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Creamy Macaroni and Cashew Cheese

This was pretty tasty – From The Vegan Table:


1-1/4 C raw cashews

1/2 C nutritional yeast

2 tsp onion powder

1 to 2 tsp salt, to taste

1 tsp garlic powder

1/8 tsp white pepper

3-1/2 C nondairy milk

3 Tbs cornstarch

1/2 C canola oil

1/4 C light (yellow or white) miso

2 Tbs lemon juice

12-16oz macaroni, cooked



Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.


Chocolate Beer Waffles Reciplicious

We had dessert for dinner on Monday night. And we try to eat healthfully – which means a lot more cooking and fresh ingredients.

In our fave (so far) vegan cookbook, Vegan Brunch, we found this awesome waffle recipe – consisting of chocolate and beer. Oh yes!!

They were a hit!!

What do you think?

Chocolate Beer Waffles Recipe:


  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 cup almond milk
  • 3/4 cup porter, or other dark beer
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • cooking spray


  • Preheat your waffle iron. Sift flour, cocoa powder, baking powder, salt, and sugar into a large mixing bowl.
  • Make a well in the center of dry ingredients and add almond milk, beer, oil and vanilla extract. Mix together until combined.
  • Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions, usually until steam is done coming out.
We topped ours with Sweet Cashew Cream and Chocolate Drizzle, also from Vegan Brunch.
Sweet Cashew Cream


  • 1/2 cup raw cashew pieces
  • Water for submerging the cashews
  • 1 cup almond milk
  • 1 tbsp agave nectar or pure maple syrup
  • 1/2 tsp pure vanilla extract
  • In a small bowl, soak the cashew  pieces in water for at least an hour and up to overnight. This softens them up and makes them the smoothest they can possibly be. Drain well.
  • Combine the drained cashews with the remaining ingredients in a blender or food processor. Puree until smooth, scraping down the sides with a spatula to make sure you get everything.
Chocolate Drizzle


  • 1 cup almond milk
  • 1 cup vegan chocolate chips
  • 1 tsp pure vanilla extract
  • In a saucepan with rounded sides, bring the mil to a boil. Bring the heat to low add the chocolate chips, stirring constantly until the chips are dissolved
  • Add the vanilla, remove from the heat and let cool.
  • Serve when it has stopped steaming.

Nummy Menu – Week o’ Oct. 2

Vegan Cookies

Vegan Brunch

The Vegan Table

Without The Guilt

Bet you thought I was going to talk about Religion… haha – gotcha!

Actually this is about FOOD… which, if eating was a religion I could totally get behind that.

Last night we made a new recipe. Most weeks we do try to add one new recipe to the mix. Most of our recipes from Jamie Oliver or Clean Eating Magazine.

Last night was Guiltless Chicken Parmesan –

Since the kids and I still had schoolwork to do, Hubs jumped in and made dinner last night *love*

I think I was the one who liked it the most – but everyone finished it!!

Guiltless Chicken Parmesan from Clean Eating

Serves: 4
Hands-on time: 15 minutes.
Total time: 45 minutes.
You Save: 593 calories, 13 g total fat, 9.5 g saturated fat, 648 mg sodium, 159 mg cholesterol


  • Olive oil cooking spray
  • 2 tsp olive oil
  • 1/2 cup white onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 to 3 cloves garlic, minced
  • 2 tsp dried oregano, divided
  • 1 28-oz jar crushed organic tomatoes
  • 1 tbsp sun-dried tomato paste or organic tomato paste
  • 1/2 cup whole-wheat panko bread crumbs
  • 1 tbsp reduced-fat Parmesan cheese, grated
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 4 4-oz boneless, skinless chicken breasts, pounded to 1-inch thickness
  • 1 tbsp Dijon mustard
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 8 oz cooked whole-wheat penne (or your favorite pasta)
  • 1/4 cup fresh basil, chopped


  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and sauté 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
  3. Meanwhile, in a shallow dish, combine panko, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
  4. Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly.
  5. Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.
Nutrients per serving: Calories: 439, Total Fat: 12 g, Sat. Fat: 2.5 g, Carbs: 43 g, Fiber: 5.5 g, Sugars: 3 g, Protein: 34.5 g, Sodium: 585 mg, Cholesterol: 70 mg

Shout Out – Edible Books

If you know me personally, you also know of my obsession fascination and love of books.

