Vegan Copycat Panera Mac & Cheese

A tasty approximation by HealthyGirl Kitchen.

Ingredients
12 oz. shell pasta
1.5 c. raw cashews
1/4 c. nutritional yeast
3/4 c. macadamia milk
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. veggie broth
1/2 lemon juiced
1 tsp. Dijon mustard
2 tsp. vegan butter

Directions
Pour boiling water over cashews and let sit for 10 to 15 minutes. Blend all ingredients except pasta in Vitamix until smooth.

Make pasta. Add pasta back into the pot and combine with the mac and cheese sauce. Stir on low until heated through. If it thickens too much, add a touch more macadamia milk. 

Serves 6.

1 serving = 400 calories

Peanut Butter Noodle Casserole

An easy weeknight meal from Vegan Richa. 

Ingredients

For the tofu:

2 tsp. oil
7 oz. extra firm tofu, pressed and cubed
2 tbsp. green onion, whites and greens separated
2 cloves garlic, minced
2 tsp. ginger, minced
1/4 tsp. salt
1/4 tsp. black pepper

For the noodles:
1 c. carrots, thinly sliced 
1 c. bell pepper, thinly sliced

1 c. other veggie, like edamame or broccoli
1/2 c. smooth peanut butter
2 tbsp. soy sauce , tamari for Glutenfree
2 tbsp. lime juice
2 tbsp. maple syrup or sugar
4 tbsp. sambal oelek or asian chili sauce of choice
2 tsp. sesame oil
8 oz. Asian noodles, like ramen, udon, or lo mein
4 c. of water
1 c. green cabbage, thinly sliced 

Directions
Toss tofu in a bowl or plastic bag with white parts of green onions, garlic, ginger, salt, and pepper. Spread tofu out on a 9x11 baking dish and bake at 400 degrees for 10 to 20 minutes or until the tofu is crisp to preference.

Meanwhile, add peanut butter and 2 cups of warm water to a mason jar and shake to combine. Add soy sauce, lime juice, maple syrup, sambal oelek, and sesame oil to another jar and shake to combine.

Pull the baking dish from the oven, and add peanut butter mix, sambal mix, carrots, peppers and other veggies (not cabbage!).

Distribute the noodles and drizzle 2 cups of water over the noodles. Then put the dish back in the oven to bake. Cover the dish with parchment paper and bake for 20 to 25 minutes.

Check after 20 minutes if the noodles are al dente and then remove the dish because the noodles will continue to cook in the hot sauce after you take it out and you don't want to overcook the noodles.
Add in the cabbage and toss well so that the cabbage softens a little bit with the heat of the noodles and the sauce.

Taste and adjust salt and flavor by adding more salt or soy sauce and mix in. Add in some lime juice. Let sit for two minutes for the noodles to absorb more sauce then serve. Garnish with peanuts and green onion. 

Serves 6. 

1 serving = 420 calories

Sausage & Lentil Soup

Veganized from original recipe at Bon Appetit. 

Ingredients
2 medium onions, finely chopped
2 celery stalks, finely chopped (reserve leaves, if possible)
1 fennel bulb (whites only), finely chopped
6 garlic cloves, smashed and minced
12 oz. plant-based sausage (Field Roast Caramelized Onion & Beer Bratwursts worked well)

2 tbsp. extra-virgin olive oil, plus more for drizzling
½ tsp. crushed red pepper flakes
Kosher salt
2 tbsp. tomato paste
1 tsp. smoked paprika
a splash or two of Liquid Smoke
1¼ c. lentils (cooking time will change based on type)
2 c. basil leaves
plant-based plain yogurt, to serve

Directions
Prep the mirepoix of onion, celery and fennel in a bowl. Slice sausage crosswise into ¼"-thick coins.

Heat a large heavy pot over medium. Add 2 tablespoons of extra-virgin olive oil and swirl to coat. Cook sausage in a single layer until golden brown underneath, about 3 minutes. Turn pieces and cook, stirring occasionally, until mostly browned on both sides, 1 to 2 minutes longer. Remove sausage from the pan.

