Cheesy Green Bean Casserole

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November 17, 2014 By

This Thanksgiving will be my second vegan Thanksgiving. Last year, I spent my Thanksgiving at Matt’s aunt’s house, which was very nice. I contributed a dish, and Matt’s mom made several gluten-free vegan dishes. No pressure.

This year, the pressure is on me: I’M HOSTING. I’m hosting both Matt’s family and my family, where our parents will meet for the first time. Not only that, but I will be the only vegan in attendance, so all my vegan dishes are going to need to be kickass in order to please the omnivores. I get the sweats just thinking about all the pressure.

One of the attendees requested green bean casserole, so I went to work searching online. With disappointment, I looked through a lot of recipes that just fell short. I need to blow the socks off these people, and I refuse to make a subpar dish.

I decided to take a chance with a non-vegan recipe and to veganize it. I took the great Alton Brown’s “Best Ever Green Bean Casserole” recipe and made some gluten-free & vegan changes.

Now, I’m confident that my green bean casserole is awesome. If you need a gluten-free vegan green bean casserole for your Thanksgiving, look no further. This recipe is creamy, cheesy, flavorful, and has a pleasant little crunch from the crispy onions.

 

Cheesy Green Bean Casserole

Prep Time: 25 mins

Cook Time: 45 mins

Yield: 6-8 servings

 

Ingredients

For the Crispy Onions:

  • 2 medium onions, thinly sliced
  • 1/2 cup gluten-free bread crumbs or seasoned coating
  • 1 teaspoon sea salt
  • a teeny bit of coconut oil (or grape seed oil), for greasing

For the Cheesy Cashew Cream:

  • 1/2 cup cashews, milled
  • 2 heaping tablespoons of nutritional yeast
  • 1/4 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/3 cup unsweetened coconut milk
  • 2 tbs grape seed oil or melted coconut oil

All Other Ingredients:

  • 24 oz green beans, trimmed and halved
  • 16 oz mushrooms, sliced
  • 2 tbs grape seed oil or coconut oil
  • 2 cloves of garlic, minced
  • 1/4 tsp nutmeg
  • 2 tbs all-purpose GF flour
  • 1 cup vegetable broth
  • salt and pepper, to taste

 

Step 1: Prepare and bake the onions.

Preheat the oven to 450/232 degrees Fahrenheit/Celcius. Chop the onions thinly and separate with your fingers. Brace yourself for this step. I had to walk away with burning tears in my eyes THREE TIMES.

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Stinky goodness… so beautiful, it brings burning tears to your eyes.

Take your chopped onions, put them in a large tupperware container, pour in the breadcrumbs/coating, and shake it up, baby. Go ahead and twist and shout while you’re at it.

Once the onions are perfectly coated, take out a greased baking sheet, spread the onions out on it evenly, and bake in the oven for 20 minutes, shifting the onions halfway through. When you remove the onions from the oven, reduce the heat to 400/204 degrees Fahrenheit/Celsius.

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Step 2: Blanch the green beans.

While the onions are cooking, get to making those beautiful, lush beans! Bring a big pot of water to a boil. Boil your beans for only 4-5 minutes. I did 4 minutes and 30 seconds, and my green beans were perfect.

DSC_0004While those green beans are boiling, get out a big bowl and fill it with ice water. Once the green beauties have steamed their way to perfection, quickly strain them and immediately place them in ice water. This will keep them cooked, yet firm.

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You can keep them in the water for a while, since you’ve got other things to worry about.

 

Step 3: Prepare the cashew cream.

Once step 4 comes along, things will escalate quickly, so we’ll want that cashew cream ready to go.

I don’t believe in soaking cashews to make cashew cream. The whole thing can be done without soaking as long as you have a blender, food processor, or coffee grinder.

Start by placing the cashews into your milling machine of choice. Mine is a NutriBullet, which has an amazing milling blade that does the job beautifully. Mix the cashews until they become a pulp.

Pre milling

Pre milling

Post milling

Post milling

After that, add all other cashew cream ingredients (coconut milk, oil, salt, nutritional yeast, smoked paprika). Set aside.

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Step 4: Cook all remaining ingredients on the stove.

But WAIT! There’s an order!

