Updated on August 7, 2016
If you’ve been following this blog for a couple of years you know that I have a slight obsession with vegan mac ‘n’ cheese. I’ve even had whole months dedicated to various crazy mac recipes. Now, just in time for the holiday weekend, I have a spicy, new dish that you will love: Chipotle Mac and Cheese!
This recipe was inspired by two things: a few incidents where I used vegan mayo in my mac and cheese instead of margarine and LOVED IT, and the release of Sir Kensington’s new Chipotle Fabanaise. Yes, you read that correctly, vegan mayo made with freakin’ Aquafaba! (The water left over from a can of chickpeas)
I first fell in love with their product when I was at Expo West this past March. People trying their original and chipotle flavors (with fries, obviously) crowded the both; so of course I found myself semi-addicted to the spicy, bold flavor of the Chipotle Fabanaise.
They’ve finally released Fabanaise into the wild, where you can find it at Whole Foods, but can also use their store locator to see if it’s in any other stores near you! Maybe you want a $1 off coupon as well? 😉
Now that you are on your way to procuring some delectable vegan mayo, you can make this dish! I have to say, this recipe placed in the top 3 macs that I’ve made so far; it’s that good. This spicy, creamy mac and cheese with sautéed onions and bell peppers mixed in, then finished off with a crunchy topping before being baked to golden perfection is something you will seriously enjoy. Plus, it’s all gluten-free!
Lastly, the cheese sauce is a slightly modified version of the Cheddar Sauce from my cookbook, and I find myself making all of the time. I highly suggest whipping up a batch of this mac and bringing it to a cookout or BBQ this weekend to show people just how awesome and flavorful vegan eats can be!
It’s almost Memorial Day, can you believe it? Each year, I feel like time flies by faster and faster and this year is no different. It has been quite a whirlwind and here we are, nearly half way through 2016! Now, it’s getting to be BBQ and backyard party season; pretty much my favorite (right after Fall). I’ve got the perfect adult beverage for you to enjoy at all of these shindigs!
Some of you may be familiar with mall food courts and those stands that provide (provided?) frosty treats by the name of Orange Julius. These things are essentially blended up orange creamsicles! Sweet, citrusy, hints of creamy vanilla and refreshingly cold.
What better way to cool down in the coming summer months that with a drink like that? I have a boozy, and admittedly slightly more wholesome version for you, using Silk’s Toasted Coconut + Cashews Nutchello. Imagine a tasty non-dairy milk with slightly more body, a super pleasant flavor and some added sweetness; that is this nutchello. It’s great in drinks, and I love to use it as a lighter creamer in my coffee.
Under the guise of making this “healthier”, I’ve added hemp seeds to the Spiked Orange Julius for their creamy-ness when blended, as well as being rich in omega-3/6, and full of plant-based protein. I used agave nectar as a sweetener, as opposed to sugar, but you can test out making this with coconut sugar or stevia as alternatives. But, to go all out, I topped it off with some rice whip, and I regret nothing!
Things have been pretty crazy over here, gearing up for the launch of Vegan Bowl Attack! (can you believe it’s almost here?!), cranking out fun recipes for you awesome readers, and keeping up with photo projects. Meanwhile, I’m trying to stay consistent with my workouts and being more active in general, which can be hard sometimes. I’m incorporating more activities, so that I don’t get bored with only weight training and select cardio. This is where Strawberry Banana Nut Protein Muffins play a role!
Incorporating more protein in my diet has proven to help with my recovery time, and keeps hunger at bay better between meals. Usually, I do this by eating nut butters, higher quantities of beans and quinoa, or other protein-rich foods. But, sometimes, I need something lighter, that I can put together quickly; that is where plant-based protein powders come in.
I’ve tried so many vegan protein powders, and if you have, you know that everyone has their favorite or is still searching for something perfect. Many factors can come into play, quality of ingredients, cost, texture and taste. When I was given the chance to test out ALOHA plant-based protein powder, I couldn’t resist! Their formula is organic (yes!), free of gluten, soy, dairy, and artificial ingredients, made with wholesome ingredients like pea and seed protein, and has 18g of protein per serving.
