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).

Empanadas with vegan cheese, butternut squash, spinach and raisins with a pomegranate gravy and salsa

Empanadas with vegan cheese (walnuts, nutritional yeast, sea salt, lemon juice), butternut squash, spinach and raisins (sea salt, coriander, cumin, paprika, chili, cloves, allspice, cardamom) with a pomegranate gravy (pomegranate juice, tomatoes, onions, garlic, sea salt, walnuts) and salsa.

I got the salsa fresh from the jar, but the rest was from scratch. The butternut squash makes a wonderful, creamy texture -- always good when it's freezing cold out!

The empanada dough:

2 cups of spelt flour
1/2 cup of water (more or less depending on how finely your flour is ground)
1/4 cup of white vinegar
1/2 teaspoon of garlic powder
Sea salt to taste
Vegetable oil to brown the dough.

Lentil and spinach croquette with vegan poutine

Lentil and spinach croquette (peanut butter, vegan worcestershire sauce, white vinegar, whole wheat bread crumbs, baking powder, peanut butter, vidalia onions, garlic, tarragon, savory, black pepper) with vegan poutine (roasted potato wedges, sea salt, evoo/flax oil, vegan cheese) with a nutritional yeast gravy (spelt flour, garlic, vegetable stock, rosemary, evoo/flax oil, white vinegar, nutritional yeast).

Vegan macaroni and cheese with spinach, mushrooms and sundried tomatoes

1. Vegan macaroni (brown rice macaroni) and cheese (turmeric, garlic, ginger, tahini, nama shoyu, white vinegar, lemon juice, sea salt, black pepper, paprika, vegetable stock, spelt flour) with spinach, mushrooms and sundried tomatoes.
   

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).

Pear and portabello thin-crust pizza with spinach and vidalia onions

Pear and portabello thin-crust pizza (spelt flour, sea salt, herbs de Provence) with spinach and vidalia onions (salsa, garlic, macadamia butter, evoo/flax oil, nutritional yeast, corn meal).

1 tablespoon herbs de Provence
3 cups of spelt flour
1 cup of warm water
1 teaspoon of sea salt
1 tablespoon of yeast
1 tablespoon of vegetable oil
Corn meal (for the pan or stone)

2 pears cored and sliced.
3 mushrooms cleaned and sliced.
6 cups of baby spinach
1 vidalia onion sliced
1/2 cup of nutritional yeast
1 tablespoon of extra virgin olive oil/flax oil
1 tablespoon of macadamia nut butter
sea salt to taste

1/2 cup of salsa

Raw sea vegetable, cantaloupe and macadamia gumbo; vegan wild rice shells and cheese over collard and carrot slaw.

Raw sea vegetable, cantaloupe and macadamia gumbo (nori, dulse and wakame, cantaloupe, macadamia butter, garlic, chili, sea salt, cider vinegar) with nori chiffonade for garnish.

Vegan wild rice shells and cheese (turmeric, garlic, ginger, tahini, lime juice, cider vinegar, chipotle, sea salt, nutritional yeast) over collard and carrot slaw (sea salt, cider vinegar, evoo/flax oil, black pepper).

Vegan cream of broccoli latte; croque madame with tofu, vegan bacon, fyh mozzerella and portabello mushrooms

Dinner 3 May 2007.


Vegan cream of broccoli latte (broccoli, sea salt, vegetable stock, oregano, wine vinegar, nutritional yeast, black pepper, soy milk foam).

Croque madame on fresh-baked brown bread (whole wheat flour, sea salt, basil, oregano, sunflower oil) with roasted tofu (sea salt, sunflower oil, nutritional yeast, black pepper), vegan bacon (yves), fyh mozzerella and grilled portabello mushrooms.

Basil, grape tomato amuse bouche; date, caper and sundried tomato salad; yellow tomato pomodoro e cipolini served with matzoh crackers

Dinner 26 April 2007.

An homage to the tomato, featuring an amuse bouche of grape tomatoes wrapped in basil leaf with evoo, sea salt, wine vinegar and nutritional yeast, a salad of minced dates, caper and sundried tomatoes dressed with lemon, evoo, and sea salt and a yellow tomato pomodoro e cipolini salad dressed with fresh basil, evoo, wine vinegar, black pepper and sea salt.

The wine was Botter's Nero d'Avola.

Red chard, portabello and chick pea saute on plated nutritional yeast and tomato coulis; vegan chipotle mac and cheese with cilantro and cocoa sauces.

Dinner 17 April 2007.


The wine was D'Arenberg's Darry's Original.

Red chard, portabello and chick pea saute (evoo, lemon juice, sea salt, black pepper, oregano, basil and thyme) on plated nutritional yeast and tomato coulis (tomato, oregano, basil, garlic, olive oil, sea salt).

Whole wheat fusilli with a chipotle, lobster mushroom and nutritional yeast veloute (roux, nutritional yeast, lobbster mushrooms, chipotle, sea salt, lemon juice, vegan chicken stock) baked in a ramekin and then plated with cilantro (cilantro, lemon juice, garlic, evoo, sea salt) and cocoa (cocoa, stevia, evoo, sea salt, black pepper) sauces. Mixed up, it was like a vegan mac & cheese with mole.