Start with the 2 tablespoons of oil in a pan on medium heat, followed by the mushrooms. Season those mushrooms with a little bit of sea salt and pepper.

DSC_0018Once the mushrooms start to sweat (4-5 minutes), add in the minced garlic and nutmeg and cook for another 1-2 minutes. After that, sprinkle the gluten-free all-purpose flour in there, letting it cook for 1 minute.

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Pour in the vegetable broth and let it simmer for 1 minute. Decrease the heat to low and add the cashew cream, mixing it all together and letting it cook for about 5 more minutes.

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Step 5: Put the dish together and bake.

Remove the pan from the stove and mix in the green beans and 1/4 of the crispy onions. Place the mixture in a baking pan and sprinkle the rest of the crispy onions on top. Bake for 15 minutes. Serve it hot.

It’ll look something like this:

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Oh, man. This was awesome. I can’t wait to serve this on Thanksgiving!

In the meantime, I’ll be enjoying this as my leftovers tomorrow for lunch. 🙂

 

Before I go, FREE PLUG PARTY! (Right, fellow Tosh.0 fans?)

  • Follow me on Instagram @thisvegangirl, and don’t forget to tag me in pictures of creations you’ve made from my blog! You can use the hashtag #thisvegangirl, too.
  • Like This Vegan Girl on Facebook for updates on new blog posts.
  • Comment below if you’ve tried my recipe and liked it!

 

Happy Thanksgiving,

thisvegangirllogo

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Quiche Bites

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September 26, 2014 By

When it comes to my own recipes, sometimes I need to get Pinspired. I follow a lot of vegan recipe boards on Pinterest, which allow me to step out of my comfort zone and make something I’ve never made before. These recipes aren’t for my blog, though. It’s just for me to enjoy.

However, there are the rarest of occasions when I step out of the vegan realm, put on my big girl pants, and reluctantly creep into a scary world: the vague search option Food & Drink. Anyone who is vegan knows that just looking at the Food & Drink option on Pinterest without anything in the search bar is very, very difficult. The worst, even. Recipes oozing with cheese and countless amounts of other options I can’t indulge in flood my feed.

But there’s a method to my madness: the Barney Stinson in me is bored and wants to challenge himself by looking for something to veganize.

Sure enough, a few days ago, I came across this famous pin from The Kitchen is My Playground:

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They’re called Individual Veggie Quiche Cups To-Go. Woah! That’s cool! My Gluten-Free Pancake Bites have probably been my most popular recipe to-date, so I am a huge fan of the cute little to-go breakfast treats! Unfortunately, the quiche recipe above has egg and cheese in it.

Challenge accepted, I told myself.

My first attempt at the recipe you are about to see was a huge success. Don’t you love it when that happens? Who knows… maybe I’m just getting better at this stuff!

Anyway, I’m very impressed with the taste and texture of these Quiche Bites. I can picture them as being an awesome hors d’oeuvre. I just relocated to a new Florida city, so I’m thinking about making these when I attend my first vegan potluck!

 

Quiche Bites

Prep Time: 15 minutes

Cook Time: 40-45 minutes (depending on which oil you use)

Yield: 24+ mini quiches

 

Ingredients

For the food processor:

  • 1/2 cup cashews
  • 1/4 cup + 2 tbs grape seed oil or coconut oil
  • 1/3 cup unsweetened coconut milk
  • 2 heaping tablespoons nutritional yeast
  • 1 tsp sea salt
  • 1/8 tsp smoked paprika
  • 1 12oz package of extra firm tofu, cubed

To (finely) chop:

  • 1 cup spinach (or any dark leafy green)
  • 1 cup broccoli
  • 1 cup mushroom
  • 1/2 cup grape tomatoes
  • 1/2 cup green onion

 

Step 1: Blend the food processor ingredients.

You want to start out with the cashews. Just the cashews. My food processor is pretty weak, so here are the results it yielded:

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DSC_0005As you can see, the cashews aren’t ground into a fine pulp. Rather, it’s broken down to tiny little bits. It’s good for the texture we’re looking for.

After that, add all the other food processor ingredients (oil, milk, nutritional yeast, salt, smoked paprika) but the tofu. We’ll save the tofu for last.

