Baked Mac-N-Cashew Cheese (vegan, gluten-free)

Often non-vegans say something to me like: You made a choice to go vegan, why are you trying to make vegan foods that are like non-vegan foods (like cheese, burgers, etc.)? My reply is always that I did not lose my taste for foods like mac-n-cheese, I lost my taste for cruelty. I love recreating the flavors and textures I grew up with, and I've adopted a lot of new flavors and textures too. Being vegan isn't about deprivation, feeling like you have to give up a pleasure. Instead, it's about re-inventing how you experience a flavor or texture, so that the delight of your palate doesn't take away the life or freedom of another living creature.

I recently ventured into the world of making vegan cheeses, and I must say, my first attempts turned out great! I've explored recipes from several sources, and now I am ready to start exploring a little on my own. I took some of what I had learned about vegan cheese flavor and textures, and put it to the test making a baked macaroni and cheese dish. Much to my delight, it turned out deliciously!

Feel free to take your own experimental journey with this recipe. I have made several versions (ok, about a dozen or so!), all yummy in their own way, and this is the one I landed on as my favorite for texture, flavor, and satisfaction all around.

My partner, John, and I are doing lots more experiments with vegan macaroni and cheese, and we will share them with you in future posts! He made one a few days ago that was so velvety and creamy that I practically licked the plate clean (imagine a vegan and far healthier and tastier version of "Velveeta").

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BAKED MAC-N-CASHEW CHEESE

Gluten free, soy free, oil free and vegan.

Prep time: 15 minutes
Bake time: 25 minutes
Yield: 11x7 casserole, about 4 servings


Ingredients

1 cup raw cashews or 1/2 cup cashew butter
1 1/4 cups water

3 oil-packed sun dried tomatoes, drained (optional)
1 Tbsp raw apple cider vinegar
1 1/2 tsp sea salt (or to taste)
1/4 tsp turmeric powder
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp freshly ground black peppercorns
1/2 tsp mustard powder
1/4 cup nutritional yeast

1 can full fat coconut milk (canned, not the stuff in the carton or low fat)

8 ounces quinoa macaroni or spiral noodles, uncooked

For extra YUM factor, feel free to add any other veggies like kale or spinach (wilt first), peas, onions, or sautéed mushrooms just before baking.

Method

In a food processor, process raw cashews until it forms into nut butter texture (skip this step if using pre-made cashew butter, just place the butter in your food processor). Add water and process until cashew butter is dissolved in the water and it VERY smooth (you may need to scrape the processor bowl a few times). Add the next 10 ingredients and process until the tomatoes are fully incorporated. Add the coconut milk and process another minute or so to combine.

Poor the cashew cheese mixture over uncooked noodles placed in a 11x7 casserole dish. Bake at 450˚ F for 20-25 minutes or until noodles are al dente (liquid will completely absorb into the noodles and leave behind a cheesy, baked macaroni texture).

This dish is very flavorful and quite rich! Delicious served with freshly ground black peppercorns on top. Serves 2 for a full meal, serves 4 as a side dish.

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Healing Soup (vegan, gluten-free)

The perfect soup to replace traditional chicken noodle soup. This is a classic comfort food made vegan, with the twist of healing spices from India.

12 cups vegetable broth
4 medium potatoes, diced
4 stalks celery, diced
6 carrots, sliced
2 cups gluten-free pasta
1 tsp coconut oil (optional)
1 medium onion, diced
1-2 tsp cumin seed
2 tsp turmeric powder
dash crushed red pepper flakes
1 tsp ground cumin
1 tsp garlic powder
sea salt

In a large stock pot, combine vegetable broth, potatoes, celery and carrots; begin to heat over a medium high flame and watch for boil.

While broth and veggies are heating, place canola oil in a saute pan over medium flame. Once oil has heated, add cumin seeds and saute until they turn brown and pop, about 1 minute. Add onion and a couple dashes of sea salt and saute until onions are golden brown. Add turmeric and saute another minute. Add red pepper flakes, ground cumin, and garlic powder and saute another 2-3 minutes (watch the heat, you may need to lower the flame to prevent over drying) and then remove from heat. This method of cooking the onion and spices together before adding them to the main dish is from Indian culture, called a turka. It COMPLETELY transform the flavor of foods, I recommend you try it with other dishes--it has revolutionized my chili!

When you notice the broth has begun to boil, boil for about 2-3 minutes and then add your pasta. You want the total boiling time to be about 10 minutes, this will be just enough time to soften the potatoes, carrots, and celery while cooking the pasta to perfection. In the last minute of the boil, add your turka (onion and spice saute). Remove from heat, add salt to taste and serve immediately!

*soy free, can be gluten free if choosing a gluten free pasta and broth/bullion.

Hearty Vegan Pasta Sauce

PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!

2 Tbsp coconut oil

1 cup onion, diced

2 Field Roast Grain Meat Italian Sausages, hand crumbled (more if you like added texture)

3 cloves garlic, diced

1 cup chopped frozen asparagus

1 tsp Italian seasoning blend (or a mix of rosemary, basil, oregano)

1 (24 oz) can Muir Glenn Organic Diced Fire Roasted Tomatoes

2-3 cups fresh baby spinch, whole

sea salt to taste (optional)

Heat 2 Tbsp coconut oil in a skillet over medium flame and add onion, saute for 3 minutes. Add crumbled grain meat and saute until browned and crispy. Add garlic, frozen apsaragus, and Italian seasonings and saute an additional 3 minutes. Add Fire Roasted Tomatoes and bring to a simmer; lower heat to a low flame and simmer for 5-10 minutes. Add fresh baby spinach and stir in to wilt. Add sea salt if needed, I usually find it plenty flavorful as is. Sauce is ready to serve over your favorite pasta (served over organic spiral pasta from Trader Joe's pictured above). 

*soy-free as posted, contains gluten if using grain meat and gluten pasta

Creamy Summer Salad (vegan, gluten-free)

One of the textures we tend to miss as vegans is CREAMY. Well, at least I do! Sometimes non-vegans as why I re-create dairy textures, after all, I went vegan and gave up dairy…and I always reply that I didn't go vegan because I lost my taste for dairy, I went vegan because I lost my taste for cruelty. 

Creamy vegan foods are readily available and simple to make with a little creativity. This recipe uses my Vegan Ranch Dip recipe to recreate the typical store-bought or homemade deli salads we find at Summer picnics. You can substitute/add any veggies you like to create your own unique version of this Summertime favorite.

4 cups cooked organic quinoa pasta (elbows, curls…you choose!)
1 pint organic cherry tomatoes (heirloom if available), whole
1/2 cup organic onion, diced small
1 medium organic cucumber, diced small
1 can small whole black olives, choose organic or check label for additives
1/2-3/4 cup of my Vegan Ranch Dip, depending on how creamy you like it

Combine all ingredients in a large mixing bowl and gently combine with a large wooden spoon. Chill for at least two hours or overnight. Gently stir before serving.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove animal products from our diet, and organic tastes better too!

*gluten-free, soy-free