Scott's Mac 'n Cheese

 While this recipe may have some unusual ingredients, it all comes together in a deliciously creamy and comforting macaroni and cheese dish. 

Serves: 8 people

Prep Time:  35 min

Cooking Time: 45 min

Total:  80 min

Ingredients

4 cups dry elbow macaroni

1 large onion, diced

2 tbsp garlic, minced

2 cups canned coconut milk

6 tbsp salted butter

1/4 cup cherry yogurt

1/3 cup apple juice

1 tbsp prepared dijon mustard

1/3 cup flour

1 tbsp dried oregano

1/4 tsp white sugar

1 tsp. ground cayenne pepper

1/2 tbsp. salt

1/2 tsp pepper

2 1/4 cups mozzarella cheese, grated, divided

1 1/4 cups old cheddar cheese, grated, divided

1/4 cup parmesan cheese, grated

1/2 large bag Cheddar Sun Chips, crushed into small pieces

Directions

1. In a large pot boil water and prepare macaroni according to package instructions. Drain and set aside, leaving pot emptied.
2. In a frying pan, sauté onions and garlic until browned. Set aside.
3. In a bowl, stir together flour and spices. Set aside.
4. In same large pot, melt butter and coconut milk. Stir to combine. Add cherry yogurt, apple juice and dijon mustard, stirring to combine. ("*Don't forget the dijon!" - Scott)
5. Whisk in flour spice mix until well dissolved.
6. Add to the mixture 2 cups of mozzarella, 1 cup of cheddar cheese, stirring well until melted and combined into a smooth, thick sauce.
7. Add sautéed onions and garlic, and stir. Simmer mixture on low, stirring frequently for 10 min.
8. Add cooked macaroni to sauce, stirring until well combined.
9. Transfer to a large deep rectangular baking dish, and flatten mixture.
10. Mix together remaining 1/4 cup mozzarella, 1/4 cup cheddar and 1/4 cup grated parmesan cheese. Sprinkle over top of the macaroni.
11. Sprinkle crushed Sun Chips over top, and cover dish with aluminum foil.
12. Bake in a preheated oven at 350 for 35 minutes. Remove foil covering and turn heat up to 425, baking for an additional 5-8 minutes.
13. Remove from oven and let rest for 15 minutes.
14. Serve with salad or steamed greens. Enjoy!

In memory of Scott S, who's creativity and inventiveness concocted this wonderful recipe.

Coconut Banana Curry

A sweet and spicy coconut banana curry served over freshly cooked rice. Delicious!

Serves: 4

Prep Time: 15 min

Cooking Time: 25 min

Total: 40 min

Ingredients

1 tbsp. oil
1 onion, diced
1 clove garlic, diced
1 large sweet potato, peeled and cubed
2 carrot, peeled and chopped
2 cups cauliflower florets
1 tin (13 oz) chickpeas, drained and rinsed
1/2 cup frozen peas
1 tbsp. curry powder
1 tsp. ground cumin
1/2 ground tumeric
1/2 tsp. red chili flakes
1/2 tsp. salt
1 tin (15 oz) coconut milk
1/2-1 cup water, as needed
1 tbsp. lime juice, or more
2 firm bananas, peeled and sliced
sliced green onions, to garnish

Directions

1. In a large pot heat oil. Saute onions and garlic.
2. Add sweet potatoes and carrots, cooking until lightly browned. Stir frequently to avoid burning.
3. Add curry powder, cumin, chili flakes and tumeric. Stir well, cooking for 1 minute and allowing spices to heat and become fragrant.
4. Add coconut milk and cauliflower fllorets, stirring to combine and cover. If necessary, add water.  Simmer for 15 minutes, until cauliflower becomes tender.
5. Add chickpeas, bananas and frozen peas. Stir and allow to heat thoroughly for another 6-8 minutes.
6. Taste and adjust seasoning if necessary. 
7. Serve garnished with green onions and a side of rice.

Vegetarian Enchiladas

Everyone will enjoy vegetarian enchilades for dinner tonight!

