Veganized Hamburger Green Bean Casserole aka Hamburger Pie aka “Mush” over Mashed Potatoes

When I was a little kid my mom would always make a dish we endearingly called “Mush”. It was ground hamburger with green beans and milky tomato soup poured over mashed potatoes. It was one of my favorite meals. It doesn’t sound great but honestly it is borderline amazing. The soup gets thick and creamy and gives the mixture a gravy/meaty tomato sauce/chili like texture. But once it is poured over mashed potatoes… heaven. I can’t explain it but to say it is simple and wonderful and now that Beyond Meat makes meaty crumbles that actually taste like ground meat. I can make it again!

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My Mom’s Recipe for Mush (Veganized)

  • 1-2 bags of Beyond Meat Beefy Crumbles
  • 2 tbsp olive oil
  • Seasoned salt
  • 1 can of green beans (drained)
  • 1 can Campbell’s Tomato Soup
  • 1 canful of Soy Milk (poured into the soup can)
  • Mashed Potatoes ( I used the dehydrated kind for this recipe with earth balance and soy milk)

 

COOK!

  1. In a large skillet heat oil and crumbles until warm and cooked through about 10 minutes (see bag label).
  2. Once cooked add soup and then one soup can worth of soy milk.
  3. Use a few sprinkles of seasoned salt to  season to taste.
  4. Add green beans last.
  5. Cook until the soup has cooked down to a thicker consistency like chili.
  6. Serve hot over mashed potatoes with a dab of earth balance butter.
  7. Enjoy!

 

Tip(s): If you add too much soup or milk and don’t have enough meat to thicken the sauce, add bulger wheat to absorb some of the liquid. It adds a meaty chew and will not talk away from flavor. it only needs about 15 minutes to soften also!

 

Serves 4.

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Food is Love.

The Hippie Gypsy.

Creamy Pesto Sauce over Whole Wheat Pasta

I love pesto. I love everything about it. The strong smell of herbs, the creamy texture, the sharp cheesiness, and the fatty oils. I used to get that Bertolli pesto in the small hummus like container and just indulge. However, that container has a whole lot of Parmesan cheese and olive oil in it. Don’t get me wrong I love olive oil and Parmesan is the world’s top cheese supposedly but I am vegan and I need to start eating less oil and more whole foods so this weekend I tried to make a new pesto recipe and decided to add some protein and make it a nice creamy version of my favorite since I already have a classic pesto recipe on here. So please make some, add a few of my optionals, and indulge in a delicious creamy pesto pasta on this cold, snowy Meatless Monday!

 

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Oil Free Creamy Pesto Sauce

  • 1 container lite silken tofu
  • 1 ripe avocado
  • 1 tbsp salt
  • 1 cup frozen basil
  • 1 tbsp pinenuts (pignolias)
  • 1 tsp lemon juice
  • 2 tbsp granulated garlic

Optional: (1) Add raw sliced almonds to the processor for a little texture. (2) Top with bruschetta tomatoes and a balsamic drizzle for a fresh twist. (3) Eat with American Flatbread Company’s new Farmer’s Tomato Pie instead of garlic bread or crusty bread.

 

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Preparation

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Place all ingredients in a food processor or blender and blend until well combined and then when you drain your pasta place the sauce in the pot over medium or medium low heat stirring often until bubbling. Add pasta and toss. Serve hot with bread or Tomato Pie!

 

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Serves 4.

 

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Food is Love.

The Hippie Gypsy

Preparing Tofu the Right Way

Since I became vegan I have always been afraid of preparing my own Tofu. First it was that I didn’t know how to use the different kinds (lite, firm, silken, extra firm, huh?). Then it was that it was all watery and mushy. Last, it was that everyone told me I had to dry it out or press it down or just buy the pre-baked from Trader Joe’s (which I did). I never knew what exactly to do. Then I started reading blogs and still not completely comfortable. Then I starting asking other vegetarians and cooks that I knew. i got closer to confident. But this past month I got a free cooking school online pass. They taught me so much so fast. I feel so much more confident about my tofu skills now. So here is my simple and best way to prepare tofu successfully. The pictures are provided by my closest friend that currently is living in Florida and doing a fast in which she has to prepare vegan food but was an omnivore prior to this fast. (The fast is called the Danial Fast Click Here to learn more.) I gave her my recipe and she followed it perfectly and topped her veggie bowl with the tofu.

