squash mac + cheese with hot sauce bread crumbs

Over the holidays I was gifted Thug Kitchen 101: Fast as F*ck, which features plant-based comfort food and one-pot meals with the same irreverent prose and deliciousness you'd expect from a TK creation. Here's their Squash Mac and Cheese with Hot Sauce Bread Crumbs. It's a little more in-depth than a lot of mac and cheese recipes but the payout is YUGE. This is the cheesiest, creamiest vegan dish I've ever had and I highly recommend baking at the end if you have time. Next time, I will double the bread crumbs- they're delish.

adapted from a Thug Kitchen 101 Recipe:

hot sauce bread crumbs:

1 Tbsp olive oil
2 cups chunky bread crumbs
3 Tbsp hot sauce
1 Tbsp unsweetened nut milk

cheesy sauce:

1 Tbsp + 1/4 cup olive oil

1/4 cup chopped yellow onion

2 Russet potatoes, peeled and cubed

2 carrots, cubed

2 cups veggie broth

1 cup unsweetened nut milk

1/2 cup nutritional yeast

2 Tbsp lemon juice

1 Tbsp Bragg's liquid amino acids

1/2 tsp salt

everything else:

1 pound pasta (shells or fusilli)

2 cups frozen peas

2 cups shredded yellow squash

to make the bread crumbs:

*warm up oil over medium heat

*toss in bread crumbs and stir for a few minutes

*mix remaining ingredients in small glass and pur over bread crumbs

*make sure all bread crumbs are coated and remove from heat and set aside

to make the cheesy sauce:

*using the same, emptied skillet, warm up 1 Tbsp oil over medium heat

*add onions and saute for 3-4 minutes

*stir in the potatoes, carrots, and 1 cup of broth

*cover and braise the veggies for 15 minutes then remove from heat

*toss the remaining sauce ingredients including oil and broth into a blender

*add the softened veggies and all liquids from pan and run blender until creamy

to make the mac and cheese:

*cook pasta according to directions

*just before pasta is finished, throw in frozen peas and drain

*fold in the squash

*pour in cheesy sauce and serve right away with bread crumbs on top

-OR-

*bake at 425 for 20 minutes^

^worth the wait

ginger-sesame marinated baked tofu

Probably my favorite cookbook of all time is Thug Kitchen. And not just because it's hilariously foul-mouthed and completely vegan. It's incredibly simple, delicious food. "Eat like you give a f*ck" is their motto and I've never been disappointed with anything I've tried to make. The recipes are very accessible: the ingredients are easy to find, and the directions are easy to follow.

Here's the baked tofu I added to GP's cauliflower + kimchi 'fried rice' in a previous post. This tofu is amazing. Yes, tofu can be mouth watering goodness if you do it right. And here's a very meta moment between GP + TK.  

adapted from Thug Kitchen's Recipe

marinade:

1/4 cup tamari
1/4 cup rice vinegar
2 Tbsp lime juice (about 1 big lime)
2 Tbsp brown sugar
1 Tbsp minced ginger
2 tsp toasted sesame oil
2 tsp Sriracha
2 cloves garlic, thinly sliced

to make your tofu:

*drain a block of extra firm tofu by wrapping in a towel and pressing between plates (weighted down by a can of bean) for 30 minutes
*mix together the marinade and pour into a shallow pie plate of baking dish
*cut the block of tofu width wise into 1/4" thick slices (about 12)
*place the slices in the marinade for 2-8 hours and stir occasionally if possible
(reserve leftover marinade)

*preheat oven to 450
*place tofu slices in a single layer on greased cookie sheet or parchment paper
*bake for 15 minutes
*flip tofu and spoon more marinade on top, bake for 10 more minutes
*flip tofu again and spoon remaining marinade on top, bake for 10 minutes
*let rest before cutting up

serving suggestions:
*serve in salads, wraps, and rice dishes for added protein and deliciousness

cauliflower + kimchi 'fried rice'

Also from It's All Easy, this 'fried rice' is a creative way to have all the flavors of good fried rice, without all the carbs. By substituting cauliflower you get to add much more nutrition and fewer calories. To make this a meal, I added marinated, baked tofu from Thug Kitchen. This meal was pretty quick to make, with the tofu taking more time to prep (1 hour +) and bake (30 minutes) than the cauliflower. This dish served three as a main course, but would have served four as a side item.

