Sunday, December 26, 2010

Christmas Recipes

Vegan Mac and Cheese
This was a great dish, very flavorful and fun.  It wasn't quite mac and cheese however.  I loved this casserole and will probably make it again, but for next year's Christmas Eve tradition, we will be trying the Mac Daddy recipe in my new Veganomicon cook book.  It uses soy cheese to bring more of that classic cheesy flavor to the dish.  

1 box whole wheat elbow noodles
3/4 cup cashews
2 and 1/4 cup Almond Milk, divided
2 garlic cloves, minced
3 tbsp lemon juice
2 tsp salt
3 tbsp nutritional yeast
1 tsp mustard
2 slices bread (I used leftover Chili Beer Bread, any will work)
1 tbsp Earth Balance
3 tsp cornstarch
paprika to garnish

Cook pasta to package directions.

In food processor, process bread until it is crumbs.  Add Earth Balance and combine.  Remove from processor and set aside.

While pasta is cooking, make your "Cheese": In food processor, process cashews until they become a fine crumb.  Slowly add 1/4 cup Almond Milk, scraping down the sides every few minutes to fully combine.  Add remaining ingredients: garlic, lemon juice, salt, yeast and mustard and process until smooth. 

In small bowl whisk together remaining 2 cups almond milk with cornstarch and set aside.

When pasta is done cooking, drain and mix "Cheese" sauce in large bowl until all noodles are covered.  Place in casserole dish.  Pour milk and cornstarch mixture over the top of the noodles and top casserole with bread crumbs.

Bake in 350* oven for 35 minutes and enjoy! 

Vegan Scalloped Potatoes

The sauce ingredients here are similar to the Vegan Mac and Cheese.  The dishes are very similar in flavor and texture and this cheesy sauce would work well in many other casseroles I'm sure.  

6-8 small white potatoes (I used Russet but other varieties might be better)
1 cup water
1 cup Almond Milk
1/2 cup Nutritional Yeast
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp salt
1 tsp onion powder
1/4 cup cashews
1 tbsp miso
salt and pepper and paprika to taste and garnish

Thinly slice potatoes (I used an attachment for my food processor which worked brilliantly!)

Layer slices in casserole dish sprinkling salt and pepper and paprika on every layer.

In food processor, process cashews until they form a fine crumb.  Add 1 tbsp of water at a time until it becomes a "butter".  Then mix in milk, nutritional yeast, cornstarch, lemon juice, salt and onion powder.  Add remaining water until it is a thin, pourable mix.  Add miso last and combine well.  Pour the mixture over the potatoes in the casserole dish.

Sprinkle top with more paprika and bake in oven 90 minutes until all potatoes are soft.  Let casserole cool 10 minutes before serving.  Serve warm.

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