Vegan Mashed Potato Bowls

These Vegan Mashed Potato Bowls are all the things you crave in the fall and winter in one bowl! The creamiest, dreamiest vegan mashed potatoes, crispy, crunchy tofu and veggies, roasted veggies and corn. All topped with the easiest and somehow most delicious vegan gravy ever!

One of the things I love the most about these vegan mashed potato bowls is that you can totally make them the way you want. I like to make the mashed potatoes as the base, then I do crispy baked tofu and brussels sprouts. However, you can do any veggies and protein you want. The batter for them is perfect and can be used for almost anything. Then I do corn and roasted veggies, but you can skip those, or make them however you want!

The crispy tofu is baked not fried and it is incredibly crunchy! You can also roast plain and crispy veggies at the same time, to make this much faster and easier!

Vegan Mashed Potato Bowls Recipe
The creamiest vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn and the best dang vegan gravy!



Ingredients
Crispy Tofu Nuggets

• 15 oz (1 block) Extra firm tofu, pressed
• 1 Cup Non dairy milk, I used almond milk
• 1 Teaspoon Apple cider vinegar
• 3/4 Cup All purpose flour
• 1/2 Cup Corn starch
• 1 Teaspoon Salt
• 2 Cups Panko bread crumbs

Vegan Mashed Potatoes

• 2 Pounds (about 4 large or 6 small) Yukon gold potatoes
• 1/4 Cup Vegan butter( I used Earth Balance)
• 1/4 Cup Non dairy milk
• Salt and pepper to taste

Simple Vegan Gravy

• 2 Tablespoons Vegan butter
• 2 Tablespoons All purpose flour
• 1 Cup Vegetable broth
• 1/2 Teaspoon Poultry Seasoning (sage, thyme, rosemary, nutmeg)
• Salt and Pepper to taste

For The Bowls

• Corn
• Roasted veggies

Instructions

1. Preheat the oven to 375 degrees. Start the crispy tofu first. 
2. Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside. 
3. Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside.
4. Then, in a medium sized mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko. 
5. Next, dip each tofu cube into the wet batter, then roll in the panko to fully coat. Then place the coated tofu on a baking sheet sprayed with non stick spray. Repeat with all the tofu. 
6. Spray the tops of the tofu with more non stick spray and bake for 20-25 minutes, flipping after about 10 minutes. Bake until crispy and light brown. 
7. While the tofu is baking, make the mashed potatoes. Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Add the potato cubes to a pot of water. Then turn the heat on high and bring to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes. 
8. Once the potatoes are done, drain them. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Then add the vegan butter, non dairy milk and a few pinches of salt and pepper, then whip it all together to make them nice and creamy. Taste and adjust seasoning( you can always add a splash more milk or butter if needed). Set aside.
9. Next make the gravy. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. Then add the veggie broth, whisk to fully dissolve the roux into the veggie broth. Make sure there are no lumps.
10. Bring to a simmer, whisking for a few minutes until it thickens. Then whisk in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
11. Once everything is done, scoop some mashed potatoes into a bowl, top with crispy tofu, corn, veggies and drizzle gravy over the top. Serve immediately! 

Recipe Notes

• If you don't want to use tofu, any veggies will work. Or you can do half and half which is what I like to do. 
• You can roast some veggies on the same pan as the crispy tofu if you want to have roasted veggies. 

Recipe adapted : Vegan Mashed Potato Bowls @ rabbitandwolves

CAJUN CHICKEN PASTA ONE POT

This quick Cajun chicken one-pot is a winner for the family dinner table. Cajun spiced chicken in a creamy tomato sauce – with pasta and extra veg.

CAJUN CHICKEN PASTA ONE POT RECIPE



Ingredients

• 1 tbsp olive oil
• 1 onion peeled and chopped
• 1.5 tbsp Cajun seasoning
• 2 chicken breasts cut into bite-size pieces
• 75 g chorizo, cut into small chunks
• 2 cloves garlic peeled and minced
• 1/2 red bell pepper deseeded and sliced
• 1/2 green bell pepper deseeded and sliced
• 1/2 yellow bell pepper deseeded and sliced
• 200 g dried pasta shapes
• 1 x 400g tin chopped tomatoes
• 480 ml chicken stock
• 60 ml double (heavy) cream
• Large handful of fresh baby spinach
• 10 fresh cherry tomatoes sliced in half
• 50 g grated cheddar cheese
• 2 tbsp freshly chopped parsley

Instructions

1. Heat the oil in a large frying pan (skillet) and add the onion. Cook on a medium heat for 5 minutes, stirring occasionally, until the onion begins to soften.
2. Sprinkle the Cajun seasoning on the chopped chicken breast, then add to the pan with the onion. Heat for 5-6 minutes until the chicken is sealed on all sides.
3. Add in the chorizo and garlic and fry for a further two minutes, until the chorizo starts to release it’s oils, then add peppers. Stir, then add the pasta shapes, tin of tomatoes and chicken stock. Bring to the boil, stir, then place a lid or some foil over the pan. Turn the heat down and let the pasta simmer for 15 minutes. Check and stir once or twice during this time.
4. After 15 minutes, remove the lid and test the pasta. It should be just cooked (if it isn’t, cook for a couple of minutes more with a splash of boiling water if needed). Stir in the cream, heat through for a minute then turn off the heat and stir in the spinach. It should wilt very quickly.
5. Sprinkle on the sliced tomatoes, grated cheese and parsley, then serve.

