Main Dishes

Mac & Cheez

karenwpullen Main Dishes, Recipes, Side Dishes , , , ,

Whether it’s a kid’s favorite, holiday side dish, or dinner time staple, macaroni and cheese is on most family dinner tables at one time or another. Here’s a delicious plant-based version.

Prep Time10 minutes
Cook Time10 minutes
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Mac & Cheez

Course: Main Course, Side Dish
Servings: 8 servings

Equipment

  • blender

Ingredients

  • 2 cups potatoes peeled and diced
  • 1 cup carrots diced
  • 1/2 cup onion chopped
  • 2 cups veggie broth can use the broth from cooking the vegetables
  • 1 cup cashews
  • 1/2 cup nutritional yeast
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 16 ounces pasta elbow, rotini, penne, farfalle
  • 1 bell pepper red
  • 2 green onions chopped
  • 1/4 cup vegan parmesan

Instructions

  • Cook the pasta in a large pot of boiling salted water, per package directions. Drain, rinse, and put back into the pot.
  • Add the potatoes, carrots, and onions to a pan of boiling water. Cook 6-8 minutes until soft. Drain, reserving 2 cups of the cooking water.
  • Add the cooked vegetables, the cooking water, the cashews, yeast, and seasonings to a blender, and blend until creamy and smooth. This is the cheez sauce. Pour over the pasta.
  • Sauté the bell pepper and green onion for a few minutes. Mix into the pasta & sauce.
  • Transfer the mac & cheez to a serving bowl and top with vegan parm.

Notes

I usually make this full cheez recipe and use half of it with 8 ounces of pasta; I freeze the other half of the recipe.
Also, when I sauté the red bell pepper, I will add other vegetables like broccoli florets or chopped zucchini.

Rice Pilaf with Asparagus

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,

I love rice pilaf. It’s the combo of rice AND orzo, those rice-size bits of pasta, enhanced with asparagus cooked just right–not hard, not soft. This is a pretty dish, too. Save some asparagus tips to garnish the top of each serving.

asparagus pilaf
Prep Time15 minutes
50 minutes
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Rice Pilaf with Asparagus and Pine Nuts

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 1/2 cups brown rice cooked in vegetable stock (1/2 cup dry)
  • 1 1/2 cups orzo pasta cooked (1/2 cup dry)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bunch asparagus trimmed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon basil dried
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves

Instructions

  • Cook the rice and orzo separately, per package directions.
  • Sauté the onion until soft. Add the garlic and sauté for 1 more minute.
  • Cut the asparagus into 1/2-inch pieces at an angle. Add to the pan.
  • Add the lemon juice, turmeric, and basil, and turn the heat down low. Let the asparagus steam for 3 minutes.
  • Toast the pine nuts. Watch them – they burn easily!
  • Mix the rice, orzo, and asparagus into a serving dish. Sprinkle with chopped fresh basil and pine nuts.

Poblanos Stuffed with Tofu Scramble & Black Beans

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time15 minutes
Cook Time15 minutes
Print Recipe

Stuffed Poblano Peppers

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4 peppers

Ingredients

  • 4 large poblano peppers
  • 1 16-oz package firm tofu
  • 1 onion chopped
  • 4 cups assorted vegetables, chopped mushrooms, zucchini, yellow squash, spinach, bell pepper
  • 1 1/2 cups black beans one can, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • toppings: sliced avocado, cashew cream, chopped tomato

Instructions

  • Bake the peppers at 450° for 20 minutes, turning half-way. They should be tender.
  • Let peppers cool for a few minutes. Peel away the skin and cut out the stem. Cut a slit on one side and scrape out the seeds.
  • Sauté the onion a few minutes until soft. Add the tofu, mash and crumble it. Add the beans, vegetables (except spinach), garlic powder, and turmeric, and cook for a few minutes. Add the spinach and cook until it wilts. Stir in the nutritional yeast, and add salt and pepper to taste.
  • Scoop the tofu-bean mixture into the peppers. Warm in the oven if necessary. Serve with avocado slices, chopped tomato, and a drizzle of cashew cream.