A New Super Easy Dairy Free, Soy Free Mac N’ Cheese

I have a bit of an obssession with Mac N Cheese.  It’s probably my most favorite thing in the whole world to eat!  So I decided it was time to update you all on our current recipe.  LOVE this!  I take it to pretty much ever pot luck and Mom’s with dairy free kids are always amazed.  It is so creamy and the cheese evenly coats the macaroni.  This one is a winner!  Italian pasta isolated

Dairy Free, Soy Free Mac N’ Cheese (I used gluten free elbows too)

1 Package of Sam Mills Gluten Free Pasta
1 Package Daiya cheddar shreds
1.25 cups of water
1 Teaspoon garlic powder
1 Teaspoon of Onion Powder
2 Tablespoons soy free Earth Balance (You can use coconut oil too!) 

Cook the pasta in one pan and everything else in another pan. Once the cheese sauce is melted and the pasta is cooked drain the pasta and mix the two together.

Then end!

Easy Freezer Meal: Allergy Free Stuffed Shells!

Are you expecting a baby again soon and hoping to stock your freezer with ready to heat meals?  Or maybe you are just super busy and know there are days you just won’t have time to cook? Here is a great prepare-ahead-of-time meal that can be just popped in the oven.  Bonus… it tastes amazing yet it is a great stuffed shells freezer meal recipe that is dairy free, soy free, and allergy free.

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I posted this recipe over at Fruitful Families! Click HERE to get it for yourself!

Fruitful Families

Veggie Fajita’s From the Crockpot!

Our homelife is in a state of transition right now.  My husband, who honestly does most of the cooking, just accepted a new job that requires him to work later than we are used to.  This means I’ve got to get into the kitchen more often.  That’d be all well and good, except I don’t always have the time!  Quite simply there just aren’t always enough minutes in between the kid’s evening activities to COOK a real meal!  But I refuse to give up our family meals and healthy dishes.  So I’ve decided to become better acquainted with our crockpot, which has sat largely unused since we gave up meat.

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Last night I tried veggie fajitas.  I got the idea from a blog called The Pieper Life but the general idea is very simple. Chop up your veggies, add your spices, spray the pot with a little oil and cook on low for 4 hours.  The results were fantastic!  Yes, even my children enjoyed our dinner.  It worked perfectly too as I was able to walk in from one activity, dish out the food to eat up, toss everything in the dishwasher and race off to the next activity.  Plus I have leftovers for lunch later in the week.

So I’m on the hunt for plant-based crockpot recipes!  Anyone have any links to share with me?

 

Plant Based Breakfasts! Salad!

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You can never have to many leafy greens in your diet.  Kale can help with digestion, lower cholesterol, decrease your risk of cancer, detox your body, reduce inflammation, and many other benefits. Spinach is no slouch either.  It is full of vitamin C and it also boasts anti-cancer and anti-inflammation benefits.  Why not add these foods to your breakfast routine?  That’s what I’ve done recently.  A simple salad with kale, spinach, a little fruit, and some nuts and I get an awesome boost to start my day!  Other times of year I’ll toss in some carrot shreds, a bit a cucumber, or whatever I can find that’s fresh and if I can… in season.  Let me know if you give a breakfast salad a try!

Beyond Meat Southwest Chicken-Free Wraps

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We have discovered a new yummy food that we just adore!  It’s a substitute for meat called Beyond Meat and I’d say it is yummier than I remember to be.  Much more tender and moist.  It is a soy product so if you are soy-free you won’t want to use this one.

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Recently we made a yummy lunch of Chickenless Wraps!  Here is how we did it.

  • 1 Package BeyondMeat Southwest Chicken-Free Strips
  • Southwest vegan mayo
    • 1/3 cup veganaise
    • 1/2 tsp garlic powder
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon chili powder
  • 1/2 cup Daiya cheddar shreds
  • Sundried tomatoes
  • 1/4 onion sliced
  • 1/2 cup washed spinach
  • 1/2 cup washed kale
  • 4 whole wheat tortillas

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Heat the chicken-free strips on a skillet over medium heat for about 5-10 minutes.  While the chicken-free strips are heating, make the southwest vegan mayo and spread on the tortillas.  Add kale, spinach, onion and sundried tomatoes on top of the mayo, then top with the chicken-free strips and cheese.  Wrap it up and enjoy!

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Also try adding some avocado to change it up a little bit!

 

Banana Flax Pancakes

We LOVE pancakes at our house!  Nothing gets the kids more excited in the morning then some yummy home made pancakes.   My husband has whole bunch of different recipes he’s come up with all on his own for homemade, made from scratch, super yummy, plant-based pancakes.  Here’s a new one we had recently! Enjoy!

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Banana Flax Pancakes

  • 1 1/2 cups whole wheat flour
  • 1/3 cup milled flax seed (we used Hodgson Mill)
  • 1/3 cup raw cane sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 ripe banana
  • 3/4 cup non-dairy milk

Mix flour, milled flax seed, baking soda and baking powder in a large bowl.  In a separate bowl mash the ripe banana with a fork  until there are no large chunks.  Add milk and sugar and mix well.  Add the banana/milk/sugar mix to the flour and flax seed in small batches and mix well.  Add more milk if the batter becomes too thick.

9 Easy Substitutes That Will Make Your Meals Healthier and/or Plant Strong!

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Easy substitutes that save you money as well as being healthier.

