Vegan Baked Macaroni & Cheese | Living Vegan

It’s taken me months to find the time to share this amazing Vegan Macaroni & Cheese recipe with you. Created last year, this mac & cheese became one of the most popular dishes that I created for 540WMain Learning Academy’s monthly vegan pop up dinners. My goal was to create a vegan version of this classic American “main” dish as a side.

Feedback was so positive that I made it a staple for the newly created Vegan Cheese Making Class also at 540WMain. I’m elated to finally finally share this recipe with the world. Get into the recipe below.

Vegan Baked Macaroni & “Cheese”

Ingredients

  • 3 yams, peeled and steamed soft
  • 2 stalks celery
  • scallion
    3 cups non-dairy milk
  • 2 cups veggie broth
  • ¼ cup just mayo
  • ½ cup nutritional yeast
  • ½ cup (1 stick) vegan margarine
  • ¼ cup almond meal
  • ¼ cup balsamic or apple cider vinegar
  • ¼ cup Dijon mustard
    3 tablespoons olive oil
  • 2 teaspoons minced garlic
    2 teaspoons tumeric
    1 teaspoon cumin
  • cooking spray

Preparation

  1. Wash and scrub yams, cut in half, cover with foil and bake on 400 degree F for 50-60 minutes or until tender. Allow to cool completely before moving on.
  2. Meanwhile, bring 5-6 cups water to boil. Add pasta, a pinch of salt and drizzle of olive oil. Reduce heat to low-medium, cover and cook for 15 minutes or until tender. Drain and set aside in large mixing bowl.
  3. In a food processor blend yams with milk until smooth. Set aside.
  4. Coat a cast iron skillet with cooking spray, add celery and scallion and sauté on medium heat until tender. Add margarine, almond meal, vinegar, just mayo, mustard, garlic, cumin, and tumeric and stir until margarine is completely melted. Add in puree yam mixture. Pour this sauté mixture over macaroni along with veggie stock. Stir in yeast and salt and pepper to taste.
  5. Grease a 6×9 pirex dish and add macaroni mixture. Bake on 400 for 15 minutes until bubbly. Allow to sit for 5 minutes before serving.

Cookie Recipe Roundup | Twelve Days of Gluten Free Cookies 2017

The 2nd Annual Cookie Recipe Roundup Twelve Days of Gluten Free Cookies

The 2nd Annual Cookie Recipe Roundup compiles all the cookies that made this year’s Twelve Days of Gluten Free Cookies. I hope you are having a wonderful day, spending time with family, and eating amazing food & gluten free cookies. Until next year.

Most Viewed Cookie This Week: Brown Butter Pecan Chocolate Chip Cookie

Twelve Days of Gluten Free Cookies 2017:
(1) Dark Chocolate Chunk Eggnog Cookies

Eggnog + cookies = pure decadence

(2) Peanut Butter Oatmeal Chocolate Chip 

A gift from Ina

(3) Salted Cinnamon Sugar Caramel Apple Blondies

Caramel blondies

(4) Simple Shortbread

Shortbread delights

(5) Hazel Nut Almond Graham Crackers 

Gluten free graham crackers

(6) Grain- Free Loaded Peanut Butter Chocolate Chip Cookies

Grain free

(8) Brown Butter Pecan Chocolate Chip Cookies

Chocolate chip cookies with a twist

(10) Cranberry White Chocolate Macadamia Nut Cookies

The best cookies ever

(11) Oatmeal Chocolate Chip Carrot Cake Cookies

The perfect breakfast cookie

(12) Pumpkin Cheesecake + Shortbread Bars

Cheesecake + shortbread  = perfect match

 

Twelve Days of Gluten Free Cookies | Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies (Day 11)

 Twelve Days of Gluten Free Cookies

(Day 11)

This recipe for Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies is the recipe that started my Twelve Days of Gluten Free Cookies series back in 2014 and I remember why. These soft billowy cookies are perfect for this time of the year. Perfect for a Sunday morning. Perfect with a cup of Chai Tea.

 

Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies

Ingredients

1/4 cup granulated sugar
1/4 cup brown sugar
1/4 shredded carrots carrots
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cups and 2 tablespoons gluten free all purpose flour blend
3/4 cups gluten free oats
1/2 cup semi-sweet chocolate chips

Preparation

  1. In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips.
  2. Cover and chill dough for atleast 4 hours
  3. Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
  4. Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
  5. Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.

