Apron Strings http://www.apronstringsblog.com Tue, 06 Oct 2015 16:54:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.5 Easy Sauteed Apple Oatmeal Breakfast Roses http://www.apronstringsblog.com/easy-sauteed-apple-oatmeal-breakfast-roses/ http://www.apronstringsblog.com/easy-sauteed-apple-oatmeal-breakfast-roses/#comments Tue, 06 Oct 2015 16:32:15 +0000 http://www.apronstringsblog.com/?p=9580

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Sauteed Apple Oatmeal Breakfast Roses

Stunning, simple and super easy to make – isn’t that what breakfast is all about?

I just love oatmeal – any time, really, drizzled with a little milk and sweetener – especially in the fall, when mornings are chilly. Try this for your next Meatless Monday breakfast – so hearty and filling, no need for meat!

So, my inspiration for this new creation came from that video on the world wide web showing how to make pie crust apple roses. My son made them for me for my birthday this year – such a fun and sweet surprise! I tried making them and they were very fun, but a lot of work and not a healthy breakfast. More of a dessert, really. Here’s what my pie crust apple roses looked like:

Pie Crust Apple roses

So, I decided the idea of apple slices as rose petals might work for a delicious and easy breakfast.

This really is easy enough for a weekday breakfast, yet stunning enough for company. This could easily work for a crowd because you just spoon oatmeal into ramekins and then top with sauteed apple slices. Just set them in the oven on a baking sheet to warm while you make the rest of your breakfast or brunch and sit back and wait for the oooh’s and aaa’hs!

Use any type of oatmeal you like cooked as you normally would. I used steel-cut oats, but use any you like. Then, saute apple slices in a little oil and cinnamon until they are softened. Place the softened apple slices on top of the oatmeal in your ramekins and – Voila! – breakfast apple roses!

Sauteed Apple Oatmeal Breakfast Roses (vegan) (whole 30)
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6 servings
  • Two cups hot cooked oatmeal, any variety
  • Three large red apples, such as gala or Braeburn
  • A little oil for sauteing
  • A sprinkle of cinnamon
  1. Spoon oatmeal into six 1-cup ramekins, about ¾ full. Keep oatmeal warm while sauteing apple slices.
  2. Cut apples in half and then remove core with a melon baller or round teaspoon measure. Place apple cut side down on a cutting board and cut in ¼ inch slices.
  3. Saute in a large skillet over medium high heat in a single layer with the oil, turning to make sure both sides of apple slices are lightly browned and slices are softened but not mushy.Sprinkle with a little cinnamon toward end of cooking. Let slices cool to warm.
  4. Using smallest slices first, bend a slice into a round shape and place cut side down into the center of a ramekin with oatmeal. Continue bending and placing apple slices around the center slice, forming a rose shape.

Other genius apple-oatmeal combinations:

Crock Pot Apple Pie Oatmeal, Kalyn’s Kitchen
Apple Cinnamon Oatmeal, Barefeet in the Kitchen
Apple Cinnamon Baked Oatmeal, Annie’s Eats
Overnight Baked Apple Oatmeal, A Farm Girl Dabbles
Oatmeal Apple Blender Pancakes, Some the Wiser
Oatmeal Apple Rice Krispie Treats, Foodie Crush

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One Sheet Salmon Hash with Sweet and New Potatoes http://www.apronstringsblog.com/one-sheet-salmon-hash-with-sweet-and-new-potatoes/ http://www.apronstringsblog.com/one-sheet-salmon-hash-with-sweet-and-new-potatoes/#respond Thu, 01 Oct 2015 04:57:55 +0000 http://www.apronstringsblog.com/?p=9552

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Salmon Hash with Sweet and New Potatoes – it all comes together on one sheet pan. 

One Sheet Salmon Hash with Sweet and New Potatoes #Paleo #Whole30

One Sheet Salmon Hash with Sweet and New Potatoes (and requisite egg)

I’m still fixating on Sheet Pan Supper-style entrees as a delicious life strategy, and I don’t see that fixation abating anytime soon.  Like everyone else in the foodblogosphere (and, presumably, elsewhere in the northern hemisphere), I’m definitely starting to crave fall flavor combinations, and a root vegetable hash was just the ticket the other day.

