My First Vegan Mac-n-Cheeze

I have resisted making a Vegan Mac-n-cheese for the over two years that I have been cooking the no-oil vegan way.

It's hard to believe, although I came pretty close to making it about a year ago. I got scared off when I read the review's of a very famous blogger's recipe. Let's just say they were very mixed. Some were complaining that it didn't taste at all like classic mac-n-cheese. And I wasn't taking any chances.

Fast forward about a year when I happened upon this recipe from Oh She Glows. I used to read this blog pretty regularly, but the frequency with which Angela posted recipes and photos about food that I have no business eating drove me away (my own personal problem--trigger foods). It's really too bad, because I have a suspicion that she's got some kick butt savory recipes on there.

But somehow a recipe for Butternut Squash Mac 'n Cheeze from Oh She Glows crossed my path last week. And this time, I just could't resist. With some adaptions (elimination of the Earth Balance and turning it into a baked casserole), the results were outstanding. Absolutely one of the best casseroles I have ever made, vegan or not.

Does this taste like real mac-n-cheese? No. But who the heck cares with food that tastes this great. I will be honest, this does involve the use of many pots and a casserole dish. And you don't want to make it when you need to get dinner on the table in 30 minutes. But I promise, it's worth all of the dish washing and time!

Cheezy Macaroni Bake with Butternut Squash and Greens
serves 6-8
1 hour 45 minutes

Printable Recipe

1 large butternut squash,* peeled and chopped into 1" pieces
1 1/2 cups almond or soy milk (or any unsweetened alternative milk that you prefer)
2 Tbsp cornstarch or arrowroot
3/4 cup nutritional yeast
1 heaping Tbsp dijon mustard
1/2 tsp garlic powder
1 tsp salt (or not)
pepper to taste
16 ounces brown rice pasta-fusilli or other shape
1 head Swiss chard or other greens, washed, stem removed and rough chopped
1/2 cup whole wheat bread crumbs**

Preheat your oven to 425 degrees.

Line a cookie sheet with aluminum foil and spray lightly with cooking spray. Spread chopped butternut squash onto tray in one layer and lightly spray with cooking oil. Sprinkle with a dash of salt and pepper. Roast butternut squash for 45 minutes.

While squash is roasting, set a medium-large pot of water on your stove to boil.

In a sauce pan placed over low heat put cornstarch or arrowroot and almond milk. Whisk until all lumps disappear. Add nutritional yeast, mustard, garlic powder, salt and pepper and whisk until everything is well combined. Continue to cook over low heat, whisking occassionally, until sauce thickens. Turn heat off.

When you water is boiling, cook pasta according to your package instructions, being careful not to overcook it. After draining your brown rice pasta, run cold water over it to stop the cooking process and to prevent it from becoming one big lump of pasta.

Place a large soup pot over a medium-high flame and cover the base of the pot with low sodium vegetable broth. When broth is bubbling, add swiss chard or greens of choice and saute until greens are cooked but not overdone (they should retain their bright green color). Pour off any excess cooking liquid before going to the next step.

Pour cooked pasta into soup pot with cooked greens and stir.

In a blender or food processor, combine all of the cheeze sauce (the sauce made with the almond milk, nutritional yeast, etc.) and 2 cups of the roasted butternut squash and blend until creamy.

Turn the heat of your oven down to 350 degrees.

Place the remaining roasted butternut squash into the pot with the noodles and greens. Pour the cheeze sauce over the noodles and stir well. Transfer into a 9"x13" casserole dish that has been sprayed lightly with cooking spray. Top with whole wheat breadcrumbs and bake for 30 minutes.

*I have found that the best way to cut and peel a whole butternut squash is as follows: Poke a bunch of holes in the skin of the squash. Microwave the squash on high for four minutes. Remove your squash from the microwave and proceed, peeling and chopping it.

**I save the ends of loaves of whole wheat bread in a baggie in the freezer. When I have a bagful of ends, I use my food processor to make whole wheat breadcrumbs. To do this, you toast the bread first, then place the toast into the food processor fitted with an s-blade and processor. I store the whole wheat bread crumbs in the freezer until I need them for a recipe.