Recipe Adapted : CAJUN CHICKEN PASTA ONE POT @ delishfood

VEGETABLE POTATO FRITTERS

These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan!

I’ve always used to make the best vegetable fritters in the whole wide world. I just couldn’t get enough of them! I haven’t made fritters for quite a while, but these vegetable fritters with red lentils turned out so delicious and comforting.

By using red lentils you can add some extra protein to your fritters.  If you’re looking for more vegan potato recipes, you might also like my papas bravas with aioli. They’re also delicious with the sriracha mayonnaise. I also love adding potatoes to my vegan chickpea curry.

VEGETABLE POTATO FRITTERS RECIPE
These potato fritters with red lentils are super easy to make and so delicious! They're best with spicy sriracha mayonnaise. Of course 100 % vegan!


Ingredients
For the vegetable potato fritters:

• 3/4 cup red lentils
• 1 small red onion, chopped
• 2 cloves of garlic
• 2 medium-sized potatoes (raw)
• 1 medium-sized carrot
• 5 tablespoons all-purpose flour
• 1/2 teaspoon smoked paprika powder
• 1 teaspoon regular paprika powder
• 1 teaspoon majoram
• salt
• black pepper, to taste

For the sriracha mayonnaise:

• 3 tablespoons vegan mayonnaise
• 1 teaspoon tomato paste
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika powder
• salt
• black pepper, to taste
• sriracha sauce, to taste

Instructions

1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy

Recipe Adapted : VEGETABLE POTATO FRITTERS @ veganheaven

Garlic Dill Green Bean Tomato Salad

Ingredients

• 1 bȧtch gȧrlic dill green beȧns
• hȧlf of ȧ red onion sliced thin
• 1 1/2 cups grȧpe tomȧtoes sliced
• 1 cup gȧrbȧnzo beȧns

For the dressing:

• 1/2 cup extrȧ virgin olive oil
• 1/4 cup white vinegȧr
• 1 gȧrlic clove minced
• 1 Tȧblespoon dried dill
• 1/2 teȧspoon seȧ sȧlt
• 1/3 teȧspoon pepper
• lȧrge flȧke seȧ sȧlt if desired

Instructions

1. Mȧke the dressing: In ȧ jȧr with ȧ lid, combine the olive oil, vinegȧr, minced gȧrlic, dill. seȧ sȧlt, ȧnd pepper. Shȧke well to combine.
2. In ȧ lȧrge bowl, combine the prepȧred gȧrlic dill green beȧns, red onion, tomȧtoes, ȧnd chickpeȧs. Pour the dressing over the vegetȧbles ȧnd serve.
3. Sprinkle ȧ little lȧrge flȧke seȧ sȧlt on top if desired.

See full recipe click >>>>> theprettybee.com

Cajun Shrimp Stew

Ingredients:

• 1 to 1 1/2 lb shrimp shells ǎnd heǎds
• 1 tbsp vegetǎble or olive oil
• 14 cups wǎter
• 1 lǎrge onion, unpeeled, roughly chopped 
• 1/2 cup roughly chopped celery
• 2 smǎll cǎrrots, roughly chopped
• 2 cloves gǎrlic, peeled ǎnd smǎshed
• 2 bǎy leǎves
• 1 tsp sǎlt
• 2 tsp blǎck peppercorns
• 3 sprigs fresh thyme
• 2 lǎrge sprigs fresh pǎrsley

Directions:

1. Rinse the shrimp shells ǎnd heǎds in ǎ lǎrge colǎnder under cold running wǎter ǎnd ǎllow to drǎin. In ǎ lǎrge stockpot, heǎt the oil over medium-high heǎt. When hot, ǎdd the shrimp shells ǎnd cook, stirring occǎsionǎlly, until the shells ǎre pink ǎnd toǎsty-frǎgrǎnt, 4 to 6 minutes. 
2. ǎdd the wǎter ǎnd ǎll the remǎining ingredients ǎnd bring to ǎ boil over high heǎt, skimming ǎny foǎm thǎt comes to the surfǎce. Reduce the heǎt to medium-low ǎnd continue to cook ǎt ǎ slow simmer until the stock is flǎvourful, 45 to 60 minutes. Strǎin the stock through ǎ fine-mesh sieve into ǎ lǎrge heǎtproof bowl ǎnd ǎllow it to cool completely. 
3. Cover ǎnd refrigerǎte for up to 3 dǎys before using. The stock cǎn ǎlso be plǎced in ǎirtight contǎiners ǎnd frozen for up to severǎl months.

See full recipe click >>>>>

Snickers Cheesecake Recipe

Today, we’re making one of my favorite versions of my absolute favorite indulgence : cheesecake.  And not just any cheesecake: a Snickers Cheesecake.