Since returning from IFBC in Seattle a few weeks ago, I’ve been especially enamored with flavors from right here in the PNW – so naturally I’m getting down with a whole lot of salmon. While at the grand finale evening of IFBC, I got to taste a fabulous salad by chef Jesse Souza at Six Seven (among many other local delights). He was generous enough to share his simple but elegant dressing recipe, and I thought it would be a perfect preparation for – what else? Salmon. Hence: this dish. 

The recipe below is of course just a guideline. Want to add other kinds of root veggies? Sub honey for the maple syrup? Add a touch of heat with chili powder or hot pepper sauce? You do you. (E.g. I added just a touch of coconut aminos/tamari to Souza’s dressing.)

One Sheet Salmon Hash with Sweet and New Potatoes #whole30 #paleo

Salmon Hash with new and sweet potatoes, as it came out of the oven! Not the porniest shot ever, but wanted to showcase the simplicity.

One Sheet Salmon Hash with Sweet and New Potatoes
Prep time
Cook time
Total time
Salmon Hash with Sweet and New Potatoes all comes together on one sheet pan. Paleo and Whole 30 friendly.
Recipe type: Entree
Serves: 3-4 servings
  • 1 to 1½ lbs salmon
  • 1 shallot, minced
  • juice of one lemon
  • 1 tablespoon coconut aminos (or tamari)
  • 2 tablespoons maple syrup
  • ¼ cup olive oil, plus 1-2 tablespoons
  • ½ teaspoon salt & ¼ teaspoon black pepper, plus more to season potatoes
  • 1 large sweet potato, diced (peeling optional)
  • about 1 pound of baby/new potatoes, diced
  • one red onion, cut into wedges
  • one egg per serving (optional, I suppose, but highly recommended!)
  1. Place salmon in a shallow pan. Whisk together the minced shallot, lemon juice, maple syrup and olive oil, plus ½ teaspoon of salt and and ¼ teaspoon pepper. Pour over the salmon, pop the pan in the fridge and let it marinate while you chop the other veg (or for an hour or so, if you have the extra time).
  2. Preheat oven to 425. Toss all the veggies (don;t worry if the onion wedges come apart a bit) in a bowl with a drizzle of olive oil and a sprinkling of salt and pepper.
  3. Line a sheet pan with parchment paper. Place salmon (mine came in 2 thick pieces) skin side down on the pan, and spread veggies in a single layer around it. I opted to pour the rest of the marinade over the top of the salmon - totally your call.
  4. Bake for 20-25 minutes, stirring/turning veggies about halfway through, until salmon flakes easily and veggies are browned.
  5. From here, you can either mash the salmon up with a fork OR cut it into small cube-ish shapes to match the potatoes. Toss everything together and serve on 3-4 plates, appetites depending; ideally with picturesque fried egg.


— posted by Anne

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Almond Butter Sweet Potato Stew (Vegan) (Whole 30) http://www.apronstringsblog.com/almond-butter-sweet-potato-stew-vegan-whole-30/ http://www.apronstringsblog.com/almond-butter-sweet-potato-stew-vegan-whole-30/#respond Tue, 29 Sep 2015 17:34:07 +0000 http://www.apronstringsblog.com/?p=8863

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Almond Butter Sweet Potato Stew


Almond butter is one of my favorite ingredients – not just for slathering on toast, but to add healthy richness to so many dishes. This vegan stew is so hearty and the flavors and textures just scream FALL!

Oh sure, I have made plenty of veggie soups before using vegetable stock. I love using veggie stock, when you’re in a time crunch and you need to buy stock at the store, it is so much more flavorful than your average purchased chicken stock. I have even made a frugal veggie stock using vegetable scraps and corn cobs. No, I am not making that up.

I had never added a dollop of almond butter – upping the flavor and richness dramatically. This hearty stew is so delicious that once you try it, it  will become a fall favorite in your kitchen. Perfect for a Meatless Monday supper! Guaranteed.

Almond Butter Sweet Potato Stew (Vegan) (Whole 30)
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4 to 6 servings
  • 1 large shallot, diced
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 large sweet potato, peeled and diced
  • 6 to 8 small red bliss potatoes, cut into bite-sized chunks
  • 2 cups chopped kale
  • 32 ounces vegetable stock
  • ½ cup almond butter
  • 1 tablespoon cayenne pepper sauce
  • 1 can (15 ounces) coconut milk
  1. In a large stockpot over medium high heat, saute shallot in oil until softened, about 3 minutes. Add cumin, sweet potatoes and red potatoes and saute until soft but still firm. Add in kale and cook another few minutes until kale is softened.
  2. Whisk together the vegetable stock, almond butter, hot sauce and coconut milk. Stir into stew. Simmer for about 20 minutes. Taste and add salt and pepper to taste.