I tried the vanilla, first mixed with just water so that I could really see what it was like. The protein blend was not overly gritty, the vanilla flavor was subtle, and because it is sweetened with coconut sugar and apple juice, it is not overly sweet and doesn’t have that gross stevia aftertaste (thank you!). As much as I’m cool with having it as a quick drink I wanted to try it out in a recipe to make a quick, delicious breakfast treat to have throughout the week, once I returned from the gym.
Strawberry Banana Nut Protein Muffins it is! These fluffy, moist, mini-breads are filled with banana, strawberries, walnuts, whole wheat flour, ALOHA vanilla protein powder and topped with coconut. All things I love and can’t resist. The protein powder did not give it any weird aftertaste and was barely detectable, aside from the hint of vanilla. I will definitely be making these again, and maybe with pineapple chunks and macadamia nuts for a tropical twist!
I am very excited about the book that I’m sharing a recipe from, today. You may have heard of a lil’ blog that goes by the name of Minimalist Baker? Oh, you know, just the powerhouse that is run by Dana Shultz and her husband John, that cranks out gorgeous, simple and delicious recipes every other day!
But, truly, I’ve been following their blog since the beginning and it has been so great to see them grow over the years into the huge presence that they are now. Dana’s mission is to bring delicious, easy-to-make (and mostly plant-based) recipes to the masses. This means tons of one bowl and 10-ingredient-or-less dishes!
Now, they finally have their own cookbook, Minimalist Baker’s Everyday Cooking, which I have in my possession. This thing is a masterpiece! A photo or two per every recipe – all amazingly drool-worthy – lots of variety in terms of cuisines inspired by other cultures, lots of color and plant-filled recipes, and definitely some indulgence.
I can tell that I’ll be using this book pretty often, when I need to whip something up! They also have a great key for pantry essentials and basic recipes that are perfect for the beginner or novice cook. And I can’t forget to mention that most of the recipes are gluten-free, as well.
The recipe that I am sharing with you is perfect for a party, movie night or just plain ol’ snacking. I’ve been putting this creamy, delectable dip on everything possible and have no regrets. I’m even thinking of using it as a vegan omelette filling for breakfast, mmm..
If this all is starting to sound pretty good, enter my giveaway to win a copy of your own! (after the recipe, US residents, 18 & older only)
I don’t know if you can tell, but these aren’t you’re average stuffed mushrooms. These babies are towers stacked high with amazing flavors and colors. You’ve got seasoned soyrizo mixed with pinto beans for a satiating base, fresh spinach, creamy cool guacamole and spicy Jalapeño Nacho Beanfields Chips!
Not only are these super easy-to-make, but they’re very omnivore-friendly. While I had one for dinner, I handed them off to my QA testers (parental units) for them to finish off for a meal, soon. Not only did they finish them, they couldn’t stop raving about them and my mom even wants to make some for her friends! Success!
After having different family and friends in town for the past couple of weeks, finding ways to make quick, delicious meals has been essential to keeping myself sane. I love cooking for others, but sometimes you just don’t have the time or energy to put together a grand meal. This Soyrizo-stuffed Mushroom recipe definitely falls into the category of quick and even a bit impressive.
I guarantee that if you make these super ‘shrooms for company, all parties involved will not be disappointed! Plus, I don’t know about you, but I can eat Mexican cuisine-inspired for nearly every meal and be totally content. If you have a soy allergy, you can make your own walnut chorizo, like the insanely tasty recipe in my book, Vegan Bowl Attack! (which is nearly half off right now).
The ghost pepper salt that I posted on my instagram would make for a fiery finishing salt to top this masterpiece!
I had some ghost peppers👻🌶 that I dried from my plant, last year, and finally used them to make a Ghost Pepper Salt!🔥 I used some today and it was awesome; looking forward to what it'll be like in a couple of weeks.😍 To make the salt: remove stems and most seeds from completely dry peppers, use a coffee grinder to turn the peppers into fine pieces, add coarse salt to grinder and pulse to combine. Jar it up and add fire to any dish! 😬 #vegan #DIY