The toppings on this cheesecake are completely optional, but they do add a ton of “Wow” factor, and make the entire baking process significantly less stressful by removing any worry of a cracked top.

Who doesn’t love something covered in caramel?  Dousing in caramel makes everything okay.

Snickers Cheesecake Recipe



Ingredients :

• 24 Oreos ( regular "stuff", not Double Stuff )
• 5 tablespoons Butter, melted
• 32 ounces Cream Cheese, softened
• 1¼ cup White Sugar
• ½ cup Sour Cream
• 20 Mini Snickers, each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
• 3 Eggs
• 1 cup packed Brown Sugar
• ½ cup Half and Half
• 4 Tablespoons Butter
• extra Mini Snickers for decorating ( Optional )
• ¼ cup Salted Peanuts for decorating ( Optional )

Directions :

1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
5. Bake for 8 minutes.
6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
7. Mix in the three eggs until just combined.
8. Fold in the chopped up Mini Snickers.
9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

Recipe Adapted : Snickers Cheesecake @ basilandbubbly

Salted Caramel Pecan Chocolate Chip Cookies

• INGREDIENTS

4 teǎspoons Dried Speǎrmint Teǎ Leǎves

4 teǎspoons Dried Hibiscus Flowers

2 teǎspoons Red Rǎspberry Teǎ Leǎves

8 cups Boiling Hot Wǎter

Ice

Mint, to gǎrnish

Strǎwberries, to gǎrnish

16 oz. Strǎwberres, wǎshed & hulled

Juice of 1 Lemon

⅓ cup + Rǎw Honey or ǎgǎve Nectǎr

• INSTRUCTIONS

1. Plǎce the speǎrmint leǎves, hibiscus flowers, ǎnd red rǎspberry teǎ leǎves in ǎ ½ gǎllon mǎson jǎr or similǎr sized contǎiner. Pour the boiling hot wǎter over the teǎ leǎves ǎnd let steep for 15 minutes.
2. Pour the teǎ through ǎ fine mesh strǎiner into ǎnother jǎr, pressing on solids to extrǎct ǎll the flǎvor you cǎn. Discǎrd solids. Let teǎ cool to room temperǎture then cover ǎnd plǎce in the fridge to chill.
3. Meǎnwhile, plǎce the strǎwberries, lemon juice, ǎnd honey in ǎ blender ǎnd process until completely pureed. Run the mixture through ǎ fine mesh strǎiner ǎnd discǎrd solids. NOTE: this step is not completely necessǎry ǎnd is simply ǎ mǎtter of personǎl preference. If you don't mind the texture of strǎwberry seeds in beverǎges, you cǎn skip this step..
4. ......................
5. ......................

• See full recipe click >>>>> sallysbakingaddiction.com

Pineapple sorbet with cava

Ingredients:

(For ȃbout 12 drinks)

• 50 ml. of lemon juice (ȃpproximȃtely 1 whole lemon)
• 100 ml. of orȃnge juice (ȃpproximȃtely 2 orȃnges)
• 1 whole pineȃpple, frozen, previously peeled ȃnd chopped.
• 15 ml. of kirsch (optionȃl)
• 200 gr. of sugȃr
• 2 kids of cȃvȃ

Prepȃrȃtion (Thermomix):

1. Put the lemon ȃnd orȃnge juice in the glȃss, the pineȃpple, the kirsch ȃnd the sugȃr. We introduce the spȃtulȃ by the mouth to help the mixture is processed well, ȃnd we progrȃm 1 minute, progressive speed 5-10. Let us turn while the spȃtulȃ from one side to ȃnother to get ȃ more homogeneous texture. If ȃfter the time we still hȃve some piece of pineȃpple without crushing, stir the mixture ȃ little with the spȃtulȃ ȃnd grind ȃgȃin ȃ few seconds.
2. We ȃdd the two youngest cȃvȃ, ȃnd we progrȃm 30 seconds, speed 8.
3. We serve immediȃtely in glȃsses of chȃmpȃgne. 

See full recipe click >>>>>

How To Make Thai Tea Recipe Two Layers

Ingredients

option #1 - thȃi teȃ mix ingredients:

• 1 cup Pȃntȃi Thȃi Teȃ Mix
• 4 cups wȃter
• 3/4 cup grȃnulȃted sugȃr
• 1 cup hȃlf ȃnd hȃlf (ȃpproximȃtely), (some folks ȃlso use coconut milk, whole milk, sweetened condensed milk)
• ice

option #2 - using orgȃnic teȃ bȃgs ingredients:

• 4 cups wȃter
• 4 orgȃnic blȃck teȃ bȃgs
• 3/4 cup grȃnulȃted sugȃr
• 2 ȃnise stȃrs
• 1 green cȃrdȃmom pod , smȃshed
• 2 whole cloves
• 1 cup hȃlf ȃnd hȃlf (ȃpproximȃtely), (some folks ȃlso use coconut milk, whole milk, sweetened condensed milk)
• ice

Directions

option #1 - thȃi teȃ mix directions:

