Dr. McDougall’s Vegan Meal Plan Day 5: Lunch

I was in a curry kinda mood all week. I love curry. I had a wonderful tofu coconut curry at this restaurant Opus in Salem, MA the other night and it just made me want to eat curry forever. I really kinda hate Indian food though so I am more of a Thai curry kinda girl. This lunch cup was more of an indian curry but I was surprised by it!

 

All Natural Asian Pilafs Lentil Curry 1

 

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Lunch Day 5: All Natural Asian Pilafs Lentil Curry

 

So, now that you all know I kinda hate Indian food I must say this wasn’t terrible. It was spicy which I am absolutely okay with but it was also very salty and had a lot of flavor going on. I would say thus far, this is definitely my least favorite but I did eat it all. I struggled a little because the curry was strong but the meal was hearty and filling. I have learned to put a napkin instead of foil over my meals as they sit and it works fine enough. The rice was a little chewy but generally okay. If you like this kind of curry please eat up! Otherwise, maybe go for the other curries I listed before.

 

All Natural Asian Pilafs Lentil Curry 3   All Natural Asian Pilafs Lentil Curry 2

 

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Food is Love. 

The Hippy Gypsy

 

 

Vegan Baked Macaroni and Cheese

I really really love Mac and Cheese. I love Amy’s new vegan rice mac and Daiya cheeze. I love my own vegan bacon mac and cheese. I love that whole foods squash casserole mac and cheese that I make with the stuffing topping. I mean I love anything even Mac and Cheese related. It is such a wonderful comfort food that I think anyone can relate. When I was detoxing off omnivore food after my surgery I remember crying in a CVS full of exiting hormones telling my husband I needed the instant mac and cheese in the cup and I was probably going to have a melt down if I didn’t get some. Yea it was dramatic. And no he didn’t leave me, he just ushered me out. I remember thinking I am acting like a pregnant woman with these hormones. Well thankfully I am no longer going through the detox period of becoming vegan and I also can make mac and cheese (vegan) anytime I want. This recipe is how I feel I would best be able to mimic the baked macaroni and cheese I made back when I was not vegan. This is not your 1980’s blue box macaroni and cheese. This is the real stuff. I think this is the best way to think of “homestyle” or “comfort” food recipes. These are not meant to be the most healthy but are generally far healthier than their omnivore predecessors. I hope you love the ooey, gooey yumminess as much as I did.

IMG_2561

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Baked Macaroni and Cheese

Ingredients for Sauce:

  • (1) block Daiya Cheddar   IMG_2528
  • (1) cup Soy Creamer   IMG_2531
  • (1) stick Earth Balance Buttery Sticks   IMG_2532   IMG_2533
  • 1/4 cup Nutritional Yeast (”nooch”)   IMG_2529
  • 1/4 tsp Turmeric powder   IMG_2539
  • 1/2 teaspoon Yellow Mustard   IMG_2537
  • 1 tablespoon Thyme   IMG_2534
  • 4 tablespoons salt
  • 1 teaspoon granulated garlic   IMG_2535
  • 1/2 cup all purpose flour

Ingredients for Bake:

  • 2lbs of elbow macaroni (I use whole wheat)   IMG_2536
  • 1 bag Daiya Cheddar Style Shreds   IMG_2548
  • 1 cup or more of Panko Flakes (breadcrumbs)   IMG_2549

Prepare Sauce and Macaroni:

Preheat oven to 350 degrees.

In a large pot bring salted water to a boil. Add elbows and cook until al dente. Drain and Set aside.   IMG_2540

In a sauce pan place all sauce ingredients except flour in a pot and stir until well combined and a little thick. It will be salty but this is good because you will need that to season the pasta.   IMG_2538      IMG_2541

Add flour last. The sauce should be pretty thick but pourable at this point.  IMG_2543   IMG_2545

Baking:

Spray a casserole pot with oil and then add macaroni.

Pour sauce over macaroni and mix until well infused.

Add Daiya Shred and mix in until well incorporated. They will melt during baking.   IMG_2547   IMG_2546

Next top with panko and a few pinches of salt if you want (I even give a few quick sprays of oil to ensure browning).   IMG_2557   IMG_2556

Cook for 10-15 minutes. If you want it more brown cook 30 minutes but double the sauce recipe in order for the recipe not to dry out.  IMG_2555

Let Cool 5-10 minutes. Serve hot and Enjoy!   IMG_2550       IMG_2560   IMG_2562 IMG_2563

Serves 10-12.

Side Note: When reheating this dish from leftovers always place some water in the bottom of the bowl. This will ensure the pasta does not dry out in the microwave and the cheese can remelt. You can also add more cheese with the water. I do the Daiya Havarti to add some spice!

WW Points: 11pts for 15 servings. 14 for 12 servings.
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Food is Love.

The Hippie Gypsy.