Grilled Mac & Cheez

Last week I posted my quintessential Cheeziest Mac & Cheez recipe. This week I want to share another way you can use this mac & cheese to create delicious comfort food. One of my favorite meals as a kid was grilled cheese. That’s still a go to comfort food for me, and for Nick. We adapted the classic grilled cheese to be filled with this ooey-gooey vegan mac. I’ve been experimenting with sour dough, and created a recipe for sourdough rye. It was a bit of a fail, but still delicious. I hope to perfect it in the coming months. For now grab your favorite loaf from the supermarket, or use a favorite bread recipe of your own. Pair it with your favorite soup, or make this quick tomato bisque to go with it.

The tomato bisque I made with this might not be the most traditional. I’ve chosen to share it, because it is delicious and easy to make. I used up ingredients I already had in my pantry. This would be a great go to if you’re stuck at home with a cold and just want some tomato soup, but feel like you’d keel over if you had to go to the grocery store.


Grilled Mac & Cheez

  • Servings: 1-4
  • Difficulty: easy
  • Print

For the mac & cheez find our recipe here https://themoreyoudough.com/2021/01/26/cheeziest-mac-cheez/ .

Mac & Grilled Cheez Ingredients

  • 1 loaf of hearty sourdough bread (can be store bought or homemade)
  • 2 tbsp vegan butter
  • 1/4 cup of the Cheeziest Mac & Cheez

Quick Tomato Bisque Ingredients

  • 15 oz can of tomato sauce
  • 16 oz can of full fat coconut milk
  • 2 tbsp tomato paste
  • 2 cloves garlic
  • dry herbs to taste

Directions

  1. Make the Cheeziest Mac & Cheez according to the recipe directions.
  2. Cut two thick slices of bread. Butter one side of each slice.
  3. Add about 1/4 cup of mac & cheez sandwiched in between the slices of bread. The butter sides should both be facing out, and away from the mac & cheez. Feel free to add other fillings like vegan bacon, or mustard.
  4. If you’d like to make the quick tomato bisque, or a store bought soup prepare them now.
  5. To prepare the bisque simmer garlic, tomato paste, and tomato sauce in a small pot with an Italian spice blend of dried basil, parsley, oregano, rosemary, and thyme to taste.
  6. Add in the coconut milk. You can add the whole thing, or just as much as you’d like. I added most of the can, because I like a really creamy tomato soup.
  7. Allow your soup to simmer on low while you finish the grilled mac & cheez.
  8. Heat a large pan on the stove. Add a little additional butter to the pan, and then carefully place the sandwich in.
  9. Grill bread evenly on both sides. Use caution when flipping to make sure the macaroni doesn’t fall out. I held the sandwich in place with one hand while flipping it very slowly with the spatula to keep the mac from sliding out.
  10. Remove the sandwich and tomato bisque from heat and serve. Slice sandwiches in half for easy consumption.

Unbelievable Blini

With CorEats Pancake & Waffle Mix

It’s a New Year, and a lot of us are starting it out with a commitment to trying to make healthier choices. When you’re busy it can be easy to fall off the New Year’s resolution band wagon, I get it. CorEats mixes are a great way to stick to a healthy diet when you don’t feel like cooking from scratch. As pleasurable as scratch cooking can be, sometimes it’s exhausting. It’s nice to have a mix that you can just add a few ingredients to, and have a ready made meal. The time saved also allows for creativity with no bounds even on busy nights!

For those of you who don’t know about CorEats they’re a local Pittsburgh company that creates a variety of mixes for both savory and sweet baked goods. We did a post previously featuring the pizza dough mix in our Fall Harvest Pizza recipe. All of their mixes are gluten free, vegan friendly, paleo, and keto. That makes it incredibly easy to use them in comfort food recipes while still keeping the food light and healthy.

