Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

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    Cauliflower Fettuccine Alfredo

    This dish was from Eating Well and it is amazing!!

    • ½ c breadcrumbs, toasted
    • 1 tbsp chopped fresh parsley
    • ½ tsp grated lemon zest
    • 4 c cauliflower florets (1 small head)
    • 1 c raw cashews
    • 8 oz fettuccine
    • 4 c lightly packed thinly sliced kale
    • 3 tbsp lemon juice
    • 2 tbsp white miso
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • ¾ tsp salt

    Bring a pot water to a boil.

    Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

    Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

    Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

    Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

    Serves 4.

    Cauliflower Gnochi

    Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

      1 package Trader Joe’s Frozen Cauliflower Gnocci
      2 tbsp olive oil or butter
      1/2 c roasted tomatoes
      1/4 c gluten free or regular bread crumbs

    Spray a small pan with olive oil and toast the bread crumbs over medium heat.

    In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

    Serves 2.

    Mushrooms and Noodles

    This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

    • 7 oz pack of Wonder Noodles, rinsed
    • 1 package Daiya Alfredo Sauce
    • 1 7 oz bag spinach
    • 4 oz sautéd mushrooms
    • 1/2 container TJs toasted tomatoes

    In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

    Serves 2.

    Artichoke Dip Pasta

    This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

    • 6 oz pasta
    • 3 oz vegan cream cheese
    • 1 jar marinated artichoke hearts, reserve the marinate
    • 1/4 c pickled jalapeños
    • 1 bag baby spinach

    Cook pasta according to package.

    Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

    Serves 4.

    Red Pesto Gnocchi

    This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.

    • 10 sun dried tomatoes
    • 1 clove garlic
    • 1/2 tsp crushed red pepper
    • 6 tbsp olive oil
    • 20 salt cured olives, pitted
    • 2 tsp fresh thyme
    • 1 tbsp rosemary
    • 1 package gnocchi

    Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.

    Cook gnocchi according to package.

    Toss with sauce and serve.

    Serve 4.

    Mushroom Pasta

    This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

    The Sauce:

    • 1 1/2 c raw cashews soaked in hot water for 20 min
    • 1 c water
    • 1 tsp Apple cider vinegar
    • 2 tbsp lemon juice

    Place in a blender and blend until smooth

    The Parm:

    • 2/3 c raw cashews, almonds or pistachios
    • 1/4 c nutritional yeast
    • 1 tsp salt

    Pulse in a food processor until it resembles fine meal.

    The Pasta:

    • 6 oz pasta
    • 1 onion, sliced thin
    • 2 tbsp olive oil
    • 2 portobellos, sliced thin
    • 10 oz cremini mushrooms, sliced thin
    • 4 cloves garlic, minced
    • Salt and pepper
    • 1/2 c dry white wine or stock
    • 1/4 c chopped basil
    • 1 tsp dried parsley
    • 4 c baby spinach
    • 1/4 c the parm

    Cook pasta according to package.

    Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

    Add pasta and stir to coat, cook for 2 minutes.

    Serve with The Parm.

    Serves 4.