Not Mac and Cheese

First - this dish is really delicious.  The only place that falls apart is when you go into it expecting it to taste like a box of Annie's.  So as a disclaimer, this is not macaroni and cheese.  It's not flour macaroni and it doesn't have any dairy products - so think again before referring to this recipe as a "Vegan Mac and Cheese".  It's not.  Okay... FYI this makes about 8 servings, feel free to cut it in half.

Sauce:
1 1/4 c "raw" cashews (pre-soak these for an hour or two)
1/2 c nutritional yeast
2 c almond milk (or coconut milk)
1/4 c white miso
2 tbsp lemon juice
1 tbsp yellow mustard
1 tsp tumeric
1 tsp salt
1/2 tsp paprika
2 cloves garlic

Pasta!.... 2 lb pasta.

So my personal gluten-free opinion is that Tinkyada PastaJoy Spirals are the absolute best widely available brown rice pasta on the market. However, better pasta do exist.  If you are Denver-ite, Pappardelle's Pasta makes a couple mean gluten-free options, as does Cappellos (which does exclusively GF) - both are available at the Denver Urban Homesteading [year round!] farmer's market on 2nd and Sante Fe.

Anyway. Start your pot of water for pasta.

Drain your soaking cashews and put in at least a 7 cup food processor. I'm usually all for less energy intensive chopping tools, but you really need a powerful food processor or blender for this recipe.  Process the cashews for a full minute or until they don't appear to be getting much smaller (but not turning to butter).  Then add the remaining ingredient and blend on your highest setting for a couple minutes.  The texture should resemble something creamy. Like so.

Your pasta should be about ready to go in.  After your pasta is cooked and drained combine the sauce and pasta in the warm pot for a little while. Serve as is or with tasty cooked vegetables mixed in (I like onions and mushrooms and kale).

JT's Enchiladas

Sauce:

1 quart of canned tomatoes (or about 2 lbs if you don't happen to can your own tomatoes)
1 red onion, chopped
3 cloves garlic, chopped
7-8 roasted green chiles (or less if you aren't so into hot)
1 tbsp cumin
2 tsp chile powder
1 tsp salt
1/8 tsp cayenne

Innards:

2 sweet potatoes, cubed into about 1/2 pieces (so they fit in a tortilla)
1 medium onion
1 jalepeno, diced (or green chile)
2 cups cooked black beans (or 1 can)
1 tsp cumin
Juice of one lime
1/4 c cilantro, chopped
1 tsp chile powder
1 tsp salt
1/8 tsp cayenne

Other:
1/2 c cheddar cheese, shredded (optional)
20 corn tortillas

Note: it's common knowledge that corn tortillas kind of suck - they are hard to work with, can't function as a carrying vessel, and frankly taste like rubber. But I have great news!! This is only true of store bought aging corn tortillas. If you frequently eat corn tortillas I have to tell you purchasing a cast iron tortilla press will probably be the best 15ish dollars you've ever spent (on kitchen appliances). Masa, water, and a little bit of patience and you'll have fresh, delicious, pliable tortillas in no time. It's so easy and SO worth it. Anyway...

First start the innards, in a large pan cook the sweet potatoes and onions together until tender, which can take 20 plus minutes. Then add remaining ingredients and keep on low heat until you are ready to assemble.

In a pot, Sauté the onions for 5 or so minutes then add all the remaining sauce ingredients and let boil down for about 20 mins. Blend, preferably using an immersion blender cause they are awesome.

Preheat your oven to 300 or so. Do your best to stuff about 1/4 c of innards into each tortilla (without getting frustrated - who cares if they fall apart) and fill a glass baking dish or two. You'll want them tightly packed. Cover with sauce (and cheese if you choose) and stick in the over for 10 or so minutes. Alternatively you can freeze a dish of after cheesing to toss in the oven at a later time.

Serve with cilantro, salsa, cholula.. Whatever you please!

IsaChandra's Chana Masala

Note: This recipe is entirely stolen from Post Punk Kitchen. I know this probably goes against whatever unwritten recipe blog code of conduct there is, but this is a recipe that is so amazing it's worth repeating many many times. It is so easy to make and so flavorful it's possible you could want to eat nothing else.

Spice blend:
1.5 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground tumeric
1 teaspoon salt
1/2 teaspoon fennel seeds, chopped (better yet, ground, if you are lucky enough to find it, otherwise try putting it in a bag and smashing with a rolling pin)
1/2 teaspoon cardomom
1/4 teaspoon cinnamon
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves

For everything else:
1 tablespoon coconut oil
1 large onion, chopped
2 jalapenos, deseeded and chopped
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs tomatoes, diced
3 1/2 cups cooked chickpeas (this is about 1.5 cups dried for me, equivalent to 2 cans)
1 teaspoon maple syrup (or honey)
1 teaspoon tamarind concentrate (or 1 lime)

First sauté the onion in the coconut oil for about 10 minutes. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).

Add the tomatoes and mix well. Then chickpeas and syrup/honey/sugar source of your liking. Let cook on low heat for 20 minutes.. Or however long you can wait!! Add lime juice or tamarind concentrate. Serve with rice (and more cilantro)!

Coconut Macaroon Snacks

I tried to recreate these amazing but outrageously expensive pre packaged treats. Huge success!

3 c coconut flakes
1 c raw almonds
1/2 c "raw"cashews
1/2 c maple syrup or honey
1/4 c coconut oil
1/2 of a banana
1 tsp vanilla extract
1/2 tsp salt

In a food processor (or a slap chopping device if you're really ambitious) obliterate the nuts, then add in coconut flakes and process until big flakes are essential gone. Put this aside in a large bowl. Blend the remaining ingredients to a mush. The coconut oil is easier to work with if you warm it to a semi-liquid.

Combine mush and obliterated pieces. Form one inch balls and refridgerate for an hour or so (this solidifies the coconut oil so the macaroons don't fall apart on their way to your mouth).

Enjoy! But not all at once.. I think two of these is 100% of your recommended daily saturated fat - I mean come on, it's coconut!

Note that you can substitute the cashews for more almonds and this recipe will be truly raw.  The processing of "raw" cashews actually involves heating them, so raw cashews don't actually exist (well they do but they aren't sold in stores since they are poisonous).