Other sweet potato stews:

Peanut Stew with Sweet Potatoes, Naturally Ella
Black Bean and Sweet Potato Stew, Perfect Pantry
Chicken Sausage and Sweet Potato Stew, Mother Rimmy


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Announcing the 3 winners of the new Burritos cookbook! http://www.apronstringsblog.com/winners-new-burritos-cookbook/ http://www.apronstringsblog.com/winners-new-burritos-cookbook/#respond Thu, 24 Sep 2015 21:28:29 +0000 http://www.apronstringsblog.com/?p=9545

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Burritos by Donna and Sandy

NEW: Burritos! by Donna & Sandy – Click the pic for our Amazon Affiliate link!

The time has come at last! We shared 3 different recipes from Donna and Sandy’s newest collaboration, “BURRITOS!“, last week. Chosen at random (thanks, random.org!) from each of the social media sharing posts on each of the 3 posts, the winners are . . . .

Jessica at Mommy Needs A Martini

Amy at Anktangle

Susan at We Love Great Mexican Food

Please email us at ourapronstrings [at] gmail [dot] com with your full name and preferred shipping address, and we’ll get these off to you shortly!

¡Buen apetito!


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Buffalo Chicken Burritos http://www.apronstringsblog.com/buffalo-chicken-burritos/ http://www.apronstringsblog.com/buffalo-chicken-burritos/#respond Sun, 20 Sep 2015 15:19:45 +0000 http://www.apronstringsblog.com/?p=9520

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buffalo chicken burritos

Our burrito festival continues with this creative spin on Buffalo wings: Buffalo Chicken Burritos!

Our new BURRITOS! book came out a few weeks ago – filled with 70 of the most creative burrito recipes west of the Pecos. We have an amazing International section in the book with a burrito twist on the world’s iconic dishes: Tikka Masala, Bahn Mi, Corned Beef and Cabbage, Massaman Curry, Seafood Paella – need I go on?

I grew up in southern Arizona with my main childhood staple of bean burros. And yes, they were called BURROS back then.

In the book we also have an All American section with classic regional American cuisine – Surf and Turf, Cajun Jambalaya, New Orleans ed Beans and Rice, California Cippino, just to name a few. One of my favorites is the Buffalo Chicken. Spicy hot chicken with a vinegar tang, cooled down with celery and carrots. So many delicious flavors rolled into a tortilla! Arriba!

Please enter to win a cookbook – we will be giving them away on Monday – by going to the Tequila Lime Burrito post and leaving a comment. Abundant BURRITOS! may be in your future!

Buffalo Chicken Burritos
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 to 6
  • 2½ cups cooked chicken, shredded into large chunks
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ¼ cup cayenne pepper sauce
  • 1 large avocado, diced
  • ¼ cup celery, diced
  • ¼ carrot, grated
  • 2 tablespoons green onion, finely sliced
  • 2 tablespoons blue cheese dressing or ranch dressing
  • 2 cups cooked rice
  • 6 ounces blue cheese, feta or queso fresco, crumbled
  • 4 to 6 flour tortillas (12 inch diameter), warmed
  1. Melt butter in a large skillet with garlic. Mix in hot sauce and bring to a simmer. Add chicken to skillet and stir gently and cook until most of liquid has evaporated and sauce clings to chicken.
  2. Combine avocado, celery, carrot and green onion together and toss with blue cheese dressing to make an avocado salsa.
  3. Assemble burritos by spooning rice onto a warmed tortilla. Top with chicken, avocado salsa and blue cheese crumbles. Roll burritos as desired.


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New Mexico Frito Pie Burrito Jar and BURRITOS! book giveaway http://www.apronstringsblog.com/new-mexico-frito-pie-burrito-jar/ http://www.apronstringsblog.com/new-mexico-frito-pie-burrito-jar/#respond Wed, 16 Sep 2015 18:03:13 +0000 http://www.apronstringsblog.com/?p=9517

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burrito jar

Jars are a perfect way to transport burritos. No soggy tortillas that fall apart because of sitting for hours. No leaking. No mess. Burrito jars are the way to go.

