Kristin's Zesty Mac 'n' Cheese

I'm addicted to using spices in everything I cook, including mac 'n' cheese. This is my personal favorite way to make mac 'n' cheese -- the perfect bowl of comfort. Cayenne adds some heat, so use your best judgement for how much or add (or omit for a milder sauce).

I use unsweetened Earth Balance soy milk in this recipe, because it's got a great flavor and has a nice, rich texture. And cheddar style Daiya is my cheese of choice. It tastes great and makes the sauce nice and gooey. This recipe is wheat-free and gluten-free if you use a gluten-free pasta, such as rice or quinoa. And it can be easily made soy free by substituting with another vegan milk such as hemp milk or rice milk.

Kristin's Zesty Mac 'n' Cheese
Serves 2-3

Ingredients:
8 oz. elbow macaroni, or other short pasta such as fusilli or farfalle
1/2 cup unsweetened soy milk, or other unsweetened non-dairy milk
1 tablespoon nutritional yeast
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/8 teaspoon smoked paprika
a pinch of cayenne powder (adjust to your heat preference)
1 cup shredded cheddar style Daiya
fresh black pepper, to taste

Directions:
Cook package according to package directions. Combine soy milk, nutritional yeast, onion powder, garlic powder, mustard powder, smoked paprika and cayenne powder in a small sauce pan over medium heat. Stir until nutritional yeast is dissolved. Stir in the Daiya cheese. Heat the mixture, stirring constantly, for about 5 minutes until cheese is melted and sauce is smooth. When the pasta is done, drain thoroughly and combine with cheese sauce. Grind fresh black pepper over individual servings.

Kristin's Zesty Mac 'n' Cheese

Rotini and "Meat" Sauce

This is a special dish I created for my husband. TVP is an easy and cheap way to create a "ground meat" for pasta, lasagna and more. TVP needs to be simmered in a broth before using in food, such as one made with not-beef vegan bouillon. However, many bouillon brands are high in sodium, so I like to make my own broth.

Rotini and "Meat" Sauce
Serves 2-3

Ingredients:
1/2 pound pasta
1 cup textured vegetable protein (tvp)
1 cup low-sodium vegetable broth
2 tablespoons Bragg's liquid aminos
2 tablespoons vegan worcestershire sauce
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika (hot or sweet)
1/8 teaspoon mace
12 oz. marinara sauce (or other tomato-based pasta sauce)
2-3 tablespoons chopped fresh parsley

Directions:
Cook pasta according to package directions. Combine vegetable broth, liquid aminos, worcestershire sauce, nutritional yeast, onion powder, garlic powder, paprika and mace in a small saucepan. Bring to a boil and stir in tvp. Lower heat and simmer for 3-4 minutes until most of the liquid is absorbed. Add the marinara sauce and heat a few minutes more until sauce is good and hot. Once pasta is done, drain and combine with the sauce. Sprinkle the parsley over individual servings.

Rotini and "Meat" Sauce