Recipes From Staff

Recipes

FROM THE STAFF

VegNews Best Ever Vegan Macaroni And Cheese Provided By: Adrienne

Recipe by: Allison Rivers Samson Published: September 1, 2021

What you need:

• 4 quarts water • 1 tablespoon sea salt • 8 ounces macaroni • 4 slices of bread, torn into large pieces • 2 tablespoons + 1/3 cup vegan butter • 2 tablespoons shallots, peeled and chopped • 1 cup red or yellow potatoes, peeled and chopped • ¼ cup carrots, peeled and chopped • 1/3 cup onion, peeled and chopped • 1 cup water • ¼ cup raw cashews • 2 teaspoons sea salt • ¼ teaspoon garlic, minced • ¼ teaspoon Dijon mustard • 1 tablespoon lemon juice, freshly squeezed • ¼ teaspoon black pepper • 1/8 teaspoon cayenne • ¼ teaspoon paprika What you do:

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons vegan butter to a medium-fine texture. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. 4. In a blender, process the cashews, salt, garlic, 1/3 cup vegan butter, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9x12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Photo credit: Hannah Kaminsky

Apple Rose Tarts

Provided By: Lindsay Ingredients • 1 puff pastry sheet • 2 medium apple sweet red • juice from 2 limes • cinnamon • brown sugar • flour • powdered sugar for dusting Instructions 1. Thaw puff pastry 2. Preheat oven to 390 F and cut out rectangles from the baking paper. 3. Cut apples in half, core and cut into thin slices. 4. Place slices in a microwave bowl and sprinkle lime juice.

Mix well. 5. Place in microwave and heat on high for about 2 1/2 minutes or until apple slices are soft enough to be rolled (experiment first as microwave ovens have different settings). 6. Strain apples through a fine sieve and discard juice 7. On a floured surface, roll out the pastry sheet until half thin. 8. Using a pastry or pizza wheel,

divide in strips, about 4” wide. 9. Place one strip on the counter and line apple slices along one side of the strip, overlapping one another. The top (skin side) of the slices should stick out a little. 10. Using a teaspoon, sprinkle cinnamon and brown sugar. 11. Fold up the bottom part of the strip. 12. Starting from one end, carefully roll the dough, keeping the apple slices in place. 13. Place in the baking paper rectangles then place in a regular muffin cup. 14. Bake for about 25 minutes or until pastry is golden. 15. Dust with powdered sugar - optional.

Provided By: Stephanie

Ingredients • Graham cracker crust (store bought or home made) • 14 Ounce can of sweetened condensed milk • 1 teaspoon of finely shredded key lime peel (Add some extra to sprinkle on top if you would like) • ½ cup of key lime juice • 1 cup of whipping cream

Optional whip cream • 1 cup of whipping cream • 2 tablespoons of confectioners sugar • 1 teaspoon of vanilla Instructions 1. In a medium bowl, combine condensed milk, key lime juice, and key lime peel (don’t mix) 2. In another bowl, whip one cup of whipping cream until soft peaks form 3. Add whip cream to mixture and FOLD the whip cream into the mixture until you get a uniform consistency 4. Once finished, pour mixture into the graham cracker crust 5. Freeze until it is the firmness you want and enjoy!

Ingredients • ½ cup (1 stick) butter • ½ cup white sugar • ½ cup light brown sugar • 1 tsp vanilla extract • 1 egg • 180 g all purpose flour • ½ tsp baking soda • ¼ tsp baking powder • ½ tsp sea salt • 1 cup chocolate chunks (recommended semi-sweet) Instructions 1. Allow butter to sit at room temp for 20-30 minutes before beginning. Preheat oven to 375 F. Combine flour, baking soda, baking powder, and salt in a separate small bowl. 2. Brown half the butter. (To brown butter, melt butter in a light-colored pan on medium heat stirring constantly for about 5 minutes or until you can see milk solids separate and start to turn brown, it should smell caramelly and nutty.) 3. Cut the other half of the butter into small pieces and place into a large bowl. Allow for the browned butter to cool off-heat for about 1 minute then mix solid butter with the browned butter until mostly melted together. 4. Combine butter and sugars. Mix until smooth. 5. Add egg and vanilla. Mix until smooth. 6. Mix half of the dry ingredients into the large bowl until mostly combined then add the second half until no dry lumps remain. 7. Add chocolate. 8. Use 3 oz. ice cream scoop to form the dough balls. (Or use your hands if you don’t have one.) 9. Using parchment paper on a baking sheet, bake at 375 F for 10-12 minutes or until edges are golden brown. Yields about 10 cookies.