adapted from It's All Easy's Recipe

serves 3 or 4

1 small head cauliflower
2 Tbsp safflower oil
2 tsp toasted sesame oil
1 small bunch lacinato kale, ribs removed sliced into ribbons
2 green onions, thinly sliced
1/2 cup chopped kimchi
1/4 cup fresh cilantro, chopped
2 Tbsp tamari

to make your 'fried rice':

*cut the cauliflower into small florets and pulse in a food processor until the pieces are the size of couscous (about 2 cups)
*heat the safflower and sesame oil in large pan over high heat
*add cauliflower and kale and saute until the kale is wilted and cauliflower browned (about 5 minutes)
*mix in the remaining ingredients

serving suggestions:
*we had our 'fried rice' with a side of marinated, baked tofu.

sesame noodles + veggies

Gwyneth Paltrow's new cookbook, It's All Easy, is home run. This sesame noodles recipe is delicious and I've added some veggies and edamame to make it a whole meal. It's hubby-approved, he even asked that this go on regular rotation. Score another one for team vegan!

One great thing about this recipe is that you can use whatever noodles you have on hand. I used udon, but you could also use rice noodles, soba, or spaghetti in a pinch. Also, I steamed my veggies, but the tamari + mirin + sesame oil makes for a very tasty stir-fry.

adapted from It's All Easy's Recipe

serves 4

3/4 pound noodles of your choice

1/3 cup tamari

3 Tbsp mirin

3 Tbsp toasted sesame oil

3 green onions, thinly sliced

3/4 cup frozen edamame 

1 cup trimmed green beans cut in half

1 red bell pepper, julienned

to make your noodles:

*cook noodles according package directions

*while noodles cook, whisk together tamari, mirin, and sesame oil in a large bowl

*when noodles are ready, drain and place them in the bowl with sauce, toss to combine and let them cool for 10 minutes

*add green onions

*steam your veggies (while noodles soak up sauce)

*combine everything and serve it up!

serving suggestions:
*garnish with sesame seeds, crumbled toasted nori sheets, chopped cilantro

cauliflower cheese soup

A lot has happened in the three years since I lasted posted! My mom battled stage 4 cancer and survived a bone marrow transplant in 2014. As a result of my research on anti-cancer diets, I became a pescatarian. In an effort to be healthier, my plant based diet no longer includes beef, pork, or poultry. I don't miss that stuff. Ever.

Lately, I've been reading Super Immunity by Dr. Joel Fuhrman which has confirmed some of what I already knew about immunity and the importance of an anti-inflammatory diet. However, the book also goes into depth about the power of cruciferous vegetables, so I'm trying to incorporate cauliflower into meals whenever I can. It just so happens the hubby likes cauliflower so this is a win-win.

This soup was relatively easy to make and so velvety smooth and creamy I know I'll be making it again soon! We don't eat cheese very often but the Borough Market Cheddar Cheese I found at Whole Foods was fantastic. This meal felt like such comfort food and was very filling.

adapted from Jamie Oliver's Recipe

serves 6-8

2 carrots

2 celery stalks

2 medium onions

2 cloves garlic

8 cups cauliflower florets (about 1 large head)

olive oil

1-3/4 quarts vegetable broth

sea salt

fresh ground pepper

8 ounces cheddar cheese

1 teaspoon prepared English mustard

nutmeg (for garnish)

to make your soup:

*peel and roughly slice carrots

*slice celery

* peel and roughly chop onions

*peel and slice garlic

*cut cauliflower into 1/2" slices

*heat broth in stock pot until boiling

*heat oil in large sauce pan on medium

*add all chopped and sliced ingredients and cook for 10 minutes with lid askew, stirring occasionally

*grate cheddar cheese and set aside

*add the veggies tot he stock pot and and bring to boil

*reduce heat and simmer for 10 minutes

*remove from heat and season with salt and pepper

*add the cheese and mustard

*using an immersion blender, pulse soup until silky smooth

*divide between serving bowls and garish with nutmeg

coconut and green lentil soup

I tried this recipe during a recent vegan cleanse and it was so good, I had none left over to freeze. Lentils pack such a protein punch and this take on Indian dal is creamy and delicious. I have decided I enjoy absolutely anything made with coconut milk. Any hot pepper could be substituted for the Serrano, as well as any lentil. You can cut the cooking time in half by soaking the lentils overnight.

adapted from Kris Carr

serves 8

1 ½ Tbsp cumin seeds

1 Tbsp coriander seeds

2 Tbsps olive oil

½ green Serrano pepper

1 small white onion diced
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1 ½ cups green lentils

