Mr. Bijoy Writes

So last night I had a short conversation with a few twitter folks ( @tobyamidor , @dee22ann , & @MelissaTraubRD ) about mac & cheese. So, from that conversation, here is a recipe for a healthier mac & cheese, for both deliciousness and happiness!  What ya need: 1 1/4 cups of raw cashews 1/2 cup of nutritional yeast 2 teaspoons of onion powder 1 teaspoon of kosher sea salt 1 1/2 teaspoons of garlic powder 1/8 teaspoon of ground Tellicherry black pepper 3 cups of almond milk 3 tablespoons of quality cornstarch 1/4 cup of cold-pressed olive oil (you can use palm oil here as well) 1/4 cup of light white miso (yellow miso works, but I prefer the white varietal) 2 tablespoons of fresh lemon juice 16 ounces of cooked pasta (I like rotini, but you can use whatever you want. Just not bowtie, don't be irresponsible) Ok, so: In a food processor or powerful blender (I use my Vita-mix) grind the cashews with the nutritional yeast, onion powder, salt, garlic ...

It's winter, and I think winter is the season for soups. So here's a delicious, warm bisque for all of you vegan/gluten-free folks to enjoy when it's cold outside! What ya need: 3 cups of vegetable stock 4 cups of butternut squash, peeled and cubed 3/4 cups of carrots, diced 1/2 cup of coconut milk 1/2 cup of onion, diced 1 tablespoon of canola oil 1 tablespoon of vegan butter, unsalted 1/2 teaspoon of kosher sea salt 1/2 teaspoon of fresh ground black pepper 1/4 teaspoon of ground nutmeg Ok, so- In a large pot, melt the vegan butter in the oil over medium heat. Stir in the diced onions until tender and translucent. At that point, add the carrots, squash, vegetable stock, salt, pepper, and nutmeg and increase the heat to bring it all to a boil. Once boiling, reduce the heat and let it all simmer until the carrots are fork tender. Now, transfer this mixture, a little at a time, to a blender and puree until smooth. Once it's all pureed, return the mixture...

On a trip to Georgia a few years back I came across a portabella soup that sparked my interest. I remember walking into this small restaurant and wanting something warm to help ease the crisp night air. This soup looked good, so I ordered it. I tried for months to try and mimic the recipe and it finally came through. I suggest this soup for cooler days as part of a hearty meal. I hope you enjoy it as much as I did.  What ya need : ¼ cup of unsalted butter 5 chopped leeks (about 3 cups) 1 onion (roughly chopped) 10 ounces of portabella mushrooms (chopped – so about 4 cups) ¼ cup of all-purpose flour 3 cups of quality chicken stock 4 tablespoons of dry sherry 2 cups of Half & Half ¼ teaspoon of cayenne pepper ¼ teaspoon of ground black pepper (or white pepper, your choice) Ok, so: In a big pot, melt the butter over medium heat. Add the leeks and onion and sauté until the onions grow soft. This should take about ten minutes or so. Then add the mushrooms...