We made this blini recipe for New Years Eve as we wanted something that felt upscale and decadent, but didn’t leave us feeling bloated. I know for me at least I tend to overindulge during the holidays, and end up feeling pretty poorly because of it. It’s nice to fill that holiday comfort food craving without feeling overly full. We used the CorEats pancake & waffle mix, because we wanted to showcase that pancakes can be more than a breakfast food. Savory pancakes are where it’s at when it comes to appetizers and hors d’oeuvres. The pancake mix worked great for this, because it’s a bit thicker than a mix that contains gluten so it was easy to shape as it was placed into the pan. Even though it’s thick as a batter when it’s cooked up there were still nice pockets of air that made it feel light and fluffy, and not too dense. This mix could work great for crepes, or blintzes as well.

As you can see in the photos these blini have caviar on them. Before you exclaim “But, caviar’s not vegan!” and rage quit this blog forever, relax. It’s just balsamic vinegar that was spherified into pearls. That may sound really complex, but I assure you it’s not. Spherification is one of the most basic molecular gastronomy techniques. All you need is some chilled olive oil, a syringe or dropper, some agar, and whatever ingredient you plan to make into pearls (in this case that’s balsamic vinegar). I’ve broken the process down into easy to follow steps in the recipe, but if you feel like all of that is too much work you can leave the balsamic caviar off. Blini are traditionally paired with smoked fish or caviar, but you can really top them with whatever you want. Try making some smoked “salmon” by marinating some carrot slices, or enjoy with just the sour cream and dill.

While I myself am quite the carboholic I’ve done my research, and carefully chosen keto approved and gluten free ingredients. The sour cream is a light blend of silken tofu, vinegar, and garlic. If you don’t feel like crafting your own sour cream you can find tofu sour cream at a number of supermarkets now. I recommend Tofutti brand, because it’s delicious and it should also be keto friendly. Whether your adhering to a keto or gluten free diet, or are strictly here for the vegan things, these blinis satisfy. Like I’ve said before I love carbs, and so does Nick, and we both really enjoyed these. They’re a great light bite, and would make a great appetizer or finger food at your next dinner party post Coronavirus. These are sure to impress your friends with your new found molecular gastronomy skills. Until then make them for yourself, and pair them with a nice bottle of sparkling wine.


Unbelievable Blini

  • Servings: 6-8
  • Difficulty: intermediate
  • Print

Caviar Ingredients

  • 2/3 cup balsamic vinegar
  • 2 grams agar-agar
  • about 2 cups olive oil

Sour Cream Ingredients

  • 2 cloves garlic (optional)
  • 1 block of mori-nu firm silken tofu (about 12 oz)
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt

Blini Ingredients

  • 1 package of CorEats Pancake & Waffle Mix
  • 3 tbsp flax meal
  • 9 tbsp water
  • 1/4 tsp sea salt
  • pinch of pepper
  • 1 cup plus 1 tbsp oat milk, or other non-dairy milk
  • -1/4 cup olive oil
  • a few sprigs of fresh dill to top

Caviar Directions

  1. Fill a tall thin glass with olive oil, and place in the freezer for at least a half hour. Using a tall glass ensures that the spheres will have time to cool and set before they hit the bottom of the jar. Using a thin jar allows you to do this while minimizing the amount of oil you actually need to use, and creating less waste. You can recycle a jar of the right shape just for this. I save a lot of glass jars for drinking and storing food in, and I have a jar that I believe used to be a home to olives that was the perfect size for this.
  2. In a small sauce pan start to heat your balsamic vinegar. Add in the agar-agar powder and whisk thoroughly.
  3. Bring the mixture up to a boil, and then promptly remove from heat.
  4. Using a syringe or a dropper drip small droplets into the chilled olive oil jar. Be sure to do this while the mixture is still hot. As it cools it will turn into a jelly, and be impossible to form into perfect spheres.
  5. You can either carefully spoon the spheres out into a fine mesh sieve, or dump the whole jar out into the sieve over the sink or a bowl. I’ve found that spooning them out, while tedious, makes it much easier to clean them. Dumping the whole thing out leaves behind a lot more of the oil residue that needs to drain through.
  6. Gently rinse off the caviar spheres, and store them in a bowl in the refrigerator until ready for use.