This post is another in the series of burrito posts we are doing in celebration of the new BURRITOS! book. We are doing a giveaway – just go to this burrito post and leave your comment and you are entered to win this fabulous new book with 70 burrito recipes plus extras.

Here are the How-To’s for transporting any burrito in a jar: Layer the ingredients in your jar so that all ingredients that need to be heated are at the bottom of the jar. Add the cheese and vegetables that don’t need heating at the top. Wrap and transport the tortillas separately. When you are ready to eat the burrito, lay the tortilla on a flat surface. Dump the top layer of ingredients (the ones that don’t need to be heated) out of the jar. Place the jar with the remaining ingredients that need to be heated in a microwave oven and heat. Pour out the heated ingredients onto the tortilla.  Spread the unheated ingredients on top. Roll Burrito. Enjoy!

Frito Pie is a southwest favorite dish for many families. It is so simple to turn into a burrito, because it has all the basic building blocks of the a basic burrito: flavorful meat or veggie mixture; cheese; fresh vegetables. Then, a little something extra: Fritos! Seriously my favorite salty, crunchy decadent snack. (Okay, sometimes Cheetos win out, but still.)

The ground beef in this New Mexico Frito Pie burrito has so much flavor and just a touch of heat. The cheese and veggies are the perfect complement. And then the Fritos. The perfect crunch!

New Mexico Frito Pie

1 pound ground beef

2 small cloves garlic, minced

1/2 teaspoon salt

1 teaspoon cumin

1/2 teaspoon Mexican oregano

2 tablespoons chile powder

1 can (8 ounces) tomato sauce

3/4 cup canned diced tomatoes with chiles

1 can (15 ounces) Ranch Style or pinto beans

2 tablespoons masa or cornmeal

6 ounces cheddar cheese, grated

1/2 large yellow onion, finely chopped

3 ounces Fritos Original Corn Chips, broken

4 to 6 flour tortillas (12 inch diameter), warmed

Sauté beef in a large skillet over medium-high heat, about 5 minutes. Spoon off excess fat. Stir in garlic, salt and spices. Pour in tomato sauce and diced tomatoes with chiles and bring to a boil. Immediately reduce heat to low. Cover and simmer for 20 minutes.

Drain beans then add to the skillet. Cover and simmer another 15 minutes.

Mix masa with 1/4 cup warm water and stir into beef mixture for last 10 minutes.

Assemble burritos by spooning beef mixture onto a tortilla. Top with cheese, diced onions and a handful of Fritos. Roll burritos as desired.



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Tequila Lime Shrimp Burritos – and BURRITOS! Book Giveaway http://www.apronstringsblog.com/tequila-lime-shrimp-burritos/ http://www.apronstringsblog.com/tequila-lime-shrimp-burritos/#comments Mon, 14 Sep 2015 23:01:33 +0000 http://www.apronstringsblog.com/?p=9505

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Shrimp Burritos


The latest from Donna and her sister Sandy hit the shelves a few weeks ago, and we are so giddy that we are posting some of our burrito best this week – three burrito recipes – with three chances to win a fabulous BURRITOS! book! Instructions at the end of the post.


The new BURRITOS! book from Donna and her sister Sandy!

My sister Sandy and I grew up eating burros, so this is a natch for us. Yes, while the rest of America’s kids were eating PB&Js, Donna and Sandy were eating bean and cheese burros. And, YES, they were called “burros” when we were kids. The “-ito” was added to burro later and always strikes me as odd, because the ending “ito” means small, and most burritos you order today are extra huge.

So, because of our heritage, this burritos book is near and dear to our hearts.

I am also very proud of the recipes in this book. We have 70 burrito recipes – many classics but also many new creations thought up by our very own southwest brains.

My favorite section is the International Section. We have taken classic dishes from around the globe and turned those dishes into burritos. I know. Genius. From India, we have Tikka Masala and Mulligatawny. From Vietnam, a Bahn Mi. From Peru, Lemon Chicken and Sweet Potatoes. From Spain, a Seafood Paella. We even have a Corned Beef burrito from – you guessed it – Ireland. I mean, my last name is Kelly, after all.

