Vegan Mofo 2019 Day #5: Macaroni Pie

Macaroni Pie around the Caribbean is much sweeter than the rich, ooey gooey American baked mac n cheese. Although it typically has no crust, perhaps that is why “pie” is in the name. They usually include evaporated or condensed milk to sweeten their traditional dish, then adding cinnamon, nutmeg, and sometimes ginger for enhancing this unique flavor profile.
Inspired by In Search of Yumminess, my version retains that sweet, buttery goodness— all vegan of course. Plus, along the way, I Ickes a new skill— making evaporated almond milk, a key ingredient in Macaroni Pie.

Macaroni Pie Ingredients and Preparation

2 cup elbow macaroni
1 cup cold evaporated almond milk*
1 cup vegan cheese of choice
2 tablespoon vegan butter, coconut or olive oil
2 tablespoon brown sugar
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
pinch of nutmeg
pinch of crushed red pepper

*For evaporated almond milk, bring two cups of almond milk to a simmer, whisking frequently until the almond milk has lost half its contents.

Prepare macaroni according to package directions.
Preheat oven to 350 degrees.
Mix macaroni with all ingredients and pour into desired dish (I filled up a six inch Pyrex baking dish).
Bake for thirty minutes.
Sprinkle extra cinnamon and serve warm.

Vegetable Cheese Sauce

Cheese sauce made from veggies. Vegan creativity never fails to influence my everyday meal.

Happy Juneteenth!

Today, we celebrate our ancestors across America, the last of African diaspora slaves in Galveston, Texas earned their emancipated freedom. On 153rd anniversary of this great victory, well giant steps to victory, we must never forget the painful hardships and dangerous oppression that had been orchestrated since coming enslaved to a young country. There is still long ways to go until true, honest, authentic resolution for all the peoples residing in America. And I believe that it can be achieved.

From onward, Juneteenth will be a yearly blog tradition.

I started a 20" x 30" acrylic painting that combines the highlight of the Grenada cocoa fashion show from last month and a generous piece of a still life containing a fair trade chocolate bar (Chauo Chocolate) on headwrap fabric.

Just like a the standard mixtape on the hot summer barbecue days and nights, here's some soulful tune suggestions while making art and cooking for feel good vibes:

"California Soul"-- Marlena Shaw
"Like This"-- Monica
"You Don't Have To Worry"-- Doris & Kelley
"Summertime"-- DJ Jazzy Jeff & the Fresh Prince
"Word Iz Bond"-- 702
"Tonite's Tha Nite"-- Kris Kross
"I Can Love You"-- Mary J. Blige & Lil Kim
"Can We"-- SWV
"Rhythm Nation"-- Janet Jackson
"Hot Like Fire (Remix)"-- Aaliyah
"Queen"-- Janelle Monae Feat. Erykah Badu
"Love Like This"-- Faith Evans
"Music"-- Eric Sermon & Marvin Gaye
"Your Woman"-- White Town
"Here Comes the Hotstepper"-- Ini Kamoze
"PYT"-- Michael Jackson
"Black Sweat"-- Prince
"Creep"-- TLC
"Hit Dem Wit Da Hee"-- Missy Elliot & Lil Kim
"American Boy"-- Estelle
"Black Steel"-- Tricky Feat Martina Topley-Bird
"Don't Disturb This Groove"-- The System
"He's The Greatest Dancer"-- Sister Sledge
"I'm So Excited"-- The Pointer Sisters

And so many, many more (please give me your songs).....

At last, Juneteenth couldn't be complete without a scrumptious dinner. I finally made cheese sauce with carrots and potatoes-- inspired by a video long ago posted on my Facebook page. Isn't it amazing that the simplest of vegetables, cheap vegetables, concoct perfect solutions when one doesn't have cashews on hand? Usually people add Yukon or white or golden potatoes, but I had sweet potatoes. The sauce comes out a pretty shade of orange, reminding me a bit of the butternut cheese sauce. It's tangy, light on sweetness, irresistibly creamy.

Vegetable Cheese Sauce Ingredients and Preparation

2 small sweet potatoes, peeled and chopped
5 small to medium sized carrots
1/3 cup red onion, chopped
2 tablespoon olive oil
1 1/2 teaspoon salt
3 tablespoon nutritional yeast
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon black pepper

Chopped veggies. I saved the sweet potato scraps for future plans.