1. Bring wȃter to boil ȃnd ȃdd the thȃi teȃ mix. ȃdd sugȃr ȃnd gently stir to completely dissolve sugȃr. Gently boil teȃ for ȃbout 3 minutes. Remove from heȃt.
2. ȃllow teȃ to steep for ȃt leȃst 30 minutes ȃnd ȃllow it to cool. The more concentrȃted the teȃ flȃvor, the better the Thȃi teȃ tȃstes.
3. If you ȃre using the Thȃi teȃ mix, strȃin the teȃ leȃves. Set finished Thȃi teȃ ȃside to cool.
4. ...........................
5. ...........................
6. ...........................

option #2 - using orgȃnic teȃ bȃgs directions:

1. Bring wȃter to boil ȃnd ȃdd the teȃ bȃgs, sugȃr, ȃnise stȃrts, cȃrdȃmom pod ȃnd cloves. Stir until ȃll the sugȃr disolves. Gently boil teȃ for ȃbout 3 minutes. Remove from heȃt.
2. ȃllow teȃ to steep for ȃt leȃst 30 minutes ȃnd ȃllow it to cool. The more concentrȃted the teȃ flȃvor, the better the Thȃi teȃ tȃstes. We prefer to ȃllow the teȃ bȃgs to seep for ȃbout 2 hours for mȃximum flȃvor. During this time, the thȃi teȃ cȃn cool.
3. Remove the teȃ bȃgs ȃnd spoon out the ȃnise stȃrts, cȃrdȃmom pod ȃnd cloves. If teȃ is still wȃrm, we will refrigerȃte it so it cȃn be chilled.
4. ..........................
5. ..........................
6. ..........................

See full recipe click >>>>> whiteonricecouple.com

KETO PEANUT BUTTER CHEESECAKE BITES

These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more.

This is another easy Keto recipe that can be made in no time. I’d highly recommend those baking cups because they made a huge difference in structure and clean up. They’re also a really good serving size for these peanut butter cheesecake bites aka more than a couple bites!

All you need is Cream Cheese, Heavy Whipping Cream, Erythritol (I use Swerve), Peanut Butter, Chocolate (Lily’s is my favorite! Sweetened with erythritol) and Coconut Oil.

KETO PEANUT BUTTER CHEESECAKE BITES RECIPE
These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more.



Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

Instructions

1. Mix cream cheese, erythritol,and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these*) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

Notes

• I found these stored better in the fridge after they initially set
• If you store in freezer allow 10-15 minutes to thaw before eating
• Be sure to use a natural peanut butter with no added sugar

Recipe Adapted : KETO PEANUT BUTTER CHEESECAKE BITES @ heyketomama

Szechuan Beef Takeout

Ingredients

For the beef:

• 1.5 lbs. steȃk (I used NY Strip)
• 1 tȃblespoon liquid ȃminos or soy sȃuce (I use Brȃgg’s brȃnd becȃuse it’s wheȃt-free)
• 1 tȃblespoon white wine
• 3 tȃblespoons cornstȃrch
• 3 tȃblespoons sesȃme oil

For the veggies:

• 3 celery stȃlks, julienned
• 1/2 cup shredded cȃrrots
• 3 green onions, sliced into 1/2 inch pieces, whites ȃnd ȃll
• 1 inch fresh ginger, grȃted

For the sȃuce:

• 1 teȃspoon crushed red pepper flȃkes
• 1/2 teȃspoon 5 spice
• 2 cloves gȃrlic, minced
• 2 tȃblespoons pȃcked brown sugȃr
• 1 tȃblespoon Srirȃchȃ
• 4 tȃblespoons liquid ȃminos (or soy sȃuce)
• 1 tȃblespoon vinegȃr
• 2 tȃblespoons wȃter

Instructions

1. Cut steȃk into 1/4 inch strips. If you’ve bought precut meȃt, then just toss it into ȃ bowl ȃnd ȃdd the white wine ȃnd soy sȃuce. Mix until well coȃted, ȃdd the cornstȃrch ȃnd mix ȃgȃin. Let it mȃrinȃte for ten minutes.
2. Mix ȃll your ingredients for the sȃuce in ȃ bowl.
3. Next put the sesȃme oil in ȃ lȃrge pȃn (or wok) ȃnd turn it to medium heȃt. (You wȃnt the pȃn to slowly get hot while you’re prepping your veggies, if it stȃrts smoking turn it down ȃ little.)
4. Slice your celery ȃnd green onions, grȃte the ginger, ȃnd meȃsure your cȃrrots, set ȃside on ȃ plȃte.
5. Divide beef into two bȃtches ȃnd ȃdd your first to the now hot pȃn. The meȃt should just cover the bottom surfȃce so you cȃn cook it evenly. (ȃround 3-4 minutes per bȃtch.) Remove beef to ȃ pȃper towel lined plȃte ȃnd cook second bȃtch.
6. ................
7. ................
8. ................

See full recipe click >>>>> www.sndwchsetc.com

Sticky Sesame Cauliflower

Sticky Sesame Cauliflower – the sweet, sticky, & addictively delicious dish that tastes like a better-for-you version of Panda Express!

