VeganMoFo Day Fifteen: Butternut Squash Mac & Cheeze

Today I spent three hours in driver's ed, then immediately two hours afterwards driving, so again I didn't really have any free time. However, I did get to make this for lunch, and it took surprisingly little time to make. It was very good, probably one of the best vegan mac & cheeze recipes I've made (and I've made a lot!). It almost tasted a little too bland though, so I'd add a bit more of the flavorings than called for (nutritional yeast, garlic powder, salt & pepper, etc.). Still, overall, this sauce was great. I also cooked some spinach with olive oil, lemon juice, and garlic, because that always is good with macaroni.

RECIPE HERE

VeganMoFo Day Three: Vegan Chick'n Noodle Soup

My mom made a beautiful salad with lunch today and I just had to take a picture. I've caught the cold that everyone in my area seems to have right now, so I made some chick'n noodle soup to help my sore throat. It was fantastic, as always. You could probably add some seitan or baked tofu to this to add some actual protein but I didn't feel like it today. This soup also tastes great with a handful of chopped shiitake mushrooms in it!

Vegan Chick'n Noodle Soup

• 1 to 2 tbsp olive oil
• 1 onion, chopped
• 5 cups vegetable broth, vegan chicken broth, or water
• 3 to 5 tbsp nutritional yeast (adjust as you like)
• 1 stalk of celery, chopped
• 1 carrot, chopped
• 1/3 cup small noodles, such as alphabet or Filini noodles
• 2 cloves garlic, minced
• 1/4 tsp celery salt
• 1 bay leaf
• 1/2 tsp turmeric
• 1/2 tsp sage
• 1/2 tsp, thyme 
• salt and pepper, to taste

1) Heat oil in a medium-sized pot. Add onions and cook until soft. Remove onions and set aside.

2) Add broth to pot. Stir in nutritional yeast, celery salt, bay leaf, turmeric, sage, thyme, salt, and pepper until dissolved. Add cooked onions, carrot, celery, and garlic. Bring broth to boil.

3) When the broth starts boiling, add noodles and cook according to directions on the package, or until noodles and carrots are cooked. Remove bay leaf and serve.

Serves 4

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Quick & Simple Lunch: Carrot Pasta for One

During the summer, I usually cook elaborate lunches, but unfortunately, when the school year starts again, I tend to switch back to unsatisfying microwaved meals or PB&J sandwiches. This year, as I eat more healthy, balanced meals, I am challenged to create recipes that are not only organic but also simple enough that I can quickly put it together without interrupting my school schedule. I realize I'm very lucky that I'm homeschooled, and most teenage vegans will have to make a lunch that can be brought to school (I'll be working on making some pre-made lunches later!), but this recipe would still be good for lunch on a busy weekend or for a small supper.


Quick & Simple Lunch: Carrot Pasta for One

• 2 medium carrots, peeled
• 1-2 tablespoons water
• 1/3 cup marinara sauce (or more or less, it's your choice)
• 1/3 cup cannellini beans (optional)
• vegan parmesan cheese (optional) 

1) Using your peeler, peel the carrots into long, thin strips. 

2) Place in a pan with water over medium-high heat. When water begins to boil, reduce heat to medium and cook for several minutes until carrots are soft, stirring occasionally.

3) Add marinara sauce and beans to pan and cook until sauce is hot.

4) Serve immediately and top with parmesan cheese if desired.

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