Sour Cream Directions

  1. Peel the garlic cloves, and add them to a food processor or blender with the tofu, apple cider vinegar, lemon juice, and sea salt. Puree until smooth. If you don’t want a garlic sour cream leave the garlic out, but I think it makes a nice flavor combination with the other ingredients and highly recommend it.
  2. Place in an air tight container and refrigerate for at least a half hour before use. This will give it the chance to develop more flavor.

Blini Directions

  1. Add the entirety of the CorEats mix to a large mixing bowl.
  2. In a small, separate bowl combine the flax meal with 9 tbsp water and allow to sit for five minutes. This will be the egg replacer.
  3. Add the oil, and non-dairy milk to the large mixing bowl, and whisk together well. I’ve found that adding a tablespoon or two more of non-dairy milk helps the consistency since we’re leaving out the vanilla. Do not add the vanilla as instructed by the mix package for this recipe. These are supposed to be savory, and even though they’re already lightly sweetened with monk fruit adding some extra salt and pepper seems to balance the flavors in a savory direction.
  4. Add the flax egg once it has congealed, and add in the salt and pepper. Mix well and allow the batter to sit for a few minutes while you preheat a skillet.
  5. Preheat a large pan. I used a stainless steel pan with plenty of canola oil spray in between batches, but you can use a non-stick pan as well if you have one. Either way I recommend spraying it with a bit of canola to enhance browning, and decrease sticking.
  6. Spoon the mixture by the tablespoon into the pan. I managed to cook about 4 at a time, but this will depend on the size of the pan you are using. You don’t want to overcrowd the pan.
  7. Cook until brown on one side, and flip to do the same on the other just like a normal pancake. This should take about 2-3 minutes on either side. The bubbles are more subtle with this pancake mix than with a thinner mixture, but they are still there. Watch for them to pop along the edges. This is usually a good indicator that it is time to flip the pancake.
  8. Cover a plate or tray with a towel to soak up some of the excess oil, and place finished blini on it. Repeat the cooking process until all the blini are nicely browned and cooked all the way through.
  9. Assemble the blini on a nice tray, or serving platter. Top the pancakes with sour cream, then caviar, then some little sprigs of dill. Add some additional salt and pepper to taste. You should have about 14 blini.
  10. Serve as an appetizer with your favorite sparkling wine.

Cinnamon Rolls

I’m still enjoying a nice little break for the holidays to rest, reset, and reflect on the way I want to run my business. It’s been an incredibly stressful year for me, and just about everyone else. In the new year you can look forward to new menu items from my bakery, and shipping throughout the United States. I’ll also be working on creating a lifestyle section of the blog where you can read about some of Nick and I’s favorite ethical, vegan restaurants and products like skin care, makeup, clothing, and more. Creating new recipes for the blog is a great deal of fun, but it’s also a lot of extra work for me throughout the week when I have a lot to do with the bakery. This way I can continue to provide quality content to help readers learn more about veganism, sustainability, and leading an ethical lifestyle without the added stress of having to cook and bake every minute of my waking life. That being said, I’m having a lovely holiday vacation and excited for New Years, even though I’m a bit bummed out that Christmas is already over. Christmas has always been my favorite holiday. I enjoy finding the perfect gifts for friends and family, and spending time with people I don’t normally see often. This year was a bit different with the pandemic, but it was still fun nonetheless. Nick and I woke up on Christmas morning and enjoyed one of my all time favorite Christmas traditions, next to opening the presents, which is homemade cinnamon rolls.

For this recipe I’ve adapted my Grandma Billie’s recipe for Sticky Buns, and made it into the best cinnamon rolls I’ve ever had. We also crafted a delicious cream cheese frosting to put on top of the rolls right when they come out of the oven. These cinnamon rolls are warm, ooey-gooey, and reminiscent of every delightful childhood Christmas. They’re also incredibly easy to make, and only require a few ingredients. I put them together the day before Christmas, and leave them in the fridge until Christmas morning. I have no interest in making a dough for cinnamon rolls, and waiting for it to proof on Christmas morning, no matter how easy the recipe is.


