Menu
Cart

Mac and Cheese

mac-and-cheese-5-1

BACON – JALAPENO MAC AND CHEESE

, , ,

With Thanksgiving right around the corner, it’s time to get our Mac on. I have seen a billion renditions of classic vegan mac and cheese, but none that had flair! *Cue the Aquarius* I mean this is such a nontraditional year who needs a traditional mac and cheese?

It was my personal goal to provide something tasty, unique, and outright delicious! Something that anyone can be proud of! Let’s face it, our families know we are vegan and the spotlight will be on us this holiday season. Let’s tackle that with some delicious vegan food even your meat-eating cousin will enjoy. I mean who doesn’t love bacon!

Now, this recipe is totally customizable. If you are not into bacon, or can’t find it in the store, feel free to sub and make this a “Jalapeno Mac and Cheese” or you can keep it classic and omit the jalapeno and bacon and make a “Classic Mac and Cheese”. Either way, this will knock your socks off!

After looking at the ingredients list you may be thinking, ” What in the world was Emani thinking!” but just trust me and the process! This mac is worth seconds and maybe thirds. Enjoy Vegan Lovas!

BACON - JALAPENO MAC AND CHEESE
Pin
Print

BACON – JALAPENO MAC AND CHEESE

Recipe by blkandveganCourse: Dinner, Side DishCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

5

minutes

Bacon. That’s it.

Ingredients

  • Cheese Sauce

  • 1 cup boiled cashews ( see notes for details)

  • 1/2 cup pumpkin puree

  • 1/2 cup nutritional yeast

  • 1/4 cup vegan cream cheese

  • 1 1/2 cup coconut milk (full fat)

  • Water to thin as needed

  • 4 garlic cloves

  • Splash of lemon juice

  • Cheese Sauce Seasoning

  • 1 tsp garlic powder

  • I tsp soy sauce

  • 1/2 tsp mustard powder

  • 1/4 tsp smoked paprika

  • 1/4 tsp regular paprika

  • 1/4 tsp dried basil

  • 1/4 tsp tumaric

  • Pinch of chili powder

  • Lots of salt and pepper

  • Bacon Jalapeño Mac and Cheese

  • 4-5 strips Sweeter Earth Bacon – diced

  • 1 whole jalapeño – diced

  • I cup vegan mozzarella cheese shreds (optional)

  • 2-3 cups macaroni noodles

  • 1 tbsp olive oil

  • 1 tbsp butter

  • Topping

  • Panko Bread Crumbs

  • 4 slices of butter

Directions

  • Cheese Sauce
  • Combine cashews, pumpkin, nutritional yeast, cream cheese, coconut milk, and all of the cheese seasonings in a blender. Blend until smooth. add water 1/4th cup at a time until you get the desired thickness.
  • Blend until smooth. add water 1/4th cup at a time until you get desired thickness. Set aside.
  • Bacon Jalapeño Mac and Cheese
  • In a medium size pot, boil your macaroni noodles until tender.
  • In a cast iron skillet ( or any oven safe pan) add your butter and olive oil and set to a medium high heat.
  • Add you bacon and jalapeño and cook until nice and fragrant ( 3 minutes or so).
  • Add your cheese sauce and vegan mozzarella cheese shreds.
  • Lastly add your noodles and mix until well combined. If it feels too thick – add some water to thin the sauce out. I suggest 1/4th cup at a time to test out the thickness as you go.
  • Once combined, add salt and pepper, your Panko bread crumbs to the top, and your butter.
  • Broil until you get a beautiful crispy top ( 1 minute) and enjoy!

Notes

  • HOW TO BOIL YOUR CASHEWS: Add 1 cup cashews to a pot with water. Set over high heat and boil for about 15 minutes!
blkandvegan_117070587_186822916188740_128750181330696246_n

BBQ DINNER PLATE!!!

, , ,

DINNER WAS A KNOCKOUT TONIGHT! I was craving something homey – and what’s homier than BBQ? I wanted to do something that was non-grilling friendly (cause we can do BBQ right in the house!) I honestly can say my taste buds were #satisfied and I could not wait to share this with everyone! so here’s what’s pictured – BBQ tofu steaks, baked beans, roasted corn, roasted sweet potato, MAC AND CHEESE – side note I’ve always been lowkey scared to make vegan mac and cheese but this is something that is fun and can be played with!! I made the mac and cheese with Miyokos Creamery smoked and regular mozzarella, Kitehill cream cheese, and Violife foods Cobey jack shreds – official details below (CAN’T BELIEVE IM SAYING THAT!!!) and lastly the kale salad. I truly hope everyone had an amazing weekend! As always stay safe – love you all!