4 - 5 cups organic, low-sodium veggie stock

1- 12oz. can coconut milk

2 Tbsp grated (not zested) fresh ginger

½ Tbsp black pepper

½ Tbsp sea salt
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2 Tbsp lemon zest (1 lemon rind)

2 lemons, juiced (5 Tbsp)

½ bunch fresh cilantro, chopped (& some for garnish)

to make your soup:

*toast cumin and coriander seeds in a dry pot over medium heat for a few minutes

*add olive oil, pepper, and onion and stir until onion is translucent

*add the next tier of ingredients

*put heat on low, stir well, and cover

*cook for 30-35 minutes

*when soup is done, add remaining ingredients

*remove from heat and serve

serving suggestions:

*with diced avocado

*with gluten-free or whole-grain seeded bread

vegan minestrone

I've made this soup previously with chicken stock and Parmesan cheese. However, on my recent vegan cleanse, I adapted the recipe further and practically could not tell any difference. This recipe makes A LOT of soup, plenty to freeze. Next time I may add some pasta shells.

adapted from ‘The Mediterranean Diabetic Cookbook’ by Amy Riolo

serves 10 (1-cup servings)

1 Tbsp EVOO

1 medium yellow onion, finely chopped

2 carrots, finely chopped

1 celery stalk, finely chopped

¼ cup flat-leaf parsley, chopped

6 cloves garlic, chopped

3 cups shredded green cabbage

1 Yukon gold potato, chopped into bite-size pieces

8 cups low-sodium organic veggie stock

2 zucchini, chopped into bite-size pieces

2 large tomatoes, chopped

½ lb. string beans, chopped into bite-size pieces

1 (15 oz.) can no-salt added cannellini beans

1 Tbsp balsamic vinegar

Salt to taste

Pepper to taste

to make your soup:

*heat olive oil over medium heat

*sauté onion, carrots, celery for 5 minutes

*add parsley and garlic, cook for another minute

*stir in cabbage, potatoes, and veggie stock, bring to boil

*stir in zucchini, tomatoes, green beans, cannellini beans, and vinegar

*cover and simmer for 40 minutes to one hour

*add salt and pepper to taste

*blend half of soup with an immersion blender

veggie chili

This veggie chili is so perfect; I made it twice in one week. The beautiful colors, ideal consistency, and subtle heat create the perfect dish for a rainy fall night. If you are a meat-eater, you will not miss the meat in this chili. These lentils hold their shape, provide a nice bite, and are loaded with protein.

adapted from Gwyneth Paltrow’s My Father’s Daughter

serves 4-6

2 Tbsp extra virgin olive oil

1 small yellow onion, diced

2 small-medium carrots, diced

1 red bell pepper, seeds and ribs removed, diced

2 cloves garlic, peeled and minced

¾ tsp. mild chili powder

½ tsp. ground cumin

¼ tsp. freshly ground black pepper

1 tsp. chipotle in adobo

1 (28 oz.) can whole peeled tomatoes w/ juices (no added sodium)

½ cup de Puy lentils (small, dark, French) rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can kidney beans, rinsed and drained

Pinch coarse salt

2 Tbsp. tomato paste

to make your chili:

*with dutch oven over medium-high heat, heat the olive oil

*add the onion, carrot, pepper, garlic, chili powder, cumin, and black pepper, stirring for 10 minutes, or until softened

*add chipotle and stir to combine

*add the tomatoes and juices, crush tomatoes with spoon

*bring to boil, and then simmer for 40 minutes

*add lentils and beans

*fill 1 (14oz.) can with water and add to pot, along with salt

*bring to boil, and then simmer for 40 minutes

*stir in the tomato paste and cook for 20 more minutes

*add more salt/pepper if needed before serving

serving suggestion:

serve atop brown rice or a split sweet potato

nutrition per serving:

calories: 350

carbs: 57

fat: 6

protein: 19

iron: 21

sugar: 14

carrot soup

This lovely, hearty soup is perfect for a winter’s day. The citrus and yogurt add a punch of freshness and provide a pleasant foil to the root vegetable’s earthiness. In my experience, the soup was quite flavorsome without adding salt or pepper. Also, up to a cup of water can be added after blending for desired thickness.

