All Recipes by Sarah Kuretzky
EASY VEGAN MAC AND CHEESE
- 1 cup cooked white beans. I’ve tried both chickpeas and canaille beans.
- 1/2 cup unsweetened almond milk
- 1/3 cup cheese shreds, such as Daiya or Vegan Gourmet
- Salt – I like 1/2 tsp
- 1/8 tsp garlic powder
- 2 tsp olive oil
Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.
So I got this Cheese Sauce Recipe off of Pinterest and then added my own flair. They were delicious.
This is the Ingredient list for the sauce. I added Trader Joe’s Vegan Refried Beans, sauteed veggies, and homemade Guacamole. It makes a lot so this will serve 4-6 people
- 2 cups potatoes (360 grams)
- 1 cup carrots (135 grams)
- ⅓ cup extra virgin olive oil (70 grams)
- ½ cup water (125 milliliters)
- 1 teaspoon salt
- 1 tablespoon lemon juice
- ½ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Dash of cayenne (optional)
- Boil the potatoes and carrots for 20 minutes or until soft.
- Put all the ingredients in a blender and blend until smooth.
EASY VEGAN PIZZA
I’m a pizza purist. I like to fold a slice and I just want cheese and sauce with basil. This is the easiest thing I make. It’s pretty much my vegan junk food. You literally follow the directions on the package and it comes out perfectly.
- Frozen Pizza crust from Trader Joe’s
- Vegan Gourmet shredded mozzarella (My favorite)
- Tomato sauce
Vegan Stuff Peppers
- 2 bell peppers, any color
- 3/4 cup instant brown rice
- 1 cup chunky-style mild salsa
- 1/2 cup canned black beans
- 1/2 cup frozen corn
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- ½ cup of Shredded Cheese
- 1 Tbsp. chopped fresh cilantro
Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble.
Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chili powder, cumin, salt and pepper.
Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro.