Baked Macaroni and Cheese (vegan) By Chef Chloe Coscarelli

Ingredients

• 1 pound elbow macaroni or piccolini
• ¼ cup vegan margarine
• 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
• 3 cups soy, almond, or rice milk
• ½ cup nutritional yeast
• 2 tablespoons tomato paste
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon agave
• 2 tablespoons seasoned bread crumbs

Procedure

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste (I added a little black pepper) and stir in lemon juice and agave. Toss the noodles with the sauce and transfer to the prepared pan.

Sprinkle bread crumbs on top of the pasta and bake for 30 minutes or until the top is lightly browned and crisp. Remove from oven and let rest for 5 minutes before serving.

Recipe by Chef Chloe Coscarelli, and can be found in the cookbook Chloe's Kitchen available from amazon. Find the cookbook and many more in my amazon widget in the upper right hand corner of this blog. Photos by Laura Spear 

Pumpkin Pecan Pie

Pumpkin pecan pie for Thanksgiving?? That sounds weird I know! I have been a long time pecan pie lover where as my husband loves pumpkin pie. I find pumpkin pie too bland, in fact the only way I've enjoyed it in the past is smothered in so much whipped topping that you couldn't tell that it was pumpkin at all. My husband thinks that pecan pie is too sweet, he's also not a big fan of nuts in anything he eats unless they are plain, served in a bowl, and next to a nice cold beer. So..... When I was browsing through my vegan cookbooks wondering what in the heck i was going to make for dessert I came to my newest cookbook Party Vegan, and there I found my answer. Robin Robertson the author of party vegan did an amazing job incorporating recipes for each and every holiday so that you can not only have a dinner for your family, but host an event for a large group of family or friends. I am in LOVE with this cookbook, you can find it on my Amazon spindle to the right of this page if you'd like to check it out.  Long story short this pie recipe brought both our loves of pie together, awww how romantic! 

Ingredients

For the crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon sugar
• ¼ teaspoon salt
• ½ cup vegan margarine, cut into small pieces
• 3 tablespoons ice water, plus more if needed

For the topping:

• 1 cup coarsely chopped pecans
• 1/3 cup pure maple syrup
• 2 tablespoons vegan margarine, melted

For the filling:

• One 16-ounce can solid-packed pumpkin
• 4 ounces firm silken tofu, drained and patted dry
• 3 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon baking powder

Directions

For the crust:

In a food processor, combine the flour, sugar, and salt, pulsing to blend. Add the margarine and pulse to combine until the mixture resembles coarse crumbs. Add the water a little at a time and pulse until the dough just starts to hold together. Remove the dough from the food processor and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.

For the topping:

In a small bowl, combine the pecans, maple syrup, and margarine. Stir to combine. Set aside. Preheat the oven to 350 degrees.

For the filling:

In a food processor, combine the pumpkin, tofu, maple syrup, and vanilla, and process until well blended. Add both sugars, cinnamon, allspice, ginger, nutmeg, cloves, salt, cornstarch, and baking powder. Process until smooth and well combined.

Roll out the dough on a lightly floured work surface to about 10 inches in diameter. Fit the dough into a 9-inch pie plate. Trim and flute the edges. Pour the filling into the crust. Bake for 30 minutes.

Remove from the oven and sprinkle with the pecan topping. Return to the oven and bake 30 minutes longer. Let cool to room temperature on a wire rack, then chill in the refrigerator for 5 hours or until set.

Recipe by Robin Robertson, Photos by Laura Spear 

Vegan Coconut Pumpkin Soup

Vegan Coconut Pumpkin Soup

The soup alone costs a total of $2.93 to prepare. 

Ingredients:

• 1 red onion, finely chopped
• 1 tablespoon vegetable oil
• 2 teaspoon vegetable bullion
• 2-3 cups pumpkin puree
• 1 cup coconut milk
• 1 tablespoon sugar
• 2 tsp nutmeg 

Directions:

1. Saute the vegetable oil and chopped onion on medium high until the onions are soft and translucent.
2. Add 2 cups water and vegetable bullion (or 2 cups vegetable broth).
3. Add the pumpkin puree and coconut milk, nutmeg and sugar, stir to combine. (I used a food processor to puree the pumpkin, but you could use canned if you wanted). Heat this mixture to a boil, then lower heat and simmer for 5 minutes.

We enjoyed this soup with a garnish of coconut milk, fresh cilantro, and sweet toasted pumpkin seeds. To make swirls use a spoon to drizzle coconut milk and then use a knife to connect the dots to form lines.

Recipe by Sarah Kaiser, photos by Laura Spear

Vegan Baked Mac and Cheese Recipe By Gluten free Goddess

The Best Vegan Baked Mac and Cheese Recipe

Don't mourn for Kraft-y macaroni goodness, Babycakes. I've got something tastier (and healthier!). This homemade cheesy uncheese sauce is creamy and delicious. 