Based on a recipe I found in Glamour magazine, this soup boasts beta carotene, vitamin C, and antioxidants. Carrots are “the friendliest skin food around” according to the magazine’s editors. And who doesn’t want a delicious way to repair and defend skin cells?

serves 4

2 Tbsp. olive oil

1 Tbsp. butter

2 garlic cloves, minced

1 medium onion, diced

1 Tbsp. ground ginger

zest of 1 lemon

1 Tbsp. ground coriander

1 tsp. ground cumin

1 tsp. ground cinnamon

2 ½ lbs carrots, peeled & chopped

2 cups water

4 cups low-sodium veggie stock

½ cup orange juice

½ cup plain light yogurt

salt and pepper to taste

to make your soup:

*heat the oil and butter over high heat

*lower heat to medium and add garlic, onion, ginger, lemon zest, coriander, cumin, & cinnamon, cooking for 5 minutes, stirring constantly

*increase heat to medium high, add carrots and water, cover and cook for 15 minutes, stirring occasionally

*add stock and simmer for 30 minutes

*using an immersion blender, completely blend the soup

(if using a blender, work in batches with cooled soup)

*add orange juice and yogurt, stir until well-blended

*add salt & pepper to taste

serving suggestion:

*soup can be served hot or cold

*garnish with 1 tsp. yogurt and/or a sprinkling of chives
*serve with a vinaigrette salad and garlic bread or croutons

maple cranberry sauce

This recipe comes from the ‘big cookbook’ (it’s at least 3” thick) my mom gave me years ago which has become my bible of sorts for all things cooking and baking. There are a million ways to make a cranberry side dish for a Thanksgiving meal but this one is extremely simple and a good balance of sweet and tart flavors.

Walnut halves have been omitted from the original.

adapted from The New Basics Cookbook

serves 10-12

12 oz. fresh organic cranberries, well-rinsed

1 cup pure maple syrup

1 cup raspberry-cranberry juice (not from concentrate)

Grated zest of 1 orange

to make your sauce:

*combine all ingredients and bring to boil

*lower heat to medium and cook until cranberries pop, about 10 minutes

*skim off any foam, allow to cool, cover, and refrigerate

serving suggestions:

*with your Thanksgiving feast of course!

marinara sauce

Marinara sauce has been a love of mine since I was a kid sharing family meals at Anna Maria’s, a beloved family-owned Italian restaurant in Santa Monica. Marinara over shells is my favorite, but I have been known to eat it just by the spoonful. Never have I a made a worthy version from scratch, until now.

This recipe incorporates celery and carrots. And while I’m not sure how authentically Italian these ingredients may be, they seem to be valuable additions to the tomatoes, delivering a rustic flavor. I substituted half of the tomatoes for fresh tomatoes and wine. This sauce is hefty, despite being meatless.

adapted from Giada DeLaurentiis’ marinara sauce recipe

serves 4-6

½ cup EVOO

2 small onions, chopped

2 garlic cloves, finely chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

½ tsp sea salt

½ tsp freshly ground pepper

1-28oz. can Hunt’s crushed tomatoes

4 fresh, large paste tomatoes, sliced

1 cup red wine

2 dried bay leaves
1/4 tsp red pepper flakes

to make your sauce:

*heat oil over medium high heat and sauté onions and garlic for 10 minutes

*add carrots, celery, salt and pepper, and stir occasionally another 10 minutes

*add tomatoes and remove from heat

*blend with immersion blender

*bring to simmer, add bay leaf and red pepper

*cook on low heat, uncovered, for one hour

*remove and discard bay leaves before serving

serving suggestions:

*freshly grated parmesan and homemade garlic bread, buon appetite!

butternut squash soup

Gwyneth Paltrow’s cookbook and an immersion blender have been on my wish list for some time and when I received both as birthday presents, I couldn’t wait to use them. Searching her book for a soup recipe with blending in mind, this one seemed spot-on for a fall afternoon.

Garam masala provided depth of flavor to this thick, savory soup. Most likely owing to the dark vegetable stock, the russet tint was not entirely appealing. G.P. offers a vegetable stock recipe, but I opted for store-bought. Another grocery item to save time is the peeled and diced butternut squash available at Trader Joe’s.

Since everything will be blended, there's no need to toil over perfectly-sized chopped veggies. The immersion blender was quick easy to use. It has become my new favorite kitchen gadget and I’m looking forward to more applications. This recipe was sized just right for two people with leftovers for an entire other meal.

