Mac Daddy - Veganomicon

A while back, Tim and I decided we wanted mac & cheese. Searching through our various cookbooks, we came up with "Mac Daddy" from the Veganomicon.



This is some seriously tasty food. We used pieces of lasagna noodles instead of macaroni, used the vegan Ricotta that we'd just picked up in place of the handmade ricotta (another reason for picking this recipe!), and topped the whole thing with Panko breadcrumbs, but otherwise, we just went with the original.



So. Freaking. Good.

Man, now I want mac & cheese again...

Italian Parsley Pesto

What's a gal to do with a giant bunch of leftover Italian parsley that she bought to make unimpressive gall bladder-friendly soup?

After doing an online search for "Italian parsley recipes", I decided that the answer was "pesto".



April's Italian Parsley Pesto

• 3 cups fresh Italian parsley, roughly chopped
•  3 garlic cloves
• 1-2 inches of Serrano pepper
•  2/3 cup nutritional yeast
•  1/4 cup extra-virgin olive oil
• 2 teaspoons spicy brown mustard (I used yellow because it's what was in the apartment)
• 2 tablespoons white balsamic vinegar
•  1 tablespoon chopped mint
•  2 tablespoons lemon juice
•  salt and black pepper to taste


Preparation
1. Place garlic in a small saucepan and cover with water. Boil for one minute, rinse with cool water, and add to food processor. 
2. In the food processor, blend together all ingredients. Season with the black pepper and salt at the end.

Emerald Green Dip Of Vegan Nominess

Today's entry is my 100th post on this blog! Woo hoo!

Let's flash back in time a week or so, back to before I was having gall bladder issues and I was still trying to figure out different ways to use the large pot of black beans I'd made and what was left of a large bunch of kale.

*sound of flashback music*



While we're back here, let's remind past me to actually write down how much of what goes into specific things when they're being made. *facepalm*

I know I had at least 5 or 6 large leaves of curly kale, about 1/2 a cup of black beans, 1/3-1/2 cup of pineapple salsa, several good shakes of turmeric and ginger, and about 1/4 cup nutritional yeast. I tossed all of it into my BlendTec blender with just enough water to make it smooth.



I ate it with Wheat Thins Flatbread chips, and it was delicious!