Vegan macaroni and cheese

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  I was expecting to have a meal kit delivery from vegano foods but there was a delivery problem. This leaves me with no groceries or meal plan for the week. I decided it is time to use some of the ingredients I have in my apartment.  I had a box of daiya alfredo I used the sauce a long time ago and never used the brown rice pasta. I have a few types of vegan cheese so perfect to try vegan Mac and cheese.  This is the first time I have tried Sproud plant milk it’s pea based and thick so I thought it would be good for the sauce. Step one was adding melt vegan butter to the pan. Then around one cup of milk. Then spices I used curry powder, black pepper, cayenne pepper. I added a tablespoon of vegan sour cream to help thicken the sauce. After incorporating added half a cup each of vegan Parmesan, vegan cheddar, vegan mozzarella.  It melted well but it was salty. I added more milk, spices, and some water to fix the taste.  I had coated some of the pasta in olive oil, curry powder, nutritio

Vegan gluten-free sweet potato cake bites




This an adaptation of the sweet potato brownie recipe I tried a few years ago. Read that post here https://www.livingvancouverloca.com/2017/10/october-30-2017-healthy-flourless-vegan.html. New twist these are cooked in the Instant Vortex Plus airfryer oven and the method is a little different. These turned out so good add a bit of alcohol and these could definitely be a dessert option in a fancy restaurant. 


Yesterday I cooked the sweet potato  in the Instantpot on manual pressure for 10 minutes. Let it sit for an hour and then put them in the fridge over night. 

I was making these for breakfast I wanted pancakes and also wanted to see what brownies would taste like. I forgot the maple syrup by accident it wasn’t needed. Pressure cooking the potatoes brings out the sweetness. The only baking tray that fits in my airfryer oven is the mini cupcake one which is perfect. 

For the method I dumped the ingredients in the bowl without measuring. I have approximated the measurements below. 

In one bowl I added 1 sweet potato, 1 Tbsp almond butter, a few drops vanilla extract, 1 Tbsp baking powder, a pinch of salt. Then added coconut almond milk I spilled a little so added a bit too much. Add enough milk to give you a batter consistency around 2/3 of a cup. The baking powder is not needed. I wanted to see what would happen it can be omitted.

In the other bowl I added 1 sweet potato, 1 Tbsp almond butter, few drops vanilla extract, 2 tbsp cocoa powder, 2/3 of a cup chocolate almond milk. 

Then I used a spoon to put into the cupcake tin lined with parchment paper. I added some cinnamon to a few of the cakes in the first bowl. I also added 1 vegan chocolate chunk to each of the chocolate ones. 

My airfryer oven tells me when it is preheated so I set it at bake at 350. Cooked for 15 minutes and turned the tray once it’s not necessary. Then let cool.

I wanted pancakes so tried a few with vegan butter and maple syrup was good but by themselves were better. The chocolate ones were almost like a good quality truffle. 

Definitely recommend giving these a try. If you make these please tag me on Instagram @livingvancouverloca and let me know how they turned out. Enjoy

Recipe summary 

1 pressure cooked sweet potato 

1 tbsp almond butter 

few drops vanilla extract 

Pinch salt 

Plant milk of choice approx 2/3 cup

Added flavours of choice cocoa powder, chocolate, cinnamon 

Mix with a spoon and put in mini cupcake pan. Bake at 350 degrees for 15 minutes in airfryer oven



 

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