our favorite yummy, yummy macaroni and cheese

My 4 year old daughter named this recipe. She originally wanted it to have 3 "Yummy's" but it was a little too long to write on my recipe card!

I have several different vegan macaroni and cheese recipes, but this particular one I concocted seems to be everyone's favorite.

Our Favorite Yummy, Yummy Macaroni and Cheese

1 lb. cooked pasta shapes (large elbows, shells, etc.)
3 Tbsp. margarine
3 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric
1 1/2 cups "milk" (soy/rice milk)
1 cup shredded vegan cheese (cheddar/monterey jack blend)
1/2 tsp. mustard

Cook pasta according to package directions.

In a small bowl, combine the flour, salt, pepper, garlic, onion and turmeric. Set aside. Melt the margarine in a saucepot over medium/low heat. Once melted, add the flour/spice blend and whisk in pot until combined. Then add 1/2 cup of "milk" and whisk until smooth (no lumps!) After it thickens a bit, add another 1/2 cup of "milk" and whisk. After a few minutes, add the remaining 1/2 cup of "milk" and whisk for several minutes until it thickens a bit. Then add in the cheese and mustard and whisk regularly for about five minutes or so, until the cheese has melted into the sauce.

Pour sauce over freshly cooked noodles.

RATING: ***

fettucine with sundried tomato pesto

I created this recipe the other night when I didn't have the ingredients for another recipe I wanted to make. I wasn't sure it was going to fly with all three kids, but sure enough, it did! Gotta love it when the kids love something new!

You can use fresh basil in place of the dried, and if you do, you will want to use about three times the amount. All I had on hand was dried, so that's what I used, and it came out fine!

This dish is also delicious cold (so reheating the leftovers is up to you)!

Fettucini with Sundried Tomato Pesto

1 lb. fettucini
8 sundried tomatoes
1/4 cup pine nuts
1 (12.3 oz) box silken tofu
6 cloves garlic
2 Tbsp. dried basil
1 1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup olive oil

Cook fettucini according to package directions. Meanwhile, prepare the sauce.

Rehydrate the tomatoes in a small bowl of hot water for about ten minutes. In a small saucepan, lightly toast the pine nuts for just a couple minutes, stirring frequently. (Don't overcook.)

In a food processor, blend together the tomatoes, pine nuts, tofu, garlic, basil, salt, and pepper for several minutes. Once well blended, slowly drip the olive oil through the top holes of the food processor while blending. Continue to blend for several more minutes. Toss with cooked pasta.

RATING: ***

garlic linguine

Don't be afraid of the garlic in this recipe. Once cooked in the sauce, the garlic turns sweet. All of my kids love this recipe and actually fight over who gets the most garlic chunks! I adapted this recipe from one I had that was slightly more spicy. This dish has just the right amount of flavor, spice and a touch of sweetness (from the garlic) for young kids!

Quick note...it will seem like there isn't nearly enough sauce for all that pasta, but trust me, once it's tossed together, it's the perfect amount!


Garlic Linguine

1 lb. linguine
6 cloves garlic
3 Tbsp. olive oil
1/4 cup + 2 Tbsp. water
2 tsp. soy sauce
1/2 tsp. paprika
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt
dash of cayenne pepper

Cook linguine according to package directions (al dente is always best).

Peel garlic cloves and crush thoroughly with a fork, so you have small chunks (don't mince). Saute garlic with the olive oil for just a few minutes. (Don't let the garlic brown.) Add remaining ingredients and bring to a boil, then reduce heat and simmer for 10 minutes. Toss sauce with cooked pasta.

RATING: ***

open chi-chi sandwich

First I suppose I should explain "chi-chi" to you. This is what we call fake chicken in our home. I can't remember how the term was originated, but I never wanted to call our faux meats by their animal names. I didn't want the kids thinking they were eating "chicken", which to them isn't food, but an animal. So we don't call them "chicken" patties or "fake chicken patties". We call it "chi-chi".

If you're opposed to using the microwave, you can cook the chi-chi on the stovetop or in the oven. If you cook it in a manner that requires you to flip the patty over, wait until you do the flip before adding the spices. Then wait until the patty is done cooking before you add the sauce, then just cook a minute longer.

Open Chi-Chi Sandwich

1 vegan breaded "chicken" patty
1 slice whole wheat bread, toasted
dried oregano
onion powder
garlic powder
cayenne pepper
salt
tomato sauce

Pop the bread in the toaster. Place a chi-chi patty on a microwaveable plate. Sprinkle top with oregano, onion powder, garlic powder, cayenne pepper and salt. Microwave for 1 minute. Pour sauce on top of patty and microwave again for 30 seconds. Remove from microwave and use a fork to lift patty up and sneak the piece of toast underneith.

Let heat escape for a couple minutes before serving to little ones.

Since it is an open sandwich, I usually cut it into pieces for the wee ones who don't yet use knives. (You can of course turn it into an easier-to-eat version with another slice of toast on top...but it won't be as pretty. :)

RATING: ***