What is this? My first try at vegan overnight oats! I based this cup off of what I saw here. Chocolate strawberry banana, oh my! Here's how I made mine:Chocolate Strawberry VOO
- 2 tbsp unsweetened cocoa powder
- 1/2 cup oats
- 1 1/2-ish tsp ground flax seed
- 1 1/2 cups almond milk
- 1/2 tsp vanilla
- Drizzle agave nectar (I squirted in what was left of my near-empty bottle)
- 1 diced banana
- 4 chopped strawberries
Mix dry ingredients together, then mix in wet ingredients and whisk together. Set in the fridge for 2-3 hours, or overnight.
This made 2 glasses and the second glass that was left in the fridge for 2 nights was still good! Next time I'll half the cocoa powder and maybe add more agave - this just wasn't sweet enough for my sweet tooth. But this was a great idea, especially now that things are heating up!
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Another good thing now that things are heating up? Barley tea from my local Uwajimaya. This is part of what makes summer so awesome!
Now my Japanese is so rusty that I can't even read that anymore, and it's been a whole year since I bought this, but the big ingredient in this was barley so I went for it. If it isn't the same thing I had, it sure tastes like what I had last year!Edit: Did some digging and this bottle is Asahi brand's own Jyuroku-cha, and not mugicha (or barley tea). However, I stand by the fact that this is delicious, haha!
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I saved the best for last. I did. I made this recipe as an experiment back in April and it turned out to be the greatest experiment I ever did. Oh my goodness.
What could this pot of veggies turn into I wonder? Hmmm, how about...Vegan Mac and Cheese
Noodles
- 4 quarts water
- 1 tbsp sea salt- 8 oz macaroni
Breadcrumbs (Optional)
- 2-4 slices of bread, torn into large pieces (Use less if you're cooking in a casserole dish with less surface area)
- 1-2 tablespoons non-hydrogenated margarine (Use half the tbsps as slices of bread)
Cheese sauce
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/2 cup carrots, peeled and chopped- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews- 1/3 cup non-hydrogenated margarine
- 2 tsp sea salt
- 1/4 tsp garlic, minced
- 1/4 tsp Dijon mustard
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp black pepper
- 1/8 tsp cayenne
- 1/4 tsp paprika
In a large pot, bring water and sea salt to a boil. Add macaroni and cook for ten minutes or until al dente. Drain pasta and rinse with cold water. Set aside.
In a food processor, make breadcrumbs by pulverizing the bread and margarine to a medium-fine texture. Set aside.
Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water. Bring to a boil. cover the pan and simmer for 15 minutes or until veggies are very soft.
In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and the water used to cook them in to the blender, and process until perfectly smooth.
In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish (or any dish that fits really), sprinkle with breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
Looking more like cheese sauce I used to know and love now!
Bam. Fresh out of the oven. I skipped the breadcrumbs this time as I didn't want to get my food processor messy that night, but it was still absolutely delicious. I would like to thank this site for providing the recipe because this is the best mac and cheese I've ever had, ever. Even my sister who is terrified of my vegan cooking devoured the leftovers lurking in the fridge.Mac and cheese had been something I missed terribly since I developed my nasty dairy allergy, and I thought I'd never have it again! Thank goodness for the internet and creative cooks. I'm actually craving this again, ha! Even when I doubled the recipe it still got eaten up very quickly.
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Also made my zucchini garlic soup, trying out new ratios of onions and garlic this time since I played it safe last. I now know that if I increase the onion, I've got to increase the garlic by even more! This batch was tasty, but not quite as amazing as the last one. I think it lacked the garlic punch.
As a challenge to myself, I'm attempting to veganize two old summer favourites of mine: Summer squash croquettes and a cold pasta salad with fruit. The pasta salad has got pineapple, grapes, mayo, chicken, almonds... perfect combo of stuff, but of course with the challenge I'm using "vegan mayo" and something else in place of the chicken. We'll see how this turns out!
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