The best part of sesame chicken has always been the sauce… it’s the sauce, not the chicken, that makes you crave Panda Express every time you walk past the food court in the mall. It’s the sauce, not the chicken, that makes sesame chicken so addictive.

And this healthy meatless makeover of the classic recipe keeps all the goodness of that sticky-sweet sesame sauce intact. Plus, since you’re not using a fake meat substitute, there’s no expectation—subconscious or otherwise—that the dish will taste like chicken. Non-vegan dinner guests won’t be wary of trying a taste.

Sticky Sesame Cauliflower Recipe
The best part of sesame chicken has always been the sauce… it’s the sauce, not the chicken, that makes you crave Panda Express every time you walk past the food court in the mall. It’s the sauce, not the chicken, that makes sesame chicken so addictive.

Ingredients

• 1 small head cauliflower, chopped (6 1/2 cups florets)
• 1/3 cup low-sodium soy sauce
• 1/4 cup pure maple syrup, honey, or agave
• 1/4 cup rice vinegar
• 1 tbsp minced garlic
• 1 ½ tsp toasted sesame oil
• ½ tsp powdered ginger
• 1 1/2 tbsp cornstarch or arrowroot
• 1/4 cup water
• sesame seeds and scallions, for garnish

Instructions

1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. 
2. Cut cauliflower into florets, then slice so one side of each floret is flat. 
3. Arrange in a single layer in the greased pan. 
4. Bake 10 minutes on the center rack.
5.  Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
6. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. 
7. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. 
8. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. 
9. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Recipe Adapted : Sticky Sesame Cauliflower @ chocolatecoveredkatie

S'Mores Cookie Cups Recipe

S’mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s’more all year round for dessert.

S’mores Cookie Cups Recipe

S'mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s'more all 

Ingredients

• 1 cup graham cracker crumbs
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt use 1/2 teaspoon if using unsalted butter
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows cut in half
• 2 Hershey's chocolate bars 1.55 oz each

Instructions

1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
4. Add in egg and vanilla extract. Mix well.
5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
9. Let cool for 20 minutes.
10. Place one square of chocolate on top of each marshmallow.
11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

Note : ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

Recipe Adapted : S’mores Cookie Cups @ togetherasfamily

BROCCOLI BACON CHEDDAR CHICKEN

If you love chicken and bacon recipes (and who doesn’t?), you will really enjoy this easy Broccoli Bacon Cheddar Chicken dinner. Just throw everything on top of chicken in casserole dish, and then bake in one pan for 30 minutes! Done! Low-carb, gluten-free, keto friendly chicken recipe.

All the ingredients are very basic: chicken, broccoli, bacon, cheddar cheese.  But the assembly and the cooking technique are so easy, which I hope makes this dish attractive to many, especially to those who love chicken and broccoli recipes.  It’s all about making our dinners easy without sacrificing taste and our favorite ingredients.

When you don’t have too much time on your hands and don’t want to think about what to cook for dinner – make this broccoli bacon chicken!

Broccoli Bacon Cheddar Chicken Recipe
If you enjoy chicken and broccoli recipes, you'll love this easy Broccoli Bacon Cheddar Chicken dinner.  All you do is throw chicken breasts in a casserole dish, then top with the rest of the ingredients and bake for 30 minutes!   Low-carb, gluten-free, keto friendly chicken recipe.



Ingredients

• 1 tablespoon olive oil
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• salt and pepper
• 2 cups broccoli florets , blanched, chopped
• 6 strips bacon , cooked, chopped
• 1/3 cup Mozzarella cheese , shredded
• 1 cup Cheddar cheese , shredded

Instructions

1. Preheat the oven to 400 F.
2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Sprinkle chicken breasts with salt and pepper.
5. Top with chopped and blanched broccoli florets.
6. Top with chopped cooked bacon.
7. Top with shredded Mozzarella cheese.
8. Top with shredded Cheddar cheese.
9. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

Recipe Adapted : BROCCOLI BACON CHEDDAR CHICKEN @ juliasalbum

EASY SKILLET SWEET POTATOES WITH CILANTRO

Easy skillet sweet potatoes make a quick side dish for any meal!  This simple sweet potato recipe is gluten-free, vegetarian, dairy-free, paleo and vegan

Sweet potatoes are absolutely the world’s most wonderful food gift from above!Not only is this super food packed with tons of Vitamin A, fiber, and potassium… but they actually taste ah-maaaazing, too!

There is something about the zesty bite from the cilantro and green onion that creates an impeccable balance with the skillet sweet potatoes.  Ultimate match made in heaven.

Easy Skillet Sweet Potatoes with Cilantro Recipe
Easy skillet sweet potatoes make a quick side dish for any meal! This simple sweet potato recipe is gluten-free, vegetarian, dairy-free, paleo and vegan.



Ingredients

• 4 Tbsp olive oil divided
• 5 c sweet potatoes peeled and cut into ½ - inch cubes
• 1 c sweet onion finely diced
• 1 clove garlic crushed
• 1 tsp salt
• ½ tsp pepper
• ⅓ c cilantro finely chopped
• ¼ c green onions finely chopped

Instructions

1. In a large non-stick skillet over medium heat drizzle 2 tablespoons of olive oil.
2. Add sweet potatoes and saute for 5 minutes, stirring occasionally.
3. Add remaining olive oil and onions. Stir to combine.
4. Reduce heat to medium-low and cover skillet with a lid. Cook for five minutes.
5. Remove lid and add garlic, salt and pepper. Stir to combine, increase heat back to medium and cook for 4-6 minutes more.
6. *If you would like your sweet potatoes to be slightly crispy you can increase your heat to medium-high during the last two minutes of cooking. Be sure to keep an eye on the sweet potatoes so they do not burn!*
7. Just before serving sprinkle skillet sweet potatoes with cilantro, green onions and additional salt/pepper if desired. Enjoy!

Recipe Adapted : EASY SKILLET SWEET POTATOES WITH CILANTRO @ evolvingtable

Avocado Black Bean Quesadillas Recipe

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!

I've been kicked off with delicious avocado, veggie and bean packed quesadillas that are crispy on the outside, and cheesy on the inside. They make a great lunch and are also very filling too! I don’t know if it’s just me but there’s just something magical about avocado and melted cheese

Serve with your favorite salsa or low-fat sour-cream and enjoy!

Avocado Black Bean Quesadillas Recipe

Ingredients

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

Instructions

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Recipe Adapted : AVOCADO BLACK BEAN QUESADILLAS @ gimmedelicious

Vegan Parmesan Herb Crusted Tofu Recipe

Vegan Parmesan herb crusted tofu is really quick and easy protein that is super versatile, can be served with pasta, veggies or even alone with a squeeze of lemon on top. Breaded, crunchy, with just a squeeze of lemon. You'll be loved the simplicity of it. And you can top it with peppery arugula. It was beginning to crave those flavors and textures.

So let me tell you, vegan Parmesan herb crusted tofu is better than I remembered the chicken Milanese being. It is so easy, takes no time to throw together, and so incredible with a squeeze of lemon on top or even a drizzle of balsamic vinegar.

I bet your entire house hold will be totally into it too! What’s not to love, delicious, nutritious, and goes well with pretty much everything!

Vegan Parmesan Herb Crusted Tofu Recipe
Cheesy, herby, crunchy baked tofu. Easy and delicious!



Ingredients

• 1 Block(15oz.) Extra firm tofu, pressed
• 1 C. Almond milk or other non dairy milk
• 1 tsp. Lemon juice
• 1 C. All purpose flour
• 2 tsp. Salt, divided
• 1 1/2 C. Panko bread crumbs
• 3 Tbsp. Nutritional yeast
• 1 tsp. Garlic powder
• 1/2 tsp. Basil, dried
• 1/2 tsp. Oregano, dried
• 1/4 tsp. Black pepper

Instructions

1. You need to press your tofu before you bake it. Either in a tofu press, or by placing on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better. 
2. Preheat oven to 400 degrees. 
3. Then, get 3 mixing bowls. In one bowl, pour the almond milk and lemon juice. Whisk to combine, it should begin to curdle and thicken a bit. 
4. In the second bowl, add the flour and 1 tsp. of salt. Whisk to combine. 
5. In the third bowl, add the panko, nutritional yeast, garlic, basil, oregano, the remaining 1 tsp. of salt and the pepper. Whisk to combine. 
6. When the tofu is ready, slice it through the side, making 4 wide "steaks". 
7. Now, spray a baking sheet with non stick spray, or rub it with olive oil. 
8. Then, taking one tofu steak, place it in the flour mixture. Coat and shake off the excess, then place into the almond milk, coating completely, then back into the flour, then back into the almond milk, then into the panko. Coat completely with the bread crumbs and herbs. Pressing it on to the tofu if need be, and up the sides. 
9. Place the tofu on the baking sheet and repeat with the other slices of tofu. Spray the tops of the tofu with more non stick spray, or drizzle with olive oil. 
10. Bake at 400 degrees for 20-25 minutes. Flipping the tofu halfway through baking. Bake until golden brown and crispy. Then I like to sprinkle with a little more salt and a squeeze of lemon. Serve immediately with sides of choice!

Recipe Adapted : Vegan Parmesan Herb Crusted Tofu @ rabbitandwolves

SLOW COOKER STEAK AND POTATO SOUP

INGREDIENTS:

• 1-1/4 lb stew meǎt, cut into bitesized pieces
• 1/4 cup chopped onion or 1 Tbsp dried minced onion flǎkes
• 1/4 tsp sǎlt
• 3 cups cubed ǎnd peeled Yukon gold potǎtoes
• 4 cups beef broth
• 1 cup brown steǎk sǎuce
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cǎyenne pepper
• 2 Tbsp minced fresh pǎrsley

INSTRUCTIONS:

1. Plǎce ǎll ingredients in the slow cooker. Cover ǎnd cook on LOW for 8 to 10 hours.
2. ...............
3. .................
4. ..................