I collect antique books

And our wedding photographer incorporated my lovelies into some amazing pictures 🙂

Today, I ran across something a little different…. edible books. I love food and books!!!!

From hungryhappenings.com

These are adorable… and I want to eat them.

Edible Books Made from Fruit Leather and Honey Scented White Modeling Chocolate (makes 12 books)
Before you begin: If you haven’t made modeling chocolate before or haven’t melted chocolate, you should read my chocolate making tutorial.. All brands of white chocolate or white candy melts have varying amounts of cocoa butter or oil, so this recipe is just a guide. You may need to add more or possibly less honey. I used Peters White Caps which are similar to Merckens Super White Coatings or Wilton White Candy Melts.
1/4 cup honey
12 assorted fruit leather bars (cherry, strawberry, and raspberry work best)
powdered sugar to dust work surface
Read the rest here!

Easy and Healthy Homemade Salsa

Hubs made Homemade Salsa on the fly the other day (and he’s never made any before) and it’s delicious!

Mmmmm... salsa




One corn cob

Drizzle of olive oil


Drizzle a little olive oil to backing sheet to prevent sticking

Cut tops of tomatoes off, turn upside down on baking sheet

Cut onion into quarters add to baking sheet

Add corn cob to baking sheet

Slightly drizzle a little more olive oil over vegetables

Cook at 450 degrees for about 20 minutes

High Broil for 5-6 minutes, until slightly blackened

Lightly blend tomatoes and onion in blender to keep some texture

Cut corn from cob, add to tomato and onion mixture, stir


Shrimp and Vegetable Saute

In our quest to eat better we have embraced Clean Eating (think Clean Eating Magazine and Jamie Oliver) which is eating food in it’s most natural state or as close as possible (and this is waaaaay different than Raw Food – we tried that and it’s very hard to do).

Last night we had a great recipe from Clean Eating Magazine, Shrimp & Vegetable Saute. It was pretty delish, but I had some leftovers for lunch today and it was even better.


(Maked 6 servings)
Olive oil cooking spray
1 cup quick-cook grits
4 oz low-fat garlic and herb spreadable cheese
3 large fresh egg whites
1 lb. medium shrimp, peeled and deveined
1 tsp milk chili powder
1/3 tsp sea salt, divided
Fresh ground black pepper, to taste
2 tbsp olive oil, divided
2 small zucchini, quartered lengthwise and cut into 1/2 inch pieces
1/2 red onion, chopped
3 cloves garlic, chopped
1 can no-salt-added diced tomatoes, with juice
1 tbsp chopped basil


Preheat oven to 325 and coat a baking dish with nonstick spray.  Cook the grits according to package directions.  When it’s done, take off of the heat and add in the cheese, stir until well combined.  Let cool a little.

Add the egg whites to a stainless bowl and use an electric hand mixer to beat until stiff peaks form.  Fold in one-third of the egg whites into the grits, then once that’s well incorporated add in the rest.  Pour and spread evenly into a baking dish and bake for 40 minutes.

To cook the shrimp, season with the chili powder, 1/4 tsp salt and black pepper.  Place a heavy skillet  over medium high heat and add 2 tsp oil.  Cook the shrimp on both sides in a single layer.  Set shrimp aside on a plate.

Add the zucchini and onions, season a little with salt and pepper and cook until soft and turning golden, stirring occasionally.  Add the garlic and cook another minute.  Stir in the can of tomatoes and cook until the sauce has thickened. Add the shrimp back to the pan and allow to reheat.  Sprinkle basil over the sauce and serve the sauce over the grits.

Nutritional info per original recipe (1 cup grits and 3/4 cup shrimp mix):
Calories:  284
Total Fat:  8 g
Sat. Fat:  2 g
Carbs:  26g
Fiber:  2 g
Sugars:  3 g
Protein:  22g
Sodium:  511 mg
Cholesterol:  124 mg

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