Hearty Halloween Meals

The fall season is a perfect time for warm comforting foods.  Meals can be made up of multiple portions or they can be all-in-one creations.  It's always best to just go ahead and double recipes for parties or even if it's just for the family.  Leftover's store well for a few days in the fridge or can be put in the freezer for future dinners.  The following recipes are good ol' fashion style foods that are sure to put a smile on your face.

Mac & Cheese   (adapted from a version given to me by a mentor of mine, Shelli Carpenter)

Ingredients:
1/4 c. Earth Balance margarine
3/4 c. raw cashews
2 1/2 c. hot water
1/4 c. nutritional yeast
1/2 package vegan cheddar cheese (Daiya block or Vegan Gourmet are good brands to try)
1/2 package vegan jack or mozzarella cheese (Daiya block or Vegan Gourmet are good brands to try)
1/4 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
1 package gluten free macaroni or spiral noodles (at least 12 oz.)

Directions:
1.  In a large pot, cook noodles per package direction.  Drain, rinse, place back in pot and set aside until sauce is done.
2.  Place margarine in a medium sauce pan over medium heat.
3.  While margarine melts, place cashews and water in high speed blender and process for at least one minute.
4.  Add the cashew mixture to the sauce pan with margarine.
5.  Shred both cheese into the medium sauce pan, whisk gently.
6.  Add nutritional yeast, paprika, salt and pepper, whisk gently.
7.  Keep an eye on sauce so it does not burn.  Allow cheese to melt completely, whisk again and then pour mixture over prepared noodles.  Gently stir to coat all noodles and serve.

Tip = serve by itself or steam veggies and have them on the side or in the mac & cheese


Autumn Stew

Ingredients:
2 Tbsp. extra virgin olive oil
1 small red onion, chopped
5 organic carrots, peeled and sliced into bite size pieces
1/2 c. burgundy cooking wine
10 new potatoes (peeled or not), cut into bite size pieces
1 medium organic orange bell pepper, seeded and chopped
1 large tomato, cored and chopped
4 c. vegetable broth
salt/pepper to taste
2 c. organic broccoli florets
1 c. frozen organic corn
1/4 c. fresh basil, chopped, plus 2 Tbsp. for tofu
1 package water packed organic tofu, gently pressed to remove water


Directions:
1.  After pressing and patting tofu with paper towels, cut into 1/2 inch slabs, set aside.
2.  In a large pot over medium high heat, place 2 Tbsp. oil, allow to heat for a minute.
3.  Add onion and carrots, heat for 5 minutes.
4.  Add wine, heat for 5 minutes.
5.  Add potatoes, bell pepper, tomatoes and broth.  Salt and pepper to taste.  Bring to a boil, reduce heat to medium, simmer for 20 minutes.
6.  While stew is simmering, place oil (about 1/4 c.) into large skillet over medium high heat, heat for a minute.
7.  Add tofu slabs to skillet, salt and pepper each slab, sprinkle each with the 2 Tbsp. of chopped basil.
8.  Cover with lid, cook for about 7-10 minutes, until browned, then flip and cook an additional 7-10 minutes.  Remove from heat, set aside.
9.  After stew has simmered 20 minutes, add broccoli, corn and 1/4 cup chopped basil, turn heat to medium low, simmer 10 more minutes.
10.  Once done, scoop into serving bowls and place a tofu slab on top of each bowl.

This makes for delicious left overs.  Store tofu in a separate container, if storing in the same container, make sure tofu is on top of stew.

Nachos & Cheese

Ingredients:
1 bag nachos of choice (I recommend Benito's or organic blue chips, but any will work)
1 block of Daiya cheddar cheese
1 container Wholly Guacamole salsa (your heat preference)

Directions:
1.  In a medium sauce pan add salsa and shred cheese into pan.  Heat over medium low to medium heat.  Watch carefully so it doesn't burn.
2.  Whisk continuously until cheese is melted.  Place into serving dish with spoon, place nachos around cheese mixture.

This is so creamy and delicious it's hard to stop eating it!


Edamame

Ingredients:
1 bag of shelled organic edamame (found in your grocers freezer section)
2 Tbsp. extra virgin olive oil
Salt

Directions:
1.  Place edamame in medium sauce pan, cover with water, heat over high heat.
2.  Boil according to package directions.  Drain.
3.  Place back into pan, drizzle oil over, salt to taste, gently stir to coat and serve.

This is a really easy and quick snack that tastes good warm or cold.  You can serve this as an appetizer or along side any dish, it also makes a great addition to salads.

I guarantee all of these recipes will be a hit at your party, but feel free to make them for yourself to have a night of taste testing, that's always my excuse anyway :)

Tomorrow's post will be full of dessert recipes, I saved the best for last!