A native of Central America, Butternut Squash is easy to grow. Due to its nutty taste and orange flesh, this winter squash is considered a type of pumpkin and used as such in Australia. Butternut squash is an excellent source of vitamin A and vitamin E, as well as a good source of fiber, vitamin C, manganese, magnesium, and potassium.

adapted from ‘Butternut Squash Soup’ from My Father's Daughter

serves 4

2 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

2 large yellow onions, peeled and roughly chopped

2 garlic cloves, peeled and chopped

½ tsp sea salt

several turns of fresh ground pepper

½ tsp Garam masala

6 cups butternut squashed, peeled, seeded, cubed

32 oz. vegetable stock

to make your soup:

*melt butter in the olive oil over medium heat

*add onions and garlic and sauté for 10 minutes, stirring occasionally

*stir in salt, pepper, Garam masala and heat for another 2 minutes

*add squash, stirring occasionally for another 10 minutes

*add vegetable stock and bring to a boil

*lower the temperature and simmer for 20 minutes

*remove from heat for 15 minutes

*blend soup with immersion blender

*heat for another few minutes, salt to taste, and serve

serving suggestions:

*a fried green tomato salad and sweet vinaigrette would nicely complement the savory nature of this soup. also, cheesy croutons would be a most welcome addition.

spicy spaghetti

i love this spicy spaghetti! add some chopped tomatoes from the garden; this is a great way to use home-grown produce. quick and easy, this dish went from chopping to serving in just 30 minutes. i'm looking forward to the leftovers!

also, this meal is very inexpensive. if you grow your own peppers and basil as i have, each serving of this dish costs about $1.00. for the money, this meal was satisfying, healthful, and tasty!

adapted from Jamie Oliver’s recipe

serves 4-6
2 cloves garlic
1 pound dried spaghetti (i used Capellini)
1 fresh red chile
olive oil
small bunch of fresh basil
14 oz. can diced tomatoes
1 cup fresh spinach, stems removed
sea salt and fresh ground pepper
4 oz. fresh grated parmesan cheese

to make your pasta:
*peel and finely slice the garlic
*finely slice the chile
*pick the basil leaves off the stalk and put to one side
*finely chop stalks
*bring large pan of salted water to a boil, add spaghetti, cook according to package
*put dutch oven on medium heat, add 2 lugs of olive oil
*add garlic, chile, and basil stalks, stir
*when the garlic browns, add most of the basil leaves and canned tomatoes
*turn the heat up to high for one minute
*season with salt and pepper
*drain spaghetti in colander, transfer to the dutch oven, add spinach and stir

serving suggestion:
serve in bowls topped with torn remaining basil leaves and parmesan cheese.
Chianti works well with this meal.

red, white, & blue cobbler

this quick and easy dessert is perfect for July 4th weekend; add a little ice cream and it’s red, white, and blue! personally, i think cobbler makes a great breakfast too.

adapted from Allrecipes.com

serves 6
4 Tbsp. butter
¾ cup all-purpose flour
¾ cup sugar
1 tsp. baking pwder
1/3 tsp. salt
¾ cup milk (I used 2%)
3 cups sliced fresh berries (I used strawberries and blueberries)
1 Tbsp. sugar

to make your cobbler:
*adjust oven rack to upper-middle position and preheat to 350 degress
*put butter in your dutch oven (or at least 2-quart pan), set in oven to melt butter and then remove
*whisk flour, ¾ cup sugar, baking pawder, and salt in a small bowl. Add milk; whisk to form a smooth batter.
*pour batter into the dutch oven (with butter), then scatter fruit over batter, and sprinkle with 1 Tbsp. sugar
*bake until batter browns and fruit bubbles (50-60 minutes)

serving suggestion:
serve warm or at room temperature with ice cream or whipped cream

cheesy baked pasta with spinach & artichoke

this simple, healthful recipe was quick to prepare and yielded a wonderfully cheesy result. any opportunity to grate fresh parmesan is a welcome one, and i think it adds so much more flavor to any dish over the store-bought pre-grated variety.

i thought the meal was hardy enough as a main course, but this recipe could easily be a side item as well. next time, i will try using some lemon pepper and/or lemon thyme in this dish as i love the combination of lemon and artichokes.

adapted from Real Simple’s recipe

serves 4
8oz. whole grain mini penne (or other short pasta)
14oz. can artichoke hearts, rinsed and quartered
9oz. package frozen creamed spinach, thawed
¼ cup fresh grated parmesan
2 cups grated mozzarella, divided
Fresh ground black pepper

to make your pasta:
*cook pasta according to directions, drain, and return to pot
*add artichoke hearts, spinach, parmesan, 1 cup mozzarella & ¼ tsp. pepper, stirring to combine
*heat broiler
*sprinkle remaining mozzarella over the top of the pasta and broil until cheese is browned in spots, about 2-3 minutes

serving suggestion:
with a crisp salad