Month: September 2015

Vegan MoFo: Pumpkin Mac and Cheeze

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This cheeze sauce, friends. This cheeze sauce. To respond to today’s Vegan MoFo prompt, “It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?”, I have whipped up this fluffy, velvety pumpkin cheeze sauce. All of the ingredients are things you should have on hand if you have a decently stocked vegan or vegetarian kitchen, which allows for pumpkiny comfort food to be on the table in no time. I have made Vegan Mac and Cheeze multiple times before, but this will be the first Vegan Mac recipe that I am posting. #bigdeal  Previously, I’ve made Angela’s Butternut Squash Mac and Cheeze which is heavenly, as well as my own vegan cheeze sauce sans squash. The thing that makes this recipe different is my use of cashews, which make the sauce extra-luxe and add to the cheesy flavor. Here’s the party all lined up. The ingredients are pretty simple: pumpkin, cashews, nooch, dijon, garlic (I mince mine in a food processor and store …

Vegan MoFo: 5-Ingredient Vanilla Ice Cream

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The lovely Vegan MoFo folks have declared today’s prompt as: “What [insert well known person] would eat if they were vegan”. I am curious as to what the other MoFo-ers will be posting for today, as I know that I was stumped by this. I guess I can see some folks recreating meat dishes for famous carnivores, but other than that, nothing really comes to my mind. That is why I have adapted the prompt to be “What Maggie would eat if she were vegan”, since I am vegetarian. Obviously I am well known 😛 My boyfriend and I are ice cream maniacs. It’s a dessert that we both enjoy sharing together (which is rare, given that I am a chocoholic and he is a vanilla-and-fruit guy. We compromise by usually getting one scoop chocolate and one scoop fruit. Or both scoops coffee, since we both like that. Weird, I know). I’ve had this ice cream maker gathering dust in my closet for a few months now, so I thought Vegan MoFo would be an …

Vegan MoFo: Harvest Bake with Basil Alfredo Sauce

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Gather, round, folks. Today’s Vegan MoFo prompt is: Make a dish using all seasonal produce. My Harvest Bake with Basil Alfredo Sauce is made utilizing the best of local late summer / early fall produce. Before I delve into the recipe tutorial, I figured I would speak a bit abut some relevant nutritional thoughts that have been on my mind. Lately, I have been doing some research into the diet’s relation to acne (Dr. Danby has produced some interesting articles). I’ve battled with acne since my teen years and can never seem to obtain clear skin. I’ve tried many types of cleansers (Proactiv, Neutrogena, some prescription cream that turned my face red, etc…) and nothing seems to work. I have been thinking about going dairy-free for a month to see if that helps. Does anyone have any complexion success stories with removing dairy? Anywho, today I will be sharing a luscious dairy-free, vegan alfredo sauce with you all. It’s creaminess comes from the cheesiest nut of them all, cashews, and dijon lends a bit of …