That title says it all, my favourite comfort foods! If its a rainy day, or if I am having a down day, there is no doubt that these two will make everything better.
How to make vegan macaroni:
cherry tomatoes, olive oil, salt, pepper, dried thyme, macaroni pasta, 1/4 small butternut squash, 1/2 small onion, garlic, 1/4 cup soaked cashews, 1/2 cup of almond milk, 1/2 tsp mustard, 2 tbsp nutritional yeast, pinch of ground nutmeg, 1/2 lemon juice
Prep work: soak 1/4 cup of raw cashews in water overnight to put in the cheese sauce.
Preheat the oven to 375 degrees. Place the butternut squash in boiling water over high heat and simmer for 15 minutes until soft.
Place the tomatoes on a lined baking sheet with olive oil, thyme, salt and pepper and roast in the oven for 10-15 minutes.
Cook the macaroni accordingly.
Fry the onion in a frying pan over medium heat with garlic for about 5 minutes.
Place cashews in a blender with the butternut squash, onion, garlic and the rest of the ingredients listed above. Blend until smooth.
Stir in the sauce over the cooked pasta and heat on low heat for about 5 minutes to warm and serve in a bowl with tomatoes on top.
How to make vegan brownies:
2 cups flour, 1 cup water, 1 cup brown sugar, 1 cup white sugar, 1 teaspoon salt, 1 teaspoon vanilla, 3/4 cup cocoa powder, 1/2 cup vegetable oil, 1/2 teaspoon baking powder, 1/2 cup nuts optional, 1/2 cup chocolate chips optional
Cook water and 1/2 cup flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste.
Remove from heat and let cool completely.
Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour – water mixture. Mix well.
Add the remaining 1 1/2 cups of flour, baking powder and nuts/chocolate chips.
Spread mixture into a greased 11 x 7 inch pan and bake at 350 degrees for 25 minutes. If knife comes out clean, they are cooked through.
I hope you try these out and enjoy them the next time you are needing some yummy, comfort foods.
Bye for now 🙂