"It's really no surprise many in the Guru Team are vegetarians. They are also generous vegetarians! Here's a few of their faves."
Kat's Classic Mac-n-Cheese
1 ½ cups elbow macaroni
3 T organic butter
3 T flour
2 C organic milk
1 t dry mustard
1/2 t Kosher salt
1/2 t cayenne pepper
dash pepper
1 1/2 C grated organic cheddar cheese
1 C grated Parmesan cheese
2-4 organic Roma tomatoes - sliced
1 C bread crumbs
Cook pasta until firm. Set aside. Melt butter on low heat. Whisk in flour and continue to stir for 3 minutes. Pour in milk and continue to whisk until mixture comes to a light boil. Add mustard, salt, cayenne and pepper and continue to cook at a low simmer, stirring constantly, until mixture has thickened - about 3 minutes. Stir in cheddar cheese and half (1/2 cup) of the Parmesan cheese. Stir until cheese has melted.
Place cooked macaroni in a greased baking dish. Pour sauce over the macaroni and stir until macaroni is fully coated. In a small bowl mix together bread crumbs and remaining Parmesan cheese. Sprinkle crumb mixture over the pasta. Top with sliced tomatoes and a light dusting of cayenne pepper.
Bake at 350 for 30 minutes. Serve hot with fresh greens or salad.
3 T organic butter
3 T flour
2 C organic milk
1 t dry mustard
1/2 t Kosher salt
1/2 t cayenne pepper
dash pepper
1 1/2 C grated organic cheddar cheese
1 C grated Parmesan cheese
2-4 organic Roma tomatoes - sliced
1 C bread crumbs
Cook pasta until firm. Set aside. Melt butter on low heat. Whisk in flour and continue to stir for 3 minutes. Pour in milk and continue to whisk until mixture comes to a light boil. Add mustard, salt, cayenne and pepper and continue to cook at a low simmer, stirring constantly, until mixture has thickened - about 3 minutes. Stir in cheddar cheese and half (1/2 cup) of the Parmesan cheese. Stir until cheese has melted.
Place cooked macaroni in a greased baking dish. Pour sauce over the macaroni and stir until macaroni is fully coated. In a small bowl mix together bread crumbs and remaining Parmesan cheese. Sprinkle crumb mixture over the pasta. Top with sliced tomatoes and a light dusting of cayenne pepper.
Bake at 350 for 30 minutes. Serve hot with fresh greens or salad.
Shay's Vegan Veggie Pizza
16 ounces dairy-free vegan cheese
Cornmeal, for dusting
Whole-Wheat Crust, recipe follows
1 jar pizza sauce
3 red bell peppers, stemmed, seeded, and cut into large chunks
1 orange bell pepper, stemmed, seeded, and cut into large chunks
2 medium red onions, cut into large chunks
4 portobello mushroom caps, cut into large chunks Preheat the oven to 350 degrees F.
Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
Whole-Wheat Crust:
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
1 tablespoon active dry yeast
1 1/4 cups warm water (about 110 degrees F)
2 tablespoons honey
Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.
Cornmeal, for dusting
Whole-Wheat Crust, recipe follows
1 jar pizza sauce
3 red bell peppers, stemmed, seeded, and cut into large chunks
1 orange bell pepper, stemmed, seeded, and cut into large chunks
2 medium red onions, cut into large chunks
4 portobello mushroom caps, cut into large chunks Preheat the oven to 350 degrees F.
Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
Whole-Wheat Crust:
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
1 tablespoon active dry yeast
1 1/4 cups warm water (about 110 degrees F)
2 tablespoons honey
Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.
Lucky Lentil Soup
1 quart chicken stock
1 quart water
2 cups red lentils - rinsed
1-2T olive oil
2-4 strips of Kombu (sea vegetable)
2 onions
3 cloves garlic
5 carrots
4 stalks celery
1/2 pound potatoes
2 zucchini
1 28oz. can diced tomatoes
3 teaspoons salt
Pinch of each of the following: Cumin, Bay leaf, Dried or fresh parsley, Oregano, Thyme
Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes. Chop together onions garlic cloves, carrots, celery, potatoes and zucchini. Add vegetables into the pot. Then add 1 can diced tomatoes. Add salt, cumin, bay leaf, parsley, oregano and thyme to taste. Allow to simmer 10 minutes more.
Serve piping hot with warm healthy bread.
1 quart water
2 cups red lentils - rinsed
1-2T olive oil
2-4 strips of Kombu (sea vegetable)
2 onions
3 cloves garlic
5 carrots
4 stalks celery
1/2 pound potatoes
2 zucchini
1 28oz. can diced tomatoes
3 teaspoons salt
Pinch of each of the following: Cumin, Bay leaf, Dried or fresh parsley, Oregano, Thyme
Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes. Chop together onions garlic cloves, carrots, celery, potatoes and zucchini. Add vegetables into the pot. Then add 1 can diced tomatoes. Add salt, cumin, bay leaf, parsley, oregano and thyme to taste. Allow to simmer 10 minutes more.
Serve piping hot with warm healthy bread.
