Tag: pasta

"Cheesy" Pasta with sliced "Hot Dogs"

I do not believe that majority of children are natural picky eaters. I believe it is parents themselves setting the bad example of not eating their veggies. Why would they want to eat something that their parents do not want to eat? And, of course it will be hard to break them of bad eating habits later. If they are used to eating fatty, oily, high carb foods, they will resist wanting anything else. So it is important to teach kids from an early age the importance of whole foods like fruits and veggies—-and eat them yourself to set the good example.

That being said, there is nothing wrong with making healthy versions of the things all humans are love: carbs, protein, and fat. All animals crave carbs because they fill you up, protein because it sustains you, and fat because it has calories to keep you going. But, we are evolved animals with big brains that we can use to make smart choices about our cravings.

This recipe is healthy version of a kid friendly dish, mac and cheese with sliced hot dogs. It uses soy cheese, vegan butter, and soy hot dogs. I used star stelline, a star shaped pasta, to make it more fun for kids.

This recipe makes 4 servings.

Cheesy Pasta with Hot Dogs Slices
8 oz stelline pasta (I used Barilla)
4 vegan hot dogs (I used Smart Dogs)
2 tbs vegan butter (I used Earth Balance)
1 cup vegan cheddar cheese (I used Daiya)
1 tsp dried parsley
Salt and pepper, to taste

Bring a large pot of water to boil.

Add the pasta and cooking according to the directions on the package.

While pasta cooks, heat the hot dogs. You can either microwave or pan fry them according to the directions on the package.

Cut the hot dogs into desired sized slices. Make sure you cut them small enough so your child does not choke. Check out this link for advice.

Once the pasta is cooked, drain and return to the pot.

Add butter and cheese. Mix together well.

Add the hot dog slices and parsley. Mix together well.

Season with salt and pepper to taste.

Quick and easy lunch that kids (and you) will love!

Lasagna Rolls Up

I kept seeing several versions of lasagna rolls ups on Pintrest so I thought I would give them a try. I like the portion control and that they not as messy as traditional lasagna. I decided to make a very simple version with just vegan cheese, kale, and spinach. I made my own pasta sauce, but jarred is just fine.

This recipe makes 6 servings.

Lasagna Roll Ups
1 box of lasagna noodles (oven-ready is fine)
4 cups pasta sauce  (Try my Mushroom Sauce)
1.5 cup vegan mozzarella cheese, divided into 1 cup and half a cup.  (I used Trader Joe’s Vegan Mozzarella Style Shreds)
1 cup kale (I put it in fresh but sauté would be fine too)
1 cup fresh basil

If you noodles have cooking directions, follow them. If you have no-boil kinda, just bring a large pot of water to boil and cook until al dente. Drain and let cool slightly—but do not leave in the colander too long, they will stick together.

Pre-heat the oven to 350 degrees.

Spread a thin layer of pasta sauce on a baking sheet or baking pan.

On a clean surface, separate the noodles and lie them down flat.

Evenly sprinkle about 2 tablespoons on mozzarella evenly over the upside of each noodle.

Next lay a few kale leaves down in an even thing layer over the noodle.

Next lay a few basil leaves down in an even thing layer on top of the kale.

Starting at one end of the noodle, tightly roll the noodle up. It should hold its rolled shape, if not squish it a bit until it stays.

Repeat the previous 4 steps with all the noodles.

Place the roll ups on the baking sheet. Space a bit apart from each other.

Cover the rolls ups with the remaining sauce.

Sprinkle the remaining half cup of mozzarella over the top.

Bake for 15 minutes, until the cheese is melted and slightly golden.

Michael loved these—though I made his with dairy cheese. I think next time I will load them up more, maybe some crumbled tofu and roasted peppers.

Bac’n Mac and Cheese

Guess what other American classic is actually vegan? McCorkmick’s Bac’n Pieces! It is made from soy. Once again, it is a processed food and needs to be eaten in moderation. But it can provide that “meaty” flavor to your favorite dish on occasion. I decided to add them to my mac and cheese, along with some veggies.