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Pan Fried and Baked Tofu

  • 2 Tablespoons Olive Oil
  • Kosher Salt
  • 1 block of lite or regular extra firm tofu
  • 3 tablespoons cornstarch
  • 1 tablespoon cornmeal

 

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Prepare!

  1. Slice tofu into sticks by dividing the tofu in half and then half each side again creating 4 slabs. Divide those slabs into half to create sticks.
  2. Take tofu sticks and place on a plate that has 3 layers of paper towels. Let tofu drain on those towels at least 30 minutes. Then take an additional paper towel and press away excess water from the top.
  3. Next sprinkle with kosher salt and make rest 5 more minutes.
  4. In a bowl mix together cornstarch and cornmeal. Dredge the tofu through the mixture. You can add salt and pepper directly to the flour to create a seasoned flour.

 

Cook!

  1. Heat oil in a frying pan until almost spitting. To test heat place a droplet of water into pan and watch it sizzle.
  2. With tongs place sticks into the hot oil moving frequently so they do not stick. Rotate each side until lightly cooked then place on a silpat for the oven.
  3. Bake in the oven at 400 degrees Fahrenheit for 10-20 minutes until firm and not longer leaking excess water.
  4. Place on a dish with paper towels to drain excess oil. Sprinkle with salt and pepper.
  5. Serve.

 

I eat it with a side of peanut satay sauce or over brown rice and veggies with terriyaki sauce. They come out almost with a light crisp like a tempura would but not oily. Its the perfect way to keep it moist, not oily, and crisp. Enjoy!

 

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PS: I have used the following substitutions successfully: Chia Seeds instead of Cornmeal, Arrowroot instead of Cornstarch, Canola instead of Olive Oil.

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Food is Love.

The Hippie Gypsy.

 

 

Purple Potato French Fries

I buy purple potatoes frequently. (1) Because they are delicious, (2) because they are healthier, and (3) because they are more fun than regular white or red potatoes. When I was watching a cooking show the other day with my husband, one of the cooks used purple potatoes and they explained the health benefits and now my husband feels savvy in why I use them too. When I made these purple potato french fries he says to me “You know these are healthier than those starchy white potatoes.” I stated that yes I knew that and then laughed. At least all this crazy veganism is teaching him something too (other than how to avoid veggie based dinners by eating cereal and going to Taco Bell when I am not looking). With that, I want to introduce you to the tastiest french fries I have ever made and probably would never have made had I not been vegan. They are easy and better than Ore-Ida from the frozen bags and better than plain old baked white ones that I made as a kid. Enjoy!

 

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Purple Potato Fries

  • (1) Bag of Organic Purple Potatoes (24oz is about right)
  • 1-2 tablespoons of Olive Oil (1 is usually enough but use a little more so they get crispy and then drain them)
  • 1 tbsp or more Kosher Salt

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Cook!

Preheat Oven to 400 degrees.

Take each round potato and slice off two sides so that they are lying down flat with a flat top.

Then slice into 6 sticks by cutting another horizontal line to make two flat rounds stacked on top of each other and then three slices across to make 6 sticks (3 on each of the 2 layers).

There is no need to peel the potato. You can however place them in a bowl of cold water to soak if you want.

Do this to all potatoes. Toss with olive oil and sprinkle with salt.

Place on cookie sheet and into preheated oven for at least 20-25minutes. You will see them brown, sizzle and crisp.

Remove when done and place on paper towels to drain.

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I add a touch more salt while they are still damp with oil and then serve!

