Woo hoo! I’m super stoked on the great reception that “Born to Mac MoFo” has gotten. It has me excited to share these awesome Mac recipes with you, even if I might be scared that they won’t live up to your expectations. But hey, I feel as though I set a high standard for my recipes, and that means that I’m only sharing the best of the best with you!
So, one of the teaser photos that I posted in my introduction to Vegan MoFo was this terrific Smoky Mac and Cheese-stuffed Sweet Potato. To put it simply, it’s like a loaded baked potato but taken to a whole ‘nother crazy level; but, crazy in the best way possible.
In reality, you could use a Russet potato or Yukon, but the natural sweetness of the sweet potato goes perfectly with the chipotle flakes and smoky cheese sauce. Just talking about it is making my mouth water!
This is a fun dish, filled with some healthy ingredients like kale, corn and pumpkin. Talk about overdosing on Vitamin A! Feed this to your friends and family for a new twist on your standard baked potato.
Today is the first day of Vegan MOFO, and I have to tell you that it has been really hard to keep my theme a secret from you. But, now that the day has come, I am unleashing BORN TO MAC MOFO on all of the internet. I even made a snazzy logo that may turn into a sticker, if you guys are into it.
Beer & Braut Mac ‘n’ Cheeze
Basically, this month is going to be filled with quite a few ridiculous “mac and cheese” recipes, and I quote that because some of them stretch the true definition of the dish.
Mexican Mac Burrito
I have some preview photos for you, just to get your mouth watering a little. I know, I’m such a tease. Plus, you can look forward to a giveaway or two throughout the month!! You lucky duck, you.
Mac Stuffed Sweet Potato
So, get ready — although I think that I should probably direct that statement to my kitchen and/or stomach – because this is about to get AWESOME!
Just look at that title, now look at the pictures; don’t these sliders look insane?! The recipe today comes from one of my favorite bloggers, Richa of Vegan Richa (formerly Hobby and More). She has the most amazing baked goods, Indian recipes and desserts on her page, so you should definitely check her out! Plus, her photography is gorgeous. Thank you so much for the post, Richa!
Thank you for having me over Jackie! I cant wait to hear about the Recipes you have been testing:)
Some days I plan out my day to make something and get that done, pictured and written up for a post. Some other days, I just go to the kitchen, look around and start working. This was one of those days. I had a few Sweet Potatoes from the weekly farm delivery, so I boiled them. Then started looking for some beans. I did not have any soaking, so looked at my canned bean section, which happens to be on the topmost shelf in the kitchen. This is because the kitchen storage keeps getting full and some days some priorities (beans should be more accessible) are missed in the reorganization. I tried to get the Cannellini beans can from the shelf and it toppled over behind all the other cans. Making a mental note to tell hubbs to shift all the bean cans to a lower level, I reached out and grabbed another can. Ha! Adzuki beans.
Then I went to our balcony herb garden and saw some very green and flourishing Dill. Cut some of that, some remnants of Spinach and headed to choose between cucumber, red bell pepper, onions and tomatoes for an added crunch. Dill and cucumber always work so well together. So there they went. I sliced up some of my day old Multigrain rolls. Went about clicking some pictures. I toasted the buns that would be served. The pictured ones are not toasted. Both work fine. I like warm bread:) It’s just so cold out here these days.
For more Burgers and Sandwiches from my blog, see the collection here.
A good chunk of this past week’s weather involved drizzling and cool temperatures, and believe me, it was more than welcomed here. I was thankful that there was no torrential downpours or gale-force winds, just stillness and cloud cover. If it was extreme, I wouldn’t have been able to go outside a little and take some photos, and I love taking photos. This weather obviously calls for more comfort food! Which leads me to the 10 lb. sack of organic sweet potatoes that I got at Costco recently. That’s a lot of freakin’ sweet potatoes.
So, I decided to roast them, as I do with almost everything else in the Fall and Winter seasons. But, in the midst of doing so I get a text from my friend Tristan, “Soup Coffee Pie Let’s gooooo!!!”, to which I responded, “I’m actually making soup right now!” I then invited him over to join me in my feasting and decided that corn bread should be made, because duh, it’s cornbread. This is where I paused, because I don’t have a go-to cornbread recipe.
Using my favorite tool, Google, I came upon Pickles & Honey’s Simple Vegan Cornbread recipe and couldn’t wait to switch it up a bit. I honestly changed quite a lot of the recipe, using coconut oil instead of canola, adding 2 tbsp. pickled jalapeños, and using 1/2 cup water with 1/2 cup creamed corn instead of non-dairy milk. In the end I think I could have added a little more maple syrup or salt in it, and next time use a little more corn meal instead of a 1:1 ratio; but, it was still pretty tasty with a little vegan butter on top. It’s even better crumbled over this delicious, smoky sweet potato soup.
Hints of chipotle, smoked paprika and cayenne pepper for a kick, warm you up quickly. While a touch of maple syrup brings out the slight sweetness of the sweet potatoes and carrots. Roasting everything before letting it simmer in broth really caramelizes the veggies and gives their flavors more depth. I used an immersion blender for this recipe, but you can always blend in batches to reach a thickness and texture of your preference.