Weeknight Vegan Mac and Cheese

The football offseason is officially upon us but that doesn't mean we should stop making epic foods! I understand many people, including myself, are crunched for time after work. Easy and delicious recipes are tough to come by, especially those with a wow factor.

This recipe comes together in about 30 minutes and will blow you away with how good it is.  Here is where it definitely pays to have a Vitamix or else you'll need to soak the nuts and work at it in a regular blender. Pair this with some bbq seitan cutlets (that I like to keep in the freezer) and a steamed veggie side. While similar to past mac and cheese dishes found on this website (Tailgate Mac and Cheese and Chili Mac and Cheese), this version is much simpler without losing any of that creamy delicious flavor. 

If you don't have sunflower or sesame seeds feel free to use all cashews. If you a nut allergy, use all seeds. Gluten intolerance? Use your favorite gluten free pasta as this sauce is naturally gluten (and soy) free. You can make everyone happy this week for dinner, enjoy!

Prep 10 mins ∙ Cook 20 mins ∙ Makes 8 servings

Ingredients

• 1 sweet potato, peeled and roughly chopped
• 2 medium carrots, peeled and roughly chopped
• 1 small onion, chopped
• 2 cloves garlic
• Water or veggie broth to cover
• ⅓ cup raw cashews
• ⅓ cup raw sunflower seeds
• ⅓ cup raw sesame seeds or tahini
• 1 tsp turmeric
• 1 tsp white pepper
• Salt to taste
• 16 oz whole wheat pasta of choice
• 1 jalapeño chopped and quickly sautéed (optional)
• A handful of greens, chopped (optional)

Directions

1. Toss the sweet potato, carrots, onion and garlic in a small pot and barely cover with the water or broth. Bring to a boil and simmer 10 minuted or until soft.
2. Meanwhile, boil a large pot of water and cook the pasta according to the directions. I like to add a large handful of greens during the last 5 minutes of cooking to make it more healthy!
3. In a vitamix (if not using a high speed blender, please soak your seeds/nuts accordingly) add the cashews, sunflower seeds, sesame seeds, spices and the contents of the veggie pot, including water or broth. Blend until creamy.
4. Mix together the cheesey sauce and drained pasta. Toss the jalapeño if you want so kick or serve with your favorite hot sauce.

Grilled Vegan Cheesesteaks

Week 9 Browns v. Bucs

The vegan tailgate is going strong! Not to be confused with the Bucks of Ohio State, the Browns took on the Tampa Bay Buccaneers this past weekend in Cleveland. Perfect football weather made for perfect tailgate conditions. And the Brown won! The Browns have a winning record and this recipe was quite the crowd pleaser. 

This is another seitan recipe, so if you follow the blog you are basically an expert by now! It is my take on Philly Cheesesteaks, inspired by the Vegan Zombie. Everything, except the buns, is made from scratch, so you'll need to set aside a few hours the night before the game to make everything. Also, this doesn't have to be made in the parking lot and can be made at home very easily. Great for away games!

The key here is the tender, thinly shaved seitan and homemade herbed cashew cheese.  They pair together very well with grilled marinated peppers, onions and mushrooms. Load these sandwiches up the brim and expect a mess. We used a little BBQ or Sriracha on top and served alongside a roasted cauliflower and peanut salad with peanut dressing. Enjoy!

Ingredients



Seitan dry ingredients:

The seitan after baking for 90 minutes in homemade stock

1 1/2 cup vital wheat gluten

1/2 cup all-purpose flour
1/4 cup nutritional yeast

1 tbsp brown sugar

1 tbsp garlic powder

1/2 tsp turmeric

Seitan wet ingredients:



1 cup vegetable stock
1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

Ground pepper to taste

Stock for seitan:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 agave nectar

1 tsp chili powder

1 tbsp dried parsley

1/2 bunch of fresh thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water



Herbed cashew cheese:

Herbed cashew cheese block

1 cup cashews raw

1-1/2 cups water (and more if you need to soak your nuts)

2 tsp agar agar powder OR 2 tbsp agar agar flakes (this can be hard to find but most health food stores carry it)

1/4 cup nutritional yeast

1/4 cup fresh lemon juice

1 tbsp onion powder

1 tsp smoked salt (or just regular salt)

1/2 tsp garlic powder
1/8 cup fresh herbs (I used basil and oregano)

Veggies:

3 bell peppers

2 medium onions

8 oz. mushrooms

2 cloves garlic

2 tbsp. Fresh herbs (I used thyme and oregano)

1 tbsp. lime juice

1 tbsp. soy sauce

1 tbsp. agave nectar

1 tbsp. rice vinegar

AND:

8 Hoagie rolls

Directions
-Preheat the oven to 375
-Combine the wet and dry ingredients and form a dough. Roll into a log and place in a covered casserole dish (I used a roasting pan)

-Bring all the ingredients for the stock to a boil and simmer for 10 minutes

-Pour the stock in casserole dish to cover seitan. Cover and bake 375 for 45 minutes (Note: baste the seitan if it didn't quite cover it every 20 minutes or so). Then flip seitan and continue to cook for 45 hour uncovered.
-Meanwhile make the cheese: Bring the water to a boil in a small saucepan and add the agar agar. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.