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They are sweet and nutty and so so so good. You will love them, I promise!

 

Serves 4-6.

WW Points for 4 Servings: 5 pts

WW Points for 6 servings: 3 pts

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Food is Love.

The Hippie Gypsy.

Ooey Gooey Vegan S’mores Cheesecake Trifle

I joined the Wellness Committee at my work a few months back. I thought it was important to have a truly opposite opinion to the mainstream ideas of health in such a  group. One that focused not on conventional “healthy” recipes and ways of being “well” but one that is a little more alternative. I am obviously a vegan but I am also a bit of a hippie and very interested in how wellness is also about being mentally well and taking care of the earth to result in healthy food and a healthy planet. This holiday season we had a Christmas/Holiday/Seasonal get together/luncheon at work. The Wellness Group sponsored it and although it was healthi-er I think we have a long way to go. I must say that I did prepare a not so perfectly healthy trifle for the baking contest so I am as much at fault as anyone on the healthiness of this luncheon. To me this recipe is far from healthy but for the group, I think they will find it the healthiest option on the table with all things considered. Take a look and Happy Holidays! (PS I won the contest!)

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S’mores Cheesecake Trifle

Ingredients:

  • 2 packages Vegan Marshmallows
  • 2 containers Tofutti Better than Cream Cheese
  • 2 cans of Coconut Milk (refrigerated overnight or longer to separate)
  • 1 cup powdered organic vegan sugar
  • 1 squeeze bottle of Breyer’s Hot Fudge Sauce (vegan and sold at Walmart)
  • 1 box of Fudge Brownie Mix (Betty Crocker is vegan)
  • 2 cans of pureed pumpkin
  • 1 box Chocolate Cake Mix (many vegan varieties are available)
  • 1 package of graham crackers

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Preparation:

  1. Preheat your oven to 350 degrees.
  2. IMG_2746
  3. Get out (2) medium mixing bowls.
  4. Get 1 smaller pie pan and 1 regular sized cake pan.
  5. Get out your trifle container.
  6. IMG_2743
  7. Spray cake and pie pan with Coconut Oil spray or some Pam-type equivalent of canola oil.
  8. Open cans of coconut milk and slowly remove top layer of coconut milk fat and leave coconut water at the bottom. Try to remove as little wet material as possible. Place in one mixing bowl with cream cheese. Mix until combined well. Sift in powdered sugar with a sieve or squeeze sifter. I use a plastic $1.99 sieve I got at the Chinese grocery store and it works great. No need for anything fancy! Place bowl of cream in refrigerator.
  9. IMG_2728 IMG_2730 IMG_2731 IMG_2732 IMG_2733 IMG_2734 IMG_2735 IMG_2738 IMG_2740 IMG_2741 IMG_2742
  10. In second bowl prepare brownie mix with one can of pureed pumpkin. Combine the two until smooth. Place in Pie Pan.
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  12. In the second bowl (do not wipe) add cake mix and 2nd can of pureed pumpkin. Combine well until smooth and place batter in cake pan.
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Cooking:

