Yes Please to Cheese-less Mac & Cheese!

For¬†the past couple months, I’ve been switching over¬†to a dairy-free lifestyle. Which actually hasn’t been that hard¬†of a transition. Well…except for one detail.

Guys, I love cheese.

And it’s not until I stopped eating cheese that I began realizing just how many recipes include the stuff. Craving some comfort food? Good luck sans the cheddar. In a Mexican mood? Not without that pepper jack. How about a Greek salad? Umm…don’t forget the feta.

Sure. I could simply omit cheese from these dishes, but where’s the pleasure in that? There’s gotta be another solution. At which point you’re probably thinking:¬†Yeah, genius. It’s called vegan cheese.¬†Touch√©. But I’m new at this dairy-free business!

Besides, I’m not about scouring Whole Foods for nutritional yeast. Or soaking cashews in water for three¬†hours. Or you know…whatever.

The point is I’m lazy and need that cheese fix¬†like yesterday.

Which is the inspiration behind my own formula: Minimum Patience + Maximum Desire = Liquid Gold Sauce in Under 5 Minutes.

vegan-cheese-sauce

In¬†keeping with a¬†minimalist theme, I opted for the pre-sliced¬†variety. So, after comparing ingredients in multiple brands, Chao¬†made the final cut. It’s tofu and coconut-based without any preservatives or GMOs. To sum up, I’m fangirling.

Yep. Over tofu and coconuts. I mean…we’ve all been there.

Something else I’m¬†fangirling over: mac & cheese. And quinoa. Because I’m a wellness blogger. And. We. Eat. Quinoa.¬†So,¬†that combination is how¬†Cheese-less Broccoli Quinoa Mac & Cheese¬†became a thing.

And my taste buds lived happily ever after!

broccoli-quinoa-mac-and-cheese

Ingredients:

1/2 Broccoli Head (chopped into florets)

1 cup Dairy-Free Milk (Unsweetened)

2 Vegan Cheese Slices (of Preference)

1/2 cup Quinoa (Organic)

1 tbsp. Extra-Virgin Olive Oil

2 tbsp. Spelt Flour*

1/2 tsp. Garlic Powder

1/2 tsp. Sea Salt

*spelt contains gluten, so if you need a GF alternative, check out these options.

quinoa-mac-and-cheese-ingredients

Preparation:

  1. Cook the quinoa on your stovetop, following the package instructions.
  2. Pre-heat a saucepan on another stovetop burner, bring to medium, then add the milk, flour, olive oil, garlic and sea salt.
  3. Stir until the consistency thickens, then add your preferred vegan cheese and stir again until melted.
  4. Pre-heat a smaller saucepan on yet another stovetop burner, pour in about 1 inch of water, bring to boil, then add the broccoli.
  5. Reduce the heat to medium, then cover your saucepan and steam the broccoli for 5 minutes.
  6. Combine the broccoli and quinoa, then pour the vegan cheese sauce on top, and stir to distribute the flavors evenly.

quinoa-mac-and-cheese-collage

Yeaaaaah. I¬†know what you’re making for dinner tonight. Don’t even pretend otherwise. But like…it’s¬†healthy¬†mac & cheese. Why wouldn’t you make it for dinner tonight?

shrugging

Exactly. *drops wooden spoon*

Quinoa & Edamame Burgers (a.k.a. Your Dinner Table’s Next Meatless Marvel)

Trivia Question: how does a self-proclaimed foodie, who really really loves veggie burgers, cope on Friday night when her boyfriend ditches her (but all is forgiven, Broski!) for some old-school Nintendo 64?

By creating a kickass recipe to satisfy said veggie burger cravings! Obvi.

I’m not vegan, but I do have a healthy appreciation for vegan cooking. So, that’s exactly what we have here — veggies, whole grains, and plant-based proteins. ¬†Pure, nutritional deliciousness! And I can assure even the most committed carnivores out there that this burger hits the spot.

Nope. You won’t miss the meat.

Don’t believe me? Alrighty, then. Make it yourself. (I’ll just be over here, chanting: “told ya so!”)

  • Ingredients:
  1. 1/4 cup Quinoa (cooked)
  2. 1 tbsp. Mushrooms (diced)
  3. 2 tbsp. Roasted Red Peppers (diced)
  4. 2 tbsp. Edamame
  5. 2 tbsp. Rolled Oats
  6. 1 tbsp. Dijon Mustard

veggie burger ingredients

  • Preparation:
  1. Preheat a small saucepan on a medium-high stovetop setting, then cook the quinoa according to the package instructions.
  2. Preheat a small skillet on a low stovetop setting, then saute the mushrooms and roasted red peppers for 2-3 minutes.
  3. Puree the edamame in a blender or food processor until coarsely mashed, then transfer to a mixing bowl.
  4. Puree the mushrooms and red peppers in a blender or food processor until they reach the same consistency as the edamame, then transfer to the mixing bowl.
  5. Add the quinoa, rolled oats, and mustard into the mixing bowl, then stir until the ingredients combine to form a slightly “mushy” texture.
  6. Mold this mixture into patties (I made 1 large patty, but you could just as easily make 2-3 small patties), then transfer them to another skillet and turn the stovetop setting to medium.
  7. Cook the burgers for approximately 5 minutes on each side, then remove from heat and allow them to cool slightly before serving.

veggie burger before

  • Serving Suggestion:

Play off the Asian-inspired flavor of the edamame by wrapping your veggie burger in a Nori sheet (dried seaweed) instead of a traditional bun. Not only will the crisp saltiness please your palate, but it’s also a much healthier swap-out.

In fact, while we’re at it, why not continue this plant-based theme we’ve got going and substitute cheese for cashew cream? It’s a snap to whip up and makes a tasty topper for our veggie burger.

Simply soak 2 tbsp. raw cashews in 1/4 cup water for 1-2 hours (feel free to skip this step if you’re pressed for time), then drain and toss the cashews into a blender, along with 1 garlic clove, 3 tbsp. lemon juice, and a pinch of sea salt. Puree these ingredients until smooth, then spread the cream on your patty.

veggie burger after

¬†Aaaaaaand….Dinner is served!