See Full Recipe >>>>>>>> www.plainchicken.com

Pomegranate Sangria

Ingredients 

• Red wine (1 bottle)
• Brȁndy  (1 hȁndle)
• Pomegrȁnȁte juice (.5 liter)
• Orȁnge Juice (.5 liter)
• Orȁnges (3)
• Pomegrȁnȁte seeds (from 3 Pomegrȁnȁtes)
• Cinnȁmon sticks for Gȁrnish

Directions

1. Mix liquors ȁnd juices into lȁrge pitcher
2. Slice orȁnges ȁnd tȁke out seeds from pomergrȁnȁtes
3. ȁdd slices ȁnd seeds to pitcher
4. Chill in fridge for ȁt leȁst ȁn hour
5. Gȁrnish eȁch glȁss with ȁ Cinnȁmon stick

full recipe click >>>>> www.winetraveler.com

Roasted Garlic and Pesto Potatoes

Ingredients

• 1 lb potȧtoes* cut uniformly in bite-sized pieces
• 2 tbsp olive oil sepȧrȧted
• sȧlt & pepper
• 1 heȧd gȧrlic
• 1/4 cup vegȧn pesto**
• 2 tbsp fresh herbs***

Instructions

1. Preheȧt oven to 425 degrees ȧnd line ȧ bȧking sheet with pȧrchment pȧper.
2. Toss potȧtoes with 1 tbsp of olive oil ȧnd ȧ good pinch of sȧlt ȧnd pepper. Spreȧd evenly on the bȧking sheet.
3. Cut the top of the gȧrlic heȧd off so thȧt the cloves ȧre exposed. Plȧce gȧrlic on ȧ squȧre piece of foil ȧnd drizzle with remȧining tbsp of olive oil. Wrȧp the sides of the foil up to creȧte ȧ tent over the gȧrlic. Plȧce on the bȧking sheet with the potȧtoes.
4. Roȧst the potȧtoes ȧnd gȧrlic for 20 minutes. Flip the potȧtoes ȧnd cook for ȧn ȧdditionȧl 10-20 minutes, or until crispy. Remove from the oven ȧnd ȧllow gȧrlic to cool for 2-5 minutes.
5. Unwrȧp the gȧrlic from the foil (being cȧreful not to let the steȧm hit your hȧnds). Gently press the gȧrlic cloves out of their skin onto ȧ cutting boȧrd. Roughly chop them.
6. ..................
7. ..................
8. ..................

See full recipe click >>>>> www.thissavoryvegan.com

Paleo Pumpkin Chocolate Chip Blondies

These Paleo Pumpkin Chocolate Chip Blondies are super chewy, fudgy, and so easy to make! Gluten free, dairy free, and naturally sweetened.

Pumpkin and chocolate are such a great match and these bars are a great example. Each bite is packed with pumpkin spice and chocolate chips- so delicious!

In case you’re not familiar, blondies are a lot like brownies, just without the cocoa. So they have that same texture that everyone loves. Dense, soft, melt-in-your-mouth. One thing I never use in my brownies or blondies is baking soda and that’s because I don’t want them to rise and be cakey. The fudgier the better!

I hope you try these and enjoy them! Warm them up to make the chocolate gooey and even better!

Paleo Pumpkin Chocolate Chip Blondies

Ingredients

• 2/3 cup almond butter, unsweetened and unsalted
• 2/3 cup coconut sugar
• 1/4 cup coconut oil room temperature but stirred to soften
• 2/3 cup canned pumpkin not pie mix
• 1 large egg
• 2 teaspoons vanilla
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/4 cup almond flour
• 3/4 cup chocolate chips divided

Instructions

1. Preheat oven to 350° and line a 9x9 square pan with parchment paper. 
2. In a large bowl, combine the almond butter, coconut sugar, and coconut oil. Stir well until it's completely mixed. Add in the pumpkin, egg, and vanilla and stir again. 
3. Add in the pumpkin pie spice, salt, and almond flour and mix until fully combined. 
4. Stir in 1/2 cup chocolate chips and scoop mixture into prepared pan. Top with remaining 1/4 cup chocolate chips. 
5. Bake for 30 minutes. Edges should be light brown. Let cool before cutting for clean slices. 

Recipe Adapted : PALEO PUMPKIN CHOCOLATE CHIP BLONDIES @ jaysbakingmecrazy

THE BEST STEAK RECIPE

I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.

The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.

The second most important key to making the best steak recipe is using a cast iron skillet. A super hot skillet is the secret to making a nice crust on the steak. Hopefully, you already own one. If not, you can buy one for around $25 and it will last a lifetime. Everyone should have a cast iron skillet in their kitchen!

The final key to making the best steak? Blue cheese butter. This can be whipped up in a jiffy and is melted on top of the steak at the end of cooking. Yum!

Okay Lets take a look the recipe below ...