Cinnamon

  • Servings: 12-16
  • Difficulty: easy
  • Print

Cinnamon Roll Dough

  • 1 cup oat milk
  • 3 tbsp vegetable oil
  • 2 tbsp vegan white sugar
  • 2 tbsp Bob’s Red Mill Egg Replacer
  • 1/4 cup water
  • 1 cup water
  • 1 tbsp instant yeast
  • 6 cups all purpose flour
  • 1 cup vegan butter, we used earth balance
  • 2/3 cups vegan brown sugar

Cinnamon Roll Frosting

  • 1 cup vegan powdered sugar
  • 1/2 cup vegan butter
  • 1/4 cup vegan cream cheese, we used tofutti
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Cinnamon Roll Dough Directions

  1. Heat a sauce pan on medium heat for about a minute. You can tell if it’s ready by flicking water at it. If it sizzles and quickly evaporates you’re good to go. Add the oat milk in. It should make a hiss as it goes into the pan. Keep it on medium heat and stir until it begins to simmer whisking occasionally. Don’t stir the liquid continuously as you want it to scald a little bit for this recipe.
  2. Very carefully add in the oil. The oat milk has probably reached a pretty high temperature here, so it may jump and splash back a little.
  3. Whisk in the sugar and salt and allow to simmer for another minute.
  4. Turn off burner and remove the liquid from heat. Allow to cool until it is about room temperature.
  5. While the milk mixture cools combine the egg replacer with 1/4 cup of water in a separate bowl. Mix thoroughly and set aside.
  6. In a large mixing bowl combine yeast with one cup hot water. The water should be hot, but not so hot you can’t touch it.
  7. Add the egg replacer, the milk mixture, and three cups of flower and beat by hand or with a hand mixer.
  8. Add in the rest of the flour. If you chose to use a hand mixer you’ll want to ditch it at this point, because the dough is about to get too heavy for it. Mix the flour in with your hands or a spoon until a soft, somewhat sticky dough has formed.
  9. Knead for a few minutes on a floured surface. Grease mixing bowl, and return the dough ball to the bowl. Cover with a towel and set aside for an hour or until dough has doubled in size.
  10. Once the dough has doubled break it into two portions so it is easier to work with. Roll out each portion separately into a roughly 14″x8″ rectangle.
  11. In a bowl soften one cup of margarine to room temperature, and cream in the vegan brown sugar.
  12. Cream together the room temperature vegan butter, and brown sugar. Spread thoroughly on top of each rectangle.
  13. Dust each dough rectangle with cinnamon atop the butter layer.
  14. Grease two Pyrex baking dishes (sized approximately 15″x8″) with excess butter and brown sugar mixture. Make sure the mixture reaches all the way up the sides, as well as completely coating the bottom.
  15. Roll each rectangle up longways like a pumpkin roll or jelly roll, and cut into 16 pieces
  16. Place your pieces in the buttered pans leaving about 1/2″ of space in between each one.
  17. Allow to proof for an additional half hour at room temperature. At this point you can bake them immediately or refrigerate them for up to 24 hours.
  18. Preheat oven to 375 degrees.
  19. Bake for 25 minutes, and then ice all the cinnamon rolls while they are still hot. Enjoy warm, or allow them to cool.

Cinnamon Roll Frosting Directions

  1. In a large mixing bowl beat room temperature vegan butter on a low setting with a hand mixer, or stand mixer. Whip it for about two minutes until it develops nice peaks, and becomes a smooth and creamy texture.
  2. Add in the cream cheese, and mix for just long enough to integrate with the butter.
  3. Slowly sift in the powdered sugar, mixing thoroughly.
  4. Add in salt, and vanilla extract. Mix.
  5. Frosting should be a relatively thick consistency, but not thick enough to easily pipe to decorate a cake. If it seems a bit too runny, add more powdered sugar until you reach the desired consistency.
  6. Store frosting in an air tight container in the fridge until ready for use.

General Tso’s Cauliflower

I love to cook for myself, but some days there’s no better feeling than getting takeout when I’m feeling lazy. One of my favorite takeout places in the area is Thai Gourmet. If you live in Pittsburgh, go there, they’re great. They’ll make pretty much everything on their menu vegan if you ask, and everything I’ve had there is delicious. I know General Tso’s is not Thai, but they serve General Tso Tofu. I get it often, because it’s delicious and nostalgic for me. I really wanted to recreate something close to that to make at home, but also incorporate more veggies, so I made General Tso’s Cauliflower. My own recipe for the dish wasn’t quite as good as Thai Gourmet’s (they’re hard to beat), but it was still pretty great.

