Mac and "cheese" and the best cream base. Also, dishes are the worst chore ever!

      I didn't post yesterday because I had to take the doggies to the groomer to get spiffed up since they were looking a little ragged. This is what they look like now.

      Daawwww! Aren't they cuties? Mia is the one on the left, she's a disabled mini schnauzer who I rescued at 3 months from a puppy mill. Both of her back paws are deformed and she only has 2 toes and toenails (instead of 4). The other one is Doctor Dude, and I'm pretty sure he is mentally challenged to some extent. Anyways, enough about those two, lets talk food.
      I'm gonna pray to myself that this makes sense because I have been in the kitchen for going on 10 hours. I don't even know what I did to tell you the truth, that's where I am at right now, ha ha. I love mac and cheese, I mean, what American doesn't? I have yet to meet a person that doesn't like mac and cheese. I even remember when we would spend part of our summers in the Czech Republic my grandma would bring two things for us eat when we were there; 1)Peanut Butter 2)Kraft Macaroni and Cheese.  When my twin was in Italy for her semester abroad, I even sent her PB and the cheese packets from the mac and cheese. So mac and cheese is a USA ('Merica) staple as far as I am concerned.
      Well, when I was diagnosed with Celiac's, mac and cheese kinda went off the table, and it went even farther when I became a vegan. I actually haven't had mac and cheese up until like January when I stumbled upon a box of GF/Vegan mac and cheese at a Woodman's (BTW BEST FREAKING STORE EVER). It was like $4.50, which to me, is expensive for one little thing, (gf/vegan things cost sooo much more than the regular stuff it still shocks me to some extent), it was delicious and totally worth it.
      I am a very conscientious eater, I prefer not to use the word picky, because I eat pretty much everything (gluten-free and vegan, of course), I just like knowing where my food comes from and how it's made. Because of this, I decided to look up some vegan mac and cheese recipes, and after playing around with a couple of them and adding and subtracting ingredients I finally came up with something I liked, well, not just liked, because I kinda devoured half of it, kinda. Believe me, I spend almost everyday in the kitchen and would not post anything on here that I am not proud of. So please, please, please, if anyone makes any of this stuff, tell me if you like it! So, let's get to making some Mac and Cheese, or Mac and "Cheese", if you prefer.

GF/Vegan Mac and Cheese

serves 4, generously

1 lb gluten-free elbow or shell macaroni (I used tinkyada brown rice shells)

14 oz vegan cream (see recipe after this one)

1/2 C. toasted cashews, walnuts or almonds (I used cashews)

3 cloves garlic

1/4 C. olive oil

1 very large vidalia onion (chopped)

2 Tbsp. rice flour

2 Tbsp. Dijon mustard

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

1 tsp. hot sauce (or more, I used more, a lot more)

3/4 C. nutritional yeast

2 1/2 C. unsweetened non-dairy milk (I used almond milk)

1 cup vegan cheese of your choice ( I used teese, it's awesome!)

Boil pasta according to package, drain, and set aside. *To get noodles to not stick together add a little olive oil to the pot and when water is boiling add pasta and stir for about a minute.*

Put some olive oil in a pan and saute onions over low heat until they caramelize. Set aside. (I know this takes awhile, but it is SO totally worth it). In a blender or food processor blend nuts until meal-like, then add vegan cream and garlic and blend until smooth.

In a BIG POT, over medium heat,  heat up the oil, when oil is hot add flour, mustard, onion and garlic powders, paprika, hot sauce, and nutritional yeast. Whisk everything together until it turns a medium brown color, then slowly add in vegan cream and non-dairy milk. Put heat up to high and let it cook for about 5 minutes, it should start to thicken up. 

Add pasta, onions and vegan cheese to sauce mixture and stir to cover and heat through. Salt and pepper to taste

You can eat this plain, with a vegan chili like I did. You can also add veggies and fake meat (or tofu) to it and make a casserole out of it!

chili cheese mac, amaze-balls!

Vegan Cream Base

1 container of silken tofu

1 can of coconut milk

Blend together in a food processor or blender. 

It's that easy. Also, this stuff is awesome and very versatile, you can use it to make cream soup bases, ice cream, cheese sauce, in place of cream in any baking recipe (I have actually added coconut sugar to it and let it cook on the stove to get a sweetened, condensed milk.).

Enjoy!!!