  1. Place both batters into oven. The cake will take approximately 30 minutes and the brownies will take approximately 50-55 minutes.
  2. IMG_2747
  3. Take squeeze fudge and line the bottom of the trifle bowl. The cake will be going in the bottom and tends to be crumbly. This will give the appearance on the exterior glass of a neat chocolate line while also keeping the moisture of the cake in.
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  5. Next, cut or tear marshmallows in half. This will allow for them to be stuck to the glass and cake when layering.
  6. When the cake comes out. Take the trifle bowl and press through to the bottom of the pan. This will create a circular indent. Most trifle bowls are smaller on the bottom than the top. That is why you place the cake and not brownie in the bottom. Cake will squish down and together so it will fit despite the slight size difference.
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  8. Flip the pan over on a wire rack to unlodge from pan and cool.
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  10. Once cool, tear away edges from the circular imprint and press down into the trifle bowl.
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  12. The fudge will make up for any imperfections. Feel free to add more fudge in a circle on top to finish the layer. Then place a few dots on top of the cake to prepare for marshmallows.
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  14. Press marshmallows up against the glass all around the bowl and then on top of the cake/fudge layer.
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  16. Take out a creme brulee style kitchen torch and brown the cake layers. Be careful lot to get too close the the glass. Not all glass is heat friendly.
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  18. Fill in holes between marshmallows with some fudge. Then crumble graham crackers on top. I used 1 package from a box. Approximately 8 sheets (you can reserve some for top layer if you want or just use more!).
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  20. Next place 1/3 of the cheesecake cream in the center of the crackers but try to avoid bringing the liquid too close to the edges.
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  22. Now add the brownie layer once it has been removed from the oven and cooled on a wire rack. You do not need to make a circular cut on this. Simply cut a triangular piece of brownie out of the “pie” and then it will allow for you to fold it into the trifle bowl by almost overlapping the edges where the cut was made. It also allows for you to have a snack 🙂
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  24. Next add the rest of the cheesecake cream and decorate with marshmallows, fudge, and crumbled grahams. I like to line the edge again with marshmallows and place a dollop of fudge between for a nice finish on it 🙂
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  26. Refrigerate overnight to settle. Serve cold. Enjoy!

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Food is Love.

The Hippie Gypsy

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Check My Recipe Out on Tofutti.com also!

https://twitter.com/tofuttibrand/status/412642439371816960/photo/1

https://www.facebook.com/photo.php?fbid=698712053479883&set=a.192319737452453.46978.148368278514266&type=1&theater

http://www.pinterest.com/pin/550916966888690463/

http://www.tofutti.com/vegan-smores/

Cheesy Veggie Stuffed Bread

I must say that I am in LOVE with the onion foccacia bread that is prepared at Whole Foods. I buy it all the time. I use it in my recipe for chicken pot pie. It is borderline amazing for any purpose. I just adore it. That being said I thought to myself after the holidays were over, “Wow I ate a lot of stuffing but I didn’t stuff it INTO anything”. Then I turned that on it’s head and wondered why not stuff a bread instead of stuff an animal. It is obviously healthier and less gross so let’s give it a whirl. Out came an amazing and delicious treat I have even served my guy friends at a recent dinner with a side of pumpkin curry soup. Enjoy! (they definitely did).

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Veggie Stuffed Bread

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Ingredients:

  • Onion Foccacia Square from Whole Foods
  • Sliced Green and Yellow Squash
  • Fresh Green Beans
  • Daiya Havarti (1/2) Block
  • Olive Oil

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Baking:

  1. Preheat oven to 430 degrees.
  2. Slice out a one inch section of the center of the bread so that it is hollowed out but still has some bread on top and bottom. Do not cut complately through like a sandwich though so that you can fold it shut after filling.
  3. Drizzle bottom interior of bread with olive oil then stack with sliced squash.
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  5. Crumble cheese on top and in between squash. Layer with Raw Fresh Green Beans.
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  7. Sprinkle with the rest of the cheese. Fold top shut.
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  9. Bake for approximately 20 minutes or until cheese is melted.
  10. Enjoy!

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Food is Love. 

The Hippie Gypsy

Perfect. Toll-House-Style. Vegan. Chocolate Chip Cookies.

I love chocolate chip cookies. I love chocolate chip cookie dough even more. And in an honest, yet disgusting unveiling of my inner glutton, I love when you cream the butter, vanilla, and sugar together to make chocolate chip cookies. When I was a kid I used to try to steal dollops of the creamed mixture when my mom wasn’t looking. It was so good. I am glad I didn’t know about salmonella poisoning back then or the fat content of whole butter. Luckily with vegan baking, that salmonella is never a problem so yea… eat all the cookie dough you want! Also my brother is coming for Thanksgiving Dessert with his wife and my first and only nephew Baby Nolan and he (my brother) is a cookie monster, so I wanted to be able to make him chocolate chip cookies that I could also eat and so could any of my dairy intolerant family. My brother loves cookies so much I got him a replica cookie jar from our childhood for Christmas last year and it was not easy to find an owl cookie jar either! This will definitely be an experience thanks to my cookies 🙂

