chipotle mac & chesses with roasted brussel sprouts and some redhead chatter

Last night I tired out a new recipe for a vegan Chipotle Mac & Cheese with Roasted Brussel Sprouts, in the past I had great success with another recipe, but I am always up for trying something new. I love when I am at work and talk about making Mac & Cheese for dinner and I get, "What do you do for the cheese?" It is beyond amazing that you can MAKE cheese from cashews and when I tell them this they don't believe me.  LOL! I have also discovered that most people do not like the taste of Brussel Sprouts, but I guess since I was not subjected to them as a kid I really don't mind them at all.  The original recipe says to drizzle them with olive oil before roasting, but I cooked mine on parchment paper without the olive oil and they turned out great! I have to say it was a VERY easy recipe and did not take much time at all. I doubled the recipe as well so we would have some left overs for the week.  Here is the recipe for Post Punk Kitchen:

Serves 4
Total time: 30 minutes || Active time: 15 minutes

8 oz macaroni (gluten-free, whole wheat, or any type)
1 lb brussels, quartered
1 tablespoon olive oil (I skipped this and cooked on Parchment Paper)
For the sauce:
1 cup cashews, soaked in water for at least 2 hours
4 chipotles, seeded
1 cup vegetable broth
2 cloves garlic
2 tablespoons nutritional yeast flakes
2 tablespoons miso (I used chickpea miso) (I skipped this and used lemon juice and a little mustard)
Salt to taste
1 can of diced green chilies (I added this)

Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce.
Line a large baking sheet with parchment paper. Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. No need to flip them, just let ‘em roast.
To make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussel sprouts and serve!

What does dinner look like when J is working and not home? Normally it would be leftovers or something like this I made Sunday night - Roasted Sweet Potato with Black Beans and Salsa.  One thing I have found amazing about being vegan and eating non processed are the foods that I crave.  For one - sweet potatoes!  OMG, I want them all of the time!  Here is my quick and easy recipe:

Roasted Sweet Potato with Black Beans and Salsa

1 Sweet Potato
1/2 Can of no salt Black Beans
2 T Salsa

Peel and slice sweet potato into 1/4" slices and place on a baking sheet covered in parchment paper.  Sprinkle with cinnamon and ginger if you'd like.  Back at 400 F for 25-30 minutes (flipping half way through).  Once nicely browned remove from oven.  Heat up 1/2 of the can of Black Beans in the microwave until warm.  Spoon over sweet potatoes slices and then top with salsa.  Quick and easy!!

 Redhead Chatter Time

Eating a vegan diet seems to make you a freak at times, or so it seems.  Never once when eating non-vegan did someone care about where I got my protein from or comment on what I was having for lunch when at work.  Once you start eating plant-strong and drop some weight all of a sudden everyone seems to be concerned about your protein level and "what's that red stuff in your salad?"  My husband has been a fire fighter/medic for over 20 years and has never rushed someone to the hospital with a protein deficiency.  Heart attack, yes. Stoke, yes. Diabetes, yes. High blood pressure, again YES. He has had the most issues with other co-workers.  Lots of back lash at times, luckily he is pretty thick skinned but I know it wears on him at times. We work hard to keep each other motivated and on track with our health (he's my fitness buddy and I love him!), but I hate that he gets beat up about choosing to be healthy.  Why beat some one up over being healthy?  Is he that much of a freak because he passes on the meat and dairy?  Or are they intimated that he's 44 years-old and looks amazing?  With Father's Day coming up it's my husband that is actually giving US a gift - choosing his health and wanting to be around a long time for me and the kids!  I just hope that as he reads this he knows that I love him very much.