Bring sweet potatoes, carrots, red onions, and olive oil to a boil-- approximately 30- 40 minutes. Make sure carrots and sweet potatoes are fork tender before placing in the blender. Blend with nutritional yeast, turmeric, garlic powder, Italian seasoning, and black pepper until smooth and creamy.

Add to any pasta of your choice. Macaroni is always a good choice. 

The Pan African Flag is on full display: green for Brussels sprouts, the red bowl of dinner, and a black "Black is Beautiful" Studio Museum Harlem mug of iced cold cocoa tea (recipe will be posted this week-- a special treat from the Caribbean).

Mac N Cheese With So Delicious & gardein

"Hamburger" Helper macaroni.

gardein makes an impressive burger. Last week, I just tried out their Ultimate Beefless Burger and believe it is one of the best versions existing right now. It is also reasonably priced, at about one dollar and some change per patty, while others are astronomically higher. Also, on the product front, I'm absolutely enjoying So Delicious alternative cheeses more so than originally conceived. I wasn't sold on the idea, having been stuck on Field Roast Chao forever, claiming that as grocery store winner. Yet, my social media pals are singing the praises and I caved, attractive to the green packaged mozzarella.

gardein's ultimate beefless burger is amazing!

I first made the burgers piled with Field Roast Chao Tomato Cayenne, mushrooms, red onions, and lots of ketchup.

So Delicious Dairy Free Foods have stepped up the bat with this tasty cheese that truly does melt great.

It only made sense to blend these two products together in a sensational macaroni and cheese dish that reminds one of simple childhood pleasures-- mashing a pan seared patty to smithereens and joining it with creamy macaroni and cheese.

Mac N Cheese With So Delicious & gardein Ingredients and Preparation

1 1/2 cup macaroni
1 cup broccoli
1 tablespoon olive oil
1/2 cup So Delicious Mozzarella Style Shreds
1/4 cup almond milk
1/4 cup nutritional yeast
1 gardein ultimate beefless burger, cooked and chopped
1/4 cup red onion, diced
1 teaspoon minced garlic
1 teaspoon Italian Seasonings
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper

Prepare macaroni to package directions.
Add cooked broccoli.
Mix in olive oil, So Delicious mozzarella, almond milk, and nutritional yeast until melting evenly.
Combine remainder of ingredients together and serve.

Vegan Mofo Post #17: Macaroni With Butternut Squash & Avocado

The Libra days are leaving and the feeling leaves bittersweet sentiments. We have this last full week of October and next week is Halloween. I still haven't found the perfect green skirt for my mermaid "fin," but I'm sure to be close.

Also, I have been having the most wonderful time volunteering at the Philadelphia Film Festival. Just saw Greta Gerwig's first directed film, "Ladybird." It's so sad, profound, and excellent.

My friend canceled on the Paris trip. I am planning to go solo, staying at a popular hostel (we were going to split rent on an apartment), purchasing a 4-day Paris Pass, and mapping out my itinerary. Although not in October, these well-crafted plans are another belated birthday treat for me, a gift before the year is out. I think it's imperative to please wanderlust every once in a while, especially if manageable.

Today's recipe is one of happiness and pleasure. Not a true kind of mac n cheese. There's no soaked nuts, no nutritional yeast,, no dairy free cheese. Just the simple enjoyment of seasonal butternut squash puree and avocado becoming friends in a pretty bowl.

Macaroni With Butternut Squash & Avocado Ingredients and Preparation

1 1/2 cup macaroni
1 15 oz can Farmer's Market Organic Butternut Squash Puree
1/4 cup almond milk (or any other dairy free milk alternative)
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon black pepper
1 avocado, ripened
basil leaves to garnish
Bac N Bits (optional)

Prepare macaroni to package directions.
Drain and place macaroni back on stove, adding butternut squash puree, salt, turmeric, garlic, and black pepper.
Stir together, heating for 7-10 minutes while preventing macaroni from sticking to the pot.
Pour some mac into a bowl and top with avocado, basil, and bac n bits.

Vegan Mofo Post #2: Mozzarella Broccoli Mac With Chickpea & Pecan Crumble

Mac n cheese part 100. It's a classic that never gets old around this blog.

