{Project 365} Days 277-301

{Wordless Wednesday}

Many of these photos were in my October wrap up or October posts....that was such a busy month for me!

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{Recipe} Creamiest Vegan Mac & Cheez

This is the best vegan mac & cheese recipe we've tried, hands down! It's so creamy and amazing..if you're at all curious about it, you should give it a whirl!

You can find the original recipe here. It's a healthier version of some of the vegan mac & cheezy recipes out there and contains no refined oil.

Ingredients:

10 oz dry macaroni (about 2 2/3 cups)

1 cup peeled, cubed potato (yellow or russet)

1/4 cup, peeled and diced carrots

1/3 cup chopped onion

3/4 cup cooking liquid (from the cooked veggies)

1/2 cup raw cashews

1/4 coconut milk

2 TBS nutritional yeast
1 tsp salt
1 TBS lemon juice
1/4 tsp garlic powder
pinch of cayenne
pinch of paprika
breadcrumbs (optional, if baking)

To make:

Cook macaroni according to directions (to al dente) on package and set aside.

Bring a few cups of water to boil in a pot and add the potatoes, carrots and onions. Cook until veggies are tender and soft enough to blend (about 10 minutes). Remove veggies with a slotted spoon and place in high powered blender or food processor.  Add remaining ingredients (except breadcrumbs) and blend until smooth.

Pour sauce over noodles and marvel at the cheesy creaminess of it!!  You can serve it like this or pour into a casserole dish, add some bread crumbs and pop in the oven for about 15-20 minutes at 350F to bake.

Either way, it's delicious!

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Linking up with:
Cooking and Crafting with J & J

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{Get Crafty} Baker's Twine Wrapped Tree

This is one of those quickie crafts that requires only two items: baker's twine and a styrofoam cone.

 I started wrapping the twine around one of the two styrofoam cones that I have out as part of the Christmas decor...just to see how it would look and I loved it!  I didn't need to use any glue, I just tucked the twine under when I was done wrapping it.

It's already found a place in this sweet kitchen table vignette. I can't wait to craft a few more!

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Linking up:
Cooking and Crafting with J & J
Wednesday Blog Hop

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{Recipe| Vegan Richa's Salted Date Caramel Chocolate Pie

This is the pie I made for Thanksgiving.  It looked delicious, different and not too difficult. It wasn't your typical Thanksgiving pie but I knew there'd be a few of them at our dinner.

It's also a freezer pie so I could make it advance.  You can find the recipe here.

The cocoa-almond crust also is sweetened with dates and maple syrup. I used a larger tart pan so my pie was a little flatter than my inspiration pie.

The salted caramel layer-YUM!   It's a blend of soaked medjool dates, almond butter, coconut oil, almond milk and salt.

It spreads nicely over the crust.

Already looking good!

Then it's time for the chocolate mousse topping: Melted chocolate, coconut milk, almond butter, maple syrup, vanilla and coconut oil.

It looked a little lumpy when I spread it on the caramel filling but it tasted great.  I froze the pie uncovered and once it was frozen I wrapped it in a few layers of cling wrap and put it back in the freezer.

Here it is on Thanksgiving with the other desserts.

And my piece. It was rich and decadent.  So good!  The pie stays pretty soft even when frozen and you can refreeze the leftovers.  Great, right out of the freezer!

Let's keep in touch!

    
Linking up:
Cooking and Crafting with J & J

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