Reduce heat to medium-low. Add onion mixture, crushed red pepper flakes, and 1 teaspoon of salt and cook, stirring often, until vegetables are softened, and onion is translucent, about 8 to 10 minutes. Add tomato paste and cook, stirring often, until it darkens in color, 1 to 2 minutes longer.

Add lentils, 1 teaspoon of salt, and 4½ cups water and stir to combine. Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low, cover pot, and cook, peeking occasionally to ensure soup is at a bare simmer, until lentils are tender but not falling apart, 20 to 45 minutes (depending on type of lentils).

Stir in reserved sausage and after a few minutes, remove from heat. Add basil, stirring to wilt. Taste and adjust seasoning for salt.

Divide soup between bowls. Dollop with yogurt. Garnish with reserved celery leaves.

Serves 6. 

1 serving = 375 calories (does not include yogurt)

No Knead Foccacia

A fuss-free baking recipe from The Kitchn. 

Ingredients
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. dry instant yeast
3/4 c. lukewarm water
3 tbsp. plus 3 tsp. extra-virgin olive oil, divided
2 tsp. fresh rosemary leaves, coarsely chopped
1/4 tsp. flaky sea salt

Directions
Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses.

Drizzle 2 teaspoons of the oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Place the ball of dough in the oiled bowl and turn it so it's coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at a warm room temperature until doubled in size, 2 to 3 hours.

Drizzle 1 teaspoon of the oil in a 10-inch cast iron or other ovenproof skillet and rub it over the bottom and sides. Punch down the dough and place the dough in the skillet. Using your fingertips, coax and stretch the dough to cover the bottom of the skillet and reach all the way to the edges. Cover with plastic wrap or a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450 degrees.

Use your fingertips to gently dimple the surface of the dough. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations. Sprinkle with the rosemary and flaky salt.

Place in the oven and immediately turn the heat down to 400 degrees. Bake until lightly golden-brown, 20 to 25 minutes.

Remove from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm but is also good at room temperature. If the crust gets too soft, reheat in a 350-degree oven to crisp it up.

Serves 6.

1 serving = 226 calories

Lentils With Chorizo, Greens and Yellow Rice

Original recipe from NYT Cooking.

Ingredients

For the lentils: 
1 tbsp. olive oil
1/2 large onion, diced (about 3/4 cup)
Salt and pepper
4 oz. dry-cured Spanish chorizo, cut into 1/2-inch chunks (I used Renegade Foods Spicy Chorizo) 
1/2 tsp. cumin seeds, toasted and ground
1/2 tsp. minced garlic
1/2 tbsp. smoked paprika
1/2 lb. large green or brown lentils, rinsed and drained
2 c. thinly sliced chard (about 2 bunches)  
2 tbsp. chopped scallions, both white and green parts

For the yellow rice: 
1 c. white long-grain or basmati rice
1 tbsp. olive oil
1/2 small onion, finely diced
1 1-inch cinnamon stick
3 whole cloves
1/2 tsp. turmeric 
½ tsp. salt

Directions
Put 1 tbsp. olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.

Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and paprika, and stir to combine.

Add lentils to pot and pour in 3 cups water. Cover and bring to a boil over high heat, add 1/2 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)

Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.

Meanwhile, cook the rice. Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 1 tablespoons olive oil in the Instant Pot on sauté mode. Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 cups water (if using white rice) or 2 1/2 cups of water if using brown rice. Set Instant Pot to high pressure for 4 minutes (if using white rice) or 23 minutes (if using brown rice).

To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.

Serves 4.

1 serving = 385 calories

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Adapted New York Times Cooking: https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon

Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, cut into thin rounds
2 tbsp. olive oil
1 tsp. ground cumin
½ tsp. red-pepper flakes
Kosher salt and black pepper
1 recipe of Tofu "Feta," sliced into planks
4 oz. cooked orzo or other small pasta, for serving
½ c. fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions
Preheat the oven to 400 degrees. Combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Spread the vegetables onto a sheet pan and nestle the tofu "feta" planks into the vegetables.

Roast for 15 to 20 minutes, stirring halfway through but leaving the tofu in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down. Serve over orzo or farro. Top with fresh herbs, if using.

