My birthday is 1 week from today, and the celebrations are officially starting! Sean is taking me to Nantucket for a couple of days and I can’t wait! Both of us have never been there oddly enough and it will be a perfect mini vacation ❤ I know I won’t be on my computer for the next few days so I had to wake up early to get this post in!
If you are trying to think of what food to bring to your Labor Day party, I highly recommend making this Creamy Sweet Potato Mac & Cheese . . . it was amazing, and definitely my favorite mac & cheese yet! It makes a bunch of servings, and is super easy to throw together if you are in a rush . . . which I’m sure almost everyone will be rushing around this weekend! Vegans and nonvegans will absolutely love this dish – you’ll feel like a gourmet chef with all the compliments you’ll receive. I promise there will be no leftovers to take home 😉
Ingredients – Creamy Sweet Potato Mac & Cheese
-2 Cups water
-1 sweet potato, peeled & chopped
-Carrots, desired amount, peeled & chopped
-1 zucchini, chopped
-1/2 of a sweet onion, chopped
-Pasta of your choice
Ingredients – Creamy Cheese Sauce
-Boiled vegetables (from above ^)
-Remaining water from the pot above
-3/4 Cup nutritional yeast
-1 Tablespoon dijon mustard
-1 clove garlic, minced
-Salt & pepper to taste
-Dash of cayenne pepper
Directions
-In a small pot, bring 2 Cups water to a boil. Add in the sweet potato & boil for about 5 minutes. Add in the carrots, zucchini, & onion. Boil for another 5-8 minutes, or until everything is soft & can be pierced with a fork. Remove from heat
-In a separate pot, start boiling the water for the pasta. Cook according to package instructions. Drain & transfer back to pot
-Start making the cheese sauce: Add the boiled vegetables & remaining boiled water from that pot to food processor. Add in the rest of the ingredients for the cheese sauce. Blend it up & be sure to let heat out, or it can explode. Adjust salt & pepper as needed
-Pour the cheese sauce over the pasta & mix until well combined
-Serve hot
Now for the Crispy Tofu Nuggets & Homemade Ranch Dressing
Ingredients – Vegan Ranch Dressing
-1 Cup sunflower seeds
-1 Cup cold water
-1 1/2 Tablespoons white wine vinegar, apple cider vinegar, or lemon juice
-1/2 teaspoon salt
-2 Tablespoons Tamari
-2 heaping Tablespoons onion, thinly chopped
-2 teaspoons dried dill
-1 teaspoon dried basil
-1 teaspoon dried parsley
-1 Tablespoon nutritional yeast
Directions
-Boil the sunflower seeds for 15 minutes, or soak them overnight. Drain & rinse with cold water
-Add 1 Cup of cold water, vinegar or lemon juice, salt, tamari, & nutritional yeast to food processor. Blend for a couple minutes until smooth & creamy. Add chopped onion, dill, basil, & parsley. Mix & let sit for a while to bring out the taste of the herbs & onion
Ingredients – Crispy Tofu Nuggets
-2 16 oz blocks extra firm tofu, drained — I accidentally bought cubed tofu. SO annoyed, I wanted bigger nuggets not little bites! —
-1/2 Cup corn starch
-1/2 Cup flaxseed meal, optional
-1 Cup unsweetened soy milk, rice milk, or almond milk
-2 Cups panic bread crumbs
-1/4 Cup all purpose flour
-1/2 teaspoon paprika
-1/2 teaspoon sage
-1/4 teaspoon garlic powder
-1/4 teaspoon ginger
-1/4 teaspoon onion powder
-1/4 teaspoon black pepper
Directions
-Cut each tofu block into 16 nuggets
-Preheat oven to 350°F. Coat two baking sheets with cooking spray – I used coconut oil –
-Place cornstarch & flaxseed meal, if using, in a shallow bowl & gradually stir in the milk. Set aside. Combine panic breadcrumbs & all remaining ingredients in second shallow bowl
-Dip tofu nuggets first in milk mixture, then in the panic mixture, coating all sides. Place on a prepared baking sheets
-Bake tofu nuggets 20 – 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 – 10 minutes more, or until deep golden brown
^ A good look at the nuggets!
XOXO
Chef Krista 