Twelve Days of Gluten Free Cookies | Cranberry White Chocolate Macadamia Nut Cookies (Day 10)

Twelve Days of Gluten Free Cookies (Day 10)

I love a cookie with a crispy edge and a chewy center loaded with premium chocolate chips, dried cranberries, and crunchy macadamia nuts. My Cranberry White Chocolate Macademia Nut Cookies cookies scream “tis the season” and are perfect for dunking in milk or on the side with a mug of hot cocoa.

Cranberry White Chocolate Macademia Nut Cookies

Ingredients

1 2/3 cups gluten free all-purpose flour blend
3⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 sticks unsalted butter, softened to room temperature
1/3 cup unrefined sugar
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
1 cup dried cranberries
2 cups white chocolate chips
3⁄4 cups macadamia nuts, crushed

Preparation

1. Pre-heat oven to 350 F and spray 2 cookie sheets with baking spray. In a medium bowl whisk flour blend, baking powder, baking soda, and salt. Set aside.
2. Using a stand mixer cream butter, sugar, brown sugar and vanilla.
3. Beat in egg. Slowly beat in flour mixture. Fold in white chocolate chips and nuts.
4. Separate dough into 3 inch balls (2 inches apart) on cookie sheet.
5. Bake until lightly brown 13-15 minutes or until edges are golden.
6. Let sit on sheet for at least 5 minutes then transfer to wire rack to completely cool.

Twelve Days of Gluten Free Cookies | Grain-Free Loaded Peanut Butter Chocolate Chip Cookies (6)

Anybody and everybody who knows me understands that my favorite dessert combination is peanut butter + chocolate. I mean as far as I’m concerned they go together like “White on Rice”, “Simon and Garfunkel”…”Horses and Carriages…ok you get the idea 🙂 This past Saturday a sweet craving in between a nasty fibromyalgia disease flare yielded these quick Grain-Free Loaded Peanut Butter Chocolate Chip Cookies. With only FIVE main ingredients you literally cannot lose with these cookies. And they a filled with peanut butter chips and chocolate chips. AMEN

Grain-Free Loaded Peanut Butter Chocolate Chip Cookies

Ingredients

1 cup natural smooth peanut butter
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/2 cup Reese’s peanut butter chips
1/2 cup mini chocolate chips

Preparation

1. Pre-heat oven to 350 degrees F
2. In a food processor pulse together peanut butter, sugar, baking soda, and salt until just combined. Add in egg and vanilla. Fold in peanut butter and chocolate chips.
3. Coat a cookie sheet with baking spray and using a tablespoon cookie scoop drop dough onto pan. (I did 2 rows of three.)
4. Flatten each slightly and baking for 10 minutes. Tops will crinkle slightly.
5. Allow cookies to cool completely before transferring from cookie sheet.

Twelve Days of Gluten Free Cookies | Hazelnut Almond Graham Crackers (Day 5)

What better way to spend the day before Christmas than to make your own from scratch graham crackers. These Hazelnut Almond Graham Crackers are the bees knees and perfect by themselves, as a crust (for cheesecake), or stuffed with chocolate and marshmallows for smores.

Hazelnut Almond Graham Crackers

Ingredients

1/2 cup butter, room temperature
1/2 cup packed dark brown sugar
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 cup almond milk

1 1/2 cup hazelnut meal
1 cup almond meal
1 cup potato flour
1/4 teaspoon baking soda and 1/2 teaspoon cinnamon

Preparation

  1. Sift together dry ingredients. Set aside
  2. In a food processor cream together butter, brown sugar, and honey. Sift in dry ingredients alternating with almond milk and pure vanilla until fully combined.Dough will be wet.
  3. Transfer to plastic wrap, cover and refrigerate overnight.
  4. Divide dough, roll out on a rice floured surface and cut into rectangles using a knife.
  5. Bake 12-13 minutes until brown on edges. Allow to cool completely before pulsing to use for crust.

Photo credit: Cheap Recipe Blog

Twelve Days of Gluten Free Cookies | Salted Cinnamon Sugar Caramel Apple Blondies (Day 3)

Twelve Days of Gluten Free Cookies

Day 3

I originally shared these beauties back in October 2015. I love blondies as they are the perfect marriage of cookie and brownie. These A+mazing Salted Cinnamon Sugar Caramel Apple Blondies are rich, decadent, and simple to throw together any time of the year.  Continue reading