smoky dijon vegan mac & cheese bites

people who don’t like

vegan cheese may not have tried

the quality brands

24 servings, 85 calories

1 lb whole wheat elbows, cooked; 1/3 c pasta water, 1/2 c follow your heart grated vegan parm, 4 slices chao smoked original vegan cheese slices, 1 T dijon, 1 c mooala unsweetened vanilla almond milk

heat all but pasta until thickening, add pasta; gently press into muffin-paper lined silpat muffin pans, sprinkle with more parm; 450 F, 20 minutes

one pot frittata

the eggs do not need

to be beaten in their own

bowl before adding

6 servings

8 oz sliced mushrooms+1 sliced onion+2 t minced garlic+2 c chopped broccoli+s&p+olive oil; 8 eggs, 2 c shredded cheddar, 1/4 c grated parm, 1/4 c cream, 1/4 c bread crumbs

cook down veggie mixture in cast-iron pan, add rest except crumbs; 300 F, 25 minutes; add crumbs, broil; serve with hot sauce

garlic & greens angel hair

garlic roasting in

butter makes the house smell like

90s nostalgia

source, 4 servings

1 stick vegan butter+s&p+1 halved bulb garlic; 6 oz spinach+s&p+red pepper flakes; 1 lb angel hair, vegan parm

roast garlic mixture, 375 F, covered, until soft & brown, remove garlic skin; cook pasta al dente, save 1 c pasta water; blend spinach mixture, butter, pasta water if needed; add to pasta, cook 2 minutes, adding pasta water if needed; top with parm & more spices

3 sisters cakes

the rooster hasn’t

seen snow before but the hens

will educate him

source, 24 servings, 80 calories

2.5 c cooked jacob’s cattle beans, 2.5 c roasted acorn squash, 3 eggs, 1 c cornmeal, 2 T powder, 1 t sea salt, 1/4 c herbs, 2 T chipotle chile powder, 2 T chipotle tabasco, 1 c oats

mix, mashing some beans; press into silpat muffin pans, 425 F, 25 minutes

smoky vegan mac bites

keep in the freezer

for times that require cheese

& macaroni

12 servings, 115 calories

2 c elbows, 2 T canola oil, 2 T cornstarch, 1 t salt, 1 T smoked paprika, 1 c elmhurst milked walnuts, 2 t chipotle hot sauce, 1/2 c nutritional yeast, 1 T cider vinegar

cook & drain pasta, simmer with rest 5 minutes, press into silpat muffin pan, 425 F, 25 minutes

gingerbread toaster waffles

for when gingerbread

breakfast cookie supply is

starting to run low

15 4-inch waffles, 130 calories

3 c white whole wheat flour, 1/4 c cocoa, 3 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, pinch black pepper, 12 packets stevia, 1 t ginger, 1 T pumpkin pie spice, 1/2 c lily’s stevia-sweetened chocolate chips

mix, cook 1/4 c batter on greased nonstick iron

one pot squash pasta

if using precooked

squash add it later in the

pasta cooking time

source, 4 servings

4 c cubed squash, 1/4 c sage, 1/2 c panko, s&p, 2 chopped shallots, 1 T minced garlic, 1 lb pasta, red pepper flakes, lemon juice, 1 stick vegan butter, vegan parm

cook pasta & squash, drain, reserve 1 c pasta water; in same pot brown remaining except lemon juice & parm; add pasta+water, lemon; top with parm