That being said here is my chocolate chip cookie recipe that I have been working on for ages. Every time I start I become uninspired by dry cookie dough (which every vegan can relate to due to the lack of eggs) and of course the ones that crumble or the ones that don’t taste quite right. These are not any of those. They are gooey and crunchy on the edges and melt until they are just thin enough but still soft inside. If you love cookies… you will also love me after you make this recipe.

 

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Perfect Chocolate Chip Cookies

  1. 1 cup of earth balance organic buttery spread
  2. 2-3 tablespoons of maple syrup
  3. 3 flax eggs (3 tablespoons of water and 1 tbsp powdered flax per egg)
  4. 2 tablespoons of vanilla extract (I use Penzey’s Mexican)
  5. 1 and 1/4 cups of vegan sugar (try half brown sugar if you have it for a richer flavor)
  6. 2.5 cups of all purpose unbleached flour
  7. 1-2 teaspoons of salt (I use kosher)
  8. 1 cup of vegan semisweet chocolate chips (I used Kirkland (Costco brand) this time instead of Whole Foods)

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*Optional: 1 cup of walnuts or pecans

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MIXING TIME!

  • Place all dry ingredients (except chocolate) in a medium to small bowl. Mix until well combined.
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  • Cream butter and sugar together in a larger bowl with a mixer. Then place all wet ingredients into the bowl and mix until well combined.
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  • If you have never made a flax egg all you do is place warm water in a bowl and pulverize flaxseeds in a coffee grinder until powdered and stir. It’s that easy.
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  • Slowly add dry ingredients to wet ingredients and mix until a dough forms. I use my hands but a mixer works well too.
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  • Last toss in chocolate chips and any nuts and knead into the dough. It will be a little oily. 
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BAKE:

  • Preheat oven to 350 degrees.
  • Place a silpat or parchment on your baking sheet. These cookies WILL STICK OTHERWISE! This is very important.
  • Once the oven is completely preheated, place balls of cookie dough on the silpat or parchment lined cookie sheets.
  • Bake for 20-22minutes.
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  • Remove let sit for 5-10minutes and then transfer to a cookie cooling rack.
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  • Makes 3 dozen. Enjoy!
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FOOD IS LOVE.

The Hippie Gypsy

My Vegan and Omnivore Family Thanksgiving Menu

I am going to officially post my Thanksgiving Day menu here for all to see. I know there will be questions and recipes wanted and over the next week I will try to post those too. I truly delight in the Holiday cooking I get to do. Making food for my family and friends is fun because not only do you get the joy of the cooking process but you get the joy of watching others feel happy and healthy and nourished and maybe a little stuffed on something you created. I also find it amazing how we extract things from the earth to make our bodies fuel. One would say if something is on the ground not to eat it but Thanksgiving is the holiday of root vegetables. Of course they get a heavy rinsing but its kind of a strange concept how we shun some things afoot but not others if prepared properly.

I know there will be confusion as some of these items are not vegan but I do have an all omnivore family so I pepper in a few items that are not vegan (*denoted with an asterisk* ). Prosciutto Pear Cups are not vegan. They are a Martha Stewart recipe that I used to make pre-vegan and my family still asks for and I make in mini muffin pans chopping the pears into tiny pieces and tossing with shreds of fresh Parmesan. The cheese will be a mix of vegan and vegetarian. I eat honey but I know many vegans do not so I denoted it with an asterisk (and you can always use agave!). The turkey and gravy is not vegan (obviously) but there is a mushroom alternative and my own vegan Field Roast Turkey. Everything else is vegan. The potato au gratin is one of my favorite things to make and the cranberry upside down cake has become a requested staple from my husband and was of my late grandmother. Enjoy!

