I’m a little worried, and it’s probably not what you think. I may or may not be addicted to sandwiches. Of course, there are worse problems to have, but I used to be indifferent to the carb-loaded, tasty meals. If I saw one that looked good, I’d go for the wrap (which are also very good) without a second thought. Now, I’m stuffing whatever combination of foods I can between two toasty slices of bread to see what I can come up with.
What makes sandwiches so appealing is that they are pretty low-maintenance, relatively easy to eat (depending on how large you make it), and damn delicious. With all of the recipes that I’ve been making for the Great Vegan Pumpkin eBook and the Fall Vegan Cuts eBook I’ve been low on time for much else, and this sandwich really hit the spot. In it are a few of my favorite things: Arugula, Garlic, Vegenaise, and obviously, Butternut Squash.
These ingredients are easy-to-find and (mostly) healthy! Although, after all of the squash that I’ve been eating I may turn orange. But, I digress, the warm, roasted butternut squash against the peppery arugula and toasted bread create a wonderful world of flavor and texture. Go ahead and throw some Roasted Garlic Vegenaise in that bad boy and you’ve got yourself a party!
You could easily make your own Vegan roasted garlic mayo but roasting a head of garlic, with the top chopped off and brushed with olive oil, at the same time as your butternut squash. Then blend it with a cup of vegan mayo and you’re good to go. I dare you not to eat this on everything that you can. I’ve had to switch between this flavor and the chipotle so that I don’t OD on either one. (SO GOOD!!)
Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!
Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right?
Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!
Today, I am really excited to have Katie of Vegan Noms here with a delicious pasta recipe for Creamy Miso Alfredo. When Katie came to me with the idea of Freaky Friday and doing guest posts for each other, I thought it was a fantastic idea! It’s always nice to see how other people’s brains work and how their inspiration helps them create something so different. I did a post for her blog, that is not Mac-related (phew!), but is SO, so good. Make sure to check my recipe for Apple Cinnamon Sundaes out!
Hey, everyone! Katie here from Vegan Noms. Vegan MoFo is one of my favorite times of year and being introduced to new vegan bloggers through their inspiring photography, narrative, and creativity in their recipes is, most certainly, the best part of the monthly adventure. I particularly love seeing the different themes folks create – and, what could possibly be better than a month of vegan mac & cheese?!
Although Jackie and I both attended Vida Vegan Con 2013, we did not have the good fortune of meeting and stuffing our faces with vegan treats together (MEGA SAD FACE), however there are always new connections being born from the VVC afterglow. Jackie’s blog is truly an inspiration in every possible way. How lucky is this midwest vegan to do a guest post with Miss Yack Attack?!
Keeping with the brilliant mac & cheese theme, I will share with you my recipe for Creamy Miso Alfredo. Inspired by an old favorite from Vegan Yum Yum, this variation incorporates the nutty flavor of cashews, the cheesy tang of miso, and the complexity of Dijon. A few ingredients combine to create a comfort food sure to satisfy the need for a creamy pasta dish. Serve this over a bed of steamed kale for a nutritional pop, add in peas or broccoli, douse the final product with extra nooch – this recipe can be very versatile. I hope you enjoy and drop by the blog to say hello!
I am fortunate enough to have a copy of Vegan Slow Cooking for Two or Just for You, in my possession, and I have to say that I’m really excited about this cookbook! I almost never use my slow cooker because the recipes that come out of it are massive, and like she mentions in her book, I don’t feel like eating chili for a week straight. Luckily, this brief review and giveaway ties right in with the Born to Mac MoFo festivities, because of this tasty recipe for Cheezy Butternut Squash Macaroni!
This recipe is a little different from most that you’ve seen this month, because it has some comforting Fall herbs and a delicious dose of garlic. Not only that, this pasta is super easy to make, much like a lot of recipes in this cookbook. There are a set of ingredients that you put in at the beginning of the day, and a couple more before serving, and you’re set! The smell of garlic, rosemary and thyme had my whole family salivating.
Another recipe that I tried from this book was the Creamy Tomato Basil Bisque. I’m a total sucker for Tomato Bisque, in general, but you throw in the ease of using a slow cooker and some basil? I’m all yours. Of course, I kind of messed this up by forgetting that I was cooking it, so I REALLY slow cooked the tomatoes. But, you know what? It tasted great anyway. Success!
Other recipes in this book that I want to try out are the Chocolate Pumpkin Brownie Breakfast Quinoa (WHAT?!), the Lavender Rose Valentine Cocoa, the White Bean Quinoa Gumbo and so many more. The photos are by my friend and extremely talented photographer, Kate Lewis, and they are absolutely drool-worthy.