VEGAN BROCCOLI MAC & CHEESE

 Happy Monday!  Sorry for no new posts recently! I haven’t been near a kitchen long enough to create and capture any new recipes in the last couple months! I feel newly inspired after practicing my vegan cooking skills for 17 days on a passage from Hawaii to Seattle on the boat Ruby Kiss. A serious life-changing experience! We didn’t see another boat for 14 days, and we travelled off the coast about 1000 miles. Waking up every morning to coffee, and nothing but water in all directions. Amidst the waters, dolphins and whales would pay the occasional visit and lead us through the north pacific. It was beautiful. So beautiful, that I am trading in my wings to seize an amazing opportunity to become the vegan chef on Bruce and Nora’s (the wonderful owners of Ruby Kiss) newest vehicle they are using to explore the world. MoonDoggie is a sleek carbon-fiber sailing gunboat. Where I will be joining my boyfriend Justin as crew on board! Crazy I know.  MoonDoggie is currently having a few things remodeled in Newport, Rhode Island, where I just came back from visiting. But as soon as she is ready, in a couple months we will begin some heavy exploring. Until then I will be taking some ASA sailing courses, and some vegan cooking classes. I will keep you guys updated, and in a few months I will have no excuse for not blogging because I am trading in my jet-setting lifestyle for a slower paced lifestyle on the sea with plenty of time to cook. I’m super excited and very thankful to have this opportunity and I’m excited to share with you guys what I learn.  On the passage, I was inspired by a dip we kept repeatedly making because it was so damn good. I made a  cheesy corn jalepeno dip from the masters at Minimalistbaker.com . The recipe uses vegan cream cheese and cashews to mimic a cheese sauce. It was fantastic. So I thought that I would try making this cheese sauce, and pairing it with macaroni shells. It turned out magically! The second time, that is. The trick is, as much as you want to use the whole bag of 16 ounce shells, use 10-12 ounces. Using less noodles keeps the noodles creamy and delicious. Can’t wait until you try this mac! Enjoy!  XX   

Happy Monday!

Sorry for no new posts recently! I haven’t been near a kitchen long enough to create and capture any new recipes in the last couple months! I feel newly inspired after practicing my vegan cooking skills for 17 days on a passage from Hawaii to Seattle on the boat Ruby Kiss. A serious life-changing experience! We didn’t see another boat for 14 days, and we travelled off the coast about 1000 miles. Waking up every morning to coffee, and nothing but water in all directions. Amidst the waters, dolphins and whales would pay the occasional visit and lead us through the north pacific. It was beautiful. So beautiful, that I am trading in my wings to seize an amazing opportunity to become the vegan chef on Bruce and Nora’s (the wonderful owners of Ruby Kiss) newest vehicle they are using to explore the world. MoonDoggie is a sleek carbon-fiber sailing gunboat. Where I will be joining my boyfriend Justin as crew on board! Crazy I know.

MoonDoggie is currently having a few things remodeled in Newport, Rhode Island, where I just came back from visiting. But as soon as she is ready, in a couple months we will begin some heavy exploring. Until then I will be taking some ASA sailing courses, and some vegan cooking classes. I will keep you guys updated, and in a few months I will have no excuse for not blogging because I am trading in my jet-setting lifestyle for a slower paced lifestyle on the sea with plenty of time to cook. I’m super excited and very thankful to have this opportunity and I’m excited to share with you guys what I learn.

On the passage, I was inspired by a dip we kept repeatedly making because it was so damn good. I made a cheesy corn jalepeno dip from the masters at Minimalistbaker.com. The recipe uses vegan cream cheese and cashews to mimic a cheese sauce. It was fantastic. So I thought that I would try making this cheese sauce, and pairing it with macaroni shells. It turned out magically! The second time, that is. The trick is, as much as you want to use the whole bag of 16 ounce shells, use 10-12 ounces. Using less noodles keeps the noodles creamy and delicious. Can’t wait until you try this mac! Enjoy!

XX

 

 INGREDIENTS  1 tablespoon of olive oil  1 shallot  5 garlic cloves  12 ounces whole-wheat shells  ⅔ cup cashews, soaked for at least two hours or overnight  8 ounces vegan cream cheese  3 tablespoons nutritional yeast  1 teaspoon smoked paprika  ½ teaspoon turmeric  ⅛ teaspoon cayenne pepper  ¾ cup plain almond milk  1 cup chopped broccoli  ¼ cup whole wheat bread crumbs  salt & freshly ground pepper to taste  INSTRUCTIONS  Preheat oven to 375 degree Fahrenheit.  Sautee shallot, and minced garlic for 3-5 minutes until golden brown and fragrant.  Cook noodles as directed on packaging. Rinse and drain.  Add shallot, minced garlic, smoked paprika, cayenne pepper, turmeric, drained cashews, nutritional yeast, almond milk, and salt and pepper to food processor or high-speed blender. Blend until smooth and creamy.  Add cheesy mixture to a baking pan with shells. Add chopped broccoli and stir until all evenly combined. Drizzle a little olive oil on the top of noodles before adding bread crumbs.  Sprinkle on breadcrumbs and bake for about 10 minutes until hot and bubbly, then serve.

INGREDIENTS

1 tablespoon of olive oil

1 shallot

5 garlic cloves

12 ounces whole-wheat shells

⅔ cup cashews, soaked for at least two hours or overnight

8 ounces vegan cream cheese

3 tablespoons nutritional yeast

1 teaspoon smoked paprika

½ teaspoon turmeric

⅛ teaspoon cayenne pepper

¾ cup plain almond milk

1 cup chopped broccoli

¼ cup whole wheat bread crumbs

salt & freshly ground pepper to taste

INSTRUCTIONS

Preheat oven to 375 degree Fahrenheit.

Sautee shallot, and minced garlic for 3-5 minutes until golden brown and fragrant.

Cook noodles as directed on packaging. Rinse and drain.

Add shallot, minced garlic, smoked paprika, cayenne pepper, turmeric, drained cashews, nutritional yeast, almond milk, and salt and pepper to food processor or high-speed blender. Blend until smooth and creamy.

Add cheesy mixture to a baking pan with shells. Add chopped broccoli and stir until all evenly combined. Drizzle a little olive oil on the top of noodles before adding bread crumbs.

Sprinkle on breadcrumbs and bake for about 10 minutes until hot and bubbly, then serve.