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!

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