Friday, November 24, 2017

Macaroni and Cheeze with Buffalo Chickpeas

We weren't joking when we said we wanted to try all of the mac and cheeze recipes out there!

This one's a little more dressed up than your regular mac, but doesn't take all that much more time to prepare. Bonus!

These buffalo chickpeas are possibly the greatest we've ever eaten. You could definitely add them to soups, salads, or have them as a snack. They have the perfect balance of smoky and sweet.

This is one delicious dish and also satisfying, I might add. You'll be adding this to your mac and cheeze repertoire, too.

You can find this recipe here and if you do decide to make it, double or even triple the amount of nutritional yeast to ensure a cheesy taste. Also, we didn't make the ranch dressing, rather we used Daiya Homestyle Ranch Dairy-Free Dressing for a quicker version. 

Friday, November 17, 2017

Vegan Eats in Ottawa

Back in the summer, we went with our mom to Ottawa for a little family reunion type thingy to celebrate the 70th birthday of our Nannie's (read: grandmother's) sister. It was pretty emotional for us because our Nannie passed away last year and she has 7 sisters who all share a slight resemblance to her, but we got through it and had a nice time with everyone. While we were there, we had the opportunity to check out the vegan scene in Ottawa, and let me tell you, we were impressed.

The first place we checked out was Pure Kitchen. This isn't exclusively vegan, they have vegetarian options as well but they do right by the vegans! We all enjoyed our food and it wasn't just because we were starved after our five hour drive. 

Caitlin had the buffalo cauliflower wrap and the cauliflower was so flavourful and crispy. They put all of the other buffalo cauliflower wraps we've had to shame.

This is the Royale with Cheese and OMG it was amazing. I don't think I've had a better burger! A walnut-mushroom patty with russian dressing and cashew cheese. Decadent? Yes. Worth it? ABSOLUTELY. I also had a kale cesar salad on the side so I clearly was in it to win it.

Next stop was some vegan ice cream! This ice cream is from Moo Shu Ice Cream & Kitchen and it's made from beans. Pretty wild, huh? I really enjoyed the chocolate but not the avocado one. Too savoury for me.

We stopped into a local grocery chain - Farmboy - because we love grocery stores. They had this line of vegan cakes, so we couldn't pass up the chance to taste some baked goods. There were other flavours but we thought this was the most different. It was kind of disappointing. Pretty dry and also really sweet.

Oh, Little Jo Berry's I wish you were closer!!! I follow on Instagram and it's absolute torture. They have such unique treats that are absolutely delicious. 

Treats, treats, so many treats! And they also have savoury options, too, like sandwiches and handpies.

This was the best scone we've ever had! Chocolate and coconut never tasted so good. It was crumbly yet buttery, exactly what I look for in a scone. I dropped this on the ground but that couldn't stop me from gobbling it up!

That little cookie sandwich was minty and buttery and chocolatey. The coffee cake on top was pretty good but I've had better. I think it was gluten-free, so that explains a lot.

Seriously, give Little Jo Berry's a follow on Instagram and if you're close by - GO THERE NOW. lol. 

Okay, this one is outside of Ottawa but still close enough that you should try to visit if you're in Ottawa. I also wish this place, Grow Your Roots, was closer. All of these sandwiches were scrumptious! 

Thursday, November 9, 2017

More Vegan Mac and Cheeze!

Getting real up-close and personal with this mac and cheeze. 

Warm, cheezy, creamy and well-coated, that's what I look for in a mac and cheeze. And that's exactly what this one has going for it! There are so many variations on mac and cheeze and we plan to try them all.

This recipe uses cauliflower as the main ingredient and it is the perfect base for a cheeze sauce. Cauliflower is one of my all-time favourite vegetables. It's so versatile! When you roast it you barely have to do anything at all to bring out its sweet, nutty flavour. But in something like this, the cauliflower takes on whatever flavour you add to it while providing tons of nutrition.

This is our favourite vegan cheeze sauce - it's an awesome standby when we're having those mac and cheeze cravings, which creep up more than we'd like to admit. We hope you'll love this one too!

Cauliflower Macaroni and Cheeze

2 tbsp olive oil
1/2 cup onion, diced
3 cloves of garlic, minced
1 medium cauliflower, chopped
1/2 cup vegetable broth
1 cup unsweetened original almond milk
3/4 cup nutritional yeast
1 tsp tumeric
1 tsp salt
3 tbsp white vinegar
8 oz macaroni, cooked

Heat olive oil in a large pot over medium and add onion once the oil is hot. Sprinkle a pinch of salt over the onion and cook, stirring frequently, until softened. Add garlic and cook until fragrant.

Add cauliflower, broth and milk to the pot. Bring to a boil and then lower the heat to a simmer. Cook the cauliflower until softened and you can pierce it with a fork easily, about 15-20 mins. Remove from heat and let cool.

Pour the cauliflower mixture and remaining ingredients into a blender. Blend until completely smooth. Taste and adjust seasonings accordingly.

Pour the sauce over the cooked pasta and stir to coat.


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