Browned Butter Chocolate Chip Cookies

Provided By: Kay

Provided By: Suzanne

About the Shell: Save yourself time and agony. Today you can buy the shells already made at the grocery store.

Ingredients • 1 (32-ounce) container whole milk ricotta cheese, drained • 1 cup powdered sugar, plus more for garnish (optional) • 1 ½ teaspoons vanilla • ½ teaspoon salt • Pinch of cinnamon • ½ maraschino cherries, drain and chop into very small pieces. • 1 Hersey with almond bar, grate into mixture.

Busy Person’s Recipe for Holiday Desserts

Provided By: Leslie

Instructions 1. To drain the ricotta, line a fine mesh strainer with cheesecloth. Place the strainer over a bowl and add the ricotta to the strainer. Let the ricotta drain in the fridge for about 2 hours. 2. In a mixing bowl fold and stir together drained ricotta, sugar, vanilla, salt, and cinnamon. 3. Add the cherries and chocolate and stir to combine. 4. Transfer the mixture into a piping bag fitted with a large tip. Pipe filling into cannoli shells (no tip use a small spoon and fill from both sides). 5. Extra: melt small amount of chocolate, dip a fork into it and drizzle across the top of the filled cannoli than sprinkle with powdered sugar. 6. Or if you choose, dip each end of each cannolo into chocolate chips, and gently dust the filled and decorated cannoli with powdered sugar. 7. Arrange them on a tray and serve! This is not a prefill and store dessert. To avoid a soft and wet shell, serve soon after filling.

What you need: • 3 Cups of thoughtfulness • 2 Cups love • 1 Cup of mindfulness • A pinch of knowing your limitations • A local grocery store • Means of transportation can substitute with Instacart • About $10 What you do: 1. Bring the thoughtfulness up to a boil. Recognizing that it is ok that you can not do it all. 2. Slowly incorporate the 2 cups of love. Then whip in the cup of mindfulness. Think of what your family likes and be mindful to incorporate your family’s favorites. 3. Add a pinch of knowing your limitations by heading to your local grocery store’s frozen food aisle. If necessary place an Instacart or pick-up order. 4. For about $10 you can purchase a delicious Marie Callender’s pie that will for sure be the star at the dessert table. My favorites are the Chocolate Brownie Cream Pie and the Dutche Apple pie. Follow the thawing or baking directions on the box. Then carefully place your store-bought pie in a decorative dish or not. It does come in an aluminium tin. 5. The most important step is to spend time with family and friends this holiday season. Offer to help with dishes and be present during the holiday. Place your cell phone on silent and turn off your notifications for the day.

Ingredients • 2 ¾ pounds sweet potatoes • ¼ cup half-and-half • 3 tablespoons butter, melted • 3 tablespoons maple syrup • 1 teaspoon kosher salt • ½ teaspoon freshly ground black pepper • ¼ teaspoon vanilla extract • ¼ teaspoon ground cinnamon • 1/8 teaspoon ground allspice • 1 large egg, lightly beaten • Cooking spray • ½ cup mini marshmallows • 2 tablespoons chopped pecans Instructions 1. Preheat oven to 400 F 2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400 F for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. 3. Reduce oven temperature to 350 F 4. Stir half-and-half and the next 8 ingredients (through egg) into the sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 F for 15 minutes. 5. Remove from the oven and sprinkle the top with mini-marshmallows and chopped pecans; then bake again for an additional 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.

Yields 8 servings (serving size ½ cup).

Provided By: Kathy

*You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.

Simply Amazing Peanut Butter Cookies

Provided By: Melissa Ingredients (Only 4!) • 1 Cup smooth peanut butter • 1 Cup granulated sugar • 1 Large egg • 1 Teaspoon vanilla extract Instructions 1. Preheat the oven to 325F 2. In a large mixing bowl, mix together the peanut butter, sugar, egg, and vanilla until completely combined. 3. Scoop the dough into a small ball, and place onto a baking tray. (You can line your tray or not). Dip a fork in sugar, and lightly flatten each cookie, making a crisscross pattern. (I make mine big and get between 12-13 cookies). 4. Bake for about 13 minutes (depending on your oven). When they come out, they look like they’re not done. Leave them on the tray for another 2 minutes so that the hot tray crisps the bottom just a little. That way they won’t turn dark. Be careful, lots of peanut butter flavor. They may not last very long.