Thursday, November 6, 2014

Pumpkin Mac & Cheese? Please!





A recipe so easy a monkey could make it! 

Mix ¾ cup unflavored almond milk, 1 tbsp arrowroot powder and ¼ tsp garlic powder, then add to 1 tbsp melted Earth Balance vegan butter in a pot on low heat. Whisk the mixture, then stir in 6 tbsp nutritional yeast, 2 tsp Dijon mustard, ½ tsp salt and pepper and stir about 5 minutes until thickened. Add 1 cup canned pumpkin and stir. Garnish with paprika. Serve over your favorite pasta, or as a warm dip for bread!

Amazing Fall Vegan Dishes! Maple Tempeh Bacon Chili Bean Stuffed Potatoes




Sweet Maple Tempeh Bacon Chili Beans
makes 3-4 stuffed sweet potatoes (or just serve bean mixture on its own too!)

maple chili beans:
1 tsp extra virgin olive oil
1/3 cup chopped white onion
1 1/2 cups cooked kidney beans (1, 15oz can, rinsed and drained)
2 Tbsp pure grade B Maple Syrup (+ 1/2 tsp for the onion saute)
2 medium tomatoes, diced (I used roma tomatoes)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
1 garlic clove, chopped
1 tsp chili powder (add a pinch of cayenne for extra heat)
1/4 cup peanuts, whole (raw jungle peanuts used, but roasted will work too)