There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!
Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!
With the weather starting to get colder, I thought now would be a great time to break out one of my favorite family recipes: Pasta Fazool (pasta e frasule)! This dish brings back so many memories of family dinners with my Nana cooking this soup for us all. This old school “peasant” dish has really become a staple in my life as a go-to comforting meal, especially when I want a taste of home. Get ready to break out some crusty bread to scoop up all this soupy goodness! I hope that you all enjoy this recipe as much as my family and I do.
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