato pesto over a bed of curried cabbage and mushrooms.

Onion and potato pierogy (store bought) with sundried tomato pesto (sundried tomatoes, tarragon, savory, sea salt, evoo, garlic, sea salt) over curried cabbage and mushrooms (cremini mushrooms, shredded green and purple cabbage, carrots, flat leaf parsley, turmeric, ginger, garlic, cumin, coriander, mustard, white vinegar chipotle, black pepper, evoo).

Vegan dinosaur kale and mushroom quiche with sauce goémon

Vegan dinosaur kale and mushroom (evoo/flax oil, garlic, sea salt, chipotle, liquid smoke, garlic, ginger, lime juice) quiche (tofu, garlic, turmeric, rice wine vinegar, sea salt, nutritional yeast, baking powder) with sauce goémon (dulse, tarragon, miso, whole wheat flour, macadamia butter, garlic, rice wine vinegar).

Inspired by a recent post at DGMGV and another at Walking The Vegan Line these are minis without crusts (which I suppose makes them more frittatas than quiches, but anyhow). Goémon is just the French for dulse. I figured if I'm making quiche, why not go all the way and make myself a little sauce to go with them? I started trying to replace bernaise and this is where I ended up.

Vegan shells and cheese with mushrooms, spinach and a ribbon of chipotle oil sided with grilled asparagus

Vegan shells and cheese (silken tofu, cashews, paprika, turmeric, garlic, vegetable stock, nutritional yeast) with mushrooms, spinach (garlic, evoo/flax oil, olive brine, nama shoyu) and a ribbon of chipotle oil (chipotle, lime juice, evoo/flax oil) sided with grilled asparagus (sea salt, evoo/flax oil and lime juice).

Vegan cream of asparagus and dulse soup; gari foto with manioc cous cous simmered in coconut and chipotle

Vegan cream of asparagus and dulse soup (chili, vegetable stock, soy milk, coconut milk).

Gari foto (spinach, tomatoes, chili, carrots, mushrooms, vidalia onions, vegetable stock, palm oil, macadamia/cashew butter, cider vinegar, sea salt, liquid smoke) with manioc cous cous simmered in coconut milk and chipotle.

Traditionally, gari foto is made w/a peanut sauce and with manioc flour instead of cous cous.

Vegan feijoada over tomato/mango pilaf; sauteed spinach w/orange slices.

Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.

The wine was Clos de los Siete.

Vegan shrimp jambalaya over brown rice fettucine tossed with a white wine and lobster mushroom reduction

Vegan shrimp jambalaya (vegan shrimp, red, green, yellow and jalapeno peppers, vegetable stock, garlic, herbs de Provence, black pepper, lemon juice, tomatoes, white onion, cremini mushrooms) over brown rice fettuccine tossed with a white wine and lobster mushroom reduction (garlic, herbs de Provence, tomatoes, cashew butter).

The reduction was inspired by a porcini, red wine reduction I had the other night at a fabulous Zen Kitchen dinner.

The cooking wine was Botter's Pinot Grigio Chardonnay.
The drinking wine was Louis Jadot's Beaujolais.

Pissaladière with sundried tomatoes, green olives and pomegranate caramelized onions; ratatouille with chick peas and mushrooms

Pissaladière (whole wheat flour, canola oil, sea salt, yeast, herbs de Provence) with sundried tomatoes, green olives and pomegranate caramelized onions (sea salt, nutritional yeast, herbs de provence, pomegranate juice).

Ratatouille (roma tomatoes, Italian eggplant, zucchini, garlic, sea salt, black pepper, herbs de Provence, nutritional yeast, vegetable stock) with chick peas and cremini mushrooms.

Vegan reuben with kosher dills and potato/vidalia mash

Vegan reuben (dark rye, sauerkraut, button mushrooms, vidalia onions, nutritional yeast, evoo, smoked wheat) with kosher dills and potato/vidalia mash (garlic, sea salt, black pepper, herbs provencal). I didn't so much cook as assemble, but it was a good lunch, paired with a Mill Street Organic Lager.

Veggie bacon and honey dew; whole wheat fusilli aglio et olio with green pepper, mushroom and vidalia onion

Dinner 29 May 2007
Veggie bacon and honey dew; whole wheat fusilli aglio et olio (garlic, evoo/flax oil, sea salt, black pepper, nutritional yeast) with green pepper, mushroom and vidalia onion.

Brown rice risotto with asparagus, sundried tomatoes, mushrooms and red pepper

Brown rice risotto with asparagus, sundried tomatoes, mushrooms and red pepper (evoo/flax oil, garlic, vegetable stock, nutritional yeast, oregano, basil).

Chilled spicy orange soup; asparagus, mushroom and basil tofu frittata

Dinner 22 May 2007.


Chilled spicy orange soup (orange tomatoes, orange pepper, orange juice, chipotle, sea salt, black pepper, evoo/flax oil).

Asparagus, mushroom and basil tofu frittata (garlic, sea salt, black pepper, oregano, basil, potato flour, soy milk, cashew/macadamia butter, red onions, evoo).

The soup was raw (I think) except for the chipotle, which could have easily worked with jalapeno instead.

Deep dish pizza with dinosaur kale, vegan sausage, kalamata olives, mushrooms and green peppers

Dinner 21 May 2007.


Deep dish pizza (spelt flour, evoo, sea salt) with dinosaur kale, vegan sausage (Tofurkey Italian sausage, kalamata olives, mushrooms and green peppers (crushed tomatoes, oregano, basil, nutritional yeast, evoo/flax oil, garlic, black pepper).

Red beans and black rice with peppers, mushrooms and vegan chicken in a pomegranate, chipotle and espresso gravy

Lunch 20 May 2007.


Red beans and black rice with peppers, mushrooms and vegan chicken (Yves) in a pomegranate, chipotle and espresso gravy (pomegranate juice, espresso, chipotle, garlic, evoo/flax oil, lemon juice, vegan chicken stock).