We made this with white rice, and vegetable gyoza from Trader Joe’s. The veggie gyoza are a great TJ’s find from the frozen section. I’ve been buying these regularly since I first went vegan three years ago. Dumplings have always been a favorite food of mine. You can’t go wrong with well seasoned food wrapped in dough. No matter what culture the dumpling originates from I’m into it, but a good Gyoza dipped in a mix of tamari and spices is the pinnacle of dumplingage. These Gyoza do not disappoint. They’re filled with fresh tasting veggies, and incredibly easy to prepare.

The rice we used is just steamed Jasmine rice, but feel free to use brown rice or other grains. If you’re looking to incorporate even more veggies into this dish you can steam some broccoli to serve as a side. This General Tso’s Cauliflower is a healthier solution to tackling your takeout cravings this week. When they come back a few days later you can get some takeout from Thai Gourmet, or your own local favorite if you’re not from Pittsburgh.


General Tso's Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • one head of cauliflower
  • 1 cup all purpose flour
  • 1 cup oat milk
  • 1 cup panko bread crumbs
  • 1 cup of white rice, or grain of your choice (optional)
  • 1/4 cup chopped green onions
  • 3/4 cup rice vinegar
  • 1/2 cup tamari
  • 1/2 cup dried chilis, crushed
  • 1/2 cup maple syrup
  • 6 cloves garlic, minced
  • 2 tsp grated ginger
  • 2 tbsp sesame oil
  • 2 tsp cornstarch
  • 2 tsp water

Directions

  1. Clean and dry the cauliflower head. Break it down into bite sized florets.
  2. Set up two bowls for dredging your cauliflower. In the first bowl mix together equal parts flour and oat milk. In the second bowl add plain panko bread crumbs.
  3. Dredge each floret in the flour mixture, coat it completely in panko, and then place it on a parchment lined baking sheet. Once all of the florets are dredged you can spray them with a little bit of canola oil if you’d like to help them crisp up in the oven.
  4. Bake the breaded florets in the oven for 30 minutes at 375 degrees.
  5. While the cauliflower is baking put together your sauce. Toast up the crushed chili peppers, ginger, garlic, and some of the green onions in a pan with some sesame oil. You can add more or less chili flakes than directed to adjust the dish to your spice preferences.
  6. Once the mixture of garlic, ginger, green onion, and chili flakes becomes aromatic and slightly toasted add in the tamari, vinegar, and maple syrup. Whisk periodically.
  7. In a small bowl combine water and cornstarch. Mix in to a slurry. Once your sauce comes to a light simmer, add in the cornstarch slurry while whisking vigorously.
  8. Your sauce should thicken up withing ten to twenty minutes. Dip a spoon into it to check. If the sauce coats the spoon, instead of just dripping off, your sauce has probably reached the consistency you’re looking for.
  9. Prepare rice according to package directions, and any other sides as desired.
  10. Once the florets are done baking remove them from the oven, and place the in a large mixing bowl. Slowly drizzle the sauce over them while stirring with a spatula to evenly coat them.
  11. Serve with desired sides, and top with green onions as garnish.

Butternut Squash Curry

It’s been a truly dreary, rainy week here in Pittsburgh, and I’ve found myself craving hearty, filling food. I made this recipe combining two of the most craveable fall favorites; curry, and squash. Although this curry is far from a one pot meal, it is relatively easy to make. All you need is some curry paste, coconut milk, fresh produce, and an empty stomach. It is unbelievably filling. I don’t know how I ate as much as I did, or whether I should feel impressed with myself or ashamed. That being said, this curry makes a lot of servings that you can set aside and freeze for the next time you’re craving it on a rainy day.

