Tag Archives: vegetarian

Pumpkin Mac and Cheese

21 Oct

Confession time: I constantly crave comfort food. For me, comfort food is my mom’s homemade Velveeta mac and cheese. There’s nothing that compares when I’m having a bad day…especially if you add peas.

Unfortunately, since I’ve gone vegan, I’ll never get to have Velveeta mac and cheese again (although, Daiya cheddar wedges come scarily close to Velveeta.) For a while when I lived on my own, I’d make a nutritional yeast sauce for over my macaroni, but it always ended up tasting a bit like garlic and curry.

I found a recipe for pumpkin mac and cheese at Oh She Glows and wanted to try it. If nothing else, it gives me a chance to use up that can of pumpkin puree I won at Peoria’s Pumpkin Festival. Continue reading →

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Deconstructed Sushi

20 Oct Deconstructed Sushi

I love sushi.

Let me say that again: I LOVE sushi!

Some days though, I don’t feel like rolling it and cutting it and setting it up nicely. I just want to eat! In those cases, I make my deconstructed sushi bowls.

I got the recipe/idea for this a few years ago when my father was undergoing a quadruple bypass surgery. When you’re in a waiting room, even Reader’s Digest magazine is enough to keep your attention for just a few minutes.

The ingredients are easy-anything you would normally put in your sushi. I used carrots, cucumbers, green onion, avocado, and shiitake mushrooms for this. In the past (preveganism) I used crab, shrimp, cream cheese, or smoked salmon.

The only difficult thing is the rice. The rice is really what defines sushi. If you’re not using the proper rice, then this is just a raw stir-fry.

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Pumpkin Chili

19 Oct

Today was cold, drizzly, and miserable. I was inspired by a half-full can of pumpkin puree in my fridge to make something warm and filling. Why not chili?

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