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

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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.

Beyond Meat Vegan Beastly Nacho Cheese Sliders

All Photos © Christine Elise McCarthy 2015

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This is not really a recipe.  It is more of an endorsement of this product.  I have long been a fan of Beyond Meat & use it in all kinds of ways but this was my first experience with their veggie burgers.   First things first – you can get Beyond Meat coupons HERE and there is a store locator on the site, too, so you can see where you can buy this stuff near you.

So – as you can see – they LOOK pretty beefy (which is half the challenge) and their texture is chewier & meatier than say, a Gardenburger.  They chew a bit closer to how a McDonald’s burger chews and, let’s be honest, McDonald’s burgers probably are not real meat either.  And even when your burger is a bona fide beef burger – did you know that any burger patty you eat might contain meat from up to 100 different cows – from several different countries?  GROSS!

These Beast burgers taste delicious – though no real meat eater will be fooled.  I actually find it frustrating that meat-eaters expect there to be no way to detect the difference between real & fake meats.  Though Beyond Meat chicken comes as close as anything I have ever experienced in the department of trickery (in that, if cooked right, some folks might believe it really is chicken) – but the point of these products, from my perspective, is to offer a viable, healthier & cruelty-free replacement/substitute to unsustainable & cruel real meat products.  Diet Coke doesn’t fool anyone that it is real Coke but people have adjusted – in the interest of saving calories.   Consider fake meats the same way – that they are a reasonable substitute for real meat that is full of fat & hormones & pain & unbelievable agony.  These Beyond Meat products look convincing & have none of that aftertaste that some earlier fake meats had.  These burgers are the best faux burgers I have ever had & Beyond Meat faux meats take on sauces & other accoutrements like champs & the more you season them with things like my vegan nacho cheese sauce or Asian flavors, etc, the more convincing they get.

HERE are a bunch of vegan chicken dishes I have posted in the past.

HERE are a bunch of vegan ground beef recipes.

 Here – I melted my 2-ingredient, 5-minute vegan nacho cheese sauce in a pan & poured it over the cooked burgers.

I then added red onion, tomato, arugula, pickles, mustard & ketchup.  The result was a trio of sloppy, delicious “beef” sliders that everybody could enjoy.  Top yours with your favorites but be sure to try the Beast in either version – slider of full-sized.  Again – go to the site for a store locator and coupons are HERE.  These guys will make you proud at the 4th of July BBQ’s you attend!  I recommend them without reservation.

Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce

All Photos © Christine Elise McCarthy 2015

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Yesterday, my friends Alyse & Rose & I had brunch with Sarah Silverman.  At Off Vine in Hollywood.   There (above) are my very delicious Eggs Sardou (Eggs Benedict but with artichoke hearts rather than Canadian bacon).

And there (below) – across the room in black silhouette – with her back to the window – is Sarah Silverman.  Yeah.  We didn’t have brunch with Sarah Silverman, really.  We had brunch near Sarah Silverman.  And that sad & empty champagne glass in the foreground is mine.   I really got $17 worth of their bottomless champagne – trust me.  I was on a one-woman mission to drink all the fucking champagne they had.  I have to tell you – the wait staff there was 100% on board with my plan and really did keep the bubbly flowing & hardly ever looked at me with judgement.  In fact, I think one waiter was trying to break me by topping my glass off at regular intervals.  And – break me he did.  I had to put my hand over my glass – in defeat – when, as we composed ourselves for departure – he offered me yet more champagne.  Despite my defeat by champagne waiter guy – it was a delightful morning!  And PS – if you  like REAL bottomless glasses of champagne – Off Vine is for you.  So many places sell you a bottomless glass but rarely offer refills.  Off Vine did not pull that shit and neither, I might add, did Cha Cha Cha when I ordered their bottomless mimosa.  So – note to self.

So –  after eating that very eggy, dairy-heavy brunch yesterday – I decided, today, to make up for it by coming up with a vegan brunch option.  And – because I failed at my quest drink all the champagne at Off Vine – I continued my champagne consumption today.  That was the punishment I decided fit my crime.  More champagne & something with tofu.  See?  I can be pretty hard on myself.