Breakfast Duel: Green Smoothie vs. Oatmeal

Ever since reading The Healthy Librarian's completely inspiring blog post about her 15 month transformation on the Esselstyn plant-based no-oil diet, I have been rethinking my breakfast.
It's not that there's anything wrong with a green smoothie, it's just that after eating the same thing for breakfast for about two years, I'm kinda sorta ready to mix things up a bit.

And Debby (The Healthy Librarian) reminded me that I have options. Specifically, this incredible and easy concoction of savory, cheezy, nutrient dense oatmeal. Make it once and have breakfast for 3-4 days. How nice is that?

Get the recipe for Cheezy oats here. This is so wonderful, and makes a great, speedy dinner too.

Oatmeal seems to keep me fuller longer than my green smoothie does. So I'm seriously considering going on an oatmeal tear. It's a lot more comforting too with the cold weather just around the corner.

Ellen Darby, the Healthy Eating Specialist at my local Whole Foods has this to say about oatmeal:

"[Here] is my 32-year-49-mornings-out-of-50 OATMEAL breakfast:

For the first 29 years, I used regular Quaker Oats and for the last three years have been using steel cut oats. Either is fine � I just don�t recommend using quick oats � especially the packaged, flavored quick oats. I will share my procedure for steel cut oats: (if you choose to try, adjust the water-to-oats ratio to taste)

 � I use 1-1/3 cups water. Boil water.
� Reduce to simmer . (very important step: twice I wound up with overflowing water/oats and a very tough pan to clean!)
� Add 1/3 cup steel cut oats
� Set timer for 20 minutes
� I use that time to take my shower, check my e-mail. You may choose to walk your dog.
� Remove steel cut oats from heat
� Add frozen fruit to pan (I usually rotate between blueberries and raspberries) Fresh fruit is absolutely fine!!! I choose our 365 brand frozen because I love berries, but they mold so quickly � this way I don�t have to worry about it)
� Add 1 heaping teaspoon natural peanut butter. Yes, almond butter is fine. This may sound strange at first but try it, you might love it. The nut butter gives you protein and good fat -- which leads to long lasting energy.
� Empty oats, berries and peanut butter into bowl.
� Spoon on two tsp. maple syrup.
� Put on six almonds. (I mention, ONCE AGAIN, that I am a food-a-holic. If I didn�t program myself to add SIX almonds, I would be putting on handsful!)

 32 years and I still look forward to breakfast every morning. (especially when it�s the raspberry-rotation!) The combination of the salty peanut butter with the sweet maple syrup and the crunch of the almonds is just so darn delicious. Yummmm, I get excited just thinking about it. And the extra benefit is that it keeps me full for hours. Great way to start the day."

I've tried Ellen's oatmeal variation and I can say that it is awesome. PB&J in a bowl!

What is your breakfast preference these days? Are you a green smoothie devotee or an oatmeal devotee? Or is there something big I'm missing out on?

Fagiole Pita Pizzas and Beck, Day 1 and 2, Review

Good Morning everyone! Today I am fortunate enough to present you with a guest post and recipe from an HGK reader, Mandy from Atlanta. She so generously took the time out of her busy schedule to e-mail us one of her favorite recipes complete with photos. I can't tell you how much I am looking forward to giving Mandy's recipe a go!

Hi Wendy!

I first found your blog in November and I have followed you ever since! I have been so inspired. I love your post today... how cool you have so many people (including me!) wanting to follow the Beck Diet. I ordered it today. I am hoping to encourage you and what you are doing at HGK. I try lots of your recipes and love them. I have followed your advice and get the Peer Trainer emails. Those have really helped, too.

I have never been one to enjoy being in the kitchen, but things are slowly changing for me, thanks to you and excitement you have in the kitchen. I have reached a new low weight (since my 7th grade year!) thanks to you and your site.

I created these Pita Pizzas based on how much you, E2 and Peer Trainer love beans. I love Italian food and sometimes want a change from getting my beans in Mexican dishes (that I DO love, too.) I have been eating these pizzas all summer. I have felt full and have still lost weight.... that is a victory! My kids have been eating them all summer, too! I do top theirs with a tad of the Dayia Mozzarella. I do not eat mine with the Daiya to cut out the oil and fat.