This Tequila Lime Shrimp Burrito comes from the New Southwest section – featuring more modern flavors rolled into one delicious portable meal. The Green Rice is topped with marinated grilled shrimp, and then – the finishing touch – chimichurri sauce. In my opinion, chimichurri sauce will make anything taste delicious. You could put this amazing flavor enhancing sauce on a piece of leather and eat it for dinner. It’s that good.

Please enter to win a cookbook and come back all week this week to see what amazing creations we have awaiting you in Burrito Bliss!

All you need to do to enter is leave a comment with a link to a social media share of the post (a Tweet, Facebook status, Pin, whatever you like!). We’ll announce the three winners at the end of the week! You can enter as many times as you want (as many shares as you’d like to make, in other words).



5.0 from 2 reviews
Tequila Lime Shrimp Burritos
Recipe type: Entree
Cuisine: Southwestern
Serves: 4-6
  • 1⁄4 cup tequila
  • Zest and juice of 3 limes
  • Zest and juice of 1 orange
  • 1 teaspoon ground cumin
  • 1 to 2 jalapeños, stemmed and seeded, minced, divided
  • 3 cloves garlic, minced, divided
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • Salt and freshly ground pepper, to taste
  • 2 to 3 tablespoons vegetable oil
  • 1 recipe Mexican Green rice, warmed
  • 4 to 6 (12-inch) flour tortillas, warmed
  • 1 recipe Chimichurri sauce or bottled salsa verde
  1. Mix tequila, lime juice, orange juice, 1 teaspoon each of zests, cumin, 1⁄3 of jalapeño and 1 clove garlic in a large ziplock bag. Add shrimp and mari- nate for 1 hour in refrigerator.
  2. Remove shrimp from refrigerator and drain, reserving 1⁄4 cup of marinade. Season shrimp with salt and pepper. Heat oil in a large skillet over medium-high heat. Place shrimp and remaining jalapeño and garlic in skillet, cook 1–2 minutes. Add reserved marinade and cook until liquid has reduced and shrimp are cooked through and pink, 2–3 minutes.
  3. Assemble burritos by spooning rice onto tortillas. Add shrimp and drizzle with Chimichurri Sauce or salsa verde. Roll burritos as desired.
  4. Makes 4 to 6 burritos


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Eggplant Tahini Sauce over Onion Noodles http://www.apronstringsblog.com/eggplant-tahini-sauce-onion-noodles/ http://www.apronstringsblog.com/eggplant-tahini-sauce-onion-noodles/#respond Thu, 10 Sep 2015 22:59:19 +0000 http://www.apronstringsblog.com/?p=9469

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A rich, creamy eggplant sauce that just happens to be vegan, served over super-simple, low-carb onion noodles. 

Onion Noodles with Eggplant Sauce

Onion Noodles (Onioodles?) with Eggplant Sauce

Zoodles zoodles everywhere! Can I even express how much I love that vegetable-based noodles (not just gluten-free, but grain-free) have gotten so popular and are so increasingly easy, what with the excellent Paderno as well as a few other spiralizing options? Our own zoodle variations include both pad thai and puttanesca, as well as a pappardelle made with no special equipment other than an ordinary vegetable peeler. I’ve tried and enjoyed them all – but I admit it never occurred to me to experiment with onions, until I came across Michael Richard’s recipe for Onion Bolognese in one of my favorite new cookbooks, “Genius Recipes”  from the always topnotch Food52.

This post piggybacks on not one but two geniuses from the aforementioned collection: Michel Richard and  Francis Lam. How do the onions not just become caramelized, I wondered? Don’t get me wrong, I love me some caramelized onions, but they don’t seem like they’d stand up, texture-wise, as a pasta variation. Solution: You steam rather than saute them. And Francis Lam’s eggplant sauce is similarly simple: cooking the eggplant down in good oil and a few flavor mates (I decided to add some tahini and lemon, as well as some fresh veggies to finish), until it naturally becomes rich and creamy.

And hey! Look at that: we just so happen to have stumbled upon a recipe that’s not only gluten, grain and dairy-free (and low carb, depending on how hardcore you have to be), but also paleo and vegan. I didn’t even mean to. So the next time you want to make a basically ALL-VEGGIE recipe that packs some serious oomph, give this one a whirl – or try either the onioodles or the eggplant on their own.