Serves: 4-5

Prep Time: 25 min

Cooking Time: 20 min

Total:  45 min

Ingredients

1-2 tbsp. olive oil
2 cloves garlic, pressed
1 medium onion, diced
1 jalapeno pepper, chopped
1 tin (19 oz) black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 1/2 cups white mushrooms, chopped
9-10 small (6") corn or wheat tortillas
1 cup Monterrey Jack or Mozzarella cheese, grated
1/4 cup green onions, chopped

Sauce
1 tbsp. oil
1/2 tsp. cumin
1 tsp. Mexican chili powder, or more to taste
1/3 cup tomato paste
3/4 cup water
2 tbsp. flour
salt and pepper

Directions

1. In a large pot, prepare the enchilada filling by heating oil and sauteing onion and garlic until lightly browned.
2. Add jalapeno pepper and mushrooms, stirring well and cooking for 3-4 minutes. Add corn and black beans, salt and pepper to taste.
3. In a small saucepan, make the sauce by heating oil on low and adding flour to form a thick paste. Add spices, heating until fragrant, about 1 minute. Combine water with tomato paste in a separate dish. Slowly add liquid mixture to flour and spice mix.
4. To assemble the enchiladas, place a tortilla on a plate. Fill with about 1/3 cup prepare filling and roll, tucking the ends in. Place in a large casserole dish.
5. Repeat with remaining tortillas and filling, arranging them side by side in the dish.
6. Pour sauce over the enchiladas and top with grated cheese and green onions.
7. Cover and bake in a preheated oven at 350 F for 20-25 minutes, until thoroughly warmed and cheese has melted.
8. Serve immediately with a side of salsa, guacamole and sour cream.

Garlic Scapes and Mushroom Pasta

Garlic scapes add a delicious flavour and crunch to this easy to make pasta dish.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

4 servings of spaghetti, linguini or fettucini pasta
1 tbsp. olive oil
4 garlic scapes, trimmed and chopped
2 cups crimini mushrooms, washed and chopped
salt and pepper
fresh shaved Parmesan cheese, optional

Directions

1. In a large pot boil water and cook pasta according to directions on package.
2. In a frying pan, heat oil and saute garlic scapes for 2 minutes, until bright green.
3. Add mushrooms and saute for another 2-3 minutes.
4. Season with salt and pepper to taste.
5. Portion hot pasta on to a plate and top with garlic scapes and mushrooms. Garnished with Parmesan cheese and serve immediately.

Penne with Spicy Tomato Sauce

Penne tossed in a spicy tomato sauce is a super easy dinner where everyone will want seconds!

Serves: 6-8

Prep Time: 20 min

Cooking Time: 25min

Total:  45 min

Ingredients

3 cups dry penne pasta, wheat or rice
2 1/2 cups plain pureed tomatos
1-2 tsp. red chili flakes
1-2 tsp. dried oregano
2-3 tbsp. olive oil
1 medium onion, diced
2-3 cloves garlic, pressed
1 large green or red bell pepper, chopped
6-7 button mushrooms, washed and chopped
salt and pepper

Directions

1. Prepare pasta as directed on package by cooking in a large pot filled with boiling water.  Drain and return to pot. Toss with 1 tbsp. olive oil.
2. To make the sauce, heat remaining oil in a sauce pan. Saute onion and garlic until translucent. Add chili flakes and oregano, bell pepper and mushrooms, stirring well and cooking for another 3-4 minutes until tender.
3. Add tomato puree and salt and pepper to taste.  When sauce is heated pour over penne and stir until well combined.
4. Serve immediately with a side of salad, fresh bread or garnished with grated Parmesan cheese.

Vegan Vegetable Lasagna

Lasagna is such a versatile dinner dish that's easy to make, and can have any ingredients stuffed between layers of noodles.

Serves: 6

Prep Time: 20 min

Cooking Time: 45-50 min

Total:  55 min

Ingredients

8-9 dry lasagna noodles (white, whole wheat, rice, spelt, buckwheat)
2 packages frozen spinach, defrosted
1/2 tsp. ground nutmeg
1 tbsp. olive oil
1 large onion, chopped
1-2 cloves garlic, chopped
3 cups white or crimini mushrooms, chopped
2 tsp. dried oregano
2 cups tomato sauce (plain, zesty, herb) or roasted red pepper sauce
1 large sweet potato, peeled and sliced (optional)
1 small-medium eggplant, washed and thinly sliced
1 package Daiya vegan mozzarella cheese
salt and pepper, to taste