Hello everyone!
I finally tried Miyoko's Creamery's Fresh VeganMozz and it's everything that I dreamed-- the ultimate, melt-in-your-macaroni machine just perfect for one's whole month of birthday celebration. Fortunately, thanks to Philly's new Center City located Mom's Organic Market, items like Miyoko's brands of cheeses were great grocery list additions as well as other products that I will be introducing this whole entire month.

This mozzarella creation blends incredibly well. That's always a plus when it comes to vegan cheeses. Flavor is number one. Miyoko's mild, light resemblance to the real thing

Very creative one ingredient chickpea crumbs by Watusee (cool name!) that can replace the timeless favorite using bread.

Watusee has crumbled the chickpea and placed their solid idea alongside panko bread crumbs. They're incredibly crunchy and versatile, taking on any degree of prepped flavors. Although a wonderful addition to the mac dish (bringing amazing texture in combination with nutty pecans and tasty nutritional yeast), I believe these would be quite delicious in a seasonal apple crumble.
Wish me luck.
The addiction to pecans in mac n cheese is the gift that keeps on giving. Honestly, years ago, I would have never imagined placing pecans outside of pie and cookies. In a mac, however, pecans make an irresistible dish even more mouthwatering, elevating depth of what our traditions have taught us. With terrific Miyoko, this is another mac that will please vegans and nonvegans alike.


Mozzarella Mac With Chickpea & Pecan Crumble Ingredients and Preparation

1 1/2 cup elbow macaroni
1 cup frozen broccoli (or spinach or kale, any green is a fine substitute)
1/4 cup (or a bit more if needed) Miyoko VeganMozz
2 tablespoon almond milk (or any other dairy free alternative)
1 teaspoon Frontier Coop Bac N Bits

1 cup pecans, crushed
1/2 cup Watusee Plain Chickpea Crumbs
2 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of coriander
pinch of red crushed pepper (optional)

Prepare macaroni and broccoli.
Combine crumble ingredients together: pecans, chickpea crumbs, nutritional yeast, salt, black pepper, coriander, and optional red crushed pepper.
Mix VeganMozz into macaroni and broccoli, stirring well. Add almond milk and Bac N Bits.
Now you're at two options. Either pour blended mozzarella broccoli mac into a dish and bake with crumble on top for 30 minutes. Or repeat after me, pour the mac into a pour and sprinkle a bit of the crumble without additional cooking time.

See a bit of the extra mozz? Again, I loved the flavor.

Spoonful of glory.

Yes, after this photo, the mac was gone in seconds-- clean bowl and all.

Farfelle (Bowtie Pasta) & Broccoli With Raw Pecan "Cheese" Sauce

Pecans are a nice ingredient for "cheese" when one doesn't have cashews or walnuts.

I love pecans. Their natural sweet nuttiness has a versatile complexity that brings incredibly crunchy excitement to enticing desserts and delivers unique flavor profile to savory dishes. One of my favorite things is instead of using flour as component to crumble, subbing nuts, especially pecans. A special seasoned topping is out of this world.
Unfortunately, I missed National Macaroni and Cheese Day, which was yesterday, but I'm still sharing this wonderful, easy peasy recipe of creating perfect pecan "cheese" sauce. If pecans are not available, any other nut/drupe would do.
Now people usually soak nuts 6-8 hours or overnight. I didn't. I was pleasantly surprised that in two hours, my pecans pureed beautifully with the other ingredients. I awed and gasped at the results, smiling a little goofier than normal whilst photographing an awesome dinner.
I have plenty leftover and have big plans for sweet potatoes, polenta, zucchini noodles, and other fine carbs needing a good drown in pecan "cheese" sauce.

Raw Pecan "Cheese" Sauce Ingredients and Preparation

2 cup farfelle, cooked
1 cup frozen broccoli, prepared
2 cups raw pecans, (soaked 2-4 hours in water)
1/2 cup canned full fat coconut milk
1/4 cup tahini
1/3 cup nutritional yeast
1 teaspoon minced garlic
1 teaspoon pink salt
1 teaspoon turmeric
1/2 teaspoon black pepper

Prepare pasta and broccoli.
Drain some of the pecan water after desired soaking time.
In a blender or food processor, combine pecans, coconut milk, tahini, nutritional yeast, garlic, turmeric, and black pepper. Pulse together until smooth consistency.
Top pecan "cheese" sauce over farfelle and broccoli.