As far as oil preference, I’ve found that different oils produced a different quiche. If you’re looking for a light, airy quiche, use  grape seed oil. The batch containing coconut oil was more moist and hearty, so if that’s what you’re all about, use coconut oil. The ones photographed here contained coconut oil, but I’ll admit that I prefer the taste/texture/results of grape seed oil in this recipe.

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Now, what I like to do with the tofu is plop in the cubes while the food processor is turning. I don’t know if it does anything special, but I like to think that it’s less overwhelming for my appliance.

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Once all the tofu is mixed in, you’re going to be left with a strange concoction: the base! Pour/gloop the base into a big bowl. Set aside.

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Step 2: Place chopped veggies in the bowl.

If you haven’t chopped your veggies yet, now is the time to do so.

I’m proud to share that my green onions are doing very well! I’m using them for today’s recipe. All of these have grown just by placing the white bulbs in soil… that’s it!

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Just to let you all know, you don’t have to do use these particular vegetables. You might want to take this opportunity to clear out the refrigerator by using veggies you have on-hand. In my previous batch, I used arugula instead of spinach, white onion instead of green, and didn’t use any mushrooms at all. It still tasted marvelous. Use whatever you’ve got, and I’m sure it’ll be yummy.

Once your vegetables are chopped, place them in the same bowl as your base. Mix.

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DSC_0053I know, it doesn’t look beautiful. Trust me, though; it really is.

 

Step 3: Pour and bake.

I need you all to know that I used a mini muffin pan for these Quiche Bites. Using a regular muffin pan will not yield the same fantastic results; it’s too heavy and thick, causing the quiche to fall apart. However, if you have a round pie dish lying around, you could probably yield some nice results from that.

Preheat the oven to 350ºF. Get out your mini muffin pan. I didn’t use muffin cups for this recipe, but hey, that’s up to you. Also, I didn’t grease my muffin pan, as the mixture has enough oil in it to moisturize the pan with minimal stickiness.

Take a tablespoon and try to neatly spoon your mixture inside the divots. Here was my best attempt at cleanliness:

DSC_0062Lol, I know. Horrible.

I really, really wanted to only do only one batch of these, so I stuffed and stacked them high. If you have enough patience to do another batch, by all means, do that. You’ll get to see my results in a few seconds, anyway.

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If you used olive oil or grape seed oil, your bites should be ready in 40 minutes.

If you used coconut oil, bake them for 45.

Take them out and let them cool down for 5 minutes. They’ll seem a little moist when you first take them out, but the cooling process will help them harden a bit.

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It's easy to see which quiches were overstuffed… oops!

It’s easy to see which quiches were overstuffed… oops!

 

Step 4: Spoon out quiche bites and enjoy!

Actually, I “forked out” my quiches (with a fork). It won’t be perfect, but that’s the glamorous life of someone who doesn’t like to buy cupcake cups!

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These little babies are SO GOOD! They’re the perfect breakfast treat for those of us who miss omelets!

If you decide to make the best decision of your life and try these out, make sure you let me know how your dish turned out! You can comment below, tell me on Facebook, or use the hashtag #thisvegangirl on Instagram. I update the blog once a week, but I post on Instagram several times a day. Also, you can follow my board on Pinterest. I post my own recipes there, but I also post other recipes that tickle my fancy.

 

Happy baking,

thisvegangirllogo

 

 

 

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The Best Vegan Mac ‘n Cheese!

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September 14, 2014 By

When I first became vegan, I tried to substitute a lot of food I was previously addicted to (namely cheese). I bought all the fake cheeses at the store, and almost every single one disappointed me. I tried to substitute the taste I missed so much.

Here I am, a year and a half later, and I don’t have those cravings anymore. I guess you can say I’ve weaned myself off of my former addiction to cheese. Although I make cashew cheese now (my latest obsession), I’ve accepted that they are two different tastes. In fact, I love the way my cashew cheese tastes, and I feel good about the benefits.

This recipe is an upgrade from my last macaroni and cheese entry, which I deemed to be “The Best Vegan Macaroni and Cheese.” No, lol. Just no. It was not the best macaroni and cheese. I know this now because THIS is the best macaroni and cheese. 

Here is a picture of my former macaroni and cheese, including a list of why it wasn’t the best:

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  • It was sticky. Macaroni and cheese shouldn’t have the consistency of white rice. It should be oozy.
  • It was processed. Adding the Tofutti cream cheese gave the mac n’ cheese a processed flair that I didn’t care for.
  • The flavor still had room for improvement. It could still afford to be cheesier.