I have never been a fan of tofu & tend never to order it – unless it has been masked by a deep frying & some fatty dips options – or something like that.  The slimy texture is one of the few food textures I like to avoid.  When I first gave up meat – in the late eighties – I experimented with tofu in things like puddings & cheesecake or other ways that obscured completely that it was tofu as the main ingredient.   None of those experiments netted a recipe worth repeating.  The only exception is a Moosewood Shepherd’s Pie recipe.  This recipe worked for me because the tofu is frozen, thawed, squeezed dry & crumbled.  The resulting texture is chewy & the tofu looks like grated sponges.  When cooked as they outline – it really resembles a low-grade ground beef.  I’ve made that recipe dozens of times.  But that is really the extent of my use of tofu for twenty years.  In my three years posting this blog – I have never posted a tofu recipe.

Until today.  I’ve never ordered a tofu scramble – partly because I have yet to give up eggs completely & partly because it just doesn’t sound appetizing.  Not in the least.  It seems like it will be bland & watery & just not tempting at all.  Well, let me tell you – these tofu chilaquiles were AWESOME!  Spicy & flavorful.  The corn chips added texture & the nacho cheese sauce added spice & bound it a bit.  The texture was almost exactly the same as an egg white scramble.  This dish was fast & easy & I could not scarf it down quickly enough.  I recommend it very strongly!

I fried my own corn chips (from cut up corn tortillas) in some olive oil – stove top.  The result was an uneven color because I could not bring myself to use enough oil to submerge the pieces.  I posted a baked version last year in my Purist’s Homemade Guacamole & Baked Corn Tortilla Chips blog & the chips were far prettier (see below).

Pretty doesn’t matter, though.  Not in this scramble.  So – fry some up or bake some or use bagged chips.  Your call.

I just cannot recommend this any more highly and, remember, I am a tofu-hater.  So – don’t be scared!

Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce

serves 2

INGREDIENTS

1 cup Vegan nacho cheese sauce

4-5 corn tortillas (or two fists full of ready-made corn chips)

Oil for frying (I used olive oil)

1/2 white onion – diced

1 (14 oz) block of extra firm tofu

1/4 cup of your favorite salsa

1 tsp ground cumin

1 tsp chili powder

S&P

Garnish: avocado, cilantro, scallions, fresh fruit, extra nacho cheese sauce

DIRECTIONS

Drain the tofu, wrap it in a kitchen towel, put it in the sink & set something heavy on top of it – like a cast iron pan or a brick.  Anything heavy that will help press out the excess moisture.  Let it sit like this for 15 minutes.

Fry (see above) or bake your corn chips – if you are making them.  Drain on a paper towel.

In about 1 TBS olive oil, heat the onions with the spices.  After it begins to soften, crumble the tofu & add it to the pan with the salsa & nacho cheese.  Heat on high & stir until the moisture cooks off & everything is heated through.  Toss the chips in & stir to combine & warm the chips.

Serve with the garnish of your desire.  Eat & feel guiltless!  Swill champagne & FTW!

5-Minute 2-Ingredient Vegan Nacho Cheese Dip (for Vegan Mac & Cheese?)

All Photos © Christine Elise McCarthy 2015

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Two ingredients.  Yes, just two.  5 minutes.  Honestly.  Here are the two ingredients:

I found that amazing vegan cheese at my local Gelson’s.  It is genuinely spicy & is the best vegan cheese I have found (though I prefer the center one, above, and have yet to find the black pepper one.)

Anyway – All you do is heat the Rotel & add the cheese & heat & stir until it melts.  I used 8 slices of cheese to the entire 10 oz can of Rotel.   Use less Rotel if you want the dip more cheese than tomatoes.  This shit is delicious!!!  Pour some on a veggie burger or a hot dog or french fries!

Stir in some cooked pasta & you have Vegan Mac & Cheese!  Possibilities are endless!

.