They are so, so easy and that is a must for me if I'm going to make something often--I make these 2-3 times a week... and they are so cheap to make. I don't know about you, but our food bill can rack up like crazy! You are the best at tweaking recipes so I thought you could make these even better! I've attached pictures, too.

Mandy's Fagiole Pita Pizzas

Printable Recipes
Whole Wheat Pitas (however many pizzas you want to make)
Your favorite No-Oil Spaghetti Sauce
1 15 oz can Pinto Beans (rinsed and drained), 1 can tops 2-3 pizzas
Chopped Red Onion
Garlic Powder
Onion Powder
Italian Seasoning
Nutritional Yeast
Daiya Mozzarella Cheese Shreds (optional)

� Preheat oven to 425
� Lightly spray baking sheet with cooking spray
� Top the pita with spaghetti sauce*
� Add a layer of beans
� Add chopped red onion
� Generously sprinkle with garlic salt, Italian seasoning and onion powder.
� Bake for 12-16 minutes... until outside of pita is crisp and beans are toasted
� Top with nutritional yeast.**

 * I use generous amounts of every single ingredient in the recipe.
**If using the Daiya shreds, sprinkle on top of the seasonings and skip the nutritional yeast. Cook for 12-14 minutes and then broil for an additional 2 minutes until cheese gets melted. I always have to watch it like a hawk or I burn it.

Thank you ever so much Mandy! I think your Fagiole Pizzas are going to be dinner tonight at my house! I happen to have a lot of whole wheat tortillas hanging around, so I'll use those as the crust. And I could see doing fun variations like a Mexican themed one with salsa (even salsa verde-my personal fav!) as the sauce, black beans and cilantro. The sky is really the limit with this idea.

Beck, Day 1 and 2 Review

A huge thank you to everyone who posted their advantages and plans in the comments sections here and here. It is SO not too late to join us on this journey.

I am going to respond to some questions/thoughts I'm having about Day 1 and 2.

Twenty advantages is not too many! In fact, I highly recommend reading the comments to Day 1 and refining your list as you find advantages that maybe you hadn't thought of (can everyone say "back fat"?). I know that I read some advantages that I was blown away by and will be adding to my list. The more detailed, visual and real your list is, I think, the better.

I cannot emphasize this enough: WE (MYSELF INCLUDED) MUST BE READING AND CONTEMPLATING THIS LIST AT LEAST TWO TIMES PER DAY.

Did you set up a reminder system? What is it? Please leave a comment here letting us know that you did and elaborating on your reminder system.

I need to reread Eat to Live. I say that it is my plan but do I really know all the ins and outs of it? I'm thinking that I don't because of all of the allowances I have been making over the past many months. I know this makes my mother crazy. She likes to see me making allowances so that she doesn't have to worry about something, I'm not sure what. It drove her up the wall when I was fat! I want to get back into the head space when I was uber healthy and pumped up about following the plan. It felt really great to be in that head space. I had energy to spare.

Have a great day folks!?

Roasted Eggplant Pesto and Roasted String Beans

If you are growing basil in your garden, you are probably looking for sure fire recipes to use it in. Well, folks, this one from Susan over at Fat Free Vegan is certified outstanding!

Get the recipe here.

Eat it as a dip or over some whole wheat pasta. You can't go wrong either way.

And in honor of my sister-in-law Lori's birthday, which is tomorrow, I present to you this: the Roasted Green Been. It's one of her favorites, I found out on my recent trip to New Jersey, and I had never made them before. They are quite good, although I couldn't ever give up my beloved Roasted Brussels Sprouts.

If you are participating in a CSA, you might be in need of something easy to do with string beans. Lord knows I received my share of string beans two summers ago!

 

Roasted String Beans

Preheat oven to 400�F. Wash, dry well, and trim green beans. Put green beans on a cookie sheet or jelly roll pan. Spray lightly with cooking spray. Sprinkle with salt and pepper to taste. Mrs. Dash may be substituted for salt and pepper as desired. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.

Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled. Serve hot or at room temperature.