Vegan Mac+Cheese with Butternut Squash

Growing up my mom kept our diets pretty clean and I was deprived of this magical food. Maybe it was the deprivation, maybe it's just that mac and cheese is so damn good, either way, as I've grown up - it's been a favorite of mine. High class versions, sleazy boxed versions, baked, stovetop, whatever - it's all good in my world. All good, except for the cheese. And the milk. Sad face.

I've tried various versions and felt there was always something missing. Either the color was wrong, the flavor was off or it was just made up of fake cheeze. This scrumptious version came from a beautiful site called Oh She Glows. The recipe is not only a vegan way to enjoy macaroni and cheese, but a great way to sneak in additional nutrients thanks to the roasted butternut squash. I love that the recipe uses natural, healthy, real ingredients instead of relying on anything "fake" for a synthetic taste. If you're gluten-free, simply use brown rice pasta!

Raw Vegetable Slaw with Peanut Dressing

Sometimes the easiest way to make old things new again is a new technique. We eat lots of zucchinis, carrots, peppers and snap peas, but by thinly shredding these vegetables into a slaw we discovered a new way to get raw, fresh veggies in our diet.

This handy tool  is a great way to julienne all kinds of vegetables into thin strips in mere minutes. It's a nice way to make quick work of a slaw without tons of obsessive compulsive slicing. Combined with the easiest dressing known to man, you have yourself a stellar slaw full of fresh ingredients!

Roasted Butternut Squash, Red Pepper + Garlic Soup

What is it about roasting vegetables that turns them from good to flat out INCREDIBLE tasting? I can't think of a single vegetable that isn't greatly improved by a turn in the oven. Not only does roasting bring out incredible depth of color, but the flavors of vegetables really ripen in the oven. This simple soup is made by roasting butternut squash, red bell peppers and garlic until softened. The roasted vegetables are pureed with a bit of broth, and a pinch of sea salt, cracked pepper and thyme. That's it. Reheat to your liking, freeze for later, or use as a light sauce on pasta.

We served ours alongside a simple panini-style sandwich (post to come)! This soup is a great way to get three highly nutritious vegetables into your meal without added fat, dairy, or the same old side of steamed veggies heaped on your plate.

Enjoy!

Mediterranean Panini: Tapenade, Tofu, Roasted Pepper

Lately we've included a weekly sandwich/soup dinner and it's been more delicious than I expected! Sometimes the simplest dishes are the best. A variety of vegetables, some pan-crisped tofu, briny tapenade and slightly crunchy bread make for a hearty meal that takes moments to prepare. The warm, slightly crispy tofu almost mimics warm mozzarella. Just enough to transform this sandwich into something extraordinary.

I find most jarred tapenades far too oily and packed with useless fat calories. It takes about 2 minutes to make your own, and it is worth the time. Of course, if you're crunched for time, use prepared tapenade, but drain the excess oil and blot with a paper towel to remove even more oil.There's really no need for it!

Like all meals, the finer the ingredients, the better the finished product and good bread makes a big impact in this dish! I've found a bread company I like so much that I am inspired to start baking my own bread this weekend. If you're in the So Cal area, keep an eye out for Old Town Baking Co. bread.