Directions

1. Mix nutmeg with defrosted spinach and set aside.
2. Boil sweet potato in a pot full of water until tender. Drain water and set aside.
3. In a frying pan, heat oil and saute onions and garlic until lightly browned. Add mushrooms and stir fry for an additional 3-4 minutes. Add oregano, salt and pepper, stir and set aside.
4. In a large rectangular casserole dish, transfer approximately 1/3 cup of tomato sauce. Add 1/2 cup water and stir to combine. 
5. Use 4 dry lasagna noodles to make a layer on top of the sauce. Break noodles if necessary. By layering noodles on top of the sauce, they will not stick to the bottom of the dish and cook evenly.
6. Using all of the spinach, make an even layer on top of the noodles, followed by a layer of 1/2 the amount of onions and mushrooms. Sprinkle with cheese.
7. Make another layer of dry lasagna noodles, followed by approximately 2/3 cup tomato sauce. Add another 1/4 cup of water over the noodles, to ensure it is wet enough.
8. Make a layer of eggplant slices. Sprinkle with salt and pepper.
9. Add remaining onions and mushrooms on top, followed by remaining tomato sauce. If using sweet potato, make another layer. Sprinkle with remaining cheese.
10. Cover with tinfoil and bake in a preheated oven at 350 F for 45-50 minutes.
11. Test if noodles are soft. Allow to stand for 5 minutes, then serve with a side of mixed green salad.

Gluten-Free Pizza Crust

This doughy and soft pizza crust is gluten-free and delicious!

Serves: 1 large pizza crust

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water
1 egg or flax egg*
1 tbsp. olive oil
1 1/2 cup all-purpose GF flour
2 tsp. xantahan gum
1/2 tsp. salt

Directions

1. In a small bowl combine yeast, sugar and water. Allow to proof for 5 minutes.
2. Combine flour, xanthan gum and salt in a large bowl.
3. Add eggs and oil to yeast mixture and whisk until combined.
4. Add wet mixture to dry and stir rapidly with a spatula until well combined.
5. Scoop mixture onto a parchment paper lined baking sheet, and using wet hands spread dough evenly and smoothly over surface.
6. Top with your favourite sauce and toppings.
7. Bake in a preheated oven at 425 F for 15-20 minutes.

Recipe from bobsredmill.com

*Make a flax egg by combining 1 tbsp. ground flax with 3 tbsp. water. Allow to stand for 5 minutes before using.

Spinach and Ricotta Stuffed Shells

A beautifully presented and deliciously filling vegetarian main meal.

Serves: 6, freezes well

Prep Time: 25 min

Cooking Time: 15 min

Total:  40 min

Large rice pasta shells, stuffed with dairy-free
ricotta topped with roasted red pepper sauce.

Ingredients

1 box large wheat or rice pasta shells, cooked
1 tbsp. olive oil
1 onion, chopped
1-2 cloves garlic, chopped
1 tsp. dried thyme
1 tsp. dried oregano
1 package frozen spinach, defrosted and drained
1 cup mushrooms, chopped
1 cup ricotta cheese
1/3 tsp. fresh grated nutmeg
2 tbsp. basil pesto
salt and pepper
1 1/2 cups tomato or roasted red pepper sauce
grated mozzarella or Parmesan cheese, to garnish (optional)

Directions

1. Prepare pasta shells as directed on package. Rinse, drain and set aside.
2. In a saucepan heat oil. Saute onions and garlic with herbs until lightly browned.
3. Add mushrooms and spinach and cook for 2-3 minutes.
4. Remove from heat and mix in pesto, ricotta cheese, nutmeg, salt and pepper.
5. Taste and adjust seasoning if necessary.
6. Spoon filling into each cooked pasta shell with and arrange facing up in a casserole dish. Top with tomato sauce or roasted red pepper sauce and garnish with grated cheese, if desired.
7. Bake in a preheated oven at 350 F for 10-15 minutes, until heated thoroughly.
8. Serve immediately with a side of mixed green salad.

Pizza-Inspired Grain Casserole

This vegetarian pizza-inspired grain casserole is packed with warming flavours and can be served as a main meal with a side of salad.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

Casserole before topping with cheese and baking.

1 cup brown rice or quinoa, rinsed and drained
2 cups water
1 tbsp. olive oil
1 onion, diced
2-3 cloves garlic, pressed
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
6-8 white mushrooms, sliced
1 red bell pepper, chopped into small pieces
1 zucchini, cut into small pieces
1 Japanese eggplant, diced (optional)
2 cups plain tomato sauce or roasted red pepper sauce
1 cup grated Mozzerella cheese or vegan substitute
salt and pepper

Directions

1. Combine rice and water in a pot. Cover and bring to a boil, cooking until grain is tender and water has fully evaporated.
2. Meanwhile, heat olive oil in a large skillet. Saute onions and garlic until lightly browned. Add eggplant, zucchini and herbs, stirring occasionally.
3. Add mushrooms and red pepper and cook until tender.
4. When rice is cooked, transfer to skillet with the vegetables. Add tomato sauce and stir well. Taste and adjust seasoning if necessary.
5. Transfer mixture to a large casserole dish and spread evenly. Top with grated cheese and bake in a preheated oven for 15 minutes, until cheese has melted.
6. Serve immediately, with a side of salad.