Rest assured that this entry right here is the cure to all of your vegan mac ‘n cheese woes, including the ones listed above. To make the dish more oozy, I added more oil and milk and took away the water completely. I formerly used Tofutti cream cheese to improve texture, but it turns out that if I added more cashew cream, Tofutti wasn’t at all necessary. Finally, to improve flavor, I used some different spices, which includes a perfected medley of nutritional yeast, sea salt, and smoked paprika.

So come on down and try the best vegan mac ‘n cheese you will ever try in your life. Yeah, performed that song and dance before, but that was then and this is now. I guarantee you that this is the last time I will ever change this recipe, because now, it’s perfect the way it is.

 

The Best Vegan Mac ‘n Cheese!

Click here for a print-out version of this recipe!

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Yield: 4 full servings or 8 side-dish servings

 

Ingredients

In the skillet:

  • 1 cup russet potatoes, chopped (any white variety will do)
  • 1/3 cup onion, chopped
  • 1/4 cup carrots, chopped
  • 2 tsp grape seed oil

For the cashew cream:

  • 1 cup raw cashews (soaked** for 8 hours prior to use OR milled)
  • 1/2 cup + 2 tbs of grape seed oil
  • 2/3 cup unsweetened coconut milk or almond milk
  • 1/4 cup + 1 tbs nutritional yeast
  • 2 tsp sea salt
  • 1/4 tsp smoked paprika

Other ingredients:

  • 1 pound of your favorite noodles (I use gluten-free quinoa pasta from Ancient Harvest)
  • 1 head of broccoli, de-stemmed and chopped

** If you soak your cashews, use 3/4 cup of raw cashews instead of 1 cup, as the cashews will expand.

Step 1: Cook the skillet ingredients.

Cut up the potatoes, carrots, and onion. Don’t peel your potatoes; keep those nutrients in! Place these items in skillet with the 2 tablespoons of oil. Initially, place the items on medium heat. Once the contents start crackling, turn the heat down to low, cover, and cook for 15 minutes.

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Step 2: Boil the macaroni noodles.

Don’t worry about cooking them al dente. I have found that the al dente noodles tend to get a little crunchy in the oven, so I always cook my noodles until they are squishy, but not mushy. Nobody likes mushy.

Once you strain the noodles, rinse them off with cold water. This prevents the noodles from cooking themselves longer from the heat they retain during boiling.

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Step 3: Prepare the cashew cream.

I have a NutriBullet, which has a milling blade that grinds cashews to a flour without the need for soaking. If you place the raw cashews in a strong food processor, blender, or coffee grinder, it will probably work. The result you’re looking for is the cashew pulp, seen below. For the non-soakers, blend your cashews first before adding the rest of the ingredients.

Pre milling

Post milling

For most of you, you will need to soak your cashews for 8 hours prior to making this meal. Once the soaking is over, drain your cashews. Make sure you have a strong blender or food processor to avoid chunks of wet cashews (ew). For the soakers, you’ll probably need blend the cashews and coconut milk first before adding the rest of the ingredients.

Once you have blended the cashews, add the rest of the cashew cream ingredients. It will look something like this:

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Step 4: Blend the skillet and cashew cream ingredients in a food processor.

Your skillet time should be up. Dump both the skillet ingredients and cashew cream ingredients in a food processor and blend until smooth and creamy.

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Step 5: Mix the noodles, cheese, and broccoli together. Cook.

I cook for only two, so this recipe is excessive for us. We are huge leftover fans, so I put half of the noodles in one baking dish and half in another. I do the same with the cheese and broccoli. One dish will be cooked now; the other will be placed in the fridge and will be cooked tomorrow.

Splitting it in half

Splitting it in half

Yay for delicious leftovers!

Yay for delicious leftovers!

If you live in a house of 4 or more, you’re probably intent on cooking all of it at once, and that is a splendid idea! Oil your favorite baking dish(es) first. Place your noodles in the baking dish. Dump the cheese on top, sprinkle your broccoli pieces, and stir it all up.

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Place your dish(es) in the oven at 350º for 30 minutes.

