• food
  • Vegan Mac & Cheese with Sautéed Spinach + Roasted Tomatoes

    mac and cheeseI love mac and cheese just as much as the next gal. It’s an ooey-gooey comfort food that just hits the spot sometimes. But, one thing I really don’t love is dairy. When I first adopted a plant-based diet I thought dairy was something I might still continue to eat occasionally but now dairy gives me the heebie-jeebies and I have zero desire to eat it. But lucky for me there are a million dairy-free versions of mac and cheese that are just as delicious, if not better, while also being way healthier for us. And after playing around with tons of recipes and variations I have finally perfected this recipe which is my current favorite version of homemade vegan mac and cheese. The cheese sauce is just so dang good without having any dairy in it whatsoever. The cheese sauce is made from a combination of coconut oil, non-dairy milk, flour, tomato paste, nutritional yeast and seasoning. Easy as that.
    mac and cheese

    mac and cheese

    mac and cheese

    mac and cheese

    mac and cheese

    mac and cheese

    And while the ingredient list might look a little long, I promise you it is so easy to make. Especially if you measure everything out ahead of time. Then you just throw each ingredient into the pot when it is its time and voila…dinner! And this recipe can be modified for so many different dietary needs and preferences….you can make it gluten-free, nut-free, soy-free or enjoy it just as it is. I’ll add the instructions for modifying it in the “Notes” section of the recipe. I hope you all enjoy this recipe as much as I do!

     

    Vegan Mac & Cheese with Sautéed Spinach + Roasted Tomatoes
    Author: Tedi
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    A healthy and delicious vegan take on this classic comfort food. Recipe can be made gluten-free, soy-free and/or nut-free.
    Ingredients
    • 1 lb elbow macaroni
    • 1 tablespoon olive oil
    • 1 10 oz carton of grape tomatoes, halved
    • 5 oz fresh spinach
    • 1/4 cup coconut oil
    • 1/3 cup all-purpose flour
    • 3 cups unsweetened almond milk
    • 2 tablespoons tomato paste
    • 1/2 cup nutritional yeast
    • 2 teaspoons salt
    • 1 teaspoon garlic powder
    • 1 tablespoon lemon juice
    • 1 tablespoon agave
    Instructions
    1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Once it is done drain pasta and return to pot.
    2. Next, in a medium saucepan heat olive oil over medium heat. Add tomatoes and pan roast until they are tender.
    3. While tomatoes are roasting, in a different medium saucepan whisk together coconut oil and flour over medium heat. It will form a thick paste. Then add non-dairy milk, tomato paste, nutritional yeast, salt and garlic powder to saucepan with paste and bring to a boil, whisking frequently. Reduce heat and let “cheese” sauce simmer. Once sauce begins to thicken add lemon juice and agave. Taste test and add more seasoning if necessary.
    4. Once everything is almost done, add spinach to tomatoes and sauté for 2 more minutes until spinach begins to wilt.
    5. Pour “cheese” sauce over drained pasta and add the roasted tomatoes and sautéed spinach. Stir well and serve hot!
    Notes
    To make this recipe nut-free use soy milk or rice milk instead of almond milk.
    To make this recipe gluten-free use gluten-free pasta and all-purpose gluten-free flour.
    And to make this recipe even healthier replace regular pasta with lentil pasta.

    Recipe adapted from Chloe’s Kitchen by Chloe Coscarelli.

    xo,

    Tedi

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    Vegan Mac & Cheese

     

  • food
  • Strawberry Rhubarb Chia Jam

    Strawberry Rhubarb Chia Jam

    My grandma makes the most delicious strawberry rhubarb jam so, now that both strawberries and rhubarb are in season, this was one of the first things on my list to make to usher in spring. This recipe can actually be used for more than just jam…it makes a great sauce or topping for yogurt (dairy-free, of course!), ice cream, pancakes, or my current favorite way to eat it…on top of oatmeal. It’s made with just four simple ingredients and much healthier for you than most store-bought jams or jellies.

    I use chia seeds in this jam because even though they are teeny, tiny they pack a serious nutrient-dense punch. Chia seeds are full of omega-3s, fiber, protein and antioxidants. And you really can’t even taste them anyways, so why not add them to homemade jam and make it as healthy as can be?!

    And one of my grandma’s tips for this recipe…it should be more about the rhubarb than the strawberries. I do about a 2:1 ratio favoring the rhubarb when I make it. Hope you enjoy! And let me know…how would you eat your strawberry rhubarb chia jam??

