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

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

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

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

baked acorn squash & pasta

red breasted nuthatch

appears after a summer

of only white ones

source, 6 servings

1 egg, 1 c ricotta, 1 c grated parm, 1 c grated fontina, 1 1/4 c water, 3 T olive oil, 1 t kosher salt, pinch nutmeg, pinch black pepper, pinch red pepper flakes, 3 t minced garlic, 6 oz baby spinach, 3 T sage+thyme, 1 thinly sliced unpeeled acorn squash, 8 oz pasta

mix all but 1 T oil & 1/2 c parm; place in oiled dutch oven, top with rest; 350 F; 1 hour, covered; 30 minutes, uncovered; broil; rest 30 minutes

spaetzle & roasted veggies with caramelized squash seeds

pasta for when the

pasta machine or even

rolling out feels hard

source, 4 servings

veggies: 1 acorn squash, 2 beets, 2 c brussels sprouts, 2 carrots, olive oil+brown sugar+s&p; pasta: 2 c flour, s&p, 3 eggs, 1 c milk, 4 T butter, herbs; seeds: acorn squash seeds, olive oil, salt, sugar

veggies: cut up, toss with olive oil mixture, roast at 425 F until brown; pasta: mix all but butter & herbs, cook tablespoon-fulls in boiling salted water; brown in butter, top with herbs; seeds: combine, 350 F until caramelized

baked gnocchi & mushrooms

dog entertainment

geese flying overhead first

one & then many

source, 6 servings

2 lbs mushrooms, 24 oz gnocchi, olive oil, 1 bunch cut up scallions, 2 sliced shallots, s&p, 1 lb greens; sauce: 1/4 c dijon+1/4 c maple syrup+1/4 c olive oil+s&p+red pepper flakes

bake all but sauce on oiled foil-covered rimmed baking dish, 425 F, 75 minutes or until brown, adding greens during baking; add sauce, broil

one pot tomato & peas spaghetti

a turkey vulture

sitting on a nearby branch

showing its bigness

source, 6 servings

olive oil, 1 sliced onion, 4 smashed cloves garlic, kosher salt+pepper+red pepper flakes, 1 T balsamic vinegar, 1 lb spaghetti, 8 chopped big tomatoes, 1 c basil, 1/2 c vegan parm, 8 oz peas

brown oil, onion, garlic, spices, vinegar; add pasta+tomatoes & 2 c water; simmer, covered, until pasta is al dente; cook down, add rest

toasted ramen & beans

brown the ramen in

the veggies & oil &

then add the white beans

source, 4 servings, 500 calories

3 c cooked marcella beans, 8 oz ramen, s&p, 1 T olive oil, 2 sliced carrots, 1 sliced shallot, 1 smashed clove garlic, s&p, red pepper flakes, zest & juice of 2 lemons, 1 c greens & herbs, vegan parm

brown veggies & spices in oil, add ramen, brown; add beans, lemon, water to cover, simmer until done; add greens, top with parm