BBQ DINNER PLATE!!!
Pin
Print

BBQ DINNER PLATE!!!

Recipe by blkandveganCourse: Lunch, DinnerCuisine: BBQ, American
Servings

2

servings
Prep time

1

hour 
Cooking time

55

minutes

BBQ in the house – cause we bored in the house and we in the house bored!

Ingredients

  • BBQ Tofu Steaks

  • 1/2 block firm or extra firm tofu

  • 1 tsp liquid smoke

  • 1tsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp red chili flakes

  • 2-3 tbsp vegan BBQ sauce

  • Mac and Cheese

  • 2 cups macaroni noodles

  • 2 tbsp vegan butter

  • 1/2 @traderjoes vegan garlic spread

  • 1/2 @kitehill  vegan cheese

  • 1/2 @miyokoscreamery Smoked Mozzarella

  • 1/2 @miyokoscreamery Mozzarella Block

  • 1 1/2 cup @violife_foods Colby Cheese

  • Pepper to taste

  • Dash of Paprika

  • Baked Beans

  • 1 can Vegetarian Baked Beans

  • 1/4th white onion

  • 3 cloves garlic

  • 1/2 Trader Joe’s Beef-less Beef

  • Open-Faced Sweet Potato

  • 1 large sweet potato

  • 1 tsp olive oil

  • 1 tsp brown sugar – per side

  • 1/2 tsp sugar -per side

  • Dash of cinnamon

  • Corn

  • Fresh corn

  • 1 tsp vegan butter

  • Salt and pepper to taste

  • Garlic powder to taste

  • Kale Salad

  • 1/2 pack pre-washed kale

  • 1/2 lemon squeezed

  • 1 tsp olive oil

  • 1/2 Fuji apple thinly sliced

  • 1/4 red onion

  • Croutons ( 1-2 sourdough bread, slathered with vegan butter, oregano and garlic powder and heated on broil until crispy)

Directions

  • Mac and Cheese
  • Boil your macaroni noodles over a rolling boil of water with salt.
  • Once tender, strain and add 1/2 Kite Hill cream cheese and mix to cover each noodle evenly – set aside.
  • Heat up a large skillet with 2 tbsp vegan butter
  • Add in your 1/2 package of vegan garlic spread and Voilalife cheese and bring to a low simmer
  • Add in your noodles and mix well
  • Set your oven to 375
  • Grabbing an oven-safe pan – spay it down, and begin to lay half of your macaroni and cheese in the pan. Top with @miyokoscreamery smoked and regular mozzarella cheese and @violife_foods Colby cheese shreds. Sprinkle pepper and a little paprika
  • Top off with the extra macaroni noodles and top with @miyokoscreamery smoked and regular mozzarella cheese and @violife_foods Colby cheese shreds and a little pepper
  • Set in the oven covered for 30 minutes and uncovered on broil for less than 1 minute checking constantly.
  • Voila!
  • BBQ Tofu Steaks
  • Chop your tofu into thick blocks and wrap in paper towel and place a heavy object on top for 15 minutes
  • Take out of the towel and create a diamond design on top of each tofu block and season with liquid smoke, oil, smoked paprika, garlic and salt/pepper and place in the air fryer for 15 minutes @ 400
  • Once complete, top each tofu block with BBQ and enjoy!
  • Open Faced Sweet Potato
  • Preheat oven to 400
  • Cut your sweet potato in half and cover with olive oil and place on a cookie sheet
  • Add brown sugar, sugar and cinnamon to each potato
  • Set in the oven and roast until tender – about 30 minutes
  • Baked Beans
  • Start with a medium-sized pot add your oil, onions, and garlic and cook until fragrant!
  • Add in your Beefless beef and cook for five minutes – add in your baked beans bring to a low simmer and voila!
  • Corn
  • Clean corn thoroughly and remove excess hairs
  • Add butter and seasonings and cook @ 375 for 25 minutes and broil for less than 1 minute
  • Kale Salad
  • Wash your kale ( even though pre-washed) and season with salt, pepper, lemon, and oil
  • Make your croutons by buttering sourdough bread with earth balance, adding garlic powder and oregano and broil until crispy. Chop into crouton shape and add to kale
  • Chop up your walnuts, apples, and onion and place on top
  • ENJOY