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