INGREDIENTS

1 (10 oz) can of Rotel or other diced tomatoes with chilies

8 or more slices of Field Roast vegan Tomato Cayenne cheese

DIRECTIONS

Do not drain the Rotel.  Heat the entire can (less if you want cheesier dip) in a pan.  Break the cheese up & add that.  Heat & stir until it melts.

Serve!

Southwestern Taco or Nacho Style Mac and Cheese

 

All Photos © Christine Elise McCarthy 2014

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I don’t know what is wrong with me but I have a definite pattern of opting to make comfort food on the hottest of days.  Yesterday was no exception.  One hundred degrees out?  Turn on the oven & get baking!

This dish is pretty simple & very customizable.  I used ricotta because I had some left over from my Zucchini Squash Blossom White Pizza with Goat Cheese and Ricotta and Mozzarella.

Ricotta is better suited to lasagnas though & I might not use it if I didn’t already have it around.  I also opted to roast 5 jalapenos because 1) I have a convenient stove-top grill and 2) it was another opportunity to have another heating element cranking away in my already unbearably hot kitchen.

 

Roasting peppers (or eggplant) can be done directly on the burners of your stove.  Just put them on a flame & turn until they are black everywhere.  Put them into a covered container for a few minutes so they “sweat,” and then rub the blackened skins off under cool running water.  Seed & mince the jalapenos & you are ready to go.

I also made my own taco seasoning (more than I ended up using) but you could just use a packaged kind – if you prefer.

Homemade Taco Seasoning

Blend:

1/2 tsp dry oregano

1 TBS chili powder

1 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp cornstarch

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper

1/2 tsp paprika

 

This is a pretty spicy recipe so go easy on (or eliminate) the spicy parts if you prefer a milder dish.  Also – if there is an ingredient or two that you do not have or do not like – lose it.  Or – like corn in your tacos or nachos?  Add some!   Want some cooked meat in there?  Add it.  This is a very forgiving dish.

Southwestern Taco or Nacho Style Mac and Cheese

Feeds a lot – 6 easily

INGREDIENTS

8 oz dry macaroni

9 oz vegan beef crumbles (or real beef)

1/2 red onion – diced

1/2 red bell pepper – diced

1-5 roasted (or raw) jalapenos – (I roasted mine as explained above & I used all 5) – minced (optional)

1 (4 oz) can chiles (I used hot ones)

1 (15) oz can black beans – drained & rinsed

1 (10 oz) can Rotel (or diced tomatoes)

2 TBS taco seasoning (packaged or use the recipe above)

Olive oil

1-4 chipotle peppers in adobo sauce – minced (optional)

3 cups cheese (I used 1 cup ricotta & 2 cups grated cheddar/mozzarella blend but 3 cups of grated cheese is fine (maybe better) and pepper jack would be great) – or VEGAN alternative

Extra grated cheese to top the casserole (1-2 cups or so)

1 (4 oz) can sliced black olives (as garnish)

Raw jalapeno – sliced – as garnish

Cilantro – as garnish

Tomato – diced – as garnish

Avocado – as garnish

Pico de gallo or salsa as garnish

Corn chips – as garnish

 

DIRECTIONS

Heat the oven to 350 degrees.

Cook & drain the macaroni.

Make the taco seasoning – if you are not using packaged.

Roast the jalapenos – if you are using them roasted.  Mince & set aside.

Heat 2 TBS olive oil in a large saute pan.  Saute the onion, bell pepper & canned chiles & fresh jalapeno (roasted or not) and chipotle peppers and heat until the onions & peppers are softened.  Add the beef & heat through.  If using real meat – be sure it is cooked through.

Add the seasoning & the macaroni & stir around.

In a large bowl, mix the black beaks & Rotel (or diced tomato) & then add the macaroni beef mixture.  Add the cheese you are using & mix it all up well.

 

Grease a large casserole dish & put the mix in there.  Top with additional cheese & some sliced olives & jalapeno.  Cook for 30-45 minutes or until the cheese is all melted & bubbly & beginning to turn golden.

Garnish with your choice of olives, jalapeno, avocado, tomato and cilantro.  Corn chips might be a nice touch, too.

Crack a cold beer & get your eat on!