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).

Portabello and mahogany rice pilaf with sundried tomatoes, carrots and red chard

Portabello and mahogany rice pilaf (sea salt, vegetable stock, garlic, onion, nutritional yeast) with sundried tomatoes, carrots and red chard (evoo/flax oil, garlic, sea salt, lemon juice).

Vegan fish sticks with sauteed kale and chickpeas

Vegan fish sticks (tofu, tahini, nori, sea salt, black pepper, corn mean, whole wheat flour, cayenne pepper) with sauteed kale and chick peas (sea salt, evoo/flax oil, lemon juice).

Vegan ice cream

I've been really busy lately -- mostly with work and school, but also experimenting with a new ice cream machine. Recipes are based loosely on the recipes at A Vegan Ice Cream Paradise. Mine are strictly vegan, though.



Mango, pineapple coconut on top of a whole grain waffle with pineanapple and cantaloupe.


Orange vanilla vegan ice cream (the dreamsicle) with espresso (served as affugato).

Sweet potato, rhubarb and espresso ice cream sweetened with black strap molasses.


Pomegranate and walnut ice cream (a dessert twist on an Iranian sauce combination).

Some good old maple walnut (very Canadian, sweetened with maple syrup).


Orange, strawberry, banana with cashew butter. This one turned out more like a sherbert.

Red beans, collards, roasted plantains and sweet potatoes w/spicy peanut sauce

Red beans, collards, roasted plantains and sweet potatoes w/spicy peanut sauce (peanut butter, sea salt, white vinegar, white miso, lemon juice, evoo, liquid smoke).

Vegan poutine w/miso peanut gravy, Yve's italian sausage, collard greens and sundried tomatoes

Vegan poutine w/miso peantu gravy (miso, peanut butter, whole wheat flour, braggs liquid aminos, garlic, sea salt, vinger, mustard) Yve's italian sausage, Scheeze, collard greens and sundried tomatoes (evoo, lemon juice, sea salt, red pepper flakes, liquid smoke).

Vegan no tuna casserole

Vegan no tuna casserole (brown rice macaroni, whole wheat bread crumbs, braggs liquid aminos, kale, nori, tahini, nutritional yeast, sea salt, lemon juice, black pepper, whole wheat flour, arrow root powder, garlic, evoo).

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.

Kale and plaintains with brown rice plated on a spicy pineapple and peanut sauce

Kale and plantains (sea salt, lemon juice, lidquid smoke, evoo/flax oil) with brown rice plated on a spicy pineapple and peanut sauce (roasted pineapple, peanut butter, arrow root powder, sea salt, white vinegar, black pepper).

Beluga lentil and vegetable pot pie with miso shiitake gravy and grilled asparagus

Beluga lentil and vegetable (black lentils, red pepper, corn, carrots, celery, sea salt, oregano, basil, cumin, coriander, black pepper, evoo/flax oil, nutritional yeast, liquid smoke) pot pie (whole wheat flour, canola oil, sea salt) with miso shiitake gravy (white miso, shiitake mushrooms, white vinegar, whole wheat flour) and grilled asparagus (evoo/flax oil, sea salt, lemon juice, nutritional yeast).

Tofu, kale and vegan cheese runza; lobok and dulse latte

Tofu, kale and vegan cheese runza (minced tofu, kale, liquid smoke, nutritional yeast, white vinegar, lemon juice, sea salt, dill, mustard, black pepper; whole wheat flour, sea salt, yeast).

Lobok and dulse latte (sea salt, white vinegar, black pepper, arrowroot powder). This is a simple soup that produces a cream or chowder look. Lobok (daikon) and arrowroot also foam naturally with a handblender and dulse flakes provide a nice garnish.

Kale tortellini with tomato sauce

Kale (kale, brag's liquid amino, lemon juice, sea salt, nutritional yeast) tortellini (durum semolina, sea salt, basil, oregano) with tomato sauce (tomatoes, basil, oregano, sea salt, olive oil).

Look, it's me making tortellini!

The pasta was from scratch in this dish. Making the tortellini from scratch isn't as difficult as it looks. Basically, it involves rolling out the flour, then cutting it into squares, filling, folding, pinching a triangle, wrapping the two long ends of the triangle around a little finger or a chopstick, pinching again, and you're done.

Vegan pulled pork sandwich

Vegan pulled pork sandwich (tofu, tomatoes, liquid smoke, white vinegar, agave nectar, green peppers, garlic, sea salt, lemon juice, tamari, nutritional yeast, fenugreek, turmeric, ginger) on a whole wheat bun.

For this dish, I marinated and then roasted the tofu in the tamari, liquid smoke, garlic, etc. Then I roasted it again with the tomatoes and other ingredients. Roasting twice helps soak one flavour into the tofu, while adding another flavour layer on top of the tofu with the barbecue sauce.

Roasted corn squash stuff with kale, chickpeas and raisins; shiitake mushroom brown rice pilaf

Roasted corn squash stuff with kale, chickpeas and raisins (garlic, lemon juice, sea salt, evoo/flax oil, ginger).

Shiitake mushroom brown rice pilaf (shiitake mushrooms, sea salt, evoo/flax oil, long grain brown rice).

Brown rice risotto with chick peas, sweet potatoes and kale

Brown rice risotto with chick peas, sweet potatoes and kale (garlic, sea salt, evoo/flax oil, black pepper, garlic, all spice, ginger, nutritional yeast).

Couscous with dulse and arugula

Couscous with dulse and arugula (whole wheat couscous, baby arugula, dulse flakes, garlic, evoo/flax oil, white vinegar, black pepper, sea salt).

Vegan vegetable and herb soup

Vegan vegetable and herb soup (Italian tomatoes, carrots, celery, onion, red pepper, flat-leaf parsley, oregano, basil, thyme, marjoram, black pepper, red chili flakes, nutritional yeast, sea salt, lemon juice, evoo).

Chick pea, miso and peanut butter burger with grilled asparagus

Chick pea miso burger (chick peas, tahini, garlic, lemon juice, miso, nutritional yeast, liquid smoke, sea salt, tarragon, savory) with grilled asparagus (canola oil, sea salt, black pepper) on a whole wheat bun.

Mushroom, plantain, and arugula curry with pomegranate coulis

Mushroom, plantain, and arugula curry (garlic, turmeric, coriander, cumin, mustard, chili, allspice, garam masala, cloves, cardamom, tahini) with pomegranate coulis (pomegranate juice, sea salt).

Vegan chick pea and coconut crepes stuffed with bokchoy, carrots, pineapple and onions

Vegan chick pea and coconut crepes (chick pea flour, whole wheat flour, arrowroot power, dessicated coconut, white vinegar, sea salt, turmeric) stuffed with bokchoy, carrots, pineapple and onions (sea salt, garlic, black pepper).