  • For tacos try TVP (textured vegetable protein) or chick peas
  • Switch eggs to ripe mashed banana or applesauce for baked goods
  • In place of lettuce use kale and/or spinach (did you know kale and spinach have more vitamins and protein per calorie than does beef!)
  • If you’re not ready to take the plunge for drinking non-dairy milk try starting with it on cereal and in cooking (it comes in small containers and has a long shelf life)
  • Switch chicken broth to vegetable broth
  • For a healthier pasta dish swap regular pasta for spaghetti squash – Gluten free and super yummy
  • Swap a beef burger or a steak for an extra large portobello mushroom cap
  • Skip the oil/butter/cooking spray on your pans.  In the oven you can use parchment paper, on the stove toss a few mushrooms or vegetable stock in the pan instead.
  • Add beans and/or quinoa as a side dish to really boost that protein intake

Do you have any suggestions for making meals healthier?  Please share them with me in the comments!

Vegan Stuffed Shells

I had a craving for one my most favorite meals ever!  This is the meal my own mother would make me for birthday’s and such.  It was my go-to choice on most of your average Italian restaurants.  The idea for it popped into my head and my husband ran with it.  MAN were they good!  The kids LOVED them!  We did make a batch of sauceless ones for my non-sauce loving Noah.

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Here is what you need:

  • 24oz Jar of tomato sauce
  • 12oz box of stuffed shells
  • 14oz package of firm tofu
  • 8oz Daiya mozzerella
  • 1 tbsp garlic powder
  • 1 tbsp dried basil
  • 1 tsp parsley

Cook the stuffed shells according to the directions on the box.  While pasta is cooking mix tofu, daiya, garlic powder, basil and parsley in a large bowl.  Line a 9×13 baking pan with a small amount of tomato sauce.  Rinse cooked shells and stuff shells with tofu mixture and place in baking pan.  Top the shells with the remainder of the tomato sauce.  Cover with foil and bake at 350 for about 25-30 minutes.  Serve and enjoy!

Easy Plant-Based Meals: Rice and Beans and SO Much More!

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I want to share with you today one of my favorite meals.  We call it Rice and Beans but seriously, that title doesn’t do it justice.  We aren’t just eating Rice and Beans here!  How bland!  We are eating rice, and beans, and beautifuly colored vegetables.  This has to be one of the prettiest plant-based meals we eat!  While I share with you the basic ingredients we include this is really one of those meals that you can customize based on whatever you have on hand!  We like to use this one when we know we better eat up the food in the vegetable drawer before it all goes bad.

How do the kids like it? Well, it depends on who you ask.  Ezra adores it, Noah would rather not but in the end he does eat it up, and Joyanna picks through her favorite parts… which we put a lot of on her plate just to make sure she is full.

Want to know what truly makes this meal?  The avacado!  OH MAN!  That is MY favorite part and I basically insist we include that EVERY time!  Avacado just makes it so pretty and yummy! You’ll see a pouty Momma if we are missing the avacado!

  • 2 cups cooked rice (we used a basmati and wild rice blend)
  • 15oz red kidney beans
  • 1/2 onion sliced (red, yellow or white all work fine)
  • 1 red pepper sliced
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves garlic minced
  • 1/2 cucumber sliced
  • 1 avocado chopped

Cook rice in pot as directed.  On a skillet over medium heat, add mushrooms and about 1/3 of a cup of water,  garlic, onions, and peppers.  Water saute these until the peppers start to soften.  Add the beans to skillet and heat for about another 5 minutes.  Dish rice onto plates and top with cooked veggies. You can add chopped tomatoes or salsa as well.  Add cucumber and avocado on top and serve.

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What do you think, what veggie would you add to this dish?

Dairy Free Mac n’ Cheese to Die For!

So what was the hardest thing to give up when we changed our diet to plant-based?  Cheese! Oh did I crave the cheese!  And every vegi-based cheese we found either tasted like cardboard or had milk casein in it.  Daiya cheese is wonderful.  It tastes and melts just like regular cow’s milk cheese.  You want to know what I missed even more than cheese?  Macaroni and cheese!  OH MY GOODNESS I used to eat that stuff by the pound as child.  It hurt to let that one go.  We tried a few recipes we found here and there but none were good and creamy.  It was more like plain noodles with some cheese clumps spread around a bit.  Blah!

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Thankfully my very creative husband came to the rescue.  He served what might be the absolute best creamy mac n’ cheese I’ve ever had… even in all my years as a dairy consumer.  My children DEVOURED it!  Ezra had 3 bowls!  It was crazy!  I admit I was miffed… I wanted LEFT OVERS so I could enjoy again another day.  One bite and I knew I had to share it all with  you.  So here you go!  Mac N’ Cheese without all of the artery clogging cholesterol and inflammation causing cow’s milk!

Ingredients:

  • 1 1/4 cups vegetable broth
  • 3/4 cup of Daiya Cheddar Cheese
  • 3/4 cup of Daiya Mozzarella Cheese
  • 2 tbs dairy free sour cream (Tofuti)
  • 2 tbs diary free cream cream cheese (Tofuti)
  • 1 box of pasta of your choice

Cook pasta according to package directions.  In a separate pan mix vegetable broth, cream cheese, and sour cream.  Whisk it all together.  Heat over medium and start adding the Daiya stirring frequently until thick.  You can add more broth for a thinner sauce or more cheese for a thicker sauce.  Mix with your pasta and serve.

If you do indeed whip up this recipe please share the results with me.  I want to hear if you loved it as much as I did.

 

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