Babi's Blueberry Slices

      I finally was able to figure out a recipe that I have been playing with for awhile. It's based off a family recipe, that unfortunately, I am no longer able to eat. I grew up eating this ALL the time as a kid. My grandma, (Babicka is Czech for grandma, hence the name), would bake a pan of it once a week and we were free to snack on it whenever. I'm not saying this is healthy, but it's way better for you then the regular coffeecake that you would buy at the store, and it has real fruit in it, so meh. It's great with coffee for those early mornings too!

Babi's Blueberry Slices

makes 1 cookie sheet of goodness

Dough:

1 1/4 tsp yeast in 1/4 C. of  warmed, unsweetened non-dairy milk and 1 Tbsp. of vegan sugar.

1/4 c. of Vegan "butter" of choice (I used an Earth Balance Stick.)

1/2 C. Vegan Sugar (I used coconut sugar.)

2 Flax Eggs (2 Tbsp. flax meal, mixed with 6 Tbsp. of hot water, set aside to thicken, will get egg-like)

1 C. non-dairy milk (I used unsweetened almond milk)

2-3 C. of gluten free flour mix ( I use a Whole Foods blend that is awesome!) 

1 Tsp Xantham Gum or Guar Gum (optional)

4-5 cups of fruit (I used half blueberries and half strawberries.)

Struesel Topping:

1/2 C. GF/vegan Breadcrumbs or Almond meal (I used half of each.)

1/4 C. Vegan sugar

2 Tbsp. Vegan "butter"

Start by mixing the yeast, warm milk and sugar and set aside to proof approx. 5 minutes.

Make sure milk isn't too hot, otherwise your yeast will not proof and your dough will not rise. 

In a stand mixer cream sugar and "butter", add flax eggs to the mixture and beat until smooth. 

If your gluten-free mix has Xantham Gum already in it, omit it from the flour mixture, if not add the Xantham Gum to the flour mix.

Add in non-dairy milk and flour, alternating between the two, until you have a smooth batter. *When making this with regular flour, it will become a soft dough and pull off the sides of the bowl. Gluten-free flour does not do this, and I guarantee if you add flour to this point your dough will be very chewy, if not rock hard.* 

Leave batter in the bowl to raise for about 2 hours. 

Grease and flour a regular sized cookie sheet.

When batter is done rising, spread it evenly into cookie sheet. *Easiest way to do this is get a silicone spatula and a cup of water. If you keep the spatula wet, it will stop the batter from sticking to it and will make the process SO MUCH easier!*

Top batter with fruit.

In a bowl, make your struesel topping-Blend together breadcrumbs, sugar and butter with a fork, until it gets crumbly.

Sprinkle struesel on top of fruit and let raise for another 30 minutes. 

Bake in a Pre-heated 350 degree oven for about 45 minutes to an hour. The crust should be a nice brown color!

Enjoy!!

Enchiladas 2 ways, and the Ultimate Chocolate Mug Cake

      I have been absent for awhile recently and I don't really have any excuse other than me being lazy. I don't know if its the weather or what but I have been entirely non-productive. Whatever, I need to get rid of the excuses and just get back to work.
      So, this year has been huge for me as far as changing the way I eat and what I put into my body. I successfully quit smoking, have limited my alcohol consumption to two drinks at any given time (mostly wine) and as of a week and half ago I gave up soda. Don't get me wrong, I miss soda, or pop, as us in the Midwest like to call it, and honestly, the withdrawal effects are horrible. I've been cranky, in pain, tired (slept til noon today, NOON!!), and just plain uncomfortable.
      Now, there are two things that are going on here. 1) My body is detoxing from all the sugar, or b) my body is detoxing from the lack of caffeine. I don't know which it is, but I'm going to be completely forthcoming here. I don't know how long I can go without drinking a Coke. I know there will be a point where I'm going to want one, and rather than beat myself up about it I'm going to say that it is my "treat". We never had soda in my house as a kid, so I think I can keep this up for awhile, but I'm human, and flawed. I'll keep you updated. Anyways, that is my personal health story, as I try to keep it as "real" as possible and let you know how my discovery and journey of getting back to being healthy goes.



