We're closing off comfort food week with this delicious vegan mac n cheese recipe. Mac n cheese was never something I used to have growing up, but as I have since been exposed to both healthy and unhealthy versions of it, I decided that I had to make my own version. 

Ingredients (serves 2)
1/2 cup cashews (soaked overnight or for a few hours)
3/4 cup water
1 small carrot
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp apple cider vinegar
A pinch of nutmeg

1 head of broccoli (optional)
170g wholewheat macaroni or your favourite pasta

Boil your pasta according to package directions. Peel and then add the carrot to the pasta to soften it. I also steamed the broccoli florets above the boiling pasta to save on dishes. In a blender cup add cashews, water, nutritional yeast, lemon juice, apple cider vinegar, nutmeg and the softened carrot. Blend until you have a smooth sauce. Drain and rinse your pasta and put it back in the pot. Add the cashew sauce and broccoli if using. Mix everything together. Heat up once more and keep on the heat until your sauce is at the desired consistency - the longer the thicker. 

It is comfort food week on my youtube channel, and for todays recipe I made a warming and delicious Mexican quinoa soup. It is full of flavour and textures and honestly one of my favourites. Let me know if you try it out :) 



Ingredients (serves 1)
1 long red pepper
1/2 red onion
2 spring onions
1 clove of garlic
1/2 tin of crushed tomatoes (about 3/4 cup)
About 2 cups of water
2 tsp taco spice mix
30-40g quinoa
1 lime
Coriander/cilantro for topping

Method
Chop your veggies and add them to a pot with a little bit of olive oil. Cook for a few minutes on medium-high heat and then crush in the clove of garlic. Stirr while heating, make sure the garlic doesn't burn. Then add in the crushed tomatoes, taco spice mix, quinoa and water. Cook for about 15 minutes until the quinoa is done. Adjust the amount of liquid to your liking. Squeeze the juice of half a lime into the soup and slice the other half into wedges to use as topping. I also topped mine with some coriander and a few crusted tortilla chips. 

*This recipe is adapted from this one. It just looked too good not to recreate😋

This is such a warming and delicious fall meal, but it is also super simple! You can enjoy this for lunch or dinner, and it is great as left-overs too! I have added green beans to this, but feel free to swap those out for any veggies that you prefer. I used frozen ones to keep this quick and easy, but you can of course use fresh as well. Just remember to cook them if you don't want to have them raw in the dish as the warmth from the sauce won't be enough to cook them all the way through. 

Ingredients (serves 1)
3 tbsp almond butter (or use peanut butter)
2 tbsp maple syrup
1 tbsp tomato paste
1 tbsp soy sauce
1-2 tbsp lemon juice
About 1/2 cup almond milk (or other plant milk)
Green beans or other veggies of your choice 
Your favourite pasta

Method
Cook, drain and rinse your pasta. Add all the other ingredients except the veggies to a pot and bring to a simmer while continuously stirring. Once it has thickened slightly add the veggies and let those heat through. Add in the pasta, mix everything together and enjoy! 

Hummus is one of my favourite things! I just love it so much. It is versatile, it is good for you - full of protein and fiber, and just so dang delicious. I love to make my own as I have more control of the ingredients that goes into it, and honestly there is no place near me where I can by any anyways..

This chickpea salad has been my absolute favourite lately. It is perfect on sandwiches, as a side dish, or just as a meal on it's own. The taste is amazing, and it kinda reminds me a bit of a tuna salad - just way better! This one's also a part of my Healthy Summer Food video, so check it out at the bottom of this post :)




RECIPE