I am way too excited about this recipe.  I have entered a time machine and gone back to my childhood.  The only difference is, I’m not eating yellow #5 and #6.  And it doesn’t come out of a box.  Even if you’re not buying Kraft Dinner, homemade versions of mac and cheese are usually loaded with butter, cheese and other unhealthy ingredients.  This mac and cheese is 100% vegan and so healthy!  I’m just smiling ear to ear knowing what I used to make it, and seeing how much my family loved it.  I think you’re all going to love this one just as much as we did.

The cheese in this recipe is a combination of roasted sweet potato, mustard and nutritional yeast.  The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish!  My son pushed the mushrooms aside…

Ingredients:
1 can chickpeas, drained and rinsed
4 cloves garlic, peeled
3 tbsp tahini
juice of 1/2 lemon
1/2 cup water
1 tsp olive oil
1/2 tsp sweet smoked paprika
2-3 slices roasted red peppers (I used a jar, but you can roast your own)
dash of salt

Do It:
Add all ingredients to a nutri bullet or food processor and blend until smooth.

Sometimes you just need meatballs. Every Italian American knows this to be true. Like moths to a flame, we can’t resist a good old fashioned meatball from Mom’s Sunday sauce. For vegetarians, vegans, and the gluten-freed this poses a teensy problem.

Fortunately, this recipe makes meatballs that are gluten free and meat-free, while still hearty and delicious! Full of veggies like red pepper and kale, and whole grains like quinoa and oat flour, these vegan meatballs are not only healthy, they are crazy good!

Vegans and carnivores alike will love these. And the best part is that the variations are endless! In this recipe I use curry to give it a more exotic flare. You can dice and add your favorite spicy peppers, or whatever veggies fit your mood. Customize the ingredients to make it your own. Get creative – cooking should be fun!

As a side note to vegans…