We love Mac ‘n Cheese and wanted to come up with a good vegan recipe. The Outlaws collaborated on this dish. It was Carrot Rick’s idea to use squash but Cashew Sue insisted on adding Cashew Cream cheez.
The combination of these two equals an amazing pasta dish that even cheese loving people will be asking for seconds.
When we served this up to three young men, who all love cheesy, oozy, gooey Mac ‘n’ cheese. They said and we quote “This is amazing” and “This Mac and Cheez is delicious, holy Moses.” This dish is soooo gooood. That is why we recommend you keep your fork handy, ‘cause you may need to fight off your dinner mates.
We are taking liberties on the translation, but baba means father and well, Ghanoush just sounds cool. Eggplant is a vegetable we love, plus it is delicious and we wanted to re-create this dip, Outlaw style. Although this dip works wonders as a dip for fresh veggies, it is also fantastic when paired with fresh sourdough bread. Most Baba Ghanoush recipes require removal of the eggplant skin, but not here – that’s where most of the nutrients can be found.
A few facts: the Sugarlike sweetener has zero calories, tastes fantastic – just like real sugar, and is good for you. Hibiscus is very high in antioxidants. The Acai powder adds a wonderful flavour and plenty of anti-oxidants. Both Hibiscus and apple cider vinegar are acidic, so be sure to rinse your teeth after drinking, and try to drink through a straw.
The Hibiscus Tea and Sweeter can be ordered from Amazon: – click on the images below for more information:
We love French toast, but we wanted to create a version without egg, and this is what we came up with for a fabulous breakfast. It tastes fantastic and can be eaten with syrup and fruit, or as the coating for a scrumptious veggie sandwich. If you want to use this as a coating for a fried vegetable sandwich just replace the vanilla, cinnamon, and nutmeg with seasoning of your choice.
This is so good, we often like to serve it as dinner. We just add some veggie sausages cooked with maple syrup and voila a fabulous and fun dinner.
This pasta is fairly easy to make and it tastes great. What I love about this dish, is that it is so versatile. You can make it vegan by avoiding the parmesan cheese or by replacing it with farmasen (our vegan version of Parmesan cheese). You can make it fat-free by avoiding the pine nuts and by replacing the olive oil with vegetable broth, or you can make it low-fat by replacing the olive oil with vegetable broth. But no matter how you make it, it tastes wonderful and is satisfying. There are so many options to this pasta, you can add any number of cooked vegetables to add to the flavor and flexibility of this pasta.
Today we created a delicious and nutritious treat for our test kitchen. Our Spanakopita’s are made with a combination of spinach and kale. Rosi included in this recipe, her secret ingredient, roasted potato, and the result was amazing. We also made a vegan version, which replaced the feta cheese with olives. It was also very tasty.
Today we went dip crazy. We started with fresh tomato salsa and used this to create black bean dip, taco chip dip, and guacamole. Then we made several different types of hummus. My favorite was roasted red pepper hummus, but the plain garlic hummus was also delicious. I love to dip taco chips, pita chips, or even Triscuits in these dips. My husband loves to make a scrumptious veggie sandwich with the hummus and everyone loves the taste of fresh raw veggies after dipping them into one of these sauces.
Today we made No Beef Dip. It was a huge success and everyone loved it! Instead of beef we used portobello mushrooms which we roasted with a little bit of olive oil, garlic and some secret ingredients. Then we sliced it fine and served it up with caramelized onion on a wonderful toasted seed bun. The dip was a savory and delicious vegetarian dip made with some of our secret ingredients.
A long time ago, when we were carnivorous, we enjoyed a beef dip every now and again. We were thinking that it would be nice to have a similar, but more animal friendly, and much healthier version of the old fashion beef dip. So we came up with No Beef Dip. It is made with succulent and meaty Portobello mushrooms that have been lovingly roasted. The dip is delicious and nutritious and it too is made from mushrooms. Once you try our No Beef Dip, you just might faint from pure pleasure. To make a full meal, you could add some mashed potatoes and salad. If you just want to eat No Beef Dip, then you might want to double up the recipe.
No Bull Vegetarian Cook Book has developed a wonderful new condiment: Bestershire Sauce. We made this delicious alternative because we love the flavor of Worcestershire Sauce, but not the anchovies. This sauce is a must-have addition when cooking; it adds a wonderful kick as well as substantial weight to the taste of most savory dishes.
The recipe takes a bit of time, but it makes about 5 cups and can be safely stored in the refrigerator for a several weeks. We also like to freeze it in 1/2 cup servings. That way we can always have some in the fridge ready to go when we need it.