Creamy pecan "cheese" sauce came out whipped perfectly and smooth like velvet, no chunkiness. If however, desiring extra pecan bliss, roast a bunch and crush a handful over top.

Oh how it glistens, mirroring salivated, hungry tongue....

Stirred.

Add extra black pepper for prettiness and eat.

Chipotle Macaroni & Cheese Salad

This is the macaroni salad your friends will love and beg you to bring to every outdoor party/barbecue/function/what-have-you.

The weather is finally starting to reach scorching level potential.
It's almost at 90 degrees in Philly today. I'm feeling the heat flames. The bugs are already out and taking mysterious bites. My arms and elbows are red, bumpy, and swollen. Scratching is an irresistible (yet considerably annoying) task when you want to read new book releases, draw a bunch of fashionable box braid models, write new blog posts, obsess over the Black Panther trailer, and consume a vegan ice cream cone. Ugh. As I reminisce on yummy fare, at the same time, I'm researching natural bug bite remedies. Still, I plan on slapping a heaping of coconut oil to the problem. That always works, right? I'm glad they haven't eaten my face.....
In other news, macaroni and cheese makes for a great chilled pasta salad. On occasion, I'm finding it hard to find a vegan version hitting the restaurant scene. We definitely need a rich, creamy, plant based version of our own, not butter required.
Field Roast Chao's Tomato Cayenne is my favorite obsession. I have likely stated this love a thousand times. I buy it on the regular. Thus, my pasta mac featuring the amazing vegan cheese has a mild spicy flare. I didn't have any peppers, but will be sure to include them charred and roasted the next time. I believe it'll pull the overall dish together.
This mac salad is delicious. The more difficult challenge is to not eating several bowls. After all, tis the season to hold back.

Chipotle Macaroni & Cheese Salad Ingredients and Preparation

2 cup macaroni
1/2 cup almond milk (or any other dairy free milk)
1/4 cup diced tomatoes
4-5  slices Field Roast Chao Tomato Cayenne
3 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon black pepper
pinch of paprika
2 tablespoon Hampton Creek's Just Mayo Chipotle

Cook your macaroni to al deinte perfection.
Stir almond milk, tomatoes, Chao cheese, and yeast together, melting these beautifully.
Add salt, turmeric, black pepper, and paprika.
Pour into a large bowl and refrigerate for 4-6 hours.
Mix in Just Mayo and serve.

Yummy magnificent mac.

Eat well and share with love.

Vegan Mofo Day #12: Thanksgiving Alone WIth Classic Mac & Cheese

The lone holiday dinner pack.

Greyhound sold out. Megabus had no trips. Plane costs crept up to a thousand.
I should have expected that. Still, surprise came anyway-- unleashing stark sadness over a still questionable holiday. Fresh from a week overseas, not the least bit tired or jetlagged, I didn't mind another adventure-- a thirteen hour ride to good ole Dayton to make the customary vegan dishes for Mom and siblings plus spend quality time with dearest friends. New tradition of walnut and mushroom couscous stuffing stays on my mind, but it's various versions of family approved mouthwatering macaroni & cheese making heart pound.

From Newsweek.

Then again, when it comes to celebrating fourth Thursday of every November, Americans need to face honest reality, go beyond thankfulness and focus on North Dakota. At this very moment, descendants of horrifically glossed over genocide are fighting to keep their land and water from a pipeline threatening their livelihood. Now it's not just the pipeline itself. Militant police forces are using extremely violent measures to stop peaceful protests. So yes, history is being repeated in modern contemporary age. We need this to end. Immediately.
This afternoon, over an isolated dinner, alone and unsupervised, I prayed for family, friends, North Dakota, the world. Times are toughening up. We need to be strong and protect each other during this challenging strife. I am thankful for what I have and need no Black Friday to say otherwise.

Classic Macaroni & Cheese Ingredients and Preparation

1 cup macaroni (or fusilli, grocery store sold out on macaroni)
3 slices Daiya Provolone
1/3 cup almond milk (or any dairy free milk)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon love, peace, and thankfulness (more if necessary)

Cook pasta according to package directions.
Melt Daiya into warmed almond milk. Stir in onion and garlic powder, salt, and pepper.
Pour sauce over pasta and mix until evenly combined.

Holy angels gave blessing and light.