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    Jam

    JamJamJam

    Strawberry Rhubarb Chia Jam
    Author: Tedi
    Prep time:
    Cook time:
    Total time:
    Serves: 1 (8oz jar)
    Homemade, healthy jam recipe with fresh strawberries, rhubarb and chia seeds.
    Ingredients
    • 2 cups rhubarb, cut into 1 inch pieces
    • 1 cup stawberries, cut into fourths
    • 1/4 cup agave
    • 2 tablespoons chia seeds
    Instructions
    1. In a medium size pot bring rhubarb, strawberries and agave to a low boil. As fruit heats up it will start to become liquid. Stir occasionally. Simmer for 10-20 minutes or until jam is the consistency you desire.
    2. Stir in chia seeds. Remove from heat and let pot sit covered for 10 minutes.
    3. Cool in fridge for at least 4 hours before serving. Enjoy!
    Notes
    You can use any sweetener of your choice. I used agave but honey, maple syrup, etc. will do.[br]Adjust sweetener to taste. If you’re just starting your healthy eating journey you may desire more sweetener but over time you will need less and less. Your tastes buds just need some time to catch up to your mind!

    xo,

    Tedi

  • food
  • Greek Islands Simple Salad

    Greek Islands Salad

    A few months ago I read a fascinating article in the New York Times titled The Island Where People Forget to DieThe article left such an impression on me. It focuses on life on a little island called Ikaria, off the coast of Greece. The Ikarian people live extraordinarily healthy, long lives compared to much of the rest of the world. The people in Ikaria live well into their 90’s and 100’s. And when they do die, it’s not because of years of sickness or disease, like it often is here. Instead, they die peacefully of very old age. Everything from the food to the way of life on Ikaria is simple, and the benefits of this simple life have proven to be abundant.

    So, it was no surprise to me to learn that the people of Ikaria eat a vastly plant-based diet.
    For me, reading about the island of Ikaria was a wonderful reminder to live more simply, in every aspect of my life. So, feeling inspired by this article I started to be more mindful of making simple choices in life. Including my food choices. I started making this simple salad which, given its inspiration from the article, I named the Greek Islands simple salad. It has just two ingredients, tomatoes and cucumbers, which are lightly seasoned with olive oil, salt, pepper and oregano. In all its simplicity it is rich in nutrients and good for both our bodies and souls.

    I’ve been using a combination of yellow campari tomatoes and kumato tomatoes, but any tomatoes will do. Sometimes it’s good to be reminded that the best, most nutritious foods come to us in the simplest forms. And this salad is a perfect example. Hope you enjoy.

    Greek Island salad

    Greek Islands saladGreek Islands Salad

    Greek Islands Salad

    Greek Islands Simple Salad
    Author: Tedi
    Prep time:
    Total time:
    Serves: 2
    A simple salad inspired by the Greek Islands.
    Ingredients
    • 6-8 medium tomatoes
    • 1 cucumber
    • 2 tablespoons olive oil
    • oregano, to taste
    • salt, to taste
    • pepper, to taste
    Instructions
    1. Cut tomatoes into fourths and cucumber into small pieces.
    2. In a medium bowl toss tomatoes and cucumber with olive oil, oregano, salt and pepper. Serve and enjoy.

    xo Tedi

  • food
  • Hearts of Palm + Tomato Bruschetta

    Bruschetta - larger

    Now that I’ve been making bruschetta, I don’t know why in the world I never tried making it before. It is literally so easy to make and so delicious. It can easily be switched up and made into lots of different variations to suit your tastes. Right now I am loving making it with hearts of palm, tomatoes and basil. But, don’t like hearts of palm? Use avocado or any other veggie you like instead.

    I make a large bowl and then any leftovers I have I eat as a salad. The only labor intensive part of the recipe is cutting everything up. In the recipe box I put that this takes 20 minutes to make, but if you’re quick with your knife you can easily whip this up in less than 15 minutes.

    It’s fresh, light, scrumptious and a crowd pleaser. It will be the perfect light snack once the weather warms up. Now I just wish I was enjoying it while laying poolside somewhere… 😉

    BruschettaBruschettaBruschettaBruschetta

    Hearts of Palm + Tomato Bruschetta
    Recipe Type: Appetizer
    Author: Tedi
    Cook time:
    Total time:
    Serves: 6-10
    Ingredients
    • 1 loaf french bread
    • 1 (15 oz) can hearts of palm
    • 5-6 ripe plum tomatoes
    • 8-10 fresh basil leaves
    • 2 tbsp olive oil
    • salt, to taste
    • pepper, to taste
    Instructions
    1. Slice tomatoes and hearts of palm into quarter inch size pieces. Tear basil leaves into small pieces with your hands. Add tomatoes, basil and hearts of palm to a large bowl. Drizzle olive oil on top. Season with salt and pepper. Toss together so salt, pepper and olive oil are evenly distributed.
    2. Heat griddle pan over medium heat. Cut bread into half inch wide pieces. Lightly brush each side of bread with olive oil. Place on griddle for four minutes, flipping halfway through so that bread is lightly toasted on each side.
    3. Top toasted bread with bruschetta. Serve and enjoy!

     xo Tedi