Man is it hard to get a good photo of baked mac and cheese. Depending on the recipe, it can just end up looking like a lumpy blob.
See what I mean? Maybe a closeup will help…
Still a lumpy blob. Although I couldn’t get great photos, this recipe is AMAZING. It’s cashew and coconut milk based, with truffle oil and shiitake mushrooms mixed in. It’s so rich and creamy, with a distinct mushroom-y flavor. This would be ideal for a chilly fall evening, and is my go-to mac & cheese when I want to impress omnis! I ate mine with BBQ tempeh.
The perfect open-faced grilled cheese: A slice of Daiya Swiss, sliced yellow tomatoes, red onion, salt and pepper on a slice of multigrain bread.
I’m not a huge buyer of cheese substitutes, but whenever something new comes out I’m always curious. Daiya introduced slices a few months ago, and I’ve been staring at the Swiss-style slices every time I visit Whole Foods. I gave in last weekend and bought a pack, thinking they’d be good for mac and cheese, and let me tell you, they are good for just about everything. Seriously good.
11 slices come in a pack, with pieces of wax paper separating them. The Swiss-style slices even have holes like “real” Swiss cheese, which is a fun touch. Out of the package, these slices taste almost exactly like what I remember Swiss tasting like, although a tad sweeter, with plenty of tang and sharpness The texture is good, but softer than what I remember. These would be perfectly acceptable with faux luncheon meat on a sandwich, but I wanted to test out the cheese’s melting abilities, so I made an open-faced grilled cheese (pictured above). Amazing! It melted beautifully.
The price ranges from $4-$6, but if you can splurge, these slices are definitely worth it. I’m looking forward to seeing how they hold up in mac & cheese! 5/5 stars.
Have you tried Daiya slices? What do you think?
Long, long ago, in grocery stores very much like our own, aisles weren’t filled with vegan cheese and meat substitutes like they are today. There was no Daiya. Many of us didn’t really know that by soaking and blending cashews you could make cream. Almond milk was a weird thing only available from a few brands. It was rice and soy milk, Follow Your Heart cheeses and a whole lot of “making it work.” This recipe reminds me of living in Pittsburgh, a city that wasn’t very vegan friendly, where I had to make 90% of the food I ate. Yea, I grew up eating Kraft, but I barely remember what that tastes like. This is my comfort mac.
This was the first cheese sauce I learned how to make. I don’t even remember where I found it. Probably VegWeb and later, saw a similar version in Veganomicon. I’ve made this sauce a LOT over the years, and I’ve perfected it. This recipe is what got my partner to go vegan and, let’s be honest, probably fall in love with me, too. When they saw me mixing the dry ingredients and then looked over a few minutes later and saw sauce, they asked me what sort of “magic” I was doing.
I will tell you right now that taste-wise, this mac & cheese isn’t the best. It’s really good, but it’s not great. I’ve figured out the mac and cheese game and this isn’t the winning recipe. But, if you don’t have cashews, or a blender, or the resources to get fake cheese, this recipe is your best friend. The sauce also makes a good nacho dip if you mix in half a cup of salsa.
Vegan MoFo 2013 has begun! As I mentioned a few posts ago, my theme is mac & cheese. This month I will explore all aspects of vegan mac & cheese making.
But before I start cooking, I have to talk ingredients. What do you need to have on hand to make vegan m&c? Nothing fancy, really. Yea, you can use fake cheese, sour cream, Veganaise or other expensive ingredients you’d have to go out of your way to buy, but really, you just need these 4 things:
My good friend Regina turned 30 this month and when I asked what she wanted for her birthday she jokingly said, “I want a cookie cake.” So I made her a cookie cake. With Oreo frosting and sprinkles, because she is an angelprincess and deserves only the best. I also made guacamole and chips because that is by far the best thing to serve with cake. Or cookies.
This cake is for people who hate baking cakes and make a mess with frosting. It’s pretty easy and only takes a little bit more time than making a batch of cookies. It would also be fun for kids, probably, if you know of any that would enjoy something special. This is also more creative than cupcakes, because aren’t we all getting sick of cupcakes? I’m calling it. 2014: the year of the cookie cake!
Before I talk pupusas, let me first make an announcement: Guy Gone Vegan will be participating in VeganMoFo 2013 this September! My theme? MAC & CHEESE! That’s right, at least 20 different original mac & cheese recipes will be posted here during the month of September. If you have any vegan M&C requests, leave ’em in the comments. I’ll still be doing 1 Guy Fieri recipe a week, too! I might never want to eat mac & cheese again, but I’m pretty sure that’s impossible.