For the casserole:

10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below

For the sauce:

4 tablespoons light olive oil

4 tablespoons sweet rice flour

2 1/2 cups plain hemp, rice or nut milk

1 rounded tablespoon sesame tahini or almond butter

2 heaping tablespoons nutritional yeast

1/2 teaspoon Dijon mustard

1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste

1/2 teaspoon sea salt, to taste

A dash or two of Simply Organic Garlic Powder

A dash or two of Simply Organic Minced Onion

1/4 teaspoon freshly grated nutmeg

3 tablespoons white wine- Frey Organic wine is vegan and egg-free

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

For the topping:

1 cup Crunchy Gluten-Free "Bread" Crumbs (these crumbs have herbs and olive oil)

10-12 grape tomatoes, halved (optional)

A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and pre-cook the penne just until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the sweet rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Add the toasted sesame tahini, nutritional yeast, Dijon mustard, golden balsamic vinegar, sea salt, a dash or two of Simply Organic Garlic Powder and Simply Organic Minced Onion, nutmeg and white wine. Add turmeric or paprika for color, if desired. Mix well with a whisk.

Remove from heat and set aside.

Preheat the oven to 350 degrees F.

Pour the cooked penne into a 6-cup baking dish. Pour the cheesy uncheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil. (For the sensory sensitive, omit the tomatoes, crumbs and basil.)

For individual gratin dishes, combine the pasta with the cheese sauce first; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil.

Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

Recipe by Gluten free goddess, photos by Laura Spear

Classic Green Bean Casserole

For another variation try my garlic green bean casserole recipe!

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Recipe by Cambell's Kitchen, photo by Laura Spear

Duck a l'Orange

 

Ingredients

• 2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
• 1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
• 2 oranges, zested
• 2/3 cup sugar
• 1 tablespoon Peychaud Bitters
• 1 1/2 cups duck or chicken stock
• 2 tablespoons arrowroot dissolved in 2 tablespoons cold water
• 1/2 cup Grand Marnier liqueur

Directions

Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.

Note: I cooked my duck in the rotisserie, and then made the glaze and glazed it, it was fabulous! 
 Recipe by Emeril (food network) Photos by Laura Spear

4 Pepper Deviled Eggs

Ingredients

• 6 hard boiled eggs, cooled and peeled
• 1 teaspoon whole pink peppercorns, divided
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole green peppercorns
• 1/2 teaspoon caper liquid
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• Pinch sugar

Directions 

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. Chill for at least 1 hour in the refrigerator before serving. 

Recipe by Alton Brown (food network), Photo by Laura Spear

Horseradish Crusted Brisket With Carrots

Ingredients

For the Brisket:
5 to 6 pounds point-cut beef brisket
Kosher salt and freshly ground pepper
3 to 4 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
5 large Spanish onions, cut into thin wedges
8 cloves garlic, smashed
3/4 cup tomato paste
3 cups (1 bottle) full-bodied red wine
1 teaspoon sugar
4 leafy inner stalks celery
2 6-to-8-inch sprigs fresh rosemary
2 bay leaves
1 pound carrots, halved crosswise

For the Crust:
1 clove garlic, smashed
Kosher salt
1 6-ounce piece fresh horseradish, peeled
1/2 cup roughly chopped fresh parsley
2 to 3 tablespoons dijon mustard

Directions
Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.

Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.

Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.

Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.

Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.

Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.

Recipe by food network magazine, photos by Laura Spear

Cracker Barrel Holiday Strata

1 pkg. (411 g) frozen puff pastry, thawed
1 lb. (500 g) sliced ham
1 pkg. (300 g) Cracker Barrel Cheddar Cheese, shredded
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 medium red pepper, cut into strips
6 eggs

*optional add 100g  shredded swiss cheese to the shredded cheddar cheese*

PREHEAT oven to 400°F. Roll out two thirds of the pastry. Place on bottom and up side of 9-inch (23-cm) springform pan, letting excess pastry hang over side of pan.

LAYER half each of the ham, cheese, spinach and peppers in prepared pan; repeat layers. Beat eggs lightly with wire whisk or fork. Remove 3 Tbsp. of the eggs; set aside for later use. Pour remaining eggs over ingredients in pan. Roll out remaining pastry to 10-inch circle; place over ingredients in pan. Crimp top crust to bottom crust to seal edges; cut slits in top crust to allow steam to escape. Brush with reserved eggs.

BAKE 45 min. or until pastry is golden brown and filling is set in centre.

Recipe by Kraft foods, Photo by Patty O'Hearn Kickham

Kicked up lil Smokies

You will need:
2 pkgs of Lil Smokies sausages
42 ounces of sweet baby rays bbq sauce
3 tablespoons of horseradish
1 1/2 teaspoons of liquid smoke
1 tablespoon minced garlic

Using a crockpot add the bbq sauce, horseradish, liquid smoke, and minced garlic. Stir well
Next add the lil smokies and stir well.
Cook on low heat until hot and bubbly.

Recipe and photos by Laura Spear

Garlic Greenbean Casserole

My husband Scott LOVES greenbean casserole, we often make it throughout the year just because he likes it so much. Since he found out about cream of mushroom with garlic (garlic being his other love) we've substituted it whenever we can find it.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup with garlic (if you can't find it mince your own garlic and add to regular cream of mushroom soup.
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3.Bake for 5 minutes or until the onions are golden brown.

Recipe adapted from Cambells, Photo by Laura Spear

Pumpkin Pie

Ingredients

For the Dough:
11/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons beaten egg (about 1/2 large egg)

For the Filling:
1 15-ounce can pure pumpkin
3/4 cup packed dark brown sugar
3 large eggs
1 cup half-and-half
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Whipped cream, for serving

Directions
Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.

Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.

Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

Recipe by Food Network Magazine, Photos by Laura Spear