Vegan Mac and Cheese by MJ Jensen

Our department potluck was coming up and I was totally excited and thought of what I should make for the day of the event. 

We were having our Spring Potluck at work. There were several delicious vegan recipes. I made rice pilaf. My Manager cooked vegan Mac and cheese and it was out of this world. I definitely went for seconds after tasting this mac and cheese that melted in my mouth. The reason is the choice of vegan cheddar cheese and the combination of oat milk worked well.

I did not click any pictures for this office event. 

Ms. Jensen provided the following recipe for the blog. She is the guest author for this week.

Let me know your favorite vegan recipe.

You’ll need

A crockpot

4x 8oz packages of Violife shredded cheddar

1 small tub of country crock plant based butter

Planet Oat Oat milk

1 lb box of macaroni noodles

Cook mac noodles until done and strain and put in large bowl

Add:

½ cup of plant based butter

2 cups of oat milk

all of the violife cheese

2 tsp of salt

½ tsp of pepper

1 tsp of paprika (optional)

Mix thoroughly then transfer to crockpot. Turn crockpot on low for 3.5 hours. Stir prior to serving and enjoy!

Ps. You can also do this in a baking dish in the oven. I don’t know the exact time but I would think its 350 degrees for 30-45 minutes.. you’ll know when the cheese is melted!

 

Olive bread with multiple veggies

 A variety of vegetables for the holiday season. Several meals photographed for a delicious plate for lunch or dinner.

Pumpkin side dish, chickpeas, broccoli, tomatoes, with tangerines, apple slices on the side. Cauliflower main dish with turmeric rice. Zucchini main course with raw vegetables as a light meal with plantains side dish to enjoy.

Cucumbers, lentil soup served for another meal.

Enjoy and happy holidays.

Hot savory crepes, for a hearty meal.

Rice dosa with crisp Roma tomato and sambhar, radish, black olives on the side. 

Roasted Chana is rich in fiber, which is a boon for your heart. It helps lower cholesterol levels and reduces the risk of heart diseases. Sorghum is rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It's also an excellent source of fiber, antioxidants, and protein.

                                                             

                                                                Rice Dosa

A crunchy roasted Chana with puffed Sorghum and juicy red tomatoes and a pinch of sea salt. 

                                                        Sambhar, radish, black olivesEnjoy!!

Shrove Tuesday/ Mardi Gras Day Feast

Raspberry Vinaigrette dressing is a vegan dressing for a light salad. You can find this at Target or Amazon if you want to order online. The organic 12 ounce glass bottle will last a while as you just need a couple of tablespoons for the tangy raspberry flavor on lettuce and arugula.

Start with a simple salad, of blood red oranges and tangerines and you can have savory pancakes to celebrate Fat Tuesday or Mardi gras day, or Pancake day.

Every day eating should be in moderation but every once in a while it is ok to indulge to fulfill the cravings of the palate. 

Rice pilaf, macaroni pasta, zucchini medley, peas and carrots, some fun stuff to enjoy.

              Basil Tofu with black pepper. 

                  

 A soft savory pancake of chickpeas flour, turmeric.

            Luscious Magenta Dragon fruit to enjoy as a fresh fruit dessert.  

Shishito peppers side dish, Beetroot-rice-red lentil medley arranged in a heart shape.

Pineapple, celery, almond milk and cilantro drink.

Boiled beets chopped fine for the rice and red lentil medley for the week of Valentine's Day.

Add a semi-blood red orange, walnuts, for a fun crunch and citrus flavor.

Shishito peppers with garlic and spices is great as a side dish.

 A light vegan ciabatta with garlic rub and radish.

Cauliflower and Beets side dish with Split Moong Khichdi

This meal is gluten free.

Khichdi has no onion, no garlic. 

       Sautéed garlic, onions ginger with cauliflower and beets to have the aroma, flavor and color to accompany simple hearty khichdi.

Wash and chop celery for the rice and lentils. 

Saute the rice and dal for a few minutes on low flame, soon it gives a fragrant aroma. Wash it then add chopped celery, water, salt and cook covered for 20 minutes on medium flame.

Cut some ginger and 4 green mild Shishito Peppers, shallow fry with cumin and add to the Khichdi.

 Once cooked, garnish Khichdi with fresh tomatoes. Serve Khichdi hot. 
 

Cranberry pickle

Fresh cranberries, whole red chilies, asafetida, ginger, 2 tbsp. organic white vinegar.

Gives a tart and spicy flavor, great to eat with chapati or dosa.

I always enjoy washing these globular red fruit and the deep red color brings joy to me so I end up rinsing them, for a few minutes extra even after they are clean. It uplifts my mood in the creative culinary process. During the cold month of December when the trees are bare with no leaves, these tiny red pearls of happiness remind me of the warmth of the festive season. With the pandemic most of us are indoors so why not be crafty in our cuisine.

Add vinegar after you remove the pan, from flame. It adds to the shelf life and can be stored for a month. Feel free to skip the white vinegar if it does not suit your palate.

Cranberries boost immunity and a great antioxidant. It is a colorful addition as a condiment, and adds flavor to a meal.