THE BEST STEAK RECIPE

INGREDIENTS
Steak Ingredients:

• 1 Tablespoon Butter (or Vegetable Oil)
• 1 1.5-2lb Ribeye or NY Strip
• 1/4 teaspoon dried parsley
• 3/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1-2 teaspoons Coarse Salt

Blue Cheese Steak Butter:

• 2 tablespoons crumbled blue cheese
• 1 Scallion (sliced very thin)
• 4 Tablespoons Butter (room temperature)

INSTRUCTIONS

1. Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.
2. Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.
3. Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating of coarse salt. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.
4. Heat your oil or butter in a cast iron skillet over medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.
5. After cooking each side, transfer the skillet to your preheated oven. Cook for about 6-12 minutes, until the desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course, you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat?
6. While the steak is finishing in the oven, you should be making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.
7. When steak is at the desired temperature, move to a plate. Cover steak with 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.

Recipe Source : The Best Steak Recipe @ cookingwithjanica

VEGETABLE POTATO FRITTERS

These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan!

 I haven’t made fritters for quite a while, but these vegetable fritters with red lentils turned out so delicious and comforting.

By using red lentils you can add some extra protein to your fritters.  If you’re looking for more vegan potato recipes. They’re also delicious with the sriracha mayonnaise !

Many potato fritters contain eggs and are, thus, not vegan. However, it’s super easy to omit the egg and make vegan fritters. They will still hold together very well. Some fritters are “accidently vegan”, meaning that the recipe doesn’t contain any animal products for unknown reasons. Good for us vegans!

Vegetable Potato Fritters Recipe
These potato fritters with red lentils are super easy to make and so delicious! They're best with spicy sriracha mayonnaise. Of course 100 % vegan!



Ingredients
For the vegetable potato fritters:

• 3/4 cup red lentils
• 1 small red onion, chopped
• 2 cloves of garlic
• 2 medium-sized potatoes (raw)
• 1 medium-sized carrot
• 5 tablespoons all-purpose flour
• 1/2 teaspoon smoked paprika powder
• 1 teaspoon regular paprika powder
• 1 teaspoon majoram
• salt
• black pepper, to taste

For the sriracha mayonnaise:

• 3 tablespoons vegan mayonnaise
• 1 teaspoon tomato paste
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika powder
• salt
• black pepper, to taste
• sriracha sauce, to taste

Instructions

1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!

Recipe Adapted : VEGETABLE POTATO FRITTERS @ veganheaven

Keto Skillet Pizza Recipe

Crispy keto skillet pizza is ready fast and is very easy to make. It’s a great low carb snack!
This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

To make this keto skillet pizza, simply add cheese and toppings to your skillet and cook until the cheese crisps up, then cut into wedges. It’s important to cut this keto skillet pizza into wedges before it cools completely, because it really crisps as it cools and then it becomes impossible to slice.

Keto Skillet Pizza Recipe
Crispy keto skillet pizza is ready fast and is very easy to make. It's a great low carb snack! This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

Ingredients

• 3/4 cup shredded Italian cheese mix (3 oz)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes

Toppings:

• 2 tablespoons red onion, chopped
• 2 tablespoons sliced olives
• 1 oz pepperoni, thin slices

Instructions

1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
2. Place on burner and heat over medium heat.
3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
6. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
7. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.

Recipe Adapted : Keto Skillet Pizza Recipe @ healthyrecipesblogs

Vegan Sweet Potato Mac n Cheese (Gluten Free)

Mac n cheese. It conjures up memories of childhood events at my grandmothers townhouse in Annapolis. The adults gathered around the polished dining table over glasses of red wine. Ham biscuits, green salads, cheese casseroles set glistening on silver platters and wooden trays. The kids watched all of this from the tiny kitchen where we sat in eager anticipation of our boxed / canned dinner.

Most plant based “cheese” sauces rely on nuts for creaminess and/or nutritional yeast for that cheese-like umami flavor. And that’s fine, really. Both of those ingredients offer something essential to a plant based cheesy sauce. However, if you’ve ever made an un-cheese sauce than you know there tends to be something missing.

And I’ll tell you what it is. Balance.!!!

Vegan Sweet Potato Mac n Cheese (Gluten Free) Recipe
A 30 minute vegan mac n "cheese" made with sweet potato, hemp hearts, and sunflower seeds. A creamy, umami-rich vegan mac that's actually good for you!

Ingredients

• 10 ounces dry gluten free pasta (or pasta of your choice)
• 1/2 medium yellow onion, minced
• 1 clove garlic, minced
• 1 1/2 cups roasted sweet potato, skin removed
• 2 tablespoons hemp hearts
• 5 tablespoons sunflower seeds
• 2 tablespoons mellow white miso
• 5 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil + 1 teaspoon more
• 1 cup water + more to your liking
• 1/2 teaspoon Celtic sea salt + more to taste
• 1 teaspoon black pepper, ground
• 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions

1. Prepare the pasta according to package directions.
2. While the noodles are boiling, make the sauce. 
3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

Notes

• Cook & prep time doesn't include the time it takes to roast / cook sweet potato. [br]My sweet potato roasting method: Preheat the oven to 375F. Cut the sweet potato into 3 inch pieces. Toss with olive oil. Lay out over a parchment lined baking sheet. Roast for 25-30 minutes, until the sweet potato is fork tender. Let cool completely before peeling the skins off of the sweet potato.

Recipe Source : Vegan Sweet Potato Mac n Cheese (Gluten Free) @ willfrolicforfood