Cooked: Quinoa Mac n’ Smoked Cashew Cheese

It’s been awhile. I know. I’m putting myself in time out actually. It’s been far too long since my last post so I’m going to try and make up for some lost time and post a few recipes this week! Here’s the first one and it’s something I adapted after tasting the baked artichoke macaroni at one of my favorite vegan restaurants here in Brooklyn; M.O.B. It has this yummy creamy smokey cheese with pecans and a side of broccolini. Such a comfort meal and very satisfying! M.O.B. doesn’t use the quinoa macaroni that I prefer. I like to go with quinoa since it’s gluten free and makes me feel like I ate a healthy grain. So here we go…

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Ingredients:

  • 1 16 oz box of quinoa elbow pasta cooked according to directions (you can use shells, rotini, etc if you prefer!)
  • 1/2 lb of broccolini 
  • 1/4 cup maple syrup (grade A or B)
  • a few handfuls of pecans
  • Extra Virgin Olive Oil
  • Smoked Cashew Cheese (see below)

Smoked Cashew Cheese:

Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired cheesy consistency.

  • 1 Cup Cashews (preferably soaked for 3-4 hours)
  • 1/3 Bell Pepper (yellow, orange or red)
  • A nice big pinch of smoked salt (or sea salt)
  • 1/3 cup Nutritional Yeast
  • 1 Tbsp Lemon Juice
  • 1/4 Tsp Onion Powder
  • 2 Tbsp Olive Oil
  • 2 Tbsp Liquid Smoke
  • Water, as needed

Directions:

In a pan on medium heat add some olive oil and sliced broccolini, cooking for 5-8 minutes until bright green and semi soft.

Mix pecans with maple syrup and spread on a nonstick parchment sheet and bake in oven for 5 minutes at 350. Careful not to overcook as this will begin to burn and smoke up your kitchen if you leave it in too long.

Add smoked cheese to cooked elbow macaroni and mix well. Serve with the candied maple pecans on top and grilled broccolini on the side. Enjoy!

Cooked: Perfect Potato Salad

Technically this dish is “semi-raw”, being that it contains raw mayo, pickles, olives, dill and celery, but the potatoes need to be cooked. Boiled, to be exact. You could use cubed jicama in place of the potatoes if you’re wanting this to be truly raw. Otherwise, for delectable deliciousness… Follow these directions. I love to pair this with a chilled glass of fresh watermelon juice!

potatosalad

 

 

Ingredients:

  • 6-7 Yukon Potatoes
  • 5-6 Dill Pickles, diced finely
  • Black olives, sliced
  • Fresh Dill (dried may be used)
  • Raw Cashew Mayo (see below)

Raw Cashew Mayo:

Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired mayo-like consistency.

  • 1 Cup Cashews (preferably soaked for 3-4 hours)
  • 1/2 Tbsp Apple Cider Vinegar
  • Pinch of salt
  • 2 Tbsp Lemon Juice
  • 1/4 Tsp Dry Mustard OR mustard of choice
  • 1/2 Cup Olive Oil

Submerge potatoes in a large covered pot and simmer for approximately 30 minutes, check with a fork to ensure potatoes are cooked thoroughly. Drain water and let cool. Cube potatoes and add to a large bowl with the other salad ingredients. Mix in the mayo and add some extra splashes of Apple Cider Vinegar and black pepper. Enjoy!

Raw: Cheezy Kelp Noodles & Broccoli

broccheeze

This dish is sure to please anyone who formerly loved macaroni & cheese dishes, but this one is sans animal fats, cholesterol and guilt! This is like no other pasta dish you’ll try; the noodles are literally only 4 calories per serving! The cheeze has a savory and slightly spicy flavor which the broccoli perfectly compliments! Bon appétit!

Ingredients

  • 1 16 oz package of kelp noodles
  • 1 bunch of broccoli (We prefer using baby broccoli/raab)
  • 1 recipe of ‘Cheezy Sauce’ (See below)

For the Cheezy Sauce:

  • 1 cup raw cashew nuts
  • 1/4 cup nutritional yeast
  • 1/2 red pepper
  • 1 clove garlic
  • 1 teaspoon chipotle pepper spice
  • 1 teaspoon sea salt
  • water to blend
      Blend “cheeze” components in a Vita Mix (or other high speed) blender until creamy adding enough water until reaching desired consistency, you want to leave this somewhat thick. Rinse kelp noodles under water and use kitchen shears to cut them shorter over a large bowl. Add Cheezy Sauce mixture and broccoli. Use a wooden spoon to toss ingredients together. If desired, top with red pepper flakes. Enjoy!!