Some of you may be familiar with Randy Clemens as the author of The Sriracha Cookbook as well as the even better Veggie-Lover’s Sriracha Cookbook. Not only that, he is a chef, craft beer nerd and has helped put together the Sriracha Festivals in LA and SD, and taken part in the documentary on sriracha. You could certainly say he knows his shit.
I’ve also mentioned Randy a couple of times on the blog before, like when he had his book release party at Golden Road Brewing in July of 2013 and we got to hang out and take goofy pictures, plus sample some dishes from the Veggie-Lover’s Sriracha Cookbook. Almost a year later, he participated in Authors Worth Celebrating at Mohawk Bend where we got to have a 4-course meal made up of even more dishes from his book.
Needless to say, I’ve had my fair share of his dishes and they are damn good. That being said, I just had to get him involved with #ReturnoftheMacMoFo, because I have been eyeing his recipe for Sriracha-Cauliflower Mac for over a year now. Randy has been so awesome as to not only let me share this delicious recipe, but to also give THREE SIGNED COPIES of his Veggie-Lover’s cookbook away! YAY!
Go ahead, check out the yumminess that this spicy, noodle-free, Mac!
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!
It’s that time again, everyone. Time for Vegan MoFo 2014 and I couldn’t be more excited! Last year, I got pretty crazy with the Born to Mac MoFo theme and this year I’m taking it to another level with Return of the Mac. It will be hard to beat dishes like Buffalo Chickpea Mac and Mozzarella Mac Deep Dish Pizza, but I’m going to show you guys some pretty drool-worthy creations.
Unfortunately, I haven’t had a lot of time to cook in the last month, so I have just a couple of preview pics for your enjoyment.
Every once in a while, I’m reminded of a dish that I loved as a kid or teenager that I haven’t had in a long time. Not only that, the original dish is usually not vegan. That’s were the creativity comes in, sometimes it’s just to make a recipe vegan and sometimes there’s the added bonus of making it a little healthier. Potatoes Au Gratin was always one of my favorite side dishes, with a creamy sauce and scalloped potatoes; even the pre-made kind were delicious (to me)!
It just so happens that I had an extreme surplus of yellow squash in my refrigerator after my mom got a little too excited about them at the grocery store. I’m not even sure why this idea came so easily, but as soon as I looked at the pile of small squash I immediately thought about my slicer and making a gratin.
The tricky part is that I’ve never made a gratin before, let alone a vegan one. Let me tell you, this turned out absolutely delicious! The rest of my family were intrigued by the very “cheesy” smell and the perfectly browned bread crumb top. As soon as they tried a bite, they instantly fell in love, much like I did. What’s even better is this recipe is painfully easy, and doesn’t have very many ingredients.
Servings (as a side): 4-6
5 Cups 1/4″ Sliced Yellow Squash
1 1/2 Cups Daiya Cheddar Shreds
1 Cup So Delicious Unsweetened Coconut Milk
3 Tbsp. Nutritional Yeast
1 1/2 tsp. Garlic Salt
1 tsp. Onion Powder
1/4 tsp. Black Pepper
1/3 Cup Bread Crumbs, add a little more if you’d like more of a crust
Preheat oven to 350°F. Layer squash slices in a shallow baking dish, 9″x9″ would be perfect.
Put the Daiya shreds, milk, nooch, garlic salt, onion powder and black pepper into a small pot over medium heat. Once the mixture starts to boil, stir it occasionally until the shreds melt and it turns into a sauce. This takes approximately 5-6 minutes.
Pour the mixture over the layered squash and make sure that it covers the slices evenly. Top with the bread crumbs and bake for 35-40 minutes.
Serve hot, but be careful because the squash retains a lot of heat.
Just look at those toasty bread crumbs! The rich color and aroma of this side dish may threaten to take the spotlight of your main entree. So, try this out and I know that it will be an instant favorite!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!