While you can make your own curry paste we used a store bought one for this recipe. Just be sure to check the label. Some curry pastes contain fish sauce, so it’s worth a quick once over. You can top your curry with anything you want, but I happened across these adorable little beech mushrooms at the food co-op and knew that I had to use them. They honestly ended up being one of my favorite parts of the curry. Trust me, that’s saying a lot, because I loved every part of the curry. The beech mushrooms just ended up being little salty flavor bombs, almost akin to bacon. It cut through the sweet, spicy, and fatty flavors of the curry giving it an additional dimension that was just perfect. I highly recommend using the beech mushrooms, or any kind of small mushrooms that you can find to marinate as directed in the recipe.

We served our curry bowls with noodles as a base, but it’s also good with rice. Though I’m sure it’s far from traditional you could try it with other grains like farro, or quinoa if you wanted. Even serving it alone without any grains should be fine. It’s super dense and starchy with both the squash and the Japanese sweet potato.


Butternut Squash Curry

  • Servings: 4-6
  • Difficulty: intermediate
  • Print

Ingredients

  • 2 tbsp vegan red curry paste
  • 1 cup butternut squash puree
  • 17 oz coconut milk (two standard sized cans)
  • 1 Japanese sweet potato
  • 8 oz KaMe Ramen Noodles (you can sub any vegan noodles, or rice)
  • 2 jalapeños, cut into rings
  • 1 tsp fresh lemon grass, finely chopped
  • 1 tsp green onion/scallion, finely chopped
  • 6 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 block extra firm tofu
  • 3 limes
  • 4oz beech mushrooms
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • 1/4 tsp liquid smoke
  • pinch of white pepper
  • 6 tbsp sesame oil

Directions

  1. Clean and prepare all produce items. Peel and cube sweet potatoes, cut jalapeños into rings, grate ginger, mince garlic, finely chop lemon grass and scallions, and cut tofu into pieces. We cut them into large triangles for aesthetic, but you can cut them however you’d like. If you have a whole butternut squash you’ll need to peel it, cut it down, de-seed it, and boil it for about 30 minutes before adding it to a food processor to puree it. It sounds like a lot of work, but you get a lot of additional squash to freeze and use for other recipes. If you don’t want to do all of that you can purchase squash puree.
  2. In a large stock pot add a few tablespoons of sesame oil. Once the oil is hot add garlic, lemongrass, ginger, scallions, and some of the jalapeño rings. Set aside a few rings for garnish.
  3. Add 2 tbsp of the curry paste to the pot to toast it, and then add in the butternut squash puree. Stir the two until they are well integrated.
  4. Add the juice of one lime, followed by the coconut milk.
  5. Put the sweet potato cubes in the pot, so they have plenty of time to cook until they are fork tender. Bring curry to a simmer for at least an hour. Stir often.
  6. In a small mixing bowl add beech mushrooms, the juice of one lime, maple syrup, tamari, liquid smoke, and a pinch of white pepper. Stir to combine. Cook down in a separate pan with some sesame oil. Make sure they are cooked thoroughly, and then set aside. Beech mushrooms can be very bitter if they are not cooked completely.
  7. In a separate pan fry up tofu in sesame oil until it is a nice golden brown on both sides. Set aside.
  8. Bring water to a boil in a separate pot, and cook noodles, or rice, according to package instructions. If you are cooking noodles be sure to run them under cold water after they become al dente, so that they don’t over cook. In this recipe we use the noodles or rice as a bed for the curry. The curry should be hot enough after more than an hour of simmering to heat them back up.
  9. While you’re waiting for your curry to finish simmering cut down the limes into wedges for garnish, and to squeeze directly on top of the curry bowl.
  10. After about 90 minutes of simmering check your potatoes to see if they are fork tender. They should be very soft at this point. If they are done remove the curry from heat, and serve.
  11. To serve add noodles or rice to a bowl, top with curry followed by tofu, beech mushrooms, jalapeños, and some green onion. Add a squirt of lime juice to the bowl for added flavor.

