Potato, Broccoli and Peanut Casserole

My brother gave me a cookbook for my last birthday called "The Vegan Cookbook."  Every recipe I've tried out of it has been delicious.  Thank you Brother!  Today I just randomly picked the first recipe that the book opened up to and made it.

This is what resulted:  peanuty, potatoey goodness.  Yum....

I'm too lazy to copy the entire recipe on, so just enjoy the picture for now.  

Carrot, Bean and Radicchio Salad

I don't think I've ever made something with radicchio before.  It's quite interesting and flavorful.  This salad was pretty good, but a little too oniony.  Both Will and I suffered from heartburn after eating it.  The next day, I ate the leftovers, but picked out the onions.  The recipe is from Real Simple magazine.

Ingredients

• 1/4 small red onion, very thinly sliced
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• kosher salt and black pepper
• 1 pound carrots, chopped
• 1 15.5-ounce can cannellini beans, rinsed
• 1 head radicchio, torn
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

1. Combine the onion, oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
2. Steam the carrots in ½ inch of water until tender, 10 to 12 minutes. Drain and let cool.
3. Add the carrots, beans, radicchio, and parsley to the onion and toss to combine.

Orecchiette with Rosemary Carrots

This delicious recipe comes from my Real Simple magazine.  I would never have thought of this mix, but it turned out great!  I love this pasta shape, and the rosemary carrots were amazing with it.

Here is the recipe straight from Real Simple:

Ingredients

• 3/4 pound orecchiette or other short pasta
• 4 tablespoons (1/2 stick) unsalted [vegan] butter
• 1 pound carrots, cut into 1-inch pieces
• 1 tablespoon finely chopped fresh rosemary leaves
• kosher salt and black pepper
• 1 tablespoon fresh lemon juice

Directions

1. Cook the pasta according to the package directions; drain.
2. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the carrots, rosemary, and ¾ teaspoon each salt and pepper. Cook, stirring often, until tender, 12 to 15 minutes.
3. Add the pasta, lemon juice, and the remaining 2 tablespoons of butter to the carrots and toss to combine.
4. Serve the pasta

Mardis Gras Red Beans and Rice

 Impromptu Mardis Gras meal.  Happy Fat Tuesday!

Mac N Cheese 2014 Update

Life is pretty hectic in our household lately, but when I get the urge for my all time favorite comfort food, I have to indulge.  Mmm, Mac and Cheese... so delicious. 


This is a new recipe I just made up tonight, and I swear it's the best one yet.  But you know I say that every time.

And I didn't really measure out the ingredients specifically; just threw everything together.

First I made the cashew cream with 1 cup of raw cashews soaked over night.  Blended them with one cup of fresh water.

While the macaroni noodles were cooking, I heated the cashew cream on the stove with the rest of the following ingredients:

fresh garlic
nutritional yeast
garlic powder
onion powder
pink sea salt
rice milk
Daiya vegan cheddar

Mixed the creamy, cheesy mixture with the pasta, sprinkled some more Daiya on top and broiled for a about five minutes.

As you can see, I don't have time to bother with measurements, let alone write about them.

Start with the cashew cream and then go from there.  Good luck.