See? No more sticky noodles. Only the yums.

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If you’re looking for more cashew cheese recipes, you can check out Quesadillas with Monterey Jack Cheese, Grilled Cheese Sandwiches, and Balsamic Basil Chickun Wraps with Cashew Cheese.

Also, as always, make sure you let me know how your dish turned out! You can comment below, tell me on Facebook, or use the hashtag #thisvegangirl on Instagram. I update the blog once a week, but I post on Instagram several times a day. Also, you can follow my board on Pinterest. I post my own recipes there, but I also post other recipes that tickle my fancy.

Connect with me!

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Happy reinventing,

thisvegangirllogo

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Creamy Dreamy Garlic Pizza

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July 1, 2014 By

I love experimenting with vegan pizza. This is my fourth pizza on the blog, officially making pizza the most versatile dish ever. It’s all about the base.

My other three pizzas include:

And now, the latest edition to the vegan pizza brigade: the creamy garlic base!

I’m proud of this one. The creaminess imitates the presence of cheese. I’m also thrilled by the fact that this is soy-free and free of processed ingredients!

 

Creamy Dreamy Garlic Pizza

Prep Time: about 20 minutes

Cook Time: 15 minutes (most can be done during prep time)

Yield: 8 slices

 

Ingredients

GF Pizza Crust: (see recipe here) (optional)

  • 2 tsp active dry yeast
  • 1 tsp Sugar
  • 3/4 cup Water (warm)
  • 1 tbs flax seed mixed with 3 tbs warm water
  • 1 Tbsp Olive Oil
  • 1-1/2 cups GF all-purpose baking flour
  • 2 tsp xanthan gum
  • 1/2 tsp sea salt

Cashew Cream Base/Drizzle:

  • 1/2 cup raw cashews, milled (or soaked in water for 8 hours)
  • 4-5 garlic cloves, minced
  • 1 tbs lemon juice
  • 1/4 cup coconut milk
  • 1/8-1/4 cup water (depending on how thick you want it. I opted for 1/4 cup.)
  • 1/2 tsp sea salt

Pizza Toppings:

  • 4oz mushrooms, sliced
  • 1 small onion, diced
  • 1 tbs lemon juice
  • 1 tbs coconut oil
  • 10 grape tomatoes
  • 1 small handful of arugula
  • 1 small handful of pine nuts

 

STEP 1: Make the pizza crust or knead your dough. 

For all the glutards out there (don’t worry, guys… I’m a part of the community, so it’s cool), I have provided a great gluten-free recipe hereIt’s from Bob’s Red Mill’s website. I have tried more than a handful of different pizza crust recipes, and that one is by far my favorite one.

GF pizza crust works way differently in terms of how it’s handled. Regular dough requires kneading to spread it onto a pizza pan. GF pizza crust is more of a smoothing process, as the dough doesn’t “bounce back” like normal dough does. A great tip for smoothing the GF dough onto a pan is to keep your hands wet.  This prevents your fingers from transforming into those of a dough monster.

GF crust needs to go through a preliminary cooking stage before any toppings go on. Place the crust in the oven at 425 degrees for 7 minutes. Take out and set aside.

 

Pre precook

Pre precook

Post precook

Post precook

 

STEP 2: Prepare toppings that need to be cooked down beforehand.

After the mushrooms and onions are chopped, let them simmer in the coconut oil until they are sweating, which will take 5-7 minutes on medium heat. Spritz them with lemon juice during the last minute. Set aside.

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STEP 3: Prepare the cashew cream. 

This is a great step to tackle while Step 1 and 2 are cooking.

If you did not soak your cashews and have a very strong food processor or milling device (I use my Nutribullet milling blade. A coffee grinder will probably work, too.), mill the cashews and garlic before adding the rest of the ingredients. Mix until creamy and smooth.

If you did soak the cashews, drain the cashews and mix well in the food processor with the garlic. Once the cashews are completely liquified, add in the rest of the ingredients and mix until creamy and smooth.

If you want a thick cream, opt for 1/8 cup of water. I wanted my base to be the consistency of a drizzle, so I measured out 1/4 cup instead. It’s all about preference.

 

Milled garlic and cashews: The Bold and the Beautiful

Milled garlic and cashews: The Bold and the Beautiful

 

STEP 4: Put the crust with base and precooked toppings in the oven.

