Veggie Mac'n'Cheese

Surprise! This recipe has no cheese! The coconut milk and cauliflower purée create a tasty cream sauce that will leave you asking for seconds. 

15 min prep, 40 min cook, serves 8

16 oz elbow macaroni

1 head cauliflower, chopped

1 can coconut milk

2 cups water

4 cloves garlic, chopped

2 tsp white miso paste

1 tsp soy sauce

1 tsp Dijon mustard

salt to taste

2 tblspns peanut oil

2-3 heads of broccoli, chopped

1/2 cup breadcrumbs

Preheat the oven to 375. Cook the macaroni according to directions, drain, and set aside. Meanwhile, in a medium saucepan, cook the cauliflower, coconut milk, and water over medium heat 10 minutes, until cauliflower is soft. Add the garlic, miso paste, soy sauce, mustard, and salt. Remove from heat, then carefully blend using an immersion blender until smooth. In a frying pan, warm the peanut oil over medium-high heat. Add the broccoli and cook 5 minutes, stirring frequently. In a large casserole dish, add the pasta, sauce, and broccoli and mix together. Top with breadcrumbs and bake 20 minutes. 

Veggie Sliders

This has got to be the easiest veggie burger recipe I have ever found. The whole family loved it, and making the smaller sliders was a fun twist. 

15 min prep, 25 min cook, serves 4

1/2 cup bulgar wheat

1 can pinto beans, drained

1/2 cup monterey jack cheese, grated

1/2 cup carrot, grated

1/2 tsp garlic powder

1/2 tsp salt

slider buns and toppings

In a medium saucepan, add 1 cup of water to the bulgar wheat. Bring to a boil, then reduce heat and simmer 15 minutes, covered. Meanwhile, purée the beans in a food processor.  Add them to a large bowl along with the cheese, carrots, garlic powder, and salt. When the bulgar wheat is finished, add it to the bowl and mix well. Form small patties and cook them on a large, oiled frying pan over medium heat 3 to 5 minutes per side. 

Super Smoothie

The advantages smoothies have over juicing include no loss of fiber, no expensive machinery, and easy cleanup. I like to freeze bananas that are about to go bad and use them instead of ice. 

2 min prep, serves 2

1 cup greens (kale, chard, or spinach)

1/2 cup blueberries

1/2 cup carrots 

1 banana

1 tblspn flax oil

1 cup almond milk

ice as desired

Blend all ingredients. 

Kale, Lentil, and Rice Bowl

This is a super healthy recipe that is guaranteed to leave you satisfied. I like to add some variety to this dish by topping with tomatoes or other fruits or veggies. 

10 min prep, 40 min cook, serves 4

1 1/2 cups uncooked brown rice

1 1/2 cups uncooked lentils

1 bunch kale, stemmed and chopped

1 can coconut milk

1 tblspn white miso

1 tsp coarse grain mustard

1 tblspn mirin

1 tblspn rice wine vinegar

1 tblspn sesame oil

salt to taste

Cook the rice in 3 cups of water about 40 minutes, until fluffy. Also, cook the lentils in 3 cups of water until water is fully absorbed, about 20 minutes. Meanwhile, whisk together the coconut milk, miso, and mustard. Pour into a large skillet and cook over medium heat until simmering. Add the kale and cook about 10 min, until wilted. When the lentils have finished, add the mirin, rice wine vinegar, sesame oil, and salt. Serve in a bowl with rice and lentils on the bottom and kale with sauce on top.