Eggplant Tahini Sauce over Onion Noodles
Prep time
Cook time
Total time
This rich, creamy eggplant sauce just happens to be vegan, served over super-easy, low-carb, mildly sweet onion noodles.
Recipe type: Entree
Serves: 4 servings
  • 1 large eggplant
  • ⅓ cup olive oil
  • 5 cloves garlic, minced
  • 2 large yellow onions
  • ¼ teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • freshly ground black pepper to taste
  • ⅔ cup water
  • juice of one lemon
  • 1 tablespoon tahini
  • ½ cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • about ¼ cup fresh parsley, chopped
  1. Slice the eggplant into ½ inch slabs. Salt each piece and stack them atop each other to help them lose a little excess moisture. Heat the olive oil in a large skillet over medium-low heat and add garlic (don't let the garlic brown here; turn heat down if necessary). While you let the eggplant sweat and the garlic and oil hang out together, prep the onions - this should take about 15 minutes.
  2. Peel the onions, trim off the ends, and core the centers like you would an apple. Cut one vertical down the side of each, reaching the center so that when you slice them horizontally, you get a long ribbon rather than a complete ring. Cut the onions on a mandoline or other slicer, if you have one (or bust out your best knife skills), set to ⅛ inch. Cry a bunch. Set the sliced onions aside.
  3. Pat the eggplant slices dry and cube them up, then add into skillet, tossing in the oil so they're all well and evenly coated. Turn up the heat to medium high. Add thyme and cook for about 5 minutes, until eggplant starts to soften. Add water, a teaspoon of salt, some pepper and the lemon juice. Bring to a boil, then reduce to a simmer and cover except for just a crack. Stir occasionally for the next 20 minutes.
  4. Bring a few inches of water to boil in a pot fitted with a steamer basket. Add sliced onions and steam for 6-8 minutes, until tender and translucent. Set aside while you finish up the sauce.
  5. Once eggplant is totally cooked through and liquid has absorbed and reduced to almost nothing, smash it all up with a spoon or spatula. Add the tahini (I started with a tablespoon; you can add a bit more, but take it easy, we're not making hot baba ghanouj here) and mix in thoroughly. Taste and adjust seasoning, including a bit more olive oil if you like. (Do recommend.)
  6. Finally, add the tomatoes, peppers (color of your choice), and parsley.
  7. You can stir the onion noodles directly into the pan, here, or you can be more refined and plate up the noodles with the sauce spooned over the top, as per the pic; whatever floats your boat.

— posted by Anne


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Cashew Cream and Carrot Dairy-free Mac and Cheese (Vegan Recipe) http://www.apronstringsblog.com/cashew-cream-and-carrot-dairy-free-mac-and-cheese-vegan-recipe/ http://www.apronstringsblog.com/cashew-cream-and-carrot-dairy-free-mac-and-cheese-vegan-recipe/#respond Sun, 06 Sep 2015 22:53:53 +0000 http://www.apronstringsblog.com/?p=9460

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Vegan Macaroni and Cheese

One of my favorite recipes for mac and cheese contains no cheese. None. Which makes it the perfect mac and cheese to pack in school or work lunches or for picnics. No cheese to get all greasy and globby when it is room temperature. This mac and cheese stays creamy and delicious forever.

I created this cheese-less mac and cheese recipe a few years ago while writing a vegan cookbook with co-blogger Anne: Virgin Vegan: Everyday Recipes for Satisfying your Appetite. The color comes from the carrots and the creaminess comes from the soaked and blended cashews. I also add a little nutritional yeast for a little of that Parmesan taste, but if you don’t have any on hand, it will work just fine.

I often make up a batch of this and stash it in my fridge and it lasts for most of a week – for lunches. A little scoop of this and a half sandwich makes the perfect lunch.

Fall is on the way, y’all. Time for some mac and cheese!

