Vegan Boxed Macaroni and Cheese!!!

This is something I do not normally eat but I found it at Whole Foods last week and while being home I do not have the ability to cook all my own food. I figured this would be something simple for my dad and not make him feel like I was being a pain. It cooks just like any old macaroni and cheese. You boil the water, cook the pasta and add the cheese and milk substitute. It is quick and easy. I thought it was good (not as good as my own) but like I said its quick and easy. So if you ever need to make a side really quickly I would suggest this. They have a few different flavors as well. I bought an Alfredo sauce one but I have yet to try it. I am very interested to taste it though. I used almond milk but you can use any milk substitute you would like or just use water. The box recommends either so it is up to you. Just follow the instructions on the back and enjoy :)

Eating Out: Prima Stella Pizzeria

So for Father's  Day this year I took my dad out to dinner. We went last night to this local pizza place here on Long Island. It is right up the road from my house and has a very nice atmosphere. On Mondays & Wednesdays they have a special "Pasta Night". For $10.95 you get garlic bread, a house salad one of MANY pasta choices and a cannoli. I can't eat cannolis so it just means that my dad got two cannolis haha. It is such a great deal and the food is really good. I have been there a few times and enjoy trying different things each time. This is what I had this time!

The ingredients in this dish include linguine, artichoke hearts, roasted red peppers, diced sundried tomatoes, fresh garlic, sliced mushrooms and fresh parsley. The sauce is just olive oil. 

Here is the website so you can check out some other options that they have. I always just make sure I say "no butter" please! Just oil :)

http://www.thepizzaweb.com/primastellarestaurant.html

Cornucopia Natural Food Market

Crazyyy few weeks! We surprised my mom by coming home early. Boy was she shocked! It was hilarious :) Since then I have been helping them at work and spending as much time with them and my friends. We finally made it on the boat last weekend and had wonderful weather on Saturday! I love it there and wish I could be there every weekend. Well, since being home I have not cooked much and what my dad has made me is nothing really all that new. Today my friend Maria came into work (she use to work here) and we went to lunch. She brought me to this little market that has all natural foods and has a little deli in the back with tons of Vegan options. I decided I would share them with you. They were all equally delicious and I hope I can go back before I leave. I took picture of everything to share with you and I hope one day I can make it home made.

So I tried tp take pictures of all the ingredients but it was through a glass case. They did not come out as wonderful as I was hoping. So I will tell you about all of them.

1) The first one is called Quinoa Salad. It is gluten free, dairy free, and completely vegan. Its ingredients include Quinoa, olive oil, peas, cranberries, cashews, date, zucchini, chickpeas and parsley.

2) The second one is Tropical Broccoli Salad. It is all gluten free, dairy free and vegan. Its ingredients include fresh broccoli, coconut milk, coconut, pineapple, almonds, agave, currants, and himalayan salt.

3) The third one is called Unchicken Tempeh. Again it is gluten free, dairy free and vegan. Its ingredients include tempeh, gluten free tamari, brown rice vinegar, cranberries, carrots and scallions.

All of these were absolutely delicious but I think my favorite is the Quinoa salad. I really enjoyed the "unchicken tempeh" though because I have never had or made anything quite like it. I may eventually get the courage to try cooking with tempeh after tasting how delicious it was. I was nervous about the broccoli one because it was also fruity but the combination of fruits and fresh vegetables with coconut milk was absolutely delicious. I recommend all of these recipes though :)

You can also visit their website if you would like.

http://www.cornucopiahealthfoods.com 

Homemade Vegan Potato Salad

YUMMMMM!!!!! This is something my mom has made since I was a little kid. I use to pick all the veggies out but I still love it. It is one of those things that we never made in the winter time but as soon as summer rolls around we are always eating potato salad or macaroni salad. I have turned both into vegan versions (which is really not very difficult to do). I am sharing my version with you because I like the vegetables that go into it and I like the "secret" spices as well. It is a perfect side to many different dishes.

Makes: 2 servings

Cook time: 30-40 minutes

Ingredients

4 large red potatoes 

4 green onions

2 cloves garlic

1/4 yellow onion

1/4 red onion

1 stalk celery

1/2 red, orange, or yellow pepper

3-4 tablespoons veganise mayo

garlic salt

steak seasoning

mrs.dash

Directions

1. Cut your potatoes into medium square leaving the skin on. Place in a medium pot with water. The water should be about an inch above the potatoes. Slice your garlic as thing as possible and place in water. Cut your green onions and place in pot as well. Bring water to a boil and then turn down to medium heat. Cook them until the potatoes are soft. It will probably take anywhere from 20-30 minutes. You can check them by removing one and when you can cut it in half with no problems they are done. Drain and place all ingredients back in pot. Let cool for at least 5 minutes. They should no longer be steaming.

2. Slice your celery, pepper and onions into VERY small pieces. Once potatoes are cooled place chopped vegetables in with potatoes. Add your veganise mayo and spices to taste. Mix until potatoes are evenly coated with the mayo. You can add as much of the spices and mayo as you would like. 

3. Serve warm or place in fridge and serve later on. :)

Vegan Spinach Pesto Pasta

Okay so many of you are probably beginning to think I have an obsession with pesto. Well, I agree with you and think I do as well. I don't know what it is about it but I just love it so much. I have really enjoyed finding many ways to eat it as well. I first stumbled upon a recipe on pinterest. I did some more research and then came up with my own unique recipe. I loved it and would definitely make it again, It is a nice summer pasta because it is really kind of light but filled with flavor. 

