Tag Archives: cheese

Grilled Seitan Kimchi Mac and Cheese

So, today is technically the last day of Vegan MoFo and that makes me super sad because I didn’t get all of the Return of the Mac recipes done for you that I originally set out to do. (Whomp Whomp) BUT, I have good news for you; because I’m sure as hell not done making mac! I’ll continue to post a couple more mac recipes for the first week or so of October for your reading/eating pleasure. :D

Now, Kimchi and mac don’t sound like they’d really mix together so nicely, but I’m here to show you that this spicy, fermented food brings some great flavor and umami to this very untraditional plate. Another star of this dish is the silken seitan. What is silken seitan, might you ask? This seitan is made by Golden Age Foods which is a local, Southern California company, and is great for slicing up and putting in sandwiches — which, believe me, I have.

I wasn’t sure how I’d feel about this product, but once I unwrapped the banana leaves around it, cut a couple of slices off and tasted it I really enjoyed the texture and subtle seasoning. I tried to save some of the first package for this mac, but I went through it way too fast and had to open up a second one. Oops! I would say that the texture reminds me of a mix between tofu and seitan, where it’s dense, but moist and easy to prepare. I can’t wait until they get this product into markets (hopefully within the next year!).

Instead of using whole wheat or durum wheat pasta, I used gluten-free as the protein content is usually higher in these types of noodles. Pair that with some fresh edamame and the seitan and you have a super-filling meal that is fun and nutritious. I really enjoy the contrast of cold and crunchy to warm and creamy between the Kimchi and the mac and cheese! I bought a vegan, raw kimchi at Whole Foods, but you can find a vegan one at Trader Joe’s that is delicious or just make your own kimchi, like Nicole did!

Before I forget, the Veggie-Lover’s Sriracha Cookbook Giveaway is over! Check you email to see if you won one of the three copies. AND Golden Age Foods has been nice enough to offer up some Silken Seitan to a winner of the giveaway at the end of this post! Yay!

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Filed under Giveaways!, Healthy Recipes, Savory Recipes, Vegan MOFO!

Macho Mac and Cheese Nachos

I think the nickname for this month’s theme should be Carbs on Carbs on Carbs, but that doesn’t sound nearly as fun as Return of the Mac MoFo; plus I can’t imagine that the theme song would be as fabulous. Either way, I feel like some of the creations this month with be carb-tastic! Also, I don’t think you’d expect it, but this carb-pile is gluten-free. So, those of you that don’t eat it will be stoked to make this crazy dish.

Before we dig in to this macho nacho recipe, I have to share something with you guys. I hired my dear friend and AWESOME illustrator, Nick Sawyers, to draw up a couple of ideas of mine for stickers (and maybe shirts?) for Vegan Yack Attack. Below is how the first design came out and I am absolutely in love with it! And, in case you were wondering, you can buy them under my “VYA Shop!” tab or here; and yes, that is a three-eyed piece of tofu. ;)

I’m strongly considering running a shirt in this design, so if you think you’d be interested in it, please let me know! I also can’t wait to show you the next design, which is pretty hilarious.

Now, back to the MACHO MAC NACHOS! Blue corn chips contrast perfectly with the creamy cheese sauce that is flecked with black beans and corn, then is topped with fresh red peppers, green onions, buttery avocado, spicy salsa and smooth sour cream. I won’t lie, I cheated a little by using some store-bought products, but you could easily make everything yourself.

I’m going to try to get you another recipe post tomorrow or Friday, but it may be a little rough because tomorrow is.. dun nuh nuh nuuuuuh… My Birthday! Yay!? The plan is to bake a cake and ice skate in the morning, lunch, maybe get a fun tattoo then dinner with my dad and Corey. Sounds good to me!

For those of you that take on this monster, enjoy the hell out of it, because I know that you will! :)

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Baked Mediterranean Mac and Cheese

It’s Monday. Womp, woooooomp. But, hey, Terry Hope Romero is doing an Authors Worth Celebrating dinner at Mohawk Bend tonight, and I’m going! Not only will there be awesome food from her book Salad Samurai but there will also be great company and I’m really looking forward to going.

Even though chances are you’re not going to that dinner, I have something else to brighten up your Monday, this incredible Baked Mediterranean Mac and Cheese! Here we have red onions, kalamata olives, artichoke hearts, sun-dried tomatoes, capers and arugula; basically making this thing delicious by default.

But then, you have a simple, homemade cheese sauce that makes it even better! Not to mention the panko crumb topping, baked to a golden crisp. Mmm… Yes, please! I had my parents try this for dinner one night and despite my mom’s distaste for olives (WHAT?) both very much enjoyed it!

I may have spoiled what one of the upcoming #Returnofthemacmofo recipes are over on the Vegan Yack Attack Facebook, so take a peak and get excited. So many mac ideas flowing this month!

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Avocado Mac with Pepita Bacon

Remember that time that I totally disappeared during the first week of Vegan MoFo? Geez, man! Although, I’m pretty sure that many of you would agree that a trip to PDX is a pretty good reason for absence.

Not to mention, I was photographing the wonderful Kristina’s (of Spabettie) wedding! My only regret of the trip is that Corey and I didn’t make it over to White Owl Social Club so that I could eat that incredible mac and cheese burger. I did, however, have the Chili Mac Attack from Homegrown Smoker. Mmm..

A quick note about the wedding: when was the last time you went to one where the ceremony was filled to the brim with game show references, the couple was extra awesome, and the late-night snacks provided included Voodoo Donuts? Never before? Yeah, it was that amazing.

Back to the mac! This was my second time experimenting with avocado cheese sauce, and it was delightful. My one tip is to find a really ripe, buttery avocado for this sauce, or else it will end up sweeter than is optimum and you’ll have to add extra salt to balance it out. Otherwise, this is a great nut-free cheese sauce that pairs amazingly with the pepita bacon. That is, if the pepitas survive the trip from the oven to your bowl without getting eaten up!

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Filed under Savory Recipes, Vegan MOFO!