Chloe’s Kitchen: Mac ‘N’ Cheese

Mac and Cheese

As you can probably tell, I love mac and cheese. Up until recently, I’ve been using the Mac and Cheeze recipe from Vegan Yum Yum, which I still love. But it’s still not quite there, in terms of authenticity. But this Vegan Mac ‘N’ Cheese recipe from Chloe’s Kitchen is the real deal. And, because it omits the soy sauce and miso, it’s more budget-friendly than the Vegan Yum Yum recipe. I like to bake mine as the recipe suggests, but it would be great served as a creamy dish. As usual, I like to serve blanched green beans on the side, and for this meal, I served a simple salad of mixed greens and vegan French dressing. I also used panko on top instead of regular bread crumbs for a little extra crunch.

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Wasabi Sesame Noodle Salad

This light salad was one of our lunch options last week. It’s actually the second dish I’ve made from Chloe’s Kitchen; the first dish, a spinach-artichoke dip, was good right out of the oven, but not so great the next day. But this quick and flavorful noodle salad made up for that.

Soba noodles, shredded carrots and cucumber are tossed in a sesame oil, wasabi powder, chili-garlic sauce and rice vinegar dressing that is really flavorful without being heavy. It would also be a great potluck dish, or as a light dinner alongside miso soup or an avocado roll.

New Cookbook: Appetite for Reduction

I don’t know about you, but I ate way too much food over the Thanksgiving holiday. It was all delicious, but I’m feeling the need to detox a bit when it comes to my diet. Over the weekend, I picked up Isa Chandra Moskowitz’s newest book, Appetite for Reduction, at my local bookstore. I’m really excited about it because it doesn’t feel at all like a diet book. It contains “nutritionally balanced” recipes that don’t contain any fake anything, and, from what I’ve read so far, look very easy to make. My eyes quickly went to the Chickpea Picatta and Caulipots, the Goddess Nicoise salad, Ceci-Roasted Red Pepper Soup, and the Spinach Lasagna with Roasted Cauliflower Ricotta and Spinach, which I think I’m going to make for my family’s Christmas Eve dinner.

I’m planning on making the picatta this weekend, which brings me to another subject: this here blog. Since leaving the freelance world and going back to a 9 to 5, my food blogging, as you can see, has fallen by the wayside. I’ve been cooking, but by the time I get home, it’s dark outside, which means that I don’t have any natural light to take pictures. And with me not being a decent photographer, I don’t really know how to make up for the bad lighting. So, until I chalk up the money for photography lessons, I’m going to do my food blogging on the weekend when I’m home during the day to take pictures. Through the week, I intend on writing vegan food-related posts (like this one) that don’t involve cooking and taking pictures.

At least that’s my plan.