This soup is the perfect weeknight meal as it comes together quickly and requires little cleanup. I used crushed tomatoes in place of the diced tomatoes, which made for a creamier soup. If you want more texture, use diced tomatoes. The spice combination makes for a really unique flavor profile. It’s earthy with a touch of bright, citrusy flavor from the coriander. The raisins are optional but I recommend them. They add a nice little burst of sweetness. I topped with thinly sliced radishes, fresh cilantro, and pumpkin seeds. Pair with a thick slice of sourdough avocado toast topped with sauerkraut and sprinkled with nutritional yeast. So yum!
Roasted Veggie Enchilada Casserole
This one’s a bit more time-intensive but worth the effort. The flavor will really depend on the salsa you use. The recipe calls for 18 ounces of salsa. I used a 15 ounce jar of mild salsa and 3 ounces of a medium salsa. I enjoyed the flavor but almost felt like the amount of salsa left the enchiladas a bit soggy. Next time I’ll make this with slightly less salsa, which will hopefully improve the texture. I might also add soy curls or crumbled tofu to add a bit more texture.
I had leftover cheese sauce from a vegan mac and cheese I made earlier in the week so I spread a bit of that on each layer and sprinkled the top with vegan shredded cheese. I typically stay away from shredded vegan cheese as it contains a fair amount of saturated fat, primarily from coconut oil.
That said, I recently came across Good Planet Cheddar Olive Oil Cheese Shreds so I thought I’d give them a try. Much like other vegan cheese shreds, the texture is somewhat waxy when it melts. As far as what it adds to this dish, I’m not sold on it. I think other creamy, nut-based cheese sauces are the way to go. I definitely think it’s a better alternative to dairy cheese and other coconut-oil based vegan cheese shreds. As for toppings, I chose guacamole and crumbled tortilla chips. Overall, super tasty!
I’m not sure I would go so far to say this is the best mac and cheese, but it’s definitely worth making. I’ve tried it with and without the shredded cheese and think it’s good both ways; though, my preference is without the shredded cheese (still delicious, but more nutritious).
The optional breadcrumb topping gives a little crunch, but only if you’re eating it straight out of the oven. Once you put it in the fridge, the topping gets soggy and, in my opinion, somewhat detracts from the dish. Since my goal for most recipes I make (especially for my little one) is to find the intersection of healthy and delicious, the not-as-healthy ingredients must elevate the flavor profile enough to warrant keeping them. In this recipe, the breadcrumb topping didn’t make the cut.
The cheese sauce freezes well. I often make the sauce, spread it in a silicone molding tray (my tray has 24 cubes, each serving is ~1 tablespoon), and freeze. One cube is the perfect amount for a toddler-size portion of noodles. I’ll use this freezing method for other sauces as well so that I have a variety of nutritious sauces on hand.
This dressing has become a staple in my house. It has everything I’m looking for in a salad dressing: acidic/fruity (red wine vinegar), tangy (Dijon mustard), a little bit sweet (maple syrup), bright (lemon juice), and creamy (mustard and olive oil). The dressing pairs well with just about any Mediterranean or Italian dish. I’ve been making lentil wraps with a Mediterranean-inspired cabbage slaw (using this salad dressing) on repeat lately and can’t get enough! Highly recommend!
Blueberry lemon is one of my favorite flavor combinations; especially in a breakfast pastry. These scones are just the right amount of crunchy, crumbly, and tender. A light drizzle of glaze gives them the perfect amount of sweetness and adds a bit more moisture. Add lemon juice or zest to the glaze if you want them to be extra lemony.
Other recipes I’ve tried recently:
I liked the idea of this recipe as it uses potatoes for the base of the sauce, with a small amount of cashews to up the creaminess factor. Unfortunately, I thought the apple cider vinegar was a bit overpowering. The sauce was still nice and creamy so I think I’ll try it again using less apple cider vinegar, or maybe replace with lemon juice (the acid typically used in other plant-based cheese sauces).
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