Serves 3. 

1 serving = 400 calories (including pasta and tofu "feta")

Tofu "Feta"

Ingredients
⅓ c. lemon juice
¼ c. water
2 tbsp. white miso paste

1 tbsp. nutritional yeast
1 garlic clove, minced
½ tsp. salt
Fresh or dried herbs of choice, I used about 1 tsp. za'atar
Black pepper, to taste
1-14 oz. pkg. firm or extra firm tofu, drained and pressed for at least 30 minutes

Directions
Whisk the lemon juice, water, miso, garlic, salt, herbs, and black pepper together in a medium bowl. 

Add the tofu, cubed or sliced, and toss to coat. Allow the tofu to marinate for at least 30 minutes. Serve immediately or refrigerate the tofu and marinade together in a sealed container for 2-3 days.

Serves 4. 

1 serving = 93 calories

Vegan Quiche

Ingredients
1 vegan pie crust

3 leeks, light green and white parts finely chopped

2 c. mushrooms

2 tbsp. vegan butter

2 cloves garlic, minced

1-14 oz. package extra firm tofu, drained

1/2 c. raw cashews

1/2 tsp. nutmeg

1/4 c. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. kala namak (black salt)

1/2 cup water

Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Saute leeks and mushrooms in butter with some salt and black pepper until the leeks become soft and tender, but do not brown. 

Place all other ingredients into Vitamix and blend until very smooth and airy. Season with salt and pepper, as needed. 

Add the tofu custard to the leeks and mix well. Pour the filling into the pie crust and bake for 45 minutes, or until filling is set. It should not jiggle. Cool for 20 minutes before serving. 

Tofu with Burst Cherry Tomato Sauce

Veganized version of a recipe from Bon Appetit. 

Ingredients
8 oz. extra firm tofu, pressed

1 tbsp. nutritional yeast
6 scallions or 1/4 c. sliced red onion
1" piece ginger (I used 1 tbsp. jarred ginger)
2 garlic cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. black mustard seeds
¼ tsp. cayenne powder
¼ tsp. ground turmeric
4 oz. sugar snap peas (about 1 cup)
3 tbsp. extra-virgin olive oil or avocado oil, divided
Kosher salt
12 oz. cherry tomatoes (about 2 cups)
Pinch of sugar (optional)
½ cup (lightly packed) basil or mint leaves
Cooked rice (for serving)

Directions
First, prep your ingredients. Slice tofu into generous ¼"-thick planks and pat dry; set aside. Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.

Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.

Snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.

Now, bring it all together. Heat 2 tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved tofu in a single layer and cook until golden brown underneath, about 1 minute. Flip tofu and season with salt and nutritional yeast. Once light brown in color, Transfer paneer to a plate, leaving as much oil behind in pan as possible. 

Set pan over medium heat and add remaining 1 Tbsp. extra-virgin olive oil along with reserved scallions, ginger, garlic, and spices. Cook, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

Add 12 oz. cherry tomatoes (about 2 cups), reserved snap peas, and 1 cup water. Increase heat to medium-high, season with salt, and bring to a simmer. Gently smash each tomato open with spoon (gentle is key; you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light).

Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add tofu back to pan and simmer until warmed through.
Remove from heat and mix in ½ cup (lightly packed) mint or basil leaves. Serve with cooked rice.
Serves 2. 

Instant Pot Beets

For texture preferences, lowest amount of time results in firm beets with a little crunch and longest amount of time results in soft beets with some chew.

Beet Circumference	Texture Preferences	Release
5 inches	High pressure 11-15 minutes	Quick release
5.5 inches	High pressure 14-18 minutes	Quick release
6 inches	High pressure 17-21 minutes	Quick release
6.5 inches	High pressure 18-23 minutes	Quick release
7 inches	High pressure 20-25 minutes	Quick release
7.5 inches	High pressure 24-28 minutes	Quick release
8 inches	High pressure 27-31 minutes	Quick release
8.5 inches	High pressure 30-34 minutes	Quick release
9 inches	High pressure 32-36 minutes	Quick release