Vegan Mac and Cheese

Vegan mac and cheese. Some may call it an oxymoron, fake, or a sin. But I call it delicious. It doesn't have that same 'sharpness' you get from mac and cheese using old cheddar, but it does have a similar flavor profile and the same look and texture, it's hard to tell the difference. This is a hearty but healthy comfort food meal that can be on the table within thirty minutes. The procedure seems lengthy, but only because I've explained it in detail. It's really only a matter of cooking and puréeing. The key here is a good food processor or Vitamix if you have one - my sauce was not quite as smooth as I would have liked since I don't have a great food processor. Cooking the veg slightly longer if you have the time may also help alleviate part of this problem. 

I can't stress this enough - even if you are not vegan - you need to try this recipe!

Vegan Mac and Cheese
2 medium white potatoes o use one large sweet potato, diced
2 small carrots, diced
1 small white onion, diced
1/2 cup cashews (preferably raw, unsalted)
1 package (4 serving size) dry elbow macaroni (I used whole wheat)
1/2 cup coconut milk (from a carton or can - doesn't have to be the thick kind)
1/4 cup nutritional yeast
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1 Tablespoon prepared yellow or Dijon mustard
1 teaspoon garlic powder
2 teaspoons smoked paprika
salt, to taste
cracked black pepper, for garnish

Bring a medium pot of water to a boil. Meanwhile dice your veg - they don't need to be precise at all since they will just be blitzed in the end, but the smaller you make them, the quicker they cook, so I recommend spending the extra time chopping and not cooking.

Add the veg and cashews to the water and cook for 15-30 minutes until just tender. You don't want them mushy, but just soft enough to easily purée. I throw the cashews in here as well, in lieu of soaking them overnight, as is called for in many vegan recipes (cheeses, cheesecake, etc.) These is just for convenience sake and also to make the cashews extra soft for processing.

Once the veg are cooked, take them out of the water but don't throw the water away! Use a slotted spoon or spider to remove the veg, then save the water for cooking the pasta - this is economical, saves time as the water will still be hot, and reserves all the nutrients from the veg and infuses into the pasta. Simply return the water to a boil, if needed, and add some salt. Then add the macaroni and cook to the desired doneness. 

While the pasta is cooking, transfer the veg and cashews (well drained) to a food processor along with the remaining ingredients. Process until very smooth. Check consistency, and add some pasta water, more coconut milk, or oil as needed, and adjust the seasoning. 

Drain the pasta well, return to the pot, toss with the sauce, and serve immediately! You may also choose to transfer to a casserole dish and bake for a more traditional mac and cheese, but I like mine straight from the pot as I find it creamier. Baked mac and cheese is good for non-vegan versions where you sprinkle the top with shredded cheese and want it to melt, or if you plan to top with breadcrumbs.

Variations: You may add diced whole veg of choice, or diced and cooked vegan bacon into the mix, add more nutritional yeast, add vegan shredded cheddar, or top with pecan parmesan. Sun-dried tomatoes and roasted red peppers would also add nice flavors.

Cheesy Mushroom Rotini Bake

Mushroom Cheese Rotini Bake
hot, cooked rotini pasta, enough for 6 or so servings
1 cup diced fresh mushrooms
1 cup diced onion
4 cups shredded cheddar cheese
1 can (10 ounces/294mL) cream of mushroom soup 
3/4 cup mayonnaise or mayonnaise-style dressing

Preheat oven to 350◦F. Return the pasta to cooking pot, and stir in remaining ingredients. Transfer into greased casserole dish(es) and bake, covered, for at least 30 minutes. This keeps warm in the oven well for a while longer, as long as it is covered so it doesn't dry out. 

There isn't a whole lot to say about this dish except that it is very quick and easy to make, and forgiving as well. It can be made ahead, parts of it prepared in advance, kept hot for a while, and reheated. It makes a quick, meatless weeknight meal, with maybe a salad and some bread on the side. It can be varied to no end- different types of cheese, vegetables, pasta shapes, add meat, spices, sauces, bread crumbs, etc, etc. This was very, very good though, and one example of a recipe my mother made for company without testing it beforehand (*gasp*), but is simple, and easy so ended up being a hit!

Mac and Cheeseburger Casserole

Here is an easy, all-in-one, family-pleasing casserole. It combines all four of the food groups, and makes a complete meal. It is tasty and quick and easy to prepare. Then just put it in the oven and relax until dinner time! This dish is very convenient because although the meat and vegetables require a quick precooking time, the pasta does not. There is enough liquid in the casserole to fully cook the pasta while it is in the oven. Just make sure you use a short, quick-cooking pasta shape. The pasta is far from al dente, but still slightly firm.If you are used to very tender pasta, you may want to add a bit more liquid and increase the cooking time, or try precooking the pasta, and just baking the dish for a short amount of time.

Mac and Cheeseburger Casserole
1 pound (500 grams) extra lean ground beef
2 cups thinly sliced fresh mushrooms
1 medium onion, chopped (about 1/2 cup)
2 cups uncooked macaroni (or other short pasta)
1 can (14 ounces) diced tomatoes, with juices
1 can (284 mL) condensed cream of mushroom soup
2 Tablespoons Worcestershire sauce
1/4 cup grated cheese (I used marble)
Optional Add-Ins: 1 cup chopped red and yellow peppers, 1/2 cup chopped celery, one Tablespoon chili powder.

Preheat a large skillet with a little oil over medium heat. Add the beef and cook thoroughly. Push the beef to the sides of the pan and put the mushrooms, onion, and celery and peppers, if using. Sautee until softened, about five minutes.
Place mixture in a large, oven-proof casserole dish and add the remaining ingredients except for the cheese. Cover and bake at 400◦F for 50 minutes, until pasta is tender. Sprinkle with cheese and let stand 5 minutes before serving.

Macaroni and Cheese

Tonight for supper I prepared the classic Macaroni and Cheese with my mother. Today was a lazy, rainy day, and Macaroni and Cheese was the perfect comfort food to have to lift the spirits a bit. This recipe is nothing special, just the standard macaroni with a cheese sauce made from cheddar cheese, onion, milk, and butter. Sometimes the simplest dishes end up being the tastiest. It's a quick, easy meal to prepare when you don't know what else to make. And it can always be jazzed up to suit your own tastes.

• Add-ins: chicken, ham, ground beef, tuna, chopped veggies.
• Cheeses: Use a different kind, or a combination of several different.
• Flavours: Add different herbs, spices, or sauces.
• Garnishes: Sprinkle the top with breadcrumbs and butter, cracker crumbs, hot sauce.

The possibilities are endless!