Whole Wheat Velveeta style Shells and Trees

one of my favorite combinations is broccoli, cheese, and pasta.  this is reminiscent of velveeta style mac n' cheese but better for you and cruelty free.  this can also be made gluten free by using gluten free products.

INGREDIENTS
2 cups whole wheat shells cooked to package directions (for gluten free I recommend these quinoa shells)
2 cups chopped broccoli 

1 tablespoon Earth Balance
1 and 1/2 tablespoons all purpose flour (chickpea flour for gluten free)
1 and 1/2 cup unsweetened almond milk (room temperature or slightly warmed)
4 oz. cubed Daiya Cheddar Style Wedge
1 teaspoon salt (plus extra for salting pasta water)
pinch of nutmeg
1 tablespoon nutritional yeast
fresh cracked pepper
sriracha

METHOD
serves two hungry people with left overs
or four with a side salad of greens

bring salted water to a boil and add pasta when boiling.  cook according to directions on package.  however I cook whole wheat or gluten free pastas a little bit longer then the package directions.  just start tasting the pasta 5 minutes in or so.  when pasta is slightly passed al dente add in chopped broccoli right into pasta water and cook for 2 minutes longer.  drain and shock with cold water.  let drain while you make the cheese sauce.  in the same pot you boiled your water add the earth balance and melt over medium high heat. add flour to create roux by stirring constantly to cook out the starchy taste (about 2 minute or until barely tan.)  add in warmed almond milk and stir very well and bring to a boil.  when milk comes to a boil add in cubed daiya cheese, salt, nutritional yeast, and pinch of nutmeg.  stir until all cheese is melted and sauce takes on a thick consistency.  stir in pasta and broccoli and warm through and serve promptly!

I had to have seconds however!

Simple Pan Fried Tofu

tofu is one of my favorite foods.. however getting out the extra water is essential.  one of my favorite kitchen gadgets is the TofuXpress.  the container also doubles as a marinating dish.

INGREDIENTS 

1 lb. organic firm tofu (pressed for one hour)

1 tablespoon peanut oil (or canola oil)

salt

fresh ground pepper

paper towels 

METHOD

16 slices or so

heat oil with a cast iron pan on medium high heat.  while heating pan.. slice tofu into 1/4 inch slices.  pan fry each side for about five minutes on both sides (10 minutes total) or until browned marks are present.  I usually do this in two batches.  drain on paper towels to get extra oil off the tofu.  sprinkle with salt and fresh ground pepper.  enjoy hot or cool them and stuff them into sandwiches.

Dark Chocolate Truffles

who doesn't love chocolate?  this is a great gift for the holiday season!

INGREDIENTS

8 oz. 85 or 90 percent dark chocolate (i used this lindt chocolate)

1/2 cup plain almond milk

4 and a 1/2 tablespoons maple syrup

3 tablespoons cacoa powder

4 tablespoons sugar (extra for your hands)

1 teaspoon salt

wax or parchment paper

optional:

1 tablespoon chili powder

candied ginger

smoked sea salt instead of regular

zest of an orange

raspberries, blueberries, or mango

METHOD

makes about 40 teaspoon sized truffles

line a baking sheet with wax or parchment paper for chilling in the fridge

place almond milk in pan and bring to a gentle boil.  chop up the chocolate bar as you are warming up the almond milk.  once at a gentle boil remove from heat and add chocolate and maple syrup.  stir until all ingredients are incorporated.  pour into container and place in the fridge to set for at least an hour or two (maybe more maybe less.)

meanwhile mix dry ingredients in a bowl.  once chocolate is set use a teaspoon to scoop out the truffles.  if you cover your hands in some sugar it makes it easier to roll out this chocolate.  mold into a sphere.. and don't be frightened by it seeming a bit dry.. just use the warmth of your hand to warm up the chocolate.  i'm not gonna lie it's a bit messy but worth every bite!  edible play dough!  place in bowl with cacoa powder, sugar, salt, and optional ingredients and mix up.  after mixing place on lined baking sheet and place in fridge to set.  at least 3 hours and up to over night.  if serving as a dessert serve with fresh fruit with each bite.  (or thawed frozen fruit... it is almost winter.)

Kidney Bean Tacos

I've been craving hard shell tacos for some time.  I finally couldn't take it anymore.  I think you'll agree that this is some good eats!

INGREDIENTS 

6 corn tacos shells

2 cups fresh cooked Kidney Beans or 2 15 oz. cans

1 cup sliced iceberg lettuce

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon coriander 

1/4 cup Daiya shredded cheddar style wedge

6 tablespoons Tequila Lime Salsa

6 tablespoons Toffuti Sour Cream

1 lemon

cilantro

sriracha

black pepper

METHOD

serves two with left overs

preheat oven to package directions to warm up taco shells.  mine were 325 F for 7 minutes.  while shells are warming put kidney beans in a large mixing bowl.  if using canned kidney beans drain and rinse.  with beans add paprika, chili powder, nutritional yeast, onion, garlic, coriander, and about a teaspoon of fresh lemon juice (or to taste.)  if you want it spicy add some sriracha.  with a fork mash up beans but leave a couple whole beans for texture.  taste and adjust flavorings to your liking.  warm up on the stove top or pop it into the microwave for a minute and a half or so.  shred cheese and chop up lettuce.

to assemble take taco shell and add lettuce on the bottom.  layer with kidney bean mixture, more sriracha if you like, then add the cheese, salsa, sour cream, and then top off with fresh cilantro.  serve with slices of fresh lemon and fresh pepper.

optional add ins: 

cubed pineapple

sliced jalapeño (or pickled)

diced tomatoes

lime instead of lemon

pickled red onion