Cashew Cream and Roasted Carrot Mac and Cheese (Vegan Recipe)
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Vegan
Serves: 4 to 6
  • 2 cups raw cashews
  • 16 ounces macaroni
  • 2 large carrots, peeled and sliced ¼-inch thick
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1½ cups Vegetable Broth
  • 3 tablespoons lemon juice
  • 1 tablespoon cayenne pepper sauce
  • 8 ounces silken tofu
  • ½ cup coconut milk
  • ¼ cup nutritional yeast
  • ½ cup finely crushed potato chips
  1. Cover cashews in boiling water and let soak at least 30 minutes. Cook macaroni in salted water to al dente stage according to package directions.
  2. In a large skillet, sauté carrots in oil for 2 minutes over medium-high heat. Add onion and cook another 3 minutes. Add in garlic and cook another minute or so, until garlic is fragrant and all vegetables are softened.
  3. Drain water off of cashews and place nuts in a blender with skillet mixture, salt, broth, lemon juice, and cayenne pepper sauce; blend until very smooth. Add tofu, coconut milk, and yeast and blend again until very smooth. Stir together the blender mixture and macaroni.
  4. Spread in a 9 by 13 inch pan. Sprinkle potato chips on top. Broil about 3–6 inches from heat until potato chip crumbs are lightly browned. Serve immediately

See also:

Uber Creamy Cheeseless Mac and Cheese, Cheeky Kitchen
Vegan Mac and Cheese, Healthy Blender Recipes
Green Mac and Cheese, No Recipes

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One Sheet Spicy Cashew Chicken with Broccoli http://www.apronstringsblog.com/one-sheet-chicken-broccoli-spicy-cashew-sauce/ http://www.apronstringsblog.com/one-sheet-chicken-broccoli-spicy-cashew-sauce/#comments Fri, 04 Sep 2015 15:45:18 +0000 http://www.apronstringsblog.com/?p=9464

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One Pot Wonders with an oven-baked, sheet pan twist. This Cashew Chicken takes about 15 minutes to bake and will become a favorite new weeknight dinner.

One Sheet Spicy Cashew Chicken with Broccoli

One Sheet Spicy Cashew Chicken with Broccoli

We all love a good One Pot Wonder, right? It’s a favorite category on many a Pinterest board, and we have quite a few variations on that theme ourselves. One of my latest cookbook acquisitions is a whole new spin on the concept: the ingenious Sheet Pan Suppers, which is the brainchild of Dunk & Crumble’s Molly Gilbert. I’ve already made several recipes, have enjoyed every one, and have at least 7 or 8 others dog-eared for the near future.

My favorite so far, not just for flavor but speed and simplicity, is the Quick Chicken and Baby Broccoli with Spicy Peanut Sauce.  I adapted it here to be paleo, and I think the cashew butter works perfectly. If you omit the coconut palm sugar it’s also low-carb. See what you think! You might consider doubling the sauce to have extra on hand for an encore performance later in the week.

(This is not a sponsored post, by the way. I’m just fangirling.)

One Sheet Spicy Cashew Chicken with Broccoli

Spicy Cashew Chicken with Broccoli – the Before shot

One Sheet Spicy Cashew Chicken with Broccoli
Prep time
Cook time
Total time
This Spicy Cashew Chicken takes about 15 minutes to bake and will become a favorite new weeknight dinner.
Recipe type: Entree
Serves: 4 servings
  • ¼ cup cashew butter
  • ¼ cup coconut aminos
  • juice and zest of 1 large lime (about 2 tablespoons liquid)
  • 1 tablespoon coconut vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha (plus more to taste and for serving, because yum, sriracha)
  • 1½ lbs chicken breasts, thinly sliced
  • 1 bunch broccoli, florets halved
  1. Whisk together the cashew butter, coconut aminos (or tamari), lime juice and zest, coconut vinegar (or rice vinegar), sesame oil, and sriracha.
  2. Preheat the oven to broil on high while you prep the chicken and broccoli. Slice the chicken thinly. Break the broccoli into florets with a bit of stem attached, and cut the larger florets in half.
  3. Line a sheet pan with parchment paper. Toss the broccoli and chicken in the sauce and then spread out over the sheet pan in a single layer. It'll be tight, but it should fit just fine.
  4. Broil for 12-15 minutes, turning chicken once halfway through. The broccoli will be well done, with the chicken cooked through and the sauce hot and sticky.
  5. Serve with extra lime slices and sriracha.


One Sheet Spicy Cashew Chicken with Broccoli

Spicy Cashew Chicken with Broccoli – the After shot

Other Sheet Pan Recipes from the original source, Dunk & Crumble:

Turkey Roulade with Autumn Hash
Apple Gallette
Spicy Brown Sugar Rosemary Cashews
Baked Brie and Berries

— posted by Anne

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