MacaRAWne and Cheez

I don't think I have ever had a hard time being vegetarian or vegan. The only thing that makes things a little difficult would be eating out at restaurants that aren't able to comply (Because when I order a baked potato and steamed broccoli-the only two vegan things on the menu- with nothing on them, I mean NOTHING, not melted butter!!!). But other than that, I have had nightmares about accidently eating meat (obsessive?), I have no yogurt cravings, could care less about ice cream or cream cheese, and cheeses kind of gross me out- especially melted.

Although, I did nonchalantly say to my sister that if there were anything I miss, it's macaroni and cheese. I would never eat that again (well, exept for vegan versions, of course), but the dish does hold a lot of memories for me, like lunch at my grampa's, making it for dinner while on vacation, mixing in ridiculous amounts of broccoli to it...

I have tried to find some vegan substitute to match up to dairy mac and cheese, but to no avail... And then I tried a raw recipe for i... I've made quite a few changes to it, and I have to say, of all the vegan mac and cheeses I've had, this is my favorite, despite the pasta being carrots!


MacaRAWne and Cheez: Serves 2-4
6-8 carrots, grated (or more if you want)
3/4 C finely chopped broccoli florets
1 avocado
1/2 C nutrional yeast
6 Tbsp water (more or less, to your preferance)
2 Tbsp lemon juice
2 tsp garlic powder
2 tsp nama shoyu
Salt and Pepper, to taste

~Mash the avocado with the nutrional yeast, water, lemon jice, garlic powder, and nama shoyu. Add salt and pepper to taste.
~Mix in the grated carrots and chopped broccoli.

I think it goes best on top of a handful or two of spinach or lettuce! And with some dried basil or oregano sprinkled on top, too... yum!

Italian Veggie Soup (Stew?)

It seems my mom is getting a little more interested in the food I make. Although she draws the line at certain raw foods and rather foreign cooked concoctions (such as anything Indian), she's beginning to have me make meals for her, and even will have juice as meals, too!
And I enjoy it. I'm strange, and packing lunches gives me a sense of pleasure. (I swear, being able to pack lunches is the one reason why I would want kids)

Although this was a few weeks ago, she asked me to make her soup with lots of veggies. Which was fine with me! I've since made this recipe twice, and it's just so good! And it was a great way to use up some of the vegetables that had been in our fridge for some time, too.
Now, I'm not really sure whether it should be called soup, as it was more veggie than broth, but whatever works, I guess...




Italian Vegetable Soup
~Swirl Extra Virgin Olive Oil
~4 cloves garlic, minced
~1 large onion, diced
~1 C carrots, diced
~2 medium potatoes, diced
~3 celery stalks, chopped
~1 medium yellow squash, diced
~1 medium zucchini, diced
~2 C vegetable broth
~2 C water
~1 24 or 26 oz can of tomato sauce
~2 bay leaves
~2 Tbsp dried parsley
~1 Tbsp dried oregano
~1/2 Tbsp dried dill
~1 Tbsp dried basil
~1/4 nutrional yeast
~ 1 can kidney beans
~ 1 can corn
~ Salt and Pepper to taste

1.) In a large pot, heat the oil on medium-low. Add the onions and garlic, and let cook until the onions are translucent.
2.) Add all of the vegetables (carrots, potatoes, celery, squashes), herbs, water, broth, tomato sauce, and nutrional yeast and bring to a boil. Once boiling, reduce the heat and let simmer for 40 minutes.
3.) Add the beans and corn and allow to simmer for another 15 to 20 minutes, or until the vegetables are tender. Add salt and pepper to taste (it may be salty enough depending on the tomato sauce and broth used)
4.) You can add some more water or broth if you want it more liquidy.




I love adding some kale to mine once it's ready to be served. The heat of the soup just in a bowl makes the kale crispy and warm! :)