Simple no fuss recipe that can be made an hour or two before holiday supper.

Creamy close up.

Whole Foods Holiday Vegan Box consisted of roasted Brussels Sprouts, butternut squash with cranberries, cornbread stuffing, and mashed potatoes. Of course it was missing the best carb-- macaroni and cheese.

Eat, be merry, and think of those in need. There will always be people who need more than what they have been offered in this life. It's our duty to see that they receive our loving helping hands. 

Vegan Mofo Day #6: Macaroni With Chickpea Sauce

Macaroni and cheese is the ultimate comfort dish.

Vegan Mofo Day 6 is an easy challenge.
What will always be considered a delightful blessing in disguise for a hungry person who wants nothing more than to stay in between warm blankets on a cozy Sunday afternoon and browse their Netflix directory? Some specialty kind of macaroni and cheese that's the answer!
I'm that vegan on a mission to make a thousand different kinds of this classic comfort food dish sans harmful cow and goat milk, butter, cheese, cream, and so forth. No. No. All vegan all awesome.
Today's healthier version utilizes chickpeas and a little of famous aquafaba (chickpea and/or legume water) to create a lovely light sauce to pour over elbow macaroni (or any other favored pasta shape). Without garlic or onion to mask away pure integrity of chickpeas, my unique tasting macaroni has a special flavor different than traditional vegan recipes featuring Daiya, Follow Your Heart, and Kite Hill Cheeses, oils, Earth Balance butter, etc. Added nooch, however, does provide the necessary "cheesy" affect.
So next time, one finds themselves alone, starving, and taking a pause from searching Netflix, I recommend preparing a zesty macaroni and cheese to provide further relaxation.

Macaroni With Chickpea Sauce Ingredients and Preparation

1 1/2 cup elbow macaroni
1 cup canned chickpeas with a bit of chickpea water
1/4 cup almond milk
1/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon white pepper

Cook macaroni according to package directions.
Combine chickpeas, almond milk, nooch, salt, and pepper together in a blender or food processor.
Stir sauce with finished macaroni.

Top with extra nooch.

Dig in.

Mushroom Macaroni

Hamburger Helper with mushrooms? Large, plump beauties provide juicy texture to this lovely presentation of pasta and broccoli.

It's Aaliyah Dana Haughton Day. Well, unofficially speaking. My tradition is listening to her voice throughout this coveted January 16th-- a day of remembrance and celebration of a sweet honeyed vocalist/ terrific dance queen gone too soon. This is the first year her debut album is skipped and for good reason. I will never listen to "Back and Forth" ever again.
"One In a Million," "If Your Girl Only Knew," and "Try Again" are timeless treasures. Guest appearances on Ginuwine's "Final Warning" and Lil Kim's "Queen Bee" are guilty pleasures.
My most favorite song is "No Days Go By" and my most favorite video is "4 Page Letter." 

Aaliyah: a goddess, enchantress. There is no one quite like her.

In other news, school started back up this week. I'm terrified. The last fifteen weeks of grad school are off and running. My work is crashing head first into deeply personal territory. More on that in an upcoming post.
I revel back in Aaliyah music and solid good vegan food-- like rustic, earthy tasteful mushrooms in a traditional animal free macaroni and cheese dish. No one has to use broccoli as much as I do. Spinach, kale, or any other green vegetable will do fine. Or leaving it out together to let mushrooms have total plant domination. Either way, it's purely good flavor that brings the empty bowl coming up for more.
Serving size is four people. Four people......

Mushroom Macaroni Ingredients and Preparation

1 1/2 cup elbow macaroni
1 cup broccoli
1/4 cup water or vegetable broth
1 teaspoon minced garlic
1/4 cup red onion, chopped
2 cup mushrooms
1 cup Lightlife Smart Ground
1/2 cup coconut milk
1/2 cup Daiya Cheddar Style Shreds
1 teaspoon Italian Seasoning
1 teaspoon Himalayan Pink Salt
1/2 teaspoon black pepper

Cook elbow macaroni and broccoli according to packaged directions (or the version personally preferred).
In a skillet, sauteed garlic, red onion, and mushrooms together in water (or broth).
Add in the smart ground.

Toss in cooked macaroni and broccoli.

Stir in coconut milk and Daiya.

Add Italian Seasonings, Himalayan Pink Salt, and black pepper.....

Serve and smile.