I have posted a recipe for mac and cheese awhile ago that uses Daiya Cheese and nutritional yeast. This recipe only uses nutritional yeast because I was trying to cut down on calories and processed ingredients.

Bacon Bits Mac and Cheese
8 ounces macaroni
1 small onion, minced
2 carrots, finely chopped
3 stalks of celery, finely chopped
1/4 cup vegan butter (I used Earth Balance)
1 cup nutritional yeast
2 cups soy milk
1 tsp mustard
1 tbs soy sauce
1 clove of garlic, minced
Salt and Pepper to Taste
Cook the macaroni according to the directions on the package. Drain and set aside.
In a large pot, sauté the chopped onions, carrots, and celery in the 1/4 cup of butter.
Once the veggies are soft, add the nutritional yeast. Mix together until it makes a lumpy paste.
Now add the soy milk, mustard, and garlic. Whisk to get the lumps out.
Add the cooked macaroni and the Bacon Bits.  Mix it all together and season to taste.
Now you have bacon mac and cheese without all that cholesterol!

Curry Squash Soup with Gnocchi

Once again, sorry I have not posted in awhile.  Let me update you…

The GreenPeace job did not end up working out. They are a great organization, but that job just was not for me. I still support them though. I am working part time at a Southwestern restaurant for now, and should hopefully be starting another full-time job soon, but more on that later.

Michael and I volunteered to help clean up his Grandparents’ old house and are living there as well. It’s a very cute old house built back in the 40s and is pretty much stuck in the 60s. Cleaning is turning out to be quite a challenge so far. We have been there for almost a month and still are only about 1/3 done. To give you an idea, here are a few phrases I have uttered during the clean-up so far:

“Of course the drawer is full of 100 steak knives.”
“Do not tell me there is more ceramics in that box.”
“This Tylenol expired before I was born.”
“Oh my God, these are the pills you would give your wife to shut her up if she was PMSing or talking back. They stopped making these like 40 years ago.”
“I have seen more dead spiders in the past hour than I have seen alive ones in my whole life.”
“Sorry I have bad reception in here, there’s lead paint.”

But, one perk to an old house, it has a old stove and range that stills works great. I feel like a little 50s housewife every time I cook on it.  I came up with his recipe last night randomly, I was originally just going to make it an all vegetable soup, but then thought Michael would complain so I added the gnocchi. They soak up the broth and come very flavorful and soft.

Sorry I did not take pics while cooking, I was doing three other things at once and forgot. But it’s easy enough anyways.

Curry Squash Soup with Gnocchi
Olive oil
2  large carrots, diced
1 medium onion, diced
3 large celery stalks, diced
1 cup of mushrooms, sliced
4 cups of butternut squash, cubed
1 cup of beer (I used 10 Barrel Brewing Apocalypse IPA from Kaleidoscope)
1 can of light coconut milk
4 cups of water
2 tbs of curry powder
1 tbs of cumin
Package of Gnocchi
Salt and Pepper to taste

Heat some olive oil in a large pot over medium heat.

Add the carrots onions, and celery. Sauté until slightly golden.

Add the mushrooms and squash, cook until slightly golden as well.

Deglaze the pan with the beer.

Add the coconut milk and water. Add the curry powder and cumin.

Bring to a boil, reduce to a simmer and cover. Let it cook for 2 hours, stir occasionally.

Add the gnocchi and cook until soft.

Season with salt and pepper, and enjoy!

Try Lost Coast Apricot Wheat beer!

We don’t have internet at the house, but as soon as we do, I will start posting regularly again. Hope this tide you over for now!

Cincinnati Style Chili

I had heard of Cincinnati style chili before, but never had the chance to try it. The other day I was trying to decide what I want to make next for my blog when I saw something on the Food Network about some restaurant in Ohio that famous for their chili (can’t remember the restaurant or what show it was) and thought it looked delicious.

