Vegan Cheese sauce (Mac and Cheese, nacho cheese)

 2 cups of water

1/2 yellow onion peeled and quartered

2 cloves of garlic 

1 cup carrots peeled and chunked

1 1/2 cup Yukon gold potatoes

1/2 cup raw cashews

1/2 cup nutritional yeast

2 TBS miso

1 tsp paprika

2 TBSP lemon juice

2 TBSP apple cider vinegar

2 tsp salt

Put all of it in the instapot (or stove top pan) Instapot for 10 min on high (stove top just boil till veggies are soft)

Dump in blender and blend till smooth if it is too thick you can water down with almond milk

Serve over macaroni noodles

OR add chili powder, and green chilis and use as nacho cheese for nachos!

Vegan mushroom Stroganoff *elavegan.com

1 onion diced

6-9 garlic cloves minced

Lots of sliced mushrooms

3 TBS soy sauce

2 1/4 cup veg broth

6TBSP cornstarch

3 tsp onion powder

1 1/2 tsp garlic powder

1 1/2 tsp paprika

pinch red peppers

S&P

1/4 cup nutritional yeast

pinch of thyme and or Tarragon

Serve with rice or pasta

Heat pan and "fry" onions for a few minutes (I just do this in water you can use oil)

then add mushrooms add everything else except the cornstarch and almond milk bring to simmer 

stir almond milk and cornstarch together and then add to sauce stir till thickened stir about 10 min. taste for seasonings and serve while hot!

Tomato Basil Soup* by Homebasedmom.com

 

• 45 oz petite diced tomatoes with juice (2 jars of home canned tomatoes) 
• ▢2 C celery chopped
• ▢2 C carrots chopped
• ▢1 C onions  diced
• ▢1 tsp oregano finely diced
• ▢1/4 C fresh basil minced
• ▢4 C vegie broth
• 
  
• ▢1/2 C flour
• ▢1 C Parmesan Cheese freshly grated
• ▢1/2 C butter (vegan butter)
• ▢2 C half and half warmed (I use almond milk)
• ▢1 tsp salt
• ▢1/4 tsp black pepper

INSTRUCTIONS

• Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
• Cover and cook on Low for 5-7 hours.
• Thirty minutes before serving make the roux.
• Melt butter over low heat in a skillet and add in flour.
• Stir constantly for about 5 minutes
• Slowly add in 1 cup of hot soup.
• Add in 3 more cups of soup and stir until smooth.
• Put all back into the crock pot.
• Stir and add Parmesan cheese, warmed half and half, salt and pepper
• Add in oregano and basil.
• Cover and let cook on low for another 30 minutes or until ready to serve.

**** I also do this stove top and just put everything in down through Veggie broth and simmer till veggies are tender. Then make the roux and blend in the blender with a cup of hot soup then stir it all together. I don't use Parmesan cheese for our dairy free kids. But it can be added by those who want it. 

Bread Bowls

 4 TBSP sugar

4 1/2 tsp yeast

1 cup warm water

 1 cup warm milk (almond milk)

1/2 cup oil

1 1/2 tsp salt

4 lg eggs beaten

8 cups flour

1 egg white

2 tsp water

Dissolve yeast in warm water and milk, and sugar, add oil salt and eggs then slowly add flour. Let rise till double. Punch down and form balls on sheet seam side down. Let rise again.

Preheat oven to 425 deg whisk egg white and water and brush on bread dough just before putting in teh oven bake 20-25 min

Lemon poppy seed cookies (crazy about Cookies by Krystina Castella )

2 1/2 cup flour
1 1/2 cup sugar
2tsp baking soda
1/4 tap salt
3/4 cup oil
Freshly squeezed lemon juice from 6 med lemons
3 tbsp grated lemon zest from 2 med lemons
2tsp vanilla
1/8 cup poppy seeds
Preheat oven to 350
Combine flour,sugar Soda,salt.
Stir in the oil,lemon juice, lemon zest, vanilla, and poppy seeds, blend well
Drop 1tsp minds of dough on cookie sheets 2in apart bake 8-10 min

Cocoa Gravy~ Marsha Matlack

1 cup sugar
1/3 cup flour
1/4 cup cocoa powder
Whisk together and set aside
Heat 2 cups of milk till HOT
whisk in dry ingredients and keep whisking till thick over med heat
then add 3 TBSP butter and 1 tsp vanilla and serve hot over warm biscuits.

Sweet Potato Tacos~cooking classy

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
• Recipe Source: Cooking Classy
• 
  i often just put all of it in the pan and stick it in the oven instead of using more dishes and in stages. It still turns out YUMMY
  This is a new favorite at our house. It's my "go to vegetarian" night. My kids don't know that so shhh.