No Nut - No Oil - No Salt Vegan Mac & Cheese & a Few Sunday Buys!

I've had a few people contact me about the many cheesy dips, sauces, etc I have been posting lately and ask for ones without nuts or oils or salt.  HERE is one of those recipes!  I introduce you to the No Nut - No Oil - No Salt Vegan Mac & Cheese Sauce I put on my last rough of elbow mac!

Recipe:

1 C Sunflower Seeds, Soaked

2.5 C Water

1 Large Carrot

1/2 T Minced Garlic

2 T Tomato Paste

1/4 C Nutritional Yeast

1 T Lemon Juice

1 T Flour (I used Bob Red Mill's Gluten Free All-Purpose)

Squirt Yellow Mustard

2 T Bragg's Liquid Amino's

1/2 tea Turmeric

I really liked the way this one turned out!  I think the difference being I soaked the sunflower seeds and the addition of the squirt of mustard and the amount of Animo's!  The 'saltiness' comes from the amino's so there isn't any added salt but there is still sodium.  Of course I sprinkled Smoked Paprika on top.  I have been getting a few questions about that lately, too!  YES...I'm a bit addicted to Smoked Paprika lately but there are some other reasons I am adding it to a lot of my stuff.  One of these days I will share that info with you!

I was in Wegmans TWICE in TWO days!  That is rare.  What is even more rare is that I bought very little for myself when I did go there.  Here is one of the things that I did pick up.  This is my first time trying this vegan Tofurky pizza.  It was ok.  I'm not much of a fake meat person but I wanted to try it.  It wasn't bad but I have had others I enjoy more.  I think that if it just had the pesto sauce and veggies with a little more vegan cheese it would have been more my speed.  I eat very little fake meats...I'm just not usually interested in them.  I never liked real meat so why would I like fake meat?

I have yet to try these but I have to say I'm HELLA EXCITED!!!!  In the freezer section side-by-side were these 'bad boys'.  One was Carrot & Potato 'French Fries' and the other is Broccoli & Potato 'French Fries'.  I'm looking forward to the flavor of them stand alone and then I will probably come up with dipping sauces for them, too!  I will surely keep you posted!  They are Gluten Free, Vegan, and Non-GMO!

Random Leftovers & Sauces & Wraps

I hope everyone had a nice weekend!  The weather here certainly was more pleasant than the earlier part of the week was.  I'm hoping the snow is done and over with for this winter and we can continue on with your adventure of SPRING!

My post today will be a little all over the place.  I've been eating some strange food combos but everything has turned out pretty YUMMY!  I want to be sure I am not wasting food and using what I have before buying much more.  So far this has been going well.  I'm on a bit of a wrap kick but more on that shortly.

First I need to share with you one of the new dips I created last night.  It's a vegan version of a pink sauce that I saw on Giada.  It was on at DH's Grandmothers yesterday and I knew I could do a vegan version of it fairly easily!

Here is what I did for the vegan version I made...

1 C Vegan Mayo
4 or 5 Mini Sweet Red Peppers (or 2 Medium)
1 T Minced Garlic
2 T Lemon Juice
Sprinkle of Smoked Paprika

It was pretty YUMMY but next time I will be adding more sweet red bell peppers and more garlic!  Because that's the way I roll!

The veggies pictured in the first photo were left over from DH's Grandmothers House...we had a belated birthday for both him and I as our birthdays are only 6 days apart.  I treated myself to a Daiya Pizza and So Delicious Mint Chocolate Ice Cream (both vegan, of course)

The other night I had Vegan Mac & Cheese.  You have probably seen a LOT of Vegan Cheese Sauces I have done here on my blog so I figured I would share yet another one with you!

This one is a Nut-Free Version

2 Mini Red Bell Peppers
1/4 C Lemon Juice
3/4 C Nutritional Yeast
3/4 C Tahini
2 T Minced Garlic
1/2 C Water
1 Squirt of Yellow Mustard
Black Himalayan Sea Salt to taste

Now on to the leftovers, eh!?

I had a very little bit of my Tater Tot Casserole that I froze.  I threw that on top of the stove along with some corn and some leftover tofu cubes.  I took a wrap and warmed it up with a slice of Daiya on it - enough to melt it.  Then I threw the rest of the warm ingredients on top of that and made a wrap!  But not before adding about a tablespoon of salsa on top!

This was super YUMMY and certainly a comfort food for the WIN!

 Like I said I have been on a wrap kick lately so here is another I did.  This is a Vegan Breakfast Wrap.  My main goal here was to use multi-colored baby potatoes I bought at Aldi's not too long ago but needed to start using SOON as well as finish up the Daiya Shreds I had on hand.  Mission Accomplished!  Let me tell you what is in this one, shall I?

Leftover Cubed Tofu
Leftover Corn
White & Purple Mini Potatoes
Daiya Shreds

I also threw in some Egg Trick Seasoning that I had leftover from when I did my Egg Trick Bagel last week!  This worked out VERY WELL!  It was tasty!