Cincinnati style chili is more like a sauce than a chili. It was first made by Macedonian immigrants who wanted to expand their restaurant menus. It consist of not only traditional chili ingredients like chili powder and cumin, but has some unusual ones like chocolate, cinnamon, and vinegar. I like savory/sweet combinations so I knew I was going to like it. The real version has worcestershire sauce (not vegan since it is fish based, though there are some vegan versions out there) and ground beef. I omitted the worcestershire and used Smart Ground Veggie Protein Crumbles instead of beef.   
The chili is normally served over spaghetti or a hot dog since it is more sauce-like, though it is good enough to eat on its own. I got to give it you Cincinnati, you make a very fine chili. I will definitely make this again sometime. This recipe is based on one from foodnetwork.com called Cincinnati Chili. 
Cincinnati Style Chili

  • 1 large onions, chopped

  • 2 cloves of garlic, minced
  • 2 tbs chili powder
  • 1 tbs smoked paprika
  • 1 and 1/2 fps ground cumin
  • 1 fps ground cinnamon
  • 1/2 tsp chili turmeric 
  • 1 package Smart Ground Veggie Protein Crumbles  
  • 1/4 cup red wine 
  • 1 tbs soy sauce
  • 1 tbs cider vinegar 
  • 1 6-ounce can tomato sauce (I used a pasta sauce) 
  • 2 tablespoons chopped unsweetened chocolate
  • Salt and pepper to taste 






Heat cooking spray in a large pot over medium heat. I made mine in sauce pan but I only made a single serving. Add the onions and garlic, cooked until the onions are translucent. 



Add the chili powder, paprika, cumin, cinnamon, and turmeric. Thoroughly coat the onions and garlic. 



Add the protein crumbles and cooked until the crumbles are heated through. Don’t worry if the spices start to stick to the bottom of the pot. 



Add the wine, soy sauce and vinegar to deglaze the pan, make sure to scrap all the brunt/stuck stuff off the bottom of the pan. 



Next add the tomato sauce and chocolate, mix together well. 



Cook for about 15 minutes until the chili tightens up a bit more.  Season with salt and pepper to taste. 










I boiled up some pasta (ok, it’s actually ramen noodles, I didn’t have any spaghetti on hand and I am a college kid!) and slathered the noodles with the chili. Traditionally, the dish is then topped with kidney beans, onions, and TONS of cheddar cheese. I just went with some kidney beans to keep it healthier. 


Pad Thai Fettuccine

I am not quiet sure how or why I came up with this dish, but it was sure tasty! It is like a mix between pad thai and pasta primivera.  Really easy to make too.

Pad Thai Fettuccine 
1 can stewed tomatoes
1/4 cup peanut butter
2 tbs soy sauce
1 tbs rice wine vinegar
2 tps garlic powder
1 tps onion powder
1 tbs chili powder
1/8 cup jarred jalapenos (less or more to depending on personal heat level)
1/2 box fettuccine (or enough for four servings, most boxes are actually 8)
Assorted veggies, fresh or frozen (I used a bag of stir fry mix but try any veggies you would put in Pad Thai)

Put a large covered pot of water on the stove to boil.


Toss the stewed tomatoes, peanut butter, soy sauce, rice wine vinegar, garlic powder, onion powder, chili powder, and jalapenos into the blender and blend until smooth. Taste it and adjust seasoning to your tastes. I added a little more chili powder because I like it spicy.

Once your water is boiling, add the pasta and cook according to the directions. Drain and return to the pot.

Heat up (or cook if you are using fresh) the veggies in a skillet with a bit of cooking spray or oil.

Add the cooked veggies to the pasta pot. Pour in the sauce and mix well.

I topped mine with a few more jalapenos and chili powder. A very lovely and easy dinner!

Hawaiian Mac Salad

When you order a Hawaiian plate lunch, you can be certain of two things: large portions and macaroni salad. They usually aren’t vegan so I have to order all rice instead.  But to keep up with my Hawaiian post trend, I thought I should make my own version. There isn’t anything that makes this dish unique to Hawaii besides the fact it’s very popular here. It’s pretty much the same recipe you mom makes for picnics. I kept everything traditional, the only difference is I used Veganaise instead of mayonnaise.



