Creamy Mac

INGREDIENTS

1 lb elbow pasta (or other tubular shaped pasta)
2 Tbsp olive oil or Earth Balance
1 small onion, diced
1 clove garlic, sliced
1 russet potato, ~ 12 oz, peeled and cut into chunks
1 1/2 cup butternut squash peeled and cut into chunks
1 carrot, peeled and cut into chunks
1/4 cup roasted unsalted cashew nuts
1 cup almond milk
1 Tbsp nutritional yeast flakes
1 tsp lemon juice
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp smoked paprika
1/2 tsp turmeric
sweet paprika

~1 cup panko crumbs + 2 Tbsp melted Earth Balance or olive oil

PROCEDURE:

1.  Bring a large pot of well-salted water to a full boil.   Add pasta, with stirring, and cook to al dente.

2.  Preheat oven to 400 deg F. Meanwhile, heat oil or Earth Balance  in medium saucepan over medium-low heat.  Add onion and garlic;  cook with occasional stirring until soft but not browned - 3-5 minutes.  Add potato, squash, carrot, cashews, and almond milk.  Cover and bring to a full boil over medium high heat. Reduce heat to medium low and simmer until all vegetables are tender, 10-15 min.

3.  Transfer mixture to a blender.  Add yeast and open blender cap to release steam.  Replace cap and blend mixture until very smooth, several minutes.  Add remaining ingredients and blend until incorporated.

4.  Drain cooked pasta and toss with hot sauce.  Taste and adjust seasonings if needed.

5.  To serve as a casserole, combine panko crumbs and melted Earth Balance or olive oil.   Pour pasta /sauce mixture into a shallow 2 qt baking dish, scatter panko mixture over the top, and sprinkle with some sweet paprika.  Bake until heated through and bead crumbs are browned, 20 + minutes.

[Note:  More liquid may be needed to loosen the blended vegetable mixture, especially if the mixture is to be served as a casserole.]

[Note 2:  The casserole can be assembled beforehand and refrigerated (covered with aluminum foil).  In this case, do not add the panko topping initially.  Heat the covered creamy mac for ~20 min in the oven, then remove the foil, add the panko topping and heat until the creamy mac is hot and the topping is browned]

30-Minute Black Bean Soup

INGREDIENTS

1 tablespoon vegetable oil
2 green bell peppers, stems and seeds discarded, medium dice
1 large onion, mediuim dice
2 cloves garlic, smashed and chopped
1 jalapeño or serrano pepper, stems and seeds discarded, medium chopped
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 chipotle chili packed in adobo, finely chopped, plus 1 tablespoon adobo sauce from can (optional)
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans black beans, with liquid
2 (15-ounce) cans black beans, drained and rinsed
2 bay leaves
Kosher salt

To serve (all optional):
Roughly chopped cilantro leaves
Mexican-style sour cream (non-dairy if vegan)
Diced avocado
Diced red onion

DIRECTIONS

1.  Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 5 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, 2 cans of beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

2.  Discard the bay leaves. Use a hand blender to puree the soup until desired consistency is reached. Add the two cans of beans that have been drained and rinsed to the soup and stir to combine. Season to taste with salt.

3.  Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).

http://www.seriouseats.com/recipes/2012/01/30-minute-black-bean-soup-recipe.html