“Cheesy” Chili Mac

Ingredients:

  • 1 serving of Raw Mac & “Cheese”
  • 10 grape tomatoes, diced
  • 3 ounces (~1/2 cup) soy “burger” crumbles (thawed if frozen)
  • Optional: cayenne powder
  • Optional: chili powder
  • Optional: cumin

Instructions:

  • Add all of the desired ingredients to a microwave-safe bowl.  Mix well.
    • Add the cayenne powder to make the dish spicier.
    • Add the chili powder to make the dish more like chili.
    • Add the cumin to add a Mexican flare to the dish.
  • Microwave on High heat 1-2 minutes, or until warmed to the preferred temperature.
  • Eat immediately.

Yield: 1 serving

Notes:

  • To make the dish even more like a classic chili, you can replaced the diced tomatoes with 1/4 cup tomato sauce.

cheesy chili mac

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Raw Mac & “Cheese”

Ingredients:

Instructions:

  • Use a julienne peeler or spiralizer to turn the squash and zucchini into “noodles”.
  • Toss the squash/zucchini noodles with a dash of salt, and let sit for 30 minutes.
  • Mix the salted noodles with the raw cheese spread.
  • Optional: Sprinkle a dash of paprika on top of the dish before eating.
  • Optional: Place the dish in the bottom of a dehydrator at 115 degrees for 1-2 hours to warm before eating.

Yield: 1 serving

Notes:

  • This dish tastes exactly like the “mac & cheeze” served at my favorite raw vegan restaurant.  It is SO good – and so easy to make!  Awesome.
  • I ate this dish at room temperature, and really enjoyed it; no warming needed for me.
  • I may bring this dish to the next raw vegan potluck I attend.  (It’s that good.)  If I do, I’ll use a full batch of the raw cheese spread, and 4 whole yellow squash + 4 whole zucchini.

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Raw “Cheese” Spread

Ingredients:

  • 100 grams (1 scant cup) raw, unsalted cashews
  • 1 Tablespoon lemon juice
  • 1 Tablespoon water
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 cup nutritional yeast
  • 1/8th of a shallot
  • 1/4 teaspoon chili powder
  • a dash of cayenne
  • a dash of turmeric
  • 1/4 clove garlic
  • 6 grinds of black pepper

Instructions:

  • Soak the cashews in a large bowl of water for 1-2 hours.  (Tap water is fine to use.)
  • Once 1-2 hours has passed, drain the cashews.
  • Place the drained cashews in a high-powered blender.
  • Add all of the remaining ingredients (i.e., lemon juice through black pepper) in the blender.
  • Blend on high speed until the mixture is completely smooth. (I processed for 60 seconds, then stopped and scraped the sides, then processed for another 60 seconds; that worked well.)

Yield: Approximately 8 ounces.  (A good serving size would be 1-2 ounces.)

Notes:

  • Use more water if you would like a cheese sauce (versus a cheese spread).
  • As a spread, this would taste awesome on darn near anything.  Crackers and crudite immediately come to mind, but I could also see this being wonderful as a sandwich spread, smeared over steamed veggies, eaten straight with a spoon… SO delish.

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