Mac Salad
2 cups large elbow macaroni, dry
1/4 cup carrots, grated
1/4 cup celery, finely chopped
1 cup Veganaise
1 tbs sweet relish
Salt and pepper to taste

Bring a large pot of water to boil on the stove. Cook the macaroni according to the directions on the package.  Drain and set aside.

 

Broke college kid doesn’t have a grater, so I chopped my carrots

Grate the carrots and chop the celery.

 

 

The glass bowl makes it look like it’s sitting on the counter.

In a large bowl, add the macaroni, carrots and celery. Add the Veganaise and relish then mix together. Season with salt and pepper to taste.

 

Veganaise is the best thing ever. Way better than dairy mayo.

Cover and chill in the fridge for at least 2 hours. This gives the macaroni time to absorb all the flavors.

I ate mine on it’s own, but it’s a fabulous side dish for any entree…man, now I wish I made some BBQ tofu to go with this.

Mac and Cheese

Bet you didn’t think vegans eat mac and cheese? Well, we do. I don’t think I could be a vegan if I couldn’t have it. Of course it’s not real cheese. There are two ways to make it, with nutritional yeast or with alternative cheeses.

It smells kind of like Parmesan.

Nutritional yeast is deactivated yeast made from cultured sugarcane or molasses. It’s similar to brewer’s yeast, the left over stuff from making beer, but way less “yeasty” tasting. I had never heard of the stuff until I became a vegan. It has a slight earthy/cheesy/yeasty flavor that can boost up any dish that normally has cheese or meat in it. It’s available at health food stores, usually in bulk but I have seen it in packages too. It is fairly inexpensive, so don’t be a afraid to buy some. It’s good on popcorn or pasta for a “cheesy” topping.

It looks like cheese…

I stated before in my Pad Thai Pizza post that I am not a big fan of most alternative cheeses. Although some claim they “really melt,” they don’t. I choose the word pliable to describe them. They are more pliable when heated but not melty and bubbly.  However, I  heard all these rants and raves about Daiya. So I thought I would give it a try. It tasted pretty good out of the bag. The texture is not quite right, but way better then some other brands I’ve tried. It didn’t totally melt, but it got pretty bubbly and gooey. For something I am not a big fan of, I do like this soy cheese. I used both nutritional yeast and the soy cheese in this recipe. 

Mac and Cheese
3 cups elbow macaroni
2 tbs vegan butter

Cheese Sauce:
1 cup nutritional yeast
1 cup non-sweetened soy milk
1 tps mustard 
1 cup soy cheese (I suggest Daiya)
1/2 tps turmeric
1/2 tps cumin
1 tps garlic powder
1 tps soy sauce
1/4 tps pepper

Pre-heat oven to 350 degrees F, if you want to bake it.

Cook macaroni according to directions. Return to pot or a large bowl after it’s drained for mixing. If you are baking it, leave the pasta a little undercooked, it will finish cooking in the oven.

It’s not quite a roux but it keeps the sauce together.

In a small sauce pan, heat butter over medium until melted, then add the nutritional yeast. It will make a lumpy mixture, just stir until everything is well mixed.

I was skeptical when I saw the cheese clump, but it smoothed out

Add milk and mustard, whisk well.  Add soy cheese while continuously whisking. It may clump on the bottom, but should come together as it warms. 

Add turmeric, cumin, garlic powder, soy sauce, and pepper. Heat until it starts to simmer. Taste, it may need a bit of salt.

Pour the sauce over the macaroni and mix thoroughly.

If you like stove-top style,  you can eat it just like this. But if you prefer baked, pour into a baking dish and pop it in the oven for 15 minutes or until it gets golden-brown and bubbly.

Since I’m only cooking for one, I baked mine in individual ramekins. 

I topped mine with some extra cheese and red pepper flakes before I baked it. Breadcrumbs are a good choice too, gives it a nice crunch.

It’s creamy and gooey just like dairy mac and cheese. See, being a vegan does not mean just boring vegetables.

Here are some other recipes to try too:
http://vegweb.com/index.php?topic=8295.0
http://www.thekindlife.com/user_recipe/view/10014/115/1 
http://allrecipes.com//Recipe/vegan-mac-and-no-cheese/Detail.aspx