It’s vegan pumpkin mac ‘n’ cheese from vegan fling! It’s really cold out right now and feels like fall and I’m ready to eat ten pans of this and hibernate until next June SEE YA.
Roasted Tomato Chipotle Mac and Cheese. I know who I’m doing this weekend!
It’s Butternut Mac ‘n’ Cheese Bites! These look so damn good! It’s basically mac and cheese wrapped in puffed pastry and baked DEAR LORD. Let’s eat them forever and be the fattest and happiest vegans in all the land! Then, let’s eat some more and become even fatter and happier until they have to transport us to buffets on big rigs. Deal? DEAL.
Recipes: The most amazing, soy-free, gluten-free alfredo sauce! »
Ladies and gentlemen, I’m patting myself on the back for this recipe. Now, normally I like to stay humble, but sometimes I have to throw that notion aside and exclaim that I am a GENIUS! Too much? Probably, but I assure you, this alfredo sauce is a crowd-pleaser. Plus, you can feed it to your allergy-ridden self or friends.
Heaping 2/3 cup raw, unsalted cashews
1 1/4 cup water
Juice of 1 lemon
About 2 Tbsp. olive oil, for sauteing
1 small yellow or white onion, finely chopped
4 to 6 cloves of garlic, finely chopped
1/2 Tbsp. salt
3 scant Tbsp. nutritional yeast (large flakes)
1 tsp. pepper
1/4 tsp. nutmeg
2 tsp. coconut aminos, Braggs, or soy sauce (using soy sauce will no longer make it soy- or gluten-free)
Preheat over to 350 degrees.
Boil your cashews until they are soft. I boil mine on medium heat, because I like the idea that it’s gentler on the cashews. It takes about 20 minutes. This will give you about 1 cup “soaked” cashews. Make sure you rinse the cashews before using them.
To make the cashew cream, I blend my cashews and 1 1/4 cup water to make 2 cups of cream. I use a Vita-Mix to make my cashew cream, but I understand not everyone owns one, as they are very expensive —but so worth it! Because cashews are a softer nut, you can use a food processor or run-of-the-mill blender. Your sauce may come out a little chunky, but some people like texture, right? A small immersion blender would probably work as well.
While your cashews are boiling, you can start sauteing the other ingredients. On medium heat, saute your chopped onion in olive oil. I like to take mine until caramelized, but you can go until they are transparent (depending on how much time you have). Next, add your chopped garlic and cook a couple of minutes, until fragrant. It’s important you do not let the garlic brown, as it becomes bitter. Add all your spices (salt, pepper, nutmeg, soy sauce, and nutritional yeast) and cook on medium-low heat for about three minutes. I am constantly turning the mixture with a spatula, as I don’t want it to burn, or the garlic to brown.
Onions, garlic, spices, nooch, lemon juice, and coconut aminos.
Now add the lemon juice. Cook until it’s hot, about a minute or two. If you haven’t made the cashew cream, do that. Then add your sauteed mixture to blender or food processor and blend until smooth! Taste. I like the seasoning mix I came up with, but we all have different palates. Do you like a cheesier flavor? More nooch! Not salty enough? Have at it! Adjust to your liking.
Inspired by Eat More Kale man, I decided to make a mushroom-kale mac ‘n’ cheese. I sauteed a red onion, one pound of mushrooms, and two bunches of kale, and added it to my alfredo-drenched penne pasta. I then baked until the top was slightly browned. What are you going to do with yours? Seriously, tell us, we want to know.
Mac and cheese is the new bacon! At least that’s what the HuffPo told me a while ago but I think it’s totally true. Which is great for us vegans now that vegan cheese is so legit! Enter: the mini mac and cheese pie from Mighty Vegan! On a scale from “omg so much” to “I’d trade my significant other,” how much do you want one?