Start with pouring the cashew cream on the crust and spreading it to the edges. Make sure to save some for the drizzle at the end! Sprinkle on the mushroom/onion mixture as the topping. Place in the oven for 6-7 minutes at the same temperature.

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STEP 5: Chop and prepare raw toppings. 

I love mixing fresh, raw toppings with cooked toppings on pizza! Grape tomatoes and arugula worked very well with this recipe. Complete this step while your base is still cooking.

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STEP 6: Once the base is done cooking, dress up the rest of your pizza! 

Add on the tomatoes and arugula, along with pine nuts and drizzle. Slice it up and enjoy!

Pre drizzle

Pre drizzle

Post drizzle

Post drizzle

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So, I went to sit down in front of the TV to relish this tasty lunch I made when I found THIS. TWO SLEEPY BEEPY BABIES.

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Be still my heart.

 

 

Happy cooking,

thisvegangirllogo

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The Best GF & Vegan Macaroni and Cheese

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April 20, 2014 By

I have improved this recipe! If you want to see it (trust me, you do), click here!

 

Vegan cheese is famous for sucking horribly. I wholeheartedly agree with the stereotype vegan cheese has unfortunately made for itself. Known for its texture of rubber and taste of plastic, vegan cheese doesn’t deserve to be called cheese at all. “BUT IT MELTS NOW!” Awesome. You know what else melts? Wax. Which is what vegan cheese tastes like.

In my opinion, the only acceptable vegan cheese is vegan cream cheese. Spot-on texture and accurate taste.

What’s worse is that vegan cheese is being used to make awful renditions of vegan macaroni and cheese. 99% of what you see on Pinterest labeled at Vegan Macaroni and Cheese is pure crap. Trust me, I’ve tried. I’m sorry, but nutritional yeast cannot perform vegan miracles.

I was in a dark vegan macaroni and cheese place. That is, until I finally found what I was looking for. No Daiya. No nutritional yeast. It was a vegan miracle. It was made by Alisa in Alaska. Thank you, thank you, THANK YOU.

I’ve been making the recipe above for about six months, but the more I ate it, the more I realized that something was missing. It just wasn’t cheesy enough. Maybe it was a little too lemony. Whatever it was, I just needed to tweak it a bit.

It was then that I realized that I bet I could achieve the cheesiness I craved through vegan cream cheese. At that moment, the clouds separated and the sun shone through. I finally achieved the greatness I had chased for over a year.

Here is my rendition of vegan mac and cheese. It’s the best homemade vegan macaroni and cheese out there, guaranteed.

 

The Best Vegan Macaroni and Cheese

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Yield: 2-4 servings

 

Ingredients:

  • 1 8oz box of elbow noodles (I use gluten-free quinoa noodles)
  • 1 cup sweet potatoes, chopped (russet potatoes are yummy, too!)
  • 1/3 cup onion, chopped
  • 1/4 carrots, chopped
  • 1 cup water
  • 1/4 cup cashews
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon paprika
  • 1/8 cayenne pepper
  • 1/3 tub vegan cream cheese
  • 1/2 cup broccoli, chopped (optional)
  • gluten free bread crumbs (optional)

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STEP 1: Cut up the sweet potatoes, carrots, and onion. Don’t peel your sweet potatoes; keep those nutrients in! Place these items in a pot with the 1 cup of water. Bring items to a boil, cover, and simmer for 15 minutes.

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STEP 2: Boil the macaroni noodles. When finished, strain and rinse with cold water.

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STEP 3: Mill/process the cashews, garlic cloves, salt, paprika, and cayenne pepper. Set aside.

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STEP 4: When your pot of veggies is done, pour the contents into a food processor (including the water). Grind until pureed. Add the cashew mixture and vegan cheese and continue to puree until fully incorporated.

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STEP 5: Get out your favorite macaroni dish, line with cooking oil, and add the noodles, “cheese”, and broccoli. Mix contents with a spoon.

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I’ve heard that breadcrumbs on macaroni and cheese is a southern thing. If so, it’s the best southern tradition I know. Sprinkle on your bread crumbs before sending your dish into the oven at 350° for 30 minutes.

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Thirty minutes later…

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Mmmm, finally. Edible vegan macaroni and cheese.