-Put the cashews into the blender with all the remaining ingredients. Pour in the agar mixture and Blend on high until very smooth.

-Pour into a glass dish or non-stick pan (if you think it will stick then spray with vegetable oil.) Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container.
-For the veggies, slice the peppers, onions, mushrooms and garlic and place in a sealed bag or container. Add lime juice, soy sauce, agave, rice vinegar and herbs and let marinate until ready to grill.
-Once the seitan is done, let cool and wrap up in foil, along with cheese, until its tailgate time.
-Grill the peppers, onions and mushrooms until charred. Set aside
-Shave the seitan using a grater or sharp knife. Grill in a grill pan or cast iron skillet.

-Grate this cheese using a box grater. toss on the seitan in the last few minutes to soften.
-Toast the buns on the grill and assemble the sandwiches to your liking







Marinating the veggies the night before






Grilled veggies

Shredded seitan

I used my cast iron skillet on the grill

The sandwiches can be served with your favorite side dish

Ready to take a bite!



Chipotle Sausage Stuffed Cabbage with Creamy Chipotle Tomato Sauce

It's been too long! I've neglected posting but have been blogging over at Field Roast and Fresh Fork.  I figured, why not share those awesome recipes over here!  Football season is coming up soon so it's time to get thinking about what to cook.  Enjoy!

The first step to stuffing cabbage is steaming the head and peeling off the leaves one by one.  Fill the leaves with flavorful mixture or vegan sausage, brown rice, onions, garlic and spices.  Meanwhile, whip up a creamy, spicy tomato sauce.  Once the sauce is done and a cabbages are rolled, let simmer and prepare to be amazed!

Grilled Pierogies with Chived Sour Cream

The offseason continues and the Grill Master is just heating up.  The posts are flying over at the Cooks in the Field page on the Field Roast blog.  My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.

Pierogies are a staple of the large Polish community in Cleveland.  Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried.  I figured, why not grill the filling, stuff, boil and then throw them on the grill instead?  This recipe calls for grilled Italian Field Roast, onions and mushrooms.  Vegan cheese is optional, but adds great texture and creaminess.  Top it off with some chived cashew sour cream and prepare to be amazed.  Enjoy!

Vegan Tailgate Chili Mac and Cheese

Week 12 Browns vs. Steelers

Chili Mac and Cheese

Nothing says tailgating quite like a bitter rivalry and bitter cold.  It might have been hard to watch or move your extremities at times, but the food was the highlight of the day.  You've got to enjoy some quality tailgate grub and talking about the draft for next season.

My tailgate mac and cheese is one of my favorite recipes on this blog.  As I discuss in the post, vegan mac and cheese can be quite the adventure.  After experimenting for the past few years, I've settled on cashew based recipes, whole wheat noodles and lots of added flavor.  Unlike dairy mac and cheese, where the milk does all the work, vegan mac requires some creative flare.

On a cold day, you need some warm comfort food like chili.  Mac and cheese is not too far behind.  So why not combine the two, put it in a grill pan and throw it on the hot fire?  This recipe uses quick and simple TVP chili without beans, although a few legumes wouldn't be a bad idea.  Mix it all together the night before and then just bring to the tailgate ready to grill.  Enjoy!

Velvety Vegan Jalapeño Popppers

Weeks 7 & 8 Road Games in Green Bay and KC

Yup, thats a grilled vegan jalapeño popper

The Browns have been on the road the past two weeks and continue to ride the quarterback roller coaster.  While that means I haven't been down at the muni lot tailgating, I have an amazing appetizer recipe to share with you that works on the grill or at home in the oven.  Jalapeño Poppers!

For centuries, vegan's have tried to replicate cheese.  While we have come close, nothing quite gets us there.  However, cashews are my favorite creamy substitute, and they do a pretty darn good job providing that velvety texture and flavor.  As Tal Ronnen likes to say, cashews are "vessels of creaminess."  

Cashews and nuts are only one third of the vegan creamy equation.  The other parts of the trifecta are beans (think hummus or tofu) and avocado (which naturally stands on its own).  Nutritional yeast is an important  ingredient in the vegan cheese quest.  So is turmeric, for those who care about the yellowish appearance.  These poppers, while they don't have avocados, have all the makings of a creamy vegan delight. 

This recipe comes together quickly, especially if you have a couple hands on deck.  One person can cut open the peppers while the other prepares the filling.  Then you can both stuff the peppers and top with bread crumbs.  I left a few seeds in to give it a little heat, but it wasn't overwhelming.  Enjoy!