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MY THANKSGIVING MENU
“In the end, though, maybe we must all give up trying to pay back the people in this world who sustain our lives. In the end, maybe it’s wiser to surrender before the miraculous scope of human generosity and to just keep saying thank you, forever and sincerely, for as long as we have voices.”  ― Elizabeth Gilbert

 

Appetizers:

Stuffed Mushrooms with Sundried Tomato Béchamel

Prosciutto Pear Cups with Parmesan Cheese Garnish*

Spinach Artichoke Dip in Bread Bowl with Carrot Sticks

Crackers (vegan)/Cheese Tray*

Sliced Bosc Pears

Honey to Drizzle Cheese and Pears*

Assorted Nuts

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Dinner:

Turkey & Gravy ( For the Omnivores, organic, and locally sourced)*

Field Roast En Croute

Stuffing

Mashed Potatoes

Potatoes Au Gratin

Mushroom Gravy

Maple Roasted Veggies: Carrots, Sweet Potato, Shallots, Brussels Sprouts, Cauliflower, Fennel

Roasted Beet Salad: Beets, Olive Oil, S&P, Balsamic Vinegar

Butternut Squash Macaroni Casserole

Butternut Squash: Steamed and Pureed with Earth Balance on top

Homemade Cranberry Sauce: Sugar and Cranberries!

Jellied Cranberry Sauce: Most likely Ocean Spray Canned

Rolls

Picture 575   scalloped potatoes   

 

 

Dessert:

Pumpkin Pie: Whole Foods

Cranberry Upside Down Cake: Homemade

Caramel Apple Pie

Chocolate Chip Cookies: Homemade

Coffee

Tea: Yogi Kava and Yogi Detox are always in my house.

cookies on silpat

 

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FOOD IS LOVE.

The Hippie Gypsy

 

 

Vegan Chicken and Rice with a Savory, Creamy, Sage Pumpkin Sauce

When you are a kid in any part of the world it seems like “chicken and rice” is a staple type of food. How those components are dressed is different depending on time of year, climate, and culture but all those aside we can all agree we kinda love the simplicity of this dish. It is fall and I had a few friends show up unexpectedly at my house last night. I literally had NO idea they were coming with their two kids and fairly large German shepherd – coyote mix (Ryder) who is my tiny 9 lb rat terrier – chihuahua mix’s (Lola) best friend (I know it’s odd but adorable. Pics of Lola are posted below). That being said I had to make up food in a snap for an all omnivore crowd with one child that is citrus and citric acid intolerant. That means no tomatoes or lemon or orange or lime. Which, oddly, I use quite a bit. So I figured a nice chicken and rice dish with a pumpkin cream sauce sounded easy enough. I grabbed my steamer and away we went. I steamed Rice Select Royal Blend with Red Quinoa on the brown rice setting of my steamer/rice cooker with water salt and earth balance per the cartons instructions and then went off to make my pumpkin sauce.

The upside? They brought a raw vegan pumpkin pie that was sooo delicious. Thanks guys!

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(Lola and Ryder having dinner at Ryder’s house a few months ago)

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Chicken with a Creamy Sage Pumpkin Sauce

Ingredients:

  • 1 Container Beyond Meat Chicken-less Strips (lightly salted)
  • 1 can Pumpkin
  • 2 tbsp dehydrated onion
  • 1-2 tbsp Salt
  • 2 pinches Ground Pepper
  • 4 tbsp ground sage
  • 1-2 tsp Thyme
  • 2 tbsp granulated garlic
  • 1/2 cup Daiya Mozzarella
  • 1/4 – 1/2 cup Nutritional Yeast
  • 1/2 cup Soy Creamer
  • 1/4 cup Pacific Natural Foods Hazelnut Milk

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Cook:

  1. Place medium to large sauce pan over medium heat.
  2. Add all ingredients to sauce pan except chicken.
  3. Dice chicken set aside.
  4. Stir ingredients until mozzarella melts into the sauce.
  5. Add chicken. Simmer covered for 15 minutes.
  6. Serve over or beside rice.
  7. Garnish with parsley and unsalted raw chopped pecans.