Cook Time: 45 minutes

Makes: 4 servings

Ingredients

1 box pasta of your choice

1 frozen block chopped spinach

1 packet Vegan Pesto

1/4 cup pine nuts

3 cloves garlic

1 tablespoon minced garlic

olive oil

Vegan Parmesan 

3 large mushrooms

1 head fresh broccoli 

1 can white beans (optional)

salt/pepper

Directions

1. Cook pasta according to directions on back of box.

2. Roast your pine nuts in a pan on medium heat. When you can smell them they are done. Place in a bowl for later. 

3. Make your pesto sauce. Make sure you defrost your spinach. Drain as much water out as possible and place in a food processor. Peel your garlic and add as well. Place the Vegan Pesto packet powder and about 1/2 cup olive oil in and blend for about 1 minute. Add half of your pine nuts and about 1/4 cup vegan Parmesan. If you feel you need to add more olive oil do so at this point. Continue to pulse in food processor until all ingredients are evenly mixed and mixture is smooth. Leave aside for later.

4. Cut your broccoli and slice your mushrooms. The size of broccoli is up to you. I like small pieces but some people like bigger pieces. Place in large pan with some more olive oil and the minced garlic. Cook on medium heat for about 10 minutes or until everything is soft. Set aside as well.

5. If you are adding the beans rinse and drain them. Place in a small pan on medium heat and cook for about 5 minutes. I added a few different spices such as Mrs.Dash, thyme, garlic salt and steak seasoning. This is up to you but it did add a little flavor to the dish. 

6. Once pasta is cooked drain and place back inside pot. Place your spinach pesto in and mix until it is evenly coated on pasta. Add your broccoli, mushrooms and beans. Mix until everything is evenly blended.

7. Sprinkle the rest of your pine nuts on top and serve hot  with additional vegan Parmesan! Enjoy :)

***If you do not have or can not find a Vegan Pesto packet feel free to use fresh basil. It has the same flavor and will taste great.

Also, if you want to use fresh spinach please do. I think it will be about 4 cups of fresh spinach and just place it in the food processor as well. It will have a fresher taste to it!*****

Vegan Pesto Grilled Chesse Sandwich

So yesterday was my last day subbing for the year and hopefully forever and today is Jimmy's last day of school with the kids. I can't believe how far we have come in a year. This time last year I wasn't even sure when I would see him again and now today we have moved across the country and get to  experience so many new and amazing things together. I miss my family and friends back home but for our relationship it was and is the best thing we could have EVER done. I am looking forward to many more great memories!

Anyway, I have an interview for a Kindergarten job at a local school here in Glenwood. I can actually walk there it is so close. So right now I am at home just waiting patiently for 1:15. I was starving and decided to make some lunch. We are leaving for summer soon and I have a whole bag of Daiya mozzarella so I figured I should use it. Grilled Cheese sounded amazing so I added a little twist to it. It took me about 5 minutes to make and is absolutely delicious!

Makes: 1 sandwich

Cook Time: 5-10 minutes

Ingreients

2 pieces whole wheat or white bread

1 tablespoon basil paste

1-2 tablespoons vegan butter

1/2 cup daiya mozzarella

5-6 pieces fresh spinach

2 slices tomato

salt/pepper

Directions

1. In a medium pan melt your vegan butter on medium heat.

2. Get your 2 slices of bread and evenly coat each piece with basil paste. Add your mozzarella on top on each slice as well. Place your spinach and tomato on one side. Sprinkle with pepper to taste and close sandwich. 

3. Place sandwich in pan for 15 seconds to soak up some of the butter and quickly turn so both sides get some butter. Let cook for about 2 minutes and then flip again until both sides are evenly browned. Be careful not to burn.

4. Remove from pan and slice in half. Sprinkle some salt on top if you would like. Serve hot and enjoy!

Summer Corn, Black Bean & Avocado Salsa

I can just picture my self sitting on the dock back home eating and sharing this with friends. It is really light but filling at the same time. Let's be honest when were at the beach we don't want to be eating heavy foods yet more times then not that is the case. It is a perfect lunch side or just a mid afternoon snack. Today I served it with brown rice but that was just because I was at home. I have some tortilla chips left and I think I will eat the leftovers with those. This is also something you can make in advance and put in your cooler. I would recommend serving it with tortilla chips, pita chips or bruschetta bread as well. Whatever you either have lying around your place or are in the mood for when you are at the store. 

Salsa Makes: 4 servings 

Rice Makes: 2 servings

Total Cook Time: 15 minutes (minus rice)

Salsa Ingredients

1 can corn

1 can black beans

1 medium tomato

1 ripe avocado 

1/4 cup fresh cilantro 

1/2 red onion (optional)

1 small red pepper

2 tablespoons lime juice

salt/pepper

olive oil

cayenne pepper

Rice Ingredients

1 cup brown rice

olive oil

dry basil

garlic salt

cayenne pepper

salt/pepper

 Directions

1. Cook rice according to directions. Either rinse with cold water or let cool down. Add olive oil. dry basil, garlic salt, cayenne pepper and salt & pepper to taste. Combine until mixed evenly.

2. Drain and Rinse black beans and corn. Place in large mixing bowl.

3. Dice your red pepper, red onion, cilantro, tomato and avocado. Place in large bowl and mix until everything is evenly combined. 

4. Add lime juice, olive oil, cayenne pepper, and salt and pepper and mix around some more. Place in fridge until ready to serve. 

5. Serve on top of rice or as a salsa with chips of your choice!