Pupusas! Pupusas are such a pain in the ass to make. The dough is easy, the filling is easy, but forming them is hard. Most of mine split open, even after being careful not to blow out or crack edges. Guy’s crudito recipe is good, but not really fermented like traditional crudito.
This is an all-day project, so if you feel like a challenge (and some delicious stuffed corn cakes, because even if you screw them up, the “mistakes” are still really good), these pupusas are certainly a tasty one.
Cliché “New York City Moments” kind of make me sick to my stomach, but when I passed a random guy selling cheap cartons of fresh strawberries out of his truck on a side street in Brooklyn , I couldn’t help but think how out of place, and yet “So Brooklyn,” it was (Did you just roll your eyes? Yea, exactly). And I bought 3 lbs. of strawberries without stopping to think about what I’d actually do with them, of course. At the time my plan was “shovel handfuls of strawberries into mouth,” but after downing one of the cartons, I decided to do something a little more creative with the other two.
I’d never had a malted milk shake, and after discovering malted barley powder as a vegan ice cream topping, I’ve been in love with the idea of malt-y desserts. My experience with malt is limited to malt vinegar, which as a proud Marylander I know from dredging Old Bay fries in the stuff. I didn’t have barley malt, so malt vinegar would have to do. And oh, it did.
Tangy strawberries with sweet, rich cashew “whipped cream” served in baked phyllo cups are a fantastic, rich dessert for when you have too many strawberries and want to do something fancy, yet simple. These are perfect for impressing a group!
Typically I’m not a huge fan of salad. I’ll eat them if they’re creative and interesting, but salad is forever ruined for me because a gross, boring, bland salad is always the go-to vegetarian or vegan option when you’re stuck dining at a place that isn’t veg-friendly. My sister, who is also vegan, will not eat salad or lettuce of any kind, but I’m a little bit more forgiving. Especially when it comes to creamy, peppery Caesar salad dressing.
I can’t believe I’m saying this, but this salad was so incredibly delicious and actually HEALTHY! A healthy recipe from Guy Fieri! I don’t know why it took me this long to roast chickpeas, but I’m now going to be constantly making and snacking on them. This dish is satisfying, simple and would be perfect for a lazy late summer dinner.
This is most definitely my favorite Guy Fieri recipe. Not because it tastes amazing (although it’s pretty yummy for a standard chili recipe), but because it’s a chili based on the movie Grown Ups 2. I’m pretty sure Guy Fieri and whatever garbage Adam Sandler is currently slinging are the perfect match, and Fieri’s recipe is ridiculous. There’s a bunch of meat and beer in it and you’re suppose to serve it over french fries. Also I’m pretty sure that sentence describes every Guy Fieri recipe ever.
However, this chili is good! Probably not a great summer recipe, though. I had a big ol’ pot of simmering chili on the stove in 90 degree heat and it made the apartment feel horrible, but smell delicious. I didn’t make my own french fries, but instead served mine over frozen waffle fries that I heated up in the over. Bro vegan!
Recipe and more photos under the cut:
I know, I make a lot of pizza, but pizza is the most perfect food. You can literally deconstruct any meal and turn it into a pizza. I’ve been wanting to try Guy’s Cajun Crab & Asparagus Pizza for a while, but didn’t want to overwhelm the blog with a lot of the same. This tasty pie combines a layer of cajun alfredo sauce with tangy “crab” in the form of shredded hearts of palm, asparagus and roasted red peppers.
I’m constantly looking for different ways to do crab, because the May Wah imitation stuff is gross (the one time I tried to use it, the smell was so overwhelming I had to throw it out). I’ve heard good things about jackfruit, but couldn’t find any in my local grocer, so I turned to the next best thing: hearts of palm. If you shred up whole hearts of palm, mix it with nori, lemon, agave and a bit of Old Bay and let it marinate for a bit, you’ve got the perfect replacement for crab.
I used a cashew cream mixed with nutritional yeast and rejuvelac as the sauce base and added pre-made cajun seasoning, but if you don’t have cajun seasoning you can use the spice blend in Fieri’s original recipe.
Recipe’s under the cut, along with more photos.
P.S. Check out GGV’s new logo! It was created by the talented Sara Lyons and I absolutely love it.