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Serves: 6.

WW Points for Chicken and Sauce: 4

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Food is Love.

The Hippie Gypsy

PHOTO of MY DOG LOLA with my Husband and I:

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Vegan Baked Macaroni and Cheese

I really really love Mac and Cheese. I love Amy’s new vegan rice mac and Daiya cheeze. I love my own vegan bacon mac and cheese. I love that whole foods squash casserole mac and cheese that I make with the stuffing topping. I mean I love anything even Mac and Cheese related. It is such a wonderful comfort food that I think anyone can relate. When I was detoxing off omnivore food after my surgery I remember crying in a CVS full of exiting hormones telling my husband I needed the instant mac and cheese in the cup and I was probably going to have a melt down if I didn’t get some. Yea it was dramatic. And no he didn’t leave me, he just ushered me out. I remember thinking I am acting like a pregnant woman with these hormones. Well thankfully I am no longer going through the detox period of becoming vegan and I also can make mac and cheese (vegan) anytime I want. This recipe is how I feel I would best be able to mimic the baked macaroni and cheese I made back when I was not vegan. This is not your 1980’s blue box macaroni and cheese. This is the real stuff. I think this is the best way to think of “homestyle” or “comfort” food recipes. These are not meant to be the most healthy but are generally far healthier than their omnivore predecessors. I hope you love the ooey, gooey yumminess as much as I did.

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Baked Macaroni and Cheese

Ingredients for Sauce:

  • (1) block Daiya Cheddar   IMG_2528
  • (1) cup Soy Creamer   IMG_2531
  • (1) stick Earth Balance Buttery Sticks   IMG_2532   IMG_2533
  • 1/4 cup Nutritional Yeast (”nooch”)   IMG_2529
  • 1/4 tsp Turmeric powder   IMG_2539
  • 1/2 teaspoon Yellow Mustard   IMG_2537
  • 1 tablespoon Thyme   IMG_2534
  • 4 tablespoons salt
  • 1 teaspoon granulated garlic   IMG_2535
  • 1/2 cup all purpose flour

Ingredients for Bake:

  • 2lbs of elbow macaroni (I use whole wheat)   IMG_2536
  • 1 bag Daiya Cheddar Style Shreds   IMG_2548
  • 1 cup or more of Panko Flakes (breadcrumbs)   IMG_2549

Prepare Sauce and Macaroni:

Preheat oven to 350 degrees.

In a large pot bring salted water to a boil. Add elbows and cook until al dente. Drain and Set aside.   IMG_2540

In a sauce pan place all sauce ingredients except flour in a pot and stir until well combined and a little thick. It will be salty but this is good because you will need that to season the pasta.   IMG_2538      IMG_2541

Add flour last. The sauce should be pretty thick but pourable at this point.  IMG_2543   IMG_2545

Baking:

Spray a casserole pot with oil and then add macaroni.

Pour sauce over macaroni and mix until well infused.

Add Daiya Shred and mix in until well incorporated. They will melt during baking.   IMG_2547   IMG_2546

Next top with panko and a few pinches of salt if you want (I even give a few quick sprays of oil to ensure browning).   IMG_2557   IMG_2556

Cook for 10-15 minutes. If you want it more brown cook 30 minutes but double the sauce recipe in order for the recipe not to dry out.  IMG_2555

Let Cool 5-10 minutes. Serve hot and Enjoy!   IMG_2550       IMG_2560   IMG_2562 IMG_2563

Serves 10-12.

Side Note: When reheating this dish from leftovers always place some water in the bottom of the bowl. This will ensure the pasta does not dry out in the microwave and the cheese can remelt. You can also add more cheese with the water. I do the Daiya Havarti to add some spice!

WW Points: 11pts for 15 servings. 14 for 12 servings.
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Food is Love.

The Hippie Gypsy.