This meal is incredible. With half your daily fiber needs, low fat and sodium, and a generous helping of protein, you can be sure this is a great addition to a healthy vegan diet (or any healthy diet!). I have been longing to make a dish like this since enjoying the fantastic Moroccan Chicken Salad (sans chicken and egg) at California Pizza Kitchen. After taking a looksie through The Kind Diet, I found a couscous dish with a few similar ingredients. To top it all off, I found the most beautiful organic butternut squash at Sunflower Farmers Market and knew I had to do it justice. I suppose this will do ; )
Vegan food blogs opened my eyes to the protein options beyond tofu. I have still never cooked tofu..but I did buy some a while back...a step in the right direction! In that same vein...I have never tried seitan or tempeh either. That is until my family gave me the okay to make a vegan dinner!
I am absolutely in love with the New Vegan Cookbook by Lorna Sass. That is where I got the incredible recipe for Brussels Sprouts and Udon Noodles with Miso Sauce. And now I have tried tempeh thanks to her! I was feeling adventurous, because I haven't really tried much Indian cuisine in my life either. I knew I could take the risk because I had my dad here to help me! He is quite the chef.
The result was an incredible fusion of flavors and a little kick that my brother, my dad and I all loved. My first experience with tempeh was definitely a good one. My mom isn't such an Indian fan so she didn't finish hers : ( Can't please everybody! But I probably should have checked ahead of time. Not a good way to get her to let me cook vegan again!
If you're up for a little spice and a little adventure, I would encourage you to try this impressive dish.
Words cannot describe how elated I am that my first attempt to make pizza from scratch was successful. This recipe is Vegan, delicious, and healthy. What's not to love?! So go ahead and give it a try.
Although it took a bit of time to come together, this really was easy to make and sooo worth it!
And while you're waiting for your dough to rise...squash to roast...or pizza to cook, go ahead and participate in my poll! Please and thank you : ) I haven't gotten a whole lot of feedback yet and really love getting an idea of what you're interested in seeing on here.
Creamy, subtly squashy....is that an appetizing adjective? I don't know, it is to me; and how do you like that alliteration?! Aaanywhooo this recipe was the winner of this week's poll, and I was so thrilled because I wanted to enjoy it for dinner before eating squash in the spring gets any weirder... Is that weird to you? I don't know. I made Sweet Potato Muffins tonight too...it felt so wrong, yet so right. No verdict yet on whether or not I'll be sharing that one! I may have to tweak it a bit...
Back to vegan Mac N Cheese! This Oh She Glows recipe is perfect just the way it is, no changes here. I am simply informing you of the goodness Angela Liddon has yet again created. Annnd providing a second opinion on how delish this is! I will be completely honest, if you're looking for a processed, unnatural, sodium-saturated mac n' cheese, you're in the wrong place.