Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

 

All Photos © Christine Elise McCarthy 2016

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This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.

You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.

Grilled Cheese & Chiles Sandwich

INGREDIENTS

Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice

DIRECTIONS

Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.

 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side

INGREDIENTS

2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream

S&P

Garnish – fresh basil & maybe vegan cream or sour cream

DIRECTIONS

Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.

Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

 

All Photos © Christine Elise McCarthy 2016

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So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

Add the cheese & stir until it melts.

Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

Baked Vegan Green Chili & Jalapeno Creamy Nacho Mac & Cheese

All Photos © Christine Elise McCarthy 2015

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This is the exact same recipe as yesterday’s Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese – except I added panko & baked it.  I must say – it makes for a far prettier presentation – no?  That is the stove top version just above.  They taste the same – obviously, but the bread crumbs add a nice texture so – I recommend this baked one – enthusiastically – over the stove top.

Again – the flavor here is spicy-tart because of the chilies & jalapenos.  Add some hot sauce & boom!  Pretty awesome & genuinely spicy.

Baked Vegan Green Chili & Jalapeno Creamy Nacho Mac & Cheese

Serves 4+

INGREDIENTS

12-16 oz pasta – cooked & drained

1 cup potato – cubed

1/2 cup carrots – sliced

1 cup raw cashews – soaked 4-6 hours or overnight

1/2 small onion – diced

3 garlic cloves – sliced

1 TBS olive oil

1 TBS nutritional yeast (optional)

3 oz diced green chilies (from a can – spice level is your call) – plus extra as garnish

3 oz jalapenos  (from a can – spice level is your call)

1 1/2 cups vegetable stock

1 tsp cumin

1 tsp chili powder

2 TBS turmeric

S&P

1/4 cup vegan cheese shreds (I used Daiya) – TOTALLY optional

1-2 cups panko or other bread crumbs

Cilantro as garnish (optional)

Fresh jalapeno slices – as garnish

DIRECTIONS

Heat the oven to 350 degrees.

Cook & drain the pasta.  Set aside.

In the same pot, boil the carrots & potatoes about ten minutes or until very soft.  Drain & set aside.

Heat the olive oil in a large saute pan.  Saute the onions until soft then add the garlic & saute another minute.

In a blender – puree everything except the pasta.  Puree until VERY smooth.  You might need to add some water to thin it out so it blends well.  Season to taste.

In the pot you used to cook the pasta – toss the pasta with the cheese sauce.  Put into a casserole pan & cover with panko.  Bake 30-35 minutes or until the bread crumbs begin to brown.

Serve with extra chilies and/or jalapenos & a pinch of chili powder.  Cilantro might be nice, too.

Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

OK – this vegan mac & cheese thing is a work in progress.  My first effort was my Fast and Easy Stove Top Vegan Mac and Cheese – seen immediately above – steaming away.  That one there relied heavily on nutritional yeast for the cheesy flavor but nutritional yeast has a very specific flavor & is not a hit with everyone – so – I made up a new recipe using far less of it.  You could even eliminate it altogether.  This one relies more on the green chilies and jalapeno for flavor – the way movie theater nachos kinda do.  Again – this is not going to fool a cheese-eater into believing they are eating real cheese but for vegans & for those of us weaning our way there – this is pretty good stuff!   This is the stove-top version.  I will post a baked version tomorrow.

Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese

Serves 4

INGREDIENTS

12-16 oz pasta – cooked & drained

1 cup potato – cubed

1/2 cup carrots – sliced

1 cup raw cashews – soaked 4-6 hours or overnight

1/2 small onion – diced

3 garlic cloves – sliced

1 TBS olive oil

1 TBS nutritional yeast (optional)

3 oz diced green chilies (from a can – spice level is your call) – plus extra as garnish

3 oz jalapenos  (from a can – spice level is your call)

1 1/2 cups vegetable stock

1 tsp cumin

1 tsp chili powder

2 TBS turmeric

S&P

1/4 cup vegan cheese shreds (I used Daiya) – TOTALLY optional

Cilantro as garnish (optional)

DIRECTIONS

First of all – this recipe makes more “cheese” than you will likely need for your pasta – so be prepared to use some as a nacho dip or something.  I made a lot so I could try baking it, too.  Those results soon.

Cook & drain the pasta.  Set aside.

In the same pot, boil the carrots & potatoes about ten minutes or until very soft.  Drain & set aside.

Heat the olive oil in a large saute pan.  Saute the onions until soft then add the garlic & saute another minute.

In a blender – puree everything except the pasta.  Puree until VERY smooth.  You might need to add some water to thin it out so it blends well.  Season to taste.

In the pot you used to cook the pasta – toss the pasta with the cheese sauce.  Stir & heat through.

Serve with extra chilies and/or jalapenos & a pinch of chili powder.  Cilantro might be nice, too.

Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes (Vegan Option)

All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

That photo is un-retouched & shot in natural light.  So – yes!  That pasta really IS that color!  Pretty to look at but with the delicate flavors of saffron and cauliflower – this is a delightful pasta dish.

I found this great saffron liquid at Super King for $7.

That is a way cheaper option than saffron threads but saffron threads will be easier to find, I suspect.  I actually made this twice because the first time I made it – I made it with whole wheat fusilli & I didn’t like the photos.  This dish above was made with regular linguini.   The first time I made it, I used white wine & ghee (clarified butter).  The second time, I used regular butter & skipped the wine.  I think they tasted pretty much the same so I am going to post the one I made this morning.  There is only a tiny bit of the heavy cream per serving so do not be alarmed.  It isn’t as rich as you might fear.

Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

INGREDIENTS (for two very healthy servings)

1/2 lb dry pasta or your choice

1 small head cauliflower cut into bite-sized florets

2 large shallots – minced

2 tomatoes – diced

2 TBS ghee or butter (or vegan alternative)

1/2 cup heavy cream (or vegan alternative – almond milk should work fine)

1/4 cup dry white wine (optional)

1-2 TBS olive oil

1 generous pinch (1/2 a tsp or more) saffron threads steeped in 1/4 cup hot (not boiling) water OR 1 TBS (or more) saffron liquid from a bottle

Crushed red pepper to taste

Salt to taste

White pepper to taste

DIRECTIONS

Steam the cauliflower for about 5 minutes.  Set aside.

Heat the olive oil over medium heat & saute the shallots until just soft but not browned.  If using wine – add it now & cook it off for about a minute.  Or just skip ahead.

Add the ghee or butter and the heavy cream & the saffron.  Simmer over medium heat until it reduces by about half.  Add the tomatoes & the steamed cauliflower.

Add salt & white pepper to taste.

Cook the pasta according to instructions, drain & add directly to the pan with the saffron sauce.  Combine thoroughly.  Serve with lots of crushed red pepper.