Veggie Packed Mac & Nocheez

The vegan scene in Pittsburgh has been growing at an impressive rate. It’s great to have so many options, and I love to support local businesses that help promote a lifestyle of kindness and empathy as well as health. I was ecstatic when I was contacted to do a feature on Notcho Nocheez. This is a product that I first encountered when I attended VegFeast, which is a local vegan thanksgiving event hosted by Justice for Animals. While it doesn’t look like VegFeast is going to be happening this year due to Covid-19 I’d highly recommend going in the future if you live in the ‘Burgh. It’s a great way to meet like minded people, and share some excellent vegan Thanksgiving food prepared by local businesses. Each table at VegFeast had a jar of Notcho Nocheez to try, and we loved it! Nick is allergic to pretty much every nut besides almonds, so we were thrilled to find a nut based “cheese” product that we could both eat. Notcho Nocheez self-describes as an “almond spread” on it’s label, but it’s so much more than that.

It comes in three different flavors; Tangy, Hot, and Classic. We’ve had every flavor, and really enjoy them all. If I had to pick a favorite I’d probably say it’s the Classic. The Classic flavor is good on its own, but its milder taste allows it a lot of versatility when adding it to recipes. Notcho Nocheez is great as a dip, and a spread. Use it straight out of the jar on your nachos, totchos (tater tot nachos), vegan chili cheese dogs, and so much more. I like to get creative, and make new recipes using the Nocheez as a base. I don’t use a lot of prepackaged products in my cooking, I like to cook from scratch generally, but this is one of the few that I make an exception for. It makes a great substitute for cheese that combines easily with sauces, and tastes better than the oil based vegan cheeses on the market that can be difficult to melt down. If you’re local you can pick up some Notcho Nocheez at one of the many retailers listed on their website, and if you’re not so local you can have it shipped to you.

This recipe is a hearty, starchy baked mac and cheese based off of a recipe my Grandma Doris would always make at the holidays. I made this recipe for Thanksgiving a few years back, and everyone loved it. Even my uncles, who I’m not so sure understand what a vegan diet is, came back for seconds without questioning what it was made from. When devout meat consumers don’t even question where the dairy products are I consider that a success. I’ve packed this recipe full of fresh fall seasonal veggies, and of course, Notcho Nocheez.


Veggie Packed Mac & Nocheez

  • Servings: 8-10
  • Difficulty: easy
  • Print

This recipe makes a lot of servings, and is great for sharing or freezing extra portions. If you’re short on storage space and would like to scale it down just halve all of the ingredients.

Ingredients

  • 1/2 of a butternut squash (approximately 2 cups cubed)
  • 2 carrots
  • 2 medium russet potatoes
  • 1/3 cup Notcho Nocheez Classic
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp red chili flakes
  • 1/4 tsp black pepper
  • 16 oz elbow macaroni
  • 1/4 cup panko breadcrumbs
  • 1 tbsp nutritional yeast (optional)
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Directions

  1. Clean and peel squash, carrots, and russet potatoes. Save half of your squash to use in other recipes. Chop everything into cubes of about the same size.
  2. Boil squash, carrots, and potatoes in a large pot full of water for 30 minutes or until fork tender.
  3. Cool the ingredients, and add them to a food processor. Add in Notcho Nocheez, peeled garlic cloves, onion powder, olive oil, salt, pepper, and red chili flakes. Blend until it is the consistency of a smooth sauce.
  4. Cook your elbow macaroni a few minutes shy of the package directions. We cooked ours for about 7 minutes, until it was just shy of al dente. If you cook the noodles to al dente in this stage they’ll get a bit overdone in the oven.
  5. Once cooking is complete drain the pasta, and run it under cold water to halt the cooking process.
  6. In a large bowl add the sauce, and the elbow macaroni. Stir to thoroughly coat the macaroni. If you don’t want to make a baked macaroni you can put it on the stove top and warm it up. This sauce is just as good for a creamy stove top mac as it is for a baked mac.
  7. If you are following the recipe directly, and baking your mac, add the noodles into a large glass baking dish. A 4-5 quart baking dish should hold all of the pasta.
  8. In a separate bowl combine panko, nutritional yeast, parsley, oregano, thyme, and rosemary. Add additional salt and pepper to taste. Mix dry ingredients together so they are well integrated.
  9. Top the macaroni with the breadcrumb and herb blend.
  10. Preheat oven to 375, and bake uncovered for 30 minutes. The top should come out crispy.