Asian Style Vegan Macaroni and Cheese

This isn't exactly mac and cheese, but it is low fat and pretty tasty. The asian flavors of miso and soy sauce blended nicely with the cauliflower and coconut milk.

2 cups cauliflower, cut into small pieces and stems removed

1 cup light coconut milk

1 cup water

2 garlic cloves, chopped

1/4 teaspoon ground nutmeg

1 teaspoon white miso paste

1/4 teaspoon soy sauce

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

Pinch of pepper

1 teaspoon corn starch

2 tablespoons grapeseed soil

1/2 cup firm tofu, drained and cut into cubes

2 1/2 cups cooked elbow macaroni

1/2 cup panko bread crumbs

1/5 teaspoon garlic power

1. Preheat oven to 375 degrees F
2. In medium sauce pan, cook 1 cup of the cauliflower with coconut milk and 1 cup water over medium-high heat until soft. Add the garlic, nutmeg, miso, soy sauce, mustard, salt and pepper. Cook sauce about 3 minutes and add the starch to thicken. Pout mixture into a blender and blend until smooth and creamy.
3. In a separate saute pan, heat the oil and remaining cauliflower and tofu over medium-high heat until lightly browned, about 3 minutes. Add the salt and pepper, to taste.
4. In a pan, add the macaroni, cauliflower, and tofu mixture. Mix in the sauce and sprinkle the breadcrumbs on top, and add the garlic powder over breadcrumbs. Bake 15 to 20 minutes, or until golden brown.

Source: Skinny Bitch Ultimate: Everyday Cookbook

White Chili

Atlanta got pounded by ice and snow this past Sunday, and we are still digging ourselves out. Being semi iced-in made me crave something warm and homey so I decided on this easy white chili. I paired it with some grilled cheese on fresh bread and a cold beer. This was the perfect meal for a cold night.

• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 fresh jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 (14 ounce) cans great Northern beans, undrained
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1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Source: allrecipes.com

Butternut Squash Soup with Poppy Seeds and Chickpea Curry Cakes with Citrus Mint Vinaigrette

My mom gave me the Skinny Bitch cookbook for Christmas so I decided to choose some recipes for dinner tonight. Butternut squash is one of my favorite soups so I decided to try this variation with agave nectar and some spices. The chickpea cakes looked to good to pass up and were fantastic with the citrus dressing. A great start to a new year of recipes!

The soup:

1 large butternut squash

2 tablespoons olive oil

2 garlic cloves

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons grapeseed oil

1 large yellow onion, chopped

1 quart vegetable stock

1 cup water

1 large red apple, chopped

1 teaspoon ground ginger

1 teaspoon agave nectar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon dried sage

1/4 cup poppy seeds (for garnish)

1. Preheat oven to 375 degrees celsius.

2. Cut the butternut squash in half lengthwise, creating two equal halves. Scoop out seeds and place squash, cut-side up, on the baking sheet. Drizzle each half with 1 tablespoon of the olive oil. Put 1 garlic clove in each cavity and sprinkle with salt and pepper. Bake for 45 minutes, or until squash is tender when pierced with a fork. Put aside the garlic cloves.

3. In a large pot, heat the grapeseed oil on medium heat. Add the onion and stir until softened, about 5 minutes. Add in the butternut

squash, apple, and garlic cloves. Cover and simmer 20 minutes.

4. Remove from heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Puree the soup until

smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and add the ginger, agave nectar, cinnamon, nutmeg, and sage. Season with additional salt and pepper, and garnish with poppy seeds.

The cakes:

15 oz. can chickpeas, drained and rinsed

1/3 cup sliced green onions (white and green parts)

1/3 cup light coconut milk

2 teaspoons cane sugar

2/3 cup breadcrumbs

1 teaspoon curry

powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cumin

2/3 cup brown rice, cooked

1/2 teaspoon salt

1/4 cup grapeseed oil for pan searing

1. In a blender, combine the chickpeas and green onions. Pulse until combined, and transfer to a large mixing bowl. Add the c

oconut milk, sugar, breadcrumbs, curry powder, nutmeg, and cumin. Stir until well combined. Add brown rice and salt. Mold into 10 mini patties.

2. In a large saute pan, heat the oil to medium heat. Add the cak

es to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sea the other side as well. Transfer to a paper-towel-lined plate to drain.

The dressing:

1 lemon, zested and juiced

1 lime, zested and juiced

1 orange, zested and juiced

2 tablespoon agave nectar

1/2 cup fresh mint leaves, loosely packed

1/2 cup cilantro, loosely packed

1/2 cup olive oil

salt to taste

1. Place the juice and zests of the lime, lemon, and orange, the agave nectar, mint leaves, and cilantro in a blender and pulse to combine.

2. With the motor running, add the oil in a slow, steady stream. Continue until the mixture is creamy.

3. Store in the refrigerator in an airtight container.

Recipes from Skinny Bitch: Ultimate Everyday Cookbook