Tom Kha Gai Soup

Tom Kha Gai is richly flavoured coconut, chicken and vegetable Thai soup. Vermicelli noodles can be added to the soup, or serve with a side of Jasmine rice.

Serves: 4

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

2 chicken breast, cut into bite sized pieces
2 1/2 cups strong chicken broth
2 15 oz. cans coconut milk
2 inch piece galagal root or ginger root, sliced into rounds
1 lemongrass, cut in 1 inch pieces and pounded to release flavour
1 lime, juice and zest, or 4-6 Kaffir lime leaves, lightly bruised
5-6 basil leaves, thinly slices
about 2 1/2 tbsp. fish sauce, to taste
1/2 tsp. sugar
100g small white mushrooms, cut if necessary
1 small red bell pepper, thinly sliced
1 cup fresh baby corn, chopped into pieces
1 Japanese eggplant, cut lengthwise in pieces
2 green onions, chopped
1 tsp. red chili flakes or 1 1/2 tbsp. garlic sriracha, to taste
1 handful fresh coriander leaves, to garnish
choice of rice vermicelli noodles or Jasmine rice, to serve

Directions

1. Boil chicken in lightly salted water until cooked. Drain and rinse in cold water and  set aside.
2. Combine chicken broth and coconut milk in a large pot and bring to a boil. Add galangal root, lemongrass, lime leaves or lime zest and basil. Season with lime juice, fish sauce, sugar, chili flakes and salt. Make sure to add the fish sauce a little bit at a time, while continually tasting. Fish sauce is a key ingredient, but there are many preferences as to how much to use.
3. Add mushrooms, baby corn, red pepper, green onion and eggplant, bringing soup to a boil. Reduce heat and simmer for another 10 minutes. Taste, adjusting seasoning if necessary.
4. Add cooked chicken and vermicelli noodles, if using. Allow noodles to cook, about 2-4 minutes.
5. Serve garnished with fresh coriander leaves.

Adapted from AIR Magazine, Fall 2012 and tasty-yummies.com

Vegan Butternut Alfredo Pasta

A creamy and delicious vegan alfredo sauce that's great on pasta or steamed vegetables.

Serves: 4

Prep Time: 20 min

Thanks Tiff and Steph for making
this delicious recipe!

Cooking Time: 40 min

Total:  60 min

Ingredients
1 tbsp. olive oil
1 onion, quartered and thinly sliced
3 cloves garlic, minced
1 tsp. dry rubbed sage
3/4 cup dry white wine
salt and pepper
1/2 lb. pasta, any type
1 medium butternut squash, sliced in quarters

Sauce

1/2 cup raw cashews, soaked overnight and drained
1 1/2 cups vegetable broth
1 1/2 cups roasted butternut puree
2 tbsp. mellow white miso
2 tbsp. nutritional yeast
1 tbsp. lemon juice

Directions

1. To roast the butternut, brush pieces lightly with oil. Place on a parchment paper lined baking sheet and bake in a preheated oven at 400 F for 30-40 minutes, until flesh is tender. Allow to cool and scoop out 1 1/2 cups to use in the sauce.
2. Prepare the pasta as directed on the package.
3. While pasta is cooking, prepare sauce by blending cashews and broth until very smooth inside a food processor or blender. Once no granular pieces remain, add the remaining sauce ingredients and blend. Set aside.
4. Heat oil in a frying pan and saute onions until lightly browned. Add garlic, cooking for about 1 minute until fragrant. Add sage and pepper.
5. Add wine and stir, allowing the wine to boil and reduce slightly, for 2 minutes.
6. Turn the heat to low and add butternut cream until it is thoroughly heated and begins to thicken, about 5 minutes. Taste and adjust seasoning if necessary.
7. Add sauce to pasta and toss to coat.
8. Serve topped with roasted butternut pieces and a sprinkle of toasted pumpkin seeds.

Recipe from theppk.com