Vegan Truffle “Sausage” Mac And Cheese!

MACNCHEESE

I have been experimenting for my Vegan eBook and tried a Vegan Truffle “Sausage” Mac And Cheese… it was a total yummy success!!!!!!!!
Recipe coming soon!
~Jennifer
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Escarole and Beans!

EaBeans

Escarole and beans… a southern Italian Classic, Vegan Style!

Sauté 3 pieces of chopped garlic in two tablespoons of olive oil or a heavy tablespoon of coconut oil, add a large head of Escarole and a can of Cannellini beans with juice! If the juice has salt added do not add additional salt because it will come out too salty! Pour half a cup of water in as well and cover until greens are softened and liquid has cooked in. I enjoyed this delicious dish over rice pasta tonight but it so yummy on its own!

Enjoy!!!!



Greengage Plums!

PLUMS

So beautifully sweet…Greengage Plums, so good! And their health benefits?

These babies are rich in various organic acids, flavonoids, phenolic acids and antioxidant compounds enabling them to improve body metabolism. They can alleviate fatigue and have detoxifying properties.

Enjoy!





Creamed Spinach, Kale and Mushrooms!

CSKM

Savory creamed spinach, kale and mushrooms!

Think by going vegan or raw you have to give up those cheesy comfort foods? Couldn’t be further from the truth! This recipe is simple and calls for sautéed onions, spinach, kale and mushrooms with tahini, sea salt to desired taste, nutritional yeast, and optional daiya cheese or nut based cheese for extra creamy!

Serves 4 to 6

What You Need:

1 large bunch Kale, stems removed and chopped

1 medium bunch of spinach

6 button mushrooms sliced

2 tablespoons coconut oil

1 small onion, diced

Sea salt to taste

1 tablespoon of tahini

1 teaspoon of nutritional yeast

Fresh garlic or powder to taste

What You Do:              

1. In a large frying pan over medium heat, combine greens, coconut oil, onion, garlic, and sauté until greens begin to soften.

2. Add tahini, nutritional yeast, salt and daiya cheese (or nut based cheese).

 

ENJOY!


Oven Roasted Vegetables!

RV

Oven Roasted Vegetables… FULL of flavor!!!!

I usually throw various roots in such as Parsnip and Daikon but I ran out! So choose your favorite veggies and starches and chop them up, sprinkle with olive oil or your preferred oil, if any.  Add vegtable broth to coat the bottom of the tray then mix with garlic powder, sea salt and pinch of sage! Although, you can use whatever seasonings you like!

Serves 4 to 6

What You Need:

2 medium sized sweet potatoes cubed

2 medium red potatoes potatoes cubed

2 medium sized yellow potatoes cubed

2 Parsnip roots cubed

2 Daikon roots cubed

2 medium sized broccoli heads

1 ½ of cups of carrots

Olive oil for sprinkling (the amount depends on the tray used.  Make sure the bottom is coated well and vegetables are coated.)

Sea salt to taste

Sprinkle of nutritional yeast

Pinch of sage (or your preferred seasoning)

Garlic powder to taste

What You Do:

Preheat oven to 350 degrees.

1. In a large tray (13x9x2) combine veggies, potatoes and roots, oil, garlic, nutritional yeast, vegetable broth and salt, then toss and coat everything.  Cover the tray.

 2. Bake at 350 until tender then remove cover and bake, turning occasionally, until browned and crisped.

Serve hot and ENJOY!

ENJOY!