This rich and creamy macaroni and cheese is the ultimate comfort food. Vegan and Gluten-Free
8oz macaroni noodles, cooked
¾ cup raw cashews
1 + ¾ cups almond milk
½ tsp Mustard
1.5 tbsp cornstarch
¼ cup nutritional yeast
2 tbsp light miso paste
1 tbsp lemon juice
1 tsp onion powder
½ tsp garlic powder
½ tsp salt & pepper, to taste
- Place cashews in the food processor and finely grind (just don’t let the cashews turn to a paste). Set aside.
- In a heavy saucepan, combine milk, oil and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
- Using a whisk or large fork, stir in the ground cashews, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder and salt until well combined.
- Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve.
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons chopped fresh sage
3 tablespoons or vegetable broth
3/4 cup coarsely chopped chestnuts – you can use pecans as a substitute
1/2 teaspoon salt
Freshly ground pepper to taste
- Use small or large culinary basket or place them in Wok MED – Click – LOW
- Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.
- 3 Bananas
- 8 Cups of water
- Agave to taste
Raw sugar or stevia to taste
In blender: add all of your ingredients and blend. May add ice if you like your drink ice cold. or Freeze the Bananas for a chilled drink! Delicious and nutritious!
1 small clove Garlic
1 tbsp. chopped Onion
1 tsp. chopped Oregano
1 head cauliflower
½ cup water
Process Cauliflower on #1 cone or in food processor.
Blend water and all seasonings. Preheat skillet add liquid and cauliflower. Salt to taste.
Bean Puree – serving 6
2 Cups White Beans
2 cloves Garlic
4 Chile Poblano/ Negro
Salt and Pepper to taste
Deseed and destem the peppers then rehydrate. Add all ingredients into blender. Transfer to 3 qt and heat.
1 Red Bell pepper
1 tbsp. Fresh Thyme
¼ cup Apple Cider vinegar
Small dice potato, pepper and carrots. Shuck the corn and add to mixture. Sauté potatoes, then add carrots and bell pepper then corn. Pull off stove and add vinegar and fresh thyme.
Take the corn tortilla and heat on a griddle till it bubbles and dip into bean mixture;
on a plate and add stuffing and roll. Topped w Cashew Cream, nutritional yeast, and arugula
¼ bunch cilantro
1 tsp. Oregano
1/3 cup Cashew cream
1 Lemon juice and zest
1 block firm Tofu (silkened)
2 tbsp. Nutritional Yeast
1 tbsp. Paprika
Blend all the ingredients together. Stuff into button mushrooms or mushroom of choice. Bake in Electric skillet at 275 until valve ticks then turn off.
Soyrizo – Serves 6
4 Guajillos Peppers (stems removed)
4 Chiles anchos(stems removed)
1 Garlic clove
1 Bay leave
1 tsp Fresh Oregano
1 tbsp. Fresh thyme
1 tbs Coriander seeds
4 Pepper corns
¼ tsp Cumin seeds
3 -4 Cloves 1 tbsp.
½ cup Apple cider vinegar
3 cups Water
1 bl Soy Protein
Toast the Bay leaf, Coriander seeds, and cloves.
Put in a spice grinder. Deseed the Guajillo or Ancho chillies and Rehydrate with hot water.
In the blender add the peppers, vinegar, thyme, garlic, paprika, oregano, and spices with 1 ½ cups of water.
Place soy protein in bowl and using a strainer gradually ad your blended mixture. Stir the soy protein until it’s coated with the liquid. Continue until all the blended mixture is used.
Directions Makes 4 half-cup servings
1 pound soft silken tofu (16 ounces)
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract
Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.
Per 1/2-cup serving:
calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg
Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes
Mix all ingredients top with Garlicky Tahini dressing and enjoy!
Garlicky Tahini Dressing
1 cup tahini
1/2 cup rice vinegar
3 tablespoons pure maple syrup
1/2 cup water
2 tablespoons low-sodium tamari sauce
2 tablespoons nutritional yeast
1 heaping tablespoon minced garlic
2 scallions, thinly slided (optional)
Combine all of the ingredients, except for the scallions, in a food processor and puree until smooth. Stir in scallions and serve over salad or greens.
1 package Tempeh
2 cloves garlic
4 – 6 Mushrooms
Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mold predigests a large portion of the basic nutrients. It’s a great food to help keep blood sugar in control.
Whether mild or fiery, peppers are nutrient-dense. They’re one of the richest sources of vitamins A and C. Just a cup a day can provide more than 100% of your daily needs.
The white mushroom has a special carbohydrate that stokes the metabolic fire and maintains blood sugar levels. A strong metabolism means more burned fat. Three ounces per day for four to six weeks has been said to yield substantial weight loss (this does not mean that exercise and healthy eating is not required). These mushrooms are also high in selenium which not only aids weight loss but is showing to have positive effects on prostate cancer.
Directions: Preheat skillet and sauté garlic, onion. Then add Eggplant & mushrooms. Add the peppers and add tempeh and pasta sauce.