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

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
-----

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

lemon chicken soup with pasta

This week I found myself at home, sick, once again. Naturally I set out to make some Chicken noodle soup. (If you are unawares of the many benefits of chicken noodle soup as a cold remedy, read about it from The Mayo Clinic or The New York Times.) Giada's recipe is quicker and easier than most Chicken noodle recipes and I prefer the fresh flavor of lemon and easy to eat shells versus traditional noodles. Cook, eat, and be well!

adapted from Giada at Home

serves 4-6

6 cups (1.5 qt.)low-sodium chicken broth

1/3 cup fresh lemon juice (2 lemons)

1 bay leaf

1 medium onion, finely diced

2 medium carrots, sliced ¼” thick

1 celery stalk , thinly slices,

1 clove garlic, finely diced

1 cup conchiglie pasta (medium-sized shells, or broken spaghetti)

2 cups diced cooked rotisserie chicken (breast meat) shredded or chopped

¼ cup chopped fresh flat least parsley leaves

to make your soup:

*bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat

*add onions, carrots, celery, and garlic and bring to a boil

*reduce heat and simmer for 6-8 minutes, until veggies are tender

*add pasta and cook, stirring occasionally, 6-8 minutes

*add chicken and heat through, 2-3 minutes

*discard bay leaf, remove pot from heat, and stir in parsley

*season to taste

pork & cider stew

This is the perfect fall stew! The flavor is rich and savory, but also crisp and sweet because of the cider. I made this a few weekends ago, and ate the entire stew over the course of just a few days. I purchased my pork at Porter Road Butcher and highly recommend the use of local and/or organic meats.

 

adapted from Jamie Oliver’s Food Revolution

serves 4-6

2 stalks celery

2 medium onion

2 carrots

olive oil

1 heaped tablespoon all-purpose flour

1 x 14 oz. can diced tomatoes

sea salt and freshly ground black pepper

3 sprigs fresh sage

1 pound diced stewing pork (about 3/4" - 1" cubes)

2 cups medium-dry hard cider (I used Woodchuck 802)

to make your stew:

*preheat oven to 350

*trim off ends of celery and roughly chop

*peel and roughly chop onions

*peel carrots, slice lengthwise, and roughly chop

*place dutch oven over medium heat

*add the veggies, herbs, and 2 lugs of oil to the dutch oven and cook for 10 minutes

*add the pork, flour, booze, and canned tomatoes

*stir and season with salt and pepper

*bring to boil, put the lid on and stick it in the oven for 2 ½ hours

*with 30 minutes of cooking time remaining, remove lid and stir in a bit of water if the stew looks dry

serving suggestion:

serve atop brown rice

nutrition per serving:
calories: 364
carbs: 18
fat: 19
protein: 17
iron: 10
sugar: 10