Cauliflower was once just the sidekick of broccoli and carrots in mundane vegetable medleys. But in recent years, it has proved to be more than just a one-trick pony. Now it masquerades as a substitute for rice and mashed potatoes. You’ll find it in soups, pizza crusts and—in today’s recipe—as a stand-in for buffalo wings. Cauliflower is truly a culinary chameleon!
Veggie burgers fall into the category of foods I had no intention of ever trying … until the Daniel Fast. I didn’t have a reason to eat black bean burgers when hamburgers were readily available, but the limits of a vegan diet gave rise to a revolution in the kitchen.
There aren’t many breads suitable for the Daniel Fast, so when I discovered chapati, I knew I’d be adding it to my repertoire. Also known as roti, it’s an Indian flatbread made from whole wheat flour and just a few other basic ingredients. Chapati is similar to pita bread, but it’s unleavened.
Whenever I try a new recipe, I reference several different sources to determine common methods and measurements. In this case, there were discrepancies everywhere I looked. One recipe said to knead the dough 10 minutes; another didn’t mention kneading at all. Some said to add oil to the dough; others didn’t. Some instructions seemed complicated and time-consuming, which made me wonder if the shorter, simpler recipes could be trusted. All of this left me feeling a bit intimidated at the thought of making my own chapati.
Eventually I stumbled upon this blog post, which has step-by-step instructions with photos, along with a list of helpful tips. And you know what I realized? Making chapati isn’t that complex after all. The last step can be tricky, but don’t get discouraged if your chapatis don’t puff up like a balloon. This is something that takes practice. At best, I’ve only got mine to puff on one side, but I keep trying!
Chapatis are served with traditional Indian meals and are commonly used to scoop up curries and lentils. I like to use them as sandwich wraps, and I’ll bet they’d make fantastic chips when toasted in the oven.
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Chapati can be stored in the fridge for 2-3 days. Wrap cooled chapatis in aluminum foil and seal in a plastic bag.
For extended storage, chapati can be frozen for up to 3 months.
My heart goes out to all the kiddos who are allergic to peanut butter. It’s such a yummy source of protein! PB&J sandwiches were a staple of my childhood, and now I rely on them whenever I need a quick and easy meal for my girls.
This smoothie is a delightful combination of fruit and peanut butter that will fill you up and leave you feeling nostalgic for your plastic Care Bears lunchbox.
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Ever notice how the boxed mac n’ cheese tastes completely different when you reheat the leftovers? It isn’t nearly as tasty the next day. Well, with this recipe, the exact opposite is true. You’re gonna want to make the sauce ahead of time and let it sit in the fridge overnight. Let me explain…
This recipe was inspired by one called “Vegan Mac n’ Cheese.” I’m not calling it that, because I think it sets expectations too high. There’s just nothing like real cheese. If you approach this recipe with the notion that it will taste like its dairy-laden counterpart, you’re going to be disappointed. But if you’re willing to try something new, you’ll be amazed at how creamy and comforting a sauce made from cashews can be.
I don’t even like cashews, but I decided to try the “Vegan Mac n’ Cheese” because the author claimed it rivaled the Barefoot Contessa’s version filled with milk, butter, gruyere and cheddar cheeses.
Um, not quite.
It was okay, but it wasn’t something I wanted to eat again. Unfortunately, I had a giant pot of leftovers, and I couldn’t bring myself to throw it all away. So, into the fridge it went. The next day I filled my bowl out of obligation, determined not to waste food. (Raw cashews aren’t cheap!) But something had happened overnight. A miracle? No, probably not, but that reheated pasta was good! By day 3, I was hooked.
You might be confused when you see nutritional yeast on the list of ingredients, but don’t worry, it’s Daniel Fast approved! It is an inactive yeast, which means it’s not a leavening agent. Nutritional yeast is a popular supplement with vegetarians and vegans because it has a significant amount of plant-based protein. It’s also gluten-free and chock-full of B vitamins. Affectionately called “nooch,” it comes in the form of flakes or powder and has a savory cheesy flavor.
This pasta may not replace your favorite mac n’ cheese, but it’s packed with flavor and the texture is delightfully creamy. I used brown rice and quinoa fusilli, but shells or elbow macaroni will work, too.
Give it a try. You’ll be glad you did.
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