Homeroom, a new mac ‘n’ cheese restaurant in Oakland, serving up a VEGAN MAC ‘N’ CHEESE! »
Oh hellllll yeah. Finally some vegan mac and cheese action up in this joint! I know of only two other places serving vegan mac and cheese in the entire Bay Area: Souley Vegan (some people love it, some people leave it) and Herbivore (If you held a gun to my head and forced me to eat either Herbivore mac and cheese or Hazel’s dog shit, I’d think reallllllly hard. And then I’d eat the mac and cheese but GOOD GOD, it’s the funk). If you know of others, please let a fat vegan know. And further, THANKS FOR HOLDING OUT, BITCH.* Anyway, Homeroom (adorable name) is opening on 40th street in Oakland on Tuesday, Feb. 15 and HOLY SHIT:
I said goddamn, GODDAMN! My only regret in life is that I’m on a fucking CLEANSE FROM HELL** until Feb. 21 and so I can’t partake in this deliciousness on opening day. Oh well; I’ll be there on the 22 with a bib and a dump truck. Let’s do this, Homeroom.
To learn more about this little mac ‘n’ cheese restaurant that could (it’s a good story) and to see their full menu (maybe more vegan stuff soon? oooh… like cookies and almond milk! or maybe a partnership with Scream Sorbet? It’s right down the street!), check out the lovely Carolyn’s reporting over at Eater SF.
*I meant thanks for NOTHING, if that wasn’t clear. Also, cleanses make me feisty!
**More on this later but right now I need to finish eating my MASSAGED KALE SALAD. Later in the evening, I’m gonna beg Jonas to shoot me in the face until I’m dead.
[Hat-tip Gina, who also sent us this delightful video of a dog swimming with a dolphin!]
The SF Food Wars Mac and Cheese Battle Royale is BAAAAACK! And vegans NEED TO ENTER! Remember last time when the Fat Bottom Bakery girls PLACED SECOND? A vegan recipe took 2nd prize, you guys! IN YOUR FACE, BACON WRAPPED BACON MAC AND BACON CHEESE. So this year, we must return and CONQUER! Let’s do this vegans!
If you’re vegan enough to do it to it, email email@example.com with the following info to apply to compete: Your Name, Dish Name, Dish Description, Phone Number, Email Address. Bust out your best vegan mac n cheese recipe and get ready to RULE KITCHEN STADIUM!!! Or, you know, cook in a competition that’s not on the Food Network but nevertheless brings honor to your people.
(Let’s have sexual relations, Vegan Battleship Chocolate Bundt Cake with Sour Cherry Compote by Terry Hope Romero from last week’s Top Chef: Just Dessertschallenge.)
The tenth AND FINAL (!!!) episode of Top Chef: Just Desserts airs on Bravo tonight (10 Eastern/Pacific), which means that we’re ready to unveil our 10th AND FINAL guest chef who will veganize the episode’s winning dessert! See the first nine here: Chocolate mousse! Chocolate cake with sour cherry compote! Margarita bombes! Toffee brownies! Chocolate cake! Fried pie and ice cream! White chocolate mousse! Cheesecakes! Panna cotta! Rice Krispy bars coated with chocolate and hazelnut butter! Mini cinnamon almond cakes! DO IT. Our next chef makes my absolute favorite candy in all the world and I adore her so here goes:
Allison Rivers Samson is a genius, and that’s about it. Her handmade caramels are IT. They are IT. There is nothing better in this whole entire world. They are the caramel which all caramels, vegan or not, aspire to be. Other caramels spend their entire life in TRAINING to MAYBE one day be a Allison’s Gourmet caramel but they WILL NEVER BE THE REAL DEAL! I might be/am a little drunk but really, GODDAMN. Give them to everyone (read: me) this holiday season and I will ROCK YOUR WORLD. You know how people are haunted by the things they’ve done for a Klondike Bar? That’s me with these caramels. I can’t. So good. Also, everything she sells via Allison’s Gourmet is pretty much the best in its category. I’m talking fudge, toffee, cocoa, brownies, cookies, brittle, I can’t keep talking about this, I’m driving myself crazy with desire! Oh, and in addition to running this amazing vegan bakery and candy shop, she’ the lady behind the excellent Veganize It! column in VegNews, and perhaps even more importantly, the veganizer of my favorite mac and cheese recipe ever. Make it for your friends and family this holiday season and be prepared to have gifts showered upon your face.
As you can see, Allison is more than qualified to veganize the crap out of whatever wackiness Top Chef throws our way. Until then, please enjoy the final three psychos talking various degrees of crazy. Enjoy!