Hi all - what are some of your go-to foods? I’ve been doing a lot of the microwaveable processed stuff for convenience’s sake, but I’d like to do a bit more cooking if possible. I don’t meal prep at present but am interested to hear what y’all find easy and tasty and actually make regularly.

Thanks!

  • vudu@slrpnk.netEnglish
    3·
    3 months ago

    Here’s a Mac & Cheese adapted from https://www.noracooks.com/vegan-mac-and-cheese-recipe/

    I use the cheese sauce for this meal or as a substitute for béchamel when making lasagna.

    The Best Vegan Mac and Cheese

    Prep Time: 10 mins | Cook Time: 10 mins | Servings: Servings: 8 servings

    Ingredients

    • 1 1/2 cups raw cashews

    • 200 ml oat-based cooking cream

    • 1 tbsp fresh lemon juice

    • 1/2 cup nutritional yeast

    • 1/4 teaspoon turmeric

    • 1/2 teaspoon garlic powder

    • 1 1/2 teaspoons salt

    • 12 ounces elbow pasta

    Optional breadcrumb topping

    • 1 1/2 cups panko breadcrumbs
    • 4 tablespoons vegan butter/margarine, melted
    • 1/4 teaspoon smoked paprika

    Directions: Preheat oven and prep – If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish). Skip this step for stovetop mac and cheese. Soak the cashews – Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup. Cook pasta – Cook the pasta according to package instructions, but do not overcook. Drain and set aside. Blend cheese sauce – Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high powered blender and blend until very smooth.

    Stovetop version Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.

    Baked version (the best!) Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist. Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!