Happy cooking,

thisvegangirllogo

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Hummus Pizza with Cucumber Cream Sauce

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February 9, 2014 By

After a year of veganism, I have grown to see pizza in a new light.

I’ve never been a huge fan of a ton of cheese on my pizza. In fact, I used to peel the cheese off 90% of the time. Nonetheless, at the beginning of my vegan journey, the thought of pizza without cheese forever seemed a bit tragic.

I tried to go the vegan “cheeze” route, but that was just a grave disappointment. I hate cheeze. You might melt, but you’re not cheese and you never will be, so please just stop.

Finally, I started experimenting with different base sauces. At that point, I finally felt like I had gotten somewhere! No longer does pizza require a tomato base and a cheesy topping. In fact, it’s a lot more interesting, eco-friendly, and humane without it. I’ve tried a refried bean base, garlicky coconut milk base, oil & garlic base, and now, a hummus base.

I can’t take credit for the entire thing. I had help from my sister’s boyfriend, Adam, who happens to be a chef.  He gave me some great tips to help give this pizza the wow factor.

Oh, and before you begin, just know that making this pizza is somewhat of a circus act. Between the homemade GF pizza crust (optional), pan-fried chickpeas, cucumber cream sauce, and the normal veggie-chopping prep, you’ll be preparing and cooking several things at one time, so an extra set of hands would be ideal. Don’t let it discourage you, though; this great-tasting pizza is totally worth it!

By the way, having cute pets in the kitchen always makes the cooking process more enjoyable.

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The big little sister.

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The little big brother.

 

Hummus Pizza

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Yields: 2-4

 

Ingredients

GF Crust: Bob’s Red Mill’s website provides my favorite GF pizza crust recipe here.

If you plan on using the recipe above, you’ll need the following

  • 2 tsp Active Dry Yeast
  • 1 tsp Sugar
  • 3/4 cup Warm Water
  • 1 tbs flax seed, combined with 3 tbs warm water
  • 1 Tb Olive Oil
  • 1-1/2 cups GF All Purpose Baking Flour
  • 2 tsp Xanthan Gum
  • 1/2 tsp Sea Salt

Pan-Fried Chickpeas:

  • 4 tbs GF All-Purpose Flour
  • 1/2 can (or 7.5 oz) of organic chickpeas, rinsed and damp
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbs coconut oil (for the pan)

Cucumber Cream Sauce:

  • 1/2 cup cashews, milled
  • 1 cup cucumber, pureed
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lime juice
  • 1 teaspoon agave nectar
  • 1/2 teaspoon salt

Other Ingredients:

  • 8oz of your favorite hummus
  • 2 cups portobello mushrooms, sliced
  • 1/4 cup onion, chopped
  • 1 garlic clove
  • 1 tbs olive oil
  • lemon juice
  • 1 cup grape tomatoes, halved
  • 1 cup spinach leaves, chopped

 

STEP 1: Prep the pizza crust.

If you’re making the GF pizza crust, follow the directions here. Once you allow the crust to rise, or when you’re putting the GF pizza crust in the first time (to solidify), you can get started with the other prep  work.

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STEP 2: Prepare the chickpeas.

Put the chickpeas in a strainer and rinse. Place the GF all purpose flour, salt, and pepper in a sandwich baggie. Here’s the fun part; place the damp chickpeas in the bag, seal, and shake it up! It’s satisfying to see them coated so perfectly. From there, throw the coconut oil on a skillet with the chickpeas and cook at medium heat for 20-30 minutes, shaking the chickpeas around often.

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The crispity, crunchy finished product.

STEP 3: Make the cucumber cream sauce.

To make the cucumber cream sauce, start with milling the cashews.

I’ve tried soaking cashews overnight to make cream sauces before, but for this last-minute cooking girl, it wasn’t an ideal situation. Not only that, but my soaked cashew result left me with cashew chunks in my cream, which was less than desirable. I found out that by milling the cashews to a pulp using the milling blade on my NutriBullet, I achieved a smooth, creamy finish instantly.

Once you mill the cashews, set aside. Puree the cucumbers until liquidy smooth. After that, mix the cucumber juice, cashews, salt, pepper, lemon juice, agave nectar, and lime juice together. When that’s all done, place your concoction in the refrigerator until your pizza is ready.

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Powdery goodness!

Powdery goodness!

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STEP 4: Cook the vegetable toppings.

Place the onions on a skillet with medium heat and the olive oil and cook for 1 or 2 minutes. After that, mix in your portobellos for about 5-8 minutes. Actually, the 5-8 minutes is an estimate, as I unprofessionally didn’t keep track. Squirtce on top of the mushrooms as they are cooking. Cook the mushrooms until they look like the picture below. They should be juicy and browned. Add in the minced garlic 2 minutes before you take the mushrooms off the heat. Oh, and don’t forget to squeeze lemon juice on them as they’re cooking.

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STEP 5: Prep the pizza crust for final cook.

Once you’re done prepping the mushrooms, phase 1 of the GF crust should be completed. Spread the hummus as the base, place the mushroom/onion/garlic on the pizza, and place in the oven. The pizza should stay in the oven until the crust has turned golden brown.

By the way, I bought this cheap, local hummus from Whole Foods. Basil and Tomato hummus? It doesn’t get much better than that.

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Hummus pizza in its pre-oven state.

STEP 6: Chop up raw vegetables (if you haven’t done so already).

While your pizza is in the oven, chop up your remaining veggies.

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The crust is golden, and soon, you will be, too. Take out that pizza and put the chickpeas and fresh veggies on top. Retrieve the cucumber cream, and by the spoonful, drizzle the cream on top until you’re satisfied. We like our pizza nice and wet, so at a glance, it looks pretty bizarre… bizarrely delicious, that is.

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Yum! I hope you enjoy it as much as I do!

Happy cooking,

thisvegangirllogo

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Mexican Pizza

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July 7, 2013 By

Do you want a dish that will make even the biggest vegan skeptics begging you for more? Look no further than this Mexican Pizza!

This is adapted from Vegan Richa, who has incredible recipe ideas! (Thank you!)

I adore this recipe because it’s really easy. It’s unlike any kind of pizza most people have ever tasted. You can make it as mild -or hot- as you want. I’ve made this pizza for almost every non-vegan I know and they always seem blown away at how delicious and flavorful it is.

In fact, I’ve made it so many times that I’ve kind of made my own adaptations to the recipe.

 

Mexican Pizza

Soak Time: 8 hours/overnight

Prep Time: 15 minutes

Cook Time: 20 minutes

 

Ingredients:

1-2 pizza dough balls

1 can of refried beans (I do Old El Paso Fat Free refried beans, as it is the only one without lard)

1/2 cup grape tomatoes, halved

1/4 red onion

1-2 avocado

1-2 tbs olive oil

1/2 lime, squeezed

a small bunch of kale, chopped

salt/pepper to taste

 

Lemon & Lime Crema Ingredients:

1/2 cup cashews, soaked in water for 8 hours/overnight

1/2 tsp salt

1-2 garlic cloves

1/2 lemon, squeezed

1/2 lime, squeezed

lemon/lime zest

 

STEP 1: Preheat the oven to 400° F. Spread your pizza dough out on your cooking pan. Spread the refried beans on top of the dough. Place in the oven when ready. It should cook for about 20 minutes.

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STEP 2: Create your lemon/lime crema. Drain your soaked cashews and place them in a food processor. Slowly fill up your food processor with water until it barely covers the top of your cashews. Turn your food processor on high. It might be a few minutes until they  become creamy.

After that, mix in your other ingredients. It may seem like a ton of flavor now, but you’ll thank me later when it’s on top of the pizza! Place in the refrigerator to cool.

 

Soaked cashews.

Soaked cashews.

 


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STEP 3: Prepare your pizza toppings. In a bowl, combine the fruits/vegetables, oil, juice, and seasonings into the bowl and mix.

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STEP 4: By this time, your dough should be ready! Take out the dough, spread out your toppings, and pour the Lemon/Lime crema on top!

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STEP 5: Get to this thing as fast as possible before it’s all gone.

 

I LOVE to smother the heck out of this bad boy with hot sauce. It pairs so well with the coolness of the Lemon/Lime crema.

 

I’m drooling just looking at this thing. Stop what you’re doing right now and make this insanely tasty pizza!

 

 

Happy cooking!

thisvegangirllogo

 

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