Vegan Buffalo Mac

Our fridge is on the fritz.

Yesterday it started making this horrendously loud humming noise. Try as I might to ignore it and tell myself everything is fine, Louisa & I both had headaches within a couple hours.

By the afternoon, it was beeping and giving me 90’s flashbacks to AOL dial up.

Naturally, I had visions of a pipe bursting and flooding the kitchen and destroying the hardwood and causing water damage and pooling so heavily in one spot that the floor caves in. So I convinced Garrett to empty the fridge and freezer and live out of coolers until we can get a repairman out here. It’s kind of like camping! Or what I imagine camping would be like if I were to ever try it.

It was all fun and games until I went to grab my daily smoothie fixings and what was supposed to be my frozen mango was soft and sad.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of pasta
  • 1 1/2-2 cups of cubed butternut squash
  • 3/4 cup of raw cashews, soaked for a couple of hours + drained
  • 1 cup of unsweetened almond milk
  • 1/2 cup of buffalo sauce
  • 2 tbsp. of garlic, minced
  • 7 tbsp. of nutritional yeast
  • 1 tsp. of paprika
  • 1 tsp. of crushed red pepper
  • 1/2 tsp. of dijon mustard
  • 1/2 tsp. of Italian seasoning
  • 1/2 tsp. of turmeric
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Arugula, for serving

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet + drizzle with olive oil + S+P
  • Roast 25-30 minutes, tossing once, until roasted
  • In a food processor, blend the cashews
  • Add butternut squash + almond milk + buffalo sauce + garlic + nutritional yeast + paprika + red pepper + dijon mustard + Italian seasoning + turmeric + S+P, blend until smooth
  • Meanwhile, cook pasta to al dente, reserving a lil bit of pasta water
  • Drain pasta + add back to pot with sauce, adding the pasta water if necessary to thin it out + make it saucy
  • Serve warm with some arugula
  • The arugula is really just to make you feel like you are the picture of health despite you eating a vat of pasta rn

Vegan Buffalo Meatballs

I’m hoping this is my last blog post.

At least for a little while, you can’t get rid of me completely, idiots!

Our little girl is due on Sunday! And despite me being convinced this entire month she was coming early, she is really making us work for it.

I started maternity leave this week and am just soaking up this quiet time before the imminent chaos. I should probably keep reading our baby book or watching YouTube videos about how to actually care for this child. Instead, I keep finding random things to clean. Today, for instance, I cleaned out the refrigerator and then pulled up all of the air vents & cleaned their insides, too. Oh, then I magic erased some walls. Very productive, if I do say so myself.

I may not know how to care for this child, but at least she has a clean place to come home to!

Time: 45 minutes (prep + cooking) | Serves: 2 dozen meatballs

Ingredients:

  • 1 head of cauliflower, riced
  • 1 cup of quinoa, cooked
  • 1/2 cup of cilantro, chopped
  • 1/2 cup of whole wheat flour
  • 1/2 cup of panko breadcrumbs
  • 2 tbsp. of flaxseed meal
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of buffalo sauce
  • Greens, for serving

How to:

  • In a small bowl, combine flaxseed meal + 6 tbsp. of water, mix + set aside for a few minutes
  • In a bowl, combine cauliflower + quinoa + cilantro + flour + breadcrumbs + flax eggs + crushed red pepper + S+P
  • Refrigerate for 30 minutes
  • Heat 1 tbsp of oil in a skillet over medium heat
  • Form mixture into about a dozen meatballs + fry up on all sides
  • Repeat with remaining oil + meatballs
  • Place in a dish + douse in buffalo sauce
  • Serve atop your greens
  • Allow this to count as your workout for the day with the amount of sweating you’re bound to do

Meatballs adapted from here!