      Now here's to what you really want. Just because I haven't been posting does not mean I have not been cooking. I actually have a pile of recipes, and another handful of recipes that I haven't quite figured out (like my chickpea flat bread pizza). As you know, one of my "cravings" while being vegan and gluten-free has been spicy foods, well, salty and spicy. This satisfies both of those cravings. Also, I'm throwing in the BEST, and I really mean BEST gf/vegan mug cake recipe ever. It is soooo good, and it doesn't even taste like it's gf/vegan. First things first though.


       Enchiladas are one food that I have always enjoyed. Pre-veganism I would eat barbacoa ones, chicken ones, and cheese ones, smothered in mole sauce, salsa verde or red sauce, mmmmm! Well, I don't eat any of those things anymore, and even the sauces usually had chicken bouillon in it. Sounds weird, right? Well, in Mexican cooking they use a lot of bouillon. At least that's the way I was taught by my exe's family from Mexico City. Seriously, this white girl can cook Mexican food like nobody's business. My salsa verde is famous among my friends. These enchiladas have all the flavor you would expect from typical ones except they are completely vegan and gluten free! The stuffing is a mixture of spinach, onions, and mushrooms, and you can top them with any enchilada sauce of your choice. It doesn't even have to be homemade.

Spinach and Mushroom Enchiladas with Salsa Verde or Mole

serves 4 people, 3 enchiladas apiece

 Enchiladas

12 corn tortillas

2 C. mushrooms (chopped)

1 C. onions (chopped)

3 C. packed spinach (chopped)

2 cloves garlic (minced)

1 tsp. Mexican Oregano

2 tsp. Bragg's Liquid Amino's

1/8 tsp. Cumin

1/2 C. vegan/gf "cheese" of your choice (optional)

Over medium-high heat cook mushrooms, and onions until water has been reduced and onions are translucent. Add  garlic, spinach and seasonings, cook until spinach has wilted. Set aside.

Mole Sauce

3 dried Pasilla peppers, de-seeded and soaked in 3 cups of hot water.

1/2 C. onion (chopped)

2 cloves garlic (minced)

1 tsp. Mexican oregano

1 Tbsp. cocoa powder or 1 oz of dark chocolate.

1 C. tomato sauce

3 Tbsp. brown rice flour

2 tsp. Bragg's Liquid Amino's

Add everything into a blender and blend on high until smooth and no lumps remain.

Salsa Verde

1 LB tomatillos (outer paper skin removed)

1/2 C. onion 

2 cloves garlic

1 Jalapeno (you can de-seed it for less heat)

2 1/2 cups water

Handful of cilantro

Juice from 1 lime

1 bouillon cube (I use the not-chicken kind that is gf/vegan, available at whole foods and fruitful yield)

salt to taste

 In a saucepan combine tomatillos, onion, garlic, jalapeno and water. Let boil until tomatillos are soft (approx 10-15 minutes). Let cool for a bit then pour into a blender and add the rest of the ingredients and blend until smooth. 

Preheat oven to 350 degrees and in a 9x13 pan spread enough sauce on the bottom to cover it. 

Now from this point you can just heat your tortillas up, so they can become pliable and you can just stuff them, or you can do what I do, which is dip them in some enchilada sauce. Not a lot, just enough to coat them, then you add the filling, roll it up and put it seam side down in the pan. When all are rolled and in the pan, pour the remaining sauce over them and top with chopped onions, vegan cheese and cilantro (or nothing) and cover with foil. Bake for 25-30 minutes and enjoy!

Second recipe is the Ultimate Chocolate Mug Cake, which from start to finish takes about 5 minutes, tops! It's great for when you are having a chocolate or a sweet tooth craving.

Ultimate Chocolate Mug Cake

serves 1

1 Tbsp. + 2 tsp cocoa powder

2 Tbsp. rice flour (white or brown, either works)

1 Tbsp. coconut flour

2 Tbsp. vegan sugar (I use coconut sugar, if you haven't tried it, do so. It's divine!)

1/4 tsp. baking powder

1 Tbsp. coconut oil (melted)

2 Tbsp. applesauce (unsweetened)

3 Tbsp. non-dairy milk (I use unsweetened almond milk)

1/2 tsp. vanilla extract

Combine all ingredients into a mug and mix well. Cook on high in the microwave for 45-60 seconds.

You can also add 1 Tbsp chopped nuts, or vegan chocolate chips to the batter before microwaving. I personally top mine with soy dreamy ice cream. 

Doesn't that look awesome?! Enjoy!!