Alfredo

 

My daughter needed me to make a main dish for her tennis banquet at school.  I was a little nervous about making something that everyone would like, especially teenagers, that didn't SCREAM vegan or healthy.   From my experience here in Idaho, most people freak out if you mention vegan - they just won't touch it.  My daughter and I came up with alfredo.  She absolutely loves it and it doesn't scream healthy or vegan.  In fact it seems very NOT vegan.  My mom gave me this recipe a while back and it is really delicious.  I have doubled the recipe, because it was not quite enough for my family of 4 (two teens).  I think I might put less salt in it next time though because it seems like a lot of salt to me.  I have also tried this with chopped broccoli and it was so delicious! I think peas would also be very good. It if fun to change up the kind of pasta you use too.  I would use probably 12-16 oz of pasta for this recipe.  I have not tried this recipe with the basil - so if you do, let me know what you think!

Alfredo
Makes 8 servings

Ingredients

1 cup raw cashews
2 Tbsp flour
½ tsp onion powder
2 ½ cups water
2 ½ tsp no chicken bouillon
2 tsp salt
2 tsp basil (optional)

 

Directions

Blend all ingredients really well in blender, until smooth.  Cook until hot and thick, stirring often with a wire whisk.  Pour over noodles.

BBQ Beans and Macaroni

One of my favorite things to eat growing up was my Mom's hot dog casserole - one of many yummy comfort foods she'd make me! (We were a family of 6, but I like to think she made it for me!)  I was a major hot dog lover.  I still (secretly) have pains for hot dogs.  I know there are vegan versions, and I've only tried one brand, but it just wasn't the same.  Anyway, I have been cooking many recipes from my childhood (my Mom is a great cook), but now that I am a plant eater I've had to put on my thinking cap on and try to veganize my favorite home cooked meals.  Some are much easier than others.  The longer I've been doing this though, the easier it has been getting.  Besides leaving out the hot dogs, I was on a mission to make this a healthier, less processed meal for my family.  So, I believe I have come up with a good substitution for my Mom's hot dog casserole and now call it BBQ Beans and Macaroni.  AND since my family scarfed it down for dinner last night, I think it is a success.  I didn't even miss the hot dogs!  One little note for thought - you could use mustard powder instead of yellow mustard.  I didn't think of that until now!  I will definitely try it next time!

BBQ Beans and Macaroni
Serves 4-6

2 cups whole wheat macaroni
2 ribs celery, chopped
3/4 cup onion, chopped
3 cloves garlic, minced
15 oz. can tomato sauce
1/2 cup water
1 16 oz. can chili beans
1 15 oz. can black beans, drained and rinsed (or YOUR favorite)
2 tsp yellow mustard
1/2 tsp salt
1/4 tsp allspice
1/2 Tbsp oregano
1/4 cup molasses
fresh ground pepper, to taste

Cook and drain the macaroni according to your package's directions. 

In a large pot saute the celery and onions in about 2 Tbsp water.  Cook until they start to look translucent adding more water if needed to keep from sticking.  Add garlic and saute for about 30 seconds. 

Stir in the rest of the ingredients and cover and simmer for 10 minutes.

Add the cooked macaroni, stir and serve.

Happy Birthday to the World's Cutest Vegan!

This is what happens when your husband hacks your blog!

Fellow readers, May 17th is Elisa's birthday. If you've enjoyed her recipes--even if you're visiting Happy Veggie Geek for the first time--please leave your birthday wishes in the comments. I know Elisa appreciates each one of you.

Best regards,
The World's Best-Fed Husband (Greg)

Hawaiian Haystacks

This is probably my favorite summer dish.  It is a fun one to do with your kids or when you have friends over.  It is kind of like visiting a salad bar, or baked potato bar - so many yummy things to stack on your plate.  My kids like being able to decided what goes on there plate and how much. This recipe is a good starting place, but feel free to add to or decrease the amount of each ingredient according to your family's taste. You can also use your own favorite gravy if you want. 

It is a nice, light dinner for a hot summer day and filling.  My mouth is watering just thinking about it!

Hawaiian Haystacks
Serves 4

1 cup brown rice (or favorite grain - quinoa is also really good!)
1 15 oz. can navy beans, drained and rinsed
1 1/2 cups crunchy chow mein noodles
1 tomato, chopped
2 ribs celery, chopped
1 bell pepper, chopped
1/2 cup green onion, or chives are good also
1 20 oz. can pineapple chunks, drained
1/4 cup sliced almonds
1/4 cup shredded coconut
shredded vegan cheese, optional

Gravy
1 cup water, plus 1/4 cup cold water
1 tsp vegan chicken bouillon
2 Tbsp flour
salt and pepper to taste

Cook rice according to your package's directions.

To make gravy, pour 1 cup water into sauce pan.  Stir in bouillon.  Mix 1/4 cup water and flour in a small bowl and whisk together.  Pour into the broth.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.  Take off heat and season with salt and pepper to taste.

To make your haystacks spread rice out on your plate.  Then stack the chow mein noodles, beans and gravy.  Add tomatoes, celery, bell pepper, and green onions.  Top with pineapple, cheese (if using), almonds and coconut.  Then dig in and enjoy!