Magazine May 2018

Dairy-free Creamy Mac and Cheese

Going vegan doesn’t mean your meals will be boring - just look at this delicious Mac and Cheese replacing cheese with raw cashews! Be warned: it’s highly addictive! Dairy-free Creamy Mac and CheeseIngredients (Serves 4 to 5): Dried macaroni 280g Yellow potatoes, peeled and diced 128g Carrots, peeled and chopped 64g Onion, chopped 43g Water (from boiling vegetables) 177mL Raw cashews, soaked for 4 to 6 hours 40g Coconut milk 60mL Lemon juice 1 tbsp Salt To taste Onion powder 1/2 tsp Garlic powder 1/2 tsp Paprika 1/2 tsp Yellow mustard 4 tsp  Steps:1. Cook macaroni for 6 to 8 minutes in salted water until al dente. Drain and set aside.2. Place potatoes, carrots and onion in boiling water. Cook for about 10 minutes until vegetables are tender and soft. Drain, and keep the cooking water.3. Place cooked vegetables into a blender. Add cooking water, cashews and the remaining ingredients. Blend until smooth to create a creamy sauce.4. Pour sauce over cooked macaroni. Season with salt and serve immediately.   Meatless Burgers You Need to Try There’s so much to love about beef, but if you need a break from meat, here are four meatless burger patty recipes you can try at home. For something even more hassle-free, grab a pack of Beyond Meat patties at city'super! Purple Sweet Potato Burger Ingredients (Makes 4): Large purple sweet potato 1pc Mushrooms, finely chopped 130g Kale, finely chopped 260g Onion, finely chopped 1/4pc Clove garlic, minced 1pc Salt 1/2 tsp Pepper 1/4 tsp Wholemeal burger buns 4 buns Avocado, sliced (optional) 1pc Olive oil For cooking  Steps:1. Loosely wrap the sweet potato with foil and bake at 200°C for 30 minutes. Set aside to cool. While the sweet potato bakes, heat about 1/2 tbsp olive oil in a pan on medium high heat, then add onions, garlic and mushrooms and cook until softened.2. Add kale and cook for another 3 to 4 more minutes. Remove from heat and place in a mixing bowl. Season the mixture. 3. Mash sweet potato and add to the mushroom mixture. Mix well and shape into 4 patties. Cook patties in a pan over medium heat until browned and crispy.4. Place patties on burger buns and top with sliced avocado.   Curry Chickpea Burger Ingredients (Makes 4): Cooked chickpeas, rinsed and drained 150g Panko breadcrumbs 30g Fresh cilantro 30g Garlic cloves, finely chopped 3pcs Lemon juice 3 tbsp Olive oil 1 tbsp Curry powder 1 tbsp Salt 1/2 tsp Pepper 1/4 tsp Wholemeal burger buns 4buns  Steps:1. Place chickpeas, cilantro and garlic into food processor and pulse until coarsely chopped. Add remaining ingredients. Pulse again until mixed well. Shape mixture into 4 patties.2. Coat a large pan with olive oil and place over medium heat. Place patties in the skillet and cook until the bottoms start to brown, about 4 minutes. Flip and cook the other side for another 4 minutes. Remove from heat and transfer to a plate.3. Assemble burgers with the buns, cooked patties and greens of your choice.    Beetroot Veggie Burger Ingredients (Makes 4): Beetroot, peeled and cut into cubes 170g Quinoa, cooked 85g Onion, chopped 1pc Garlic cloves, minced 2pcs Flour 128g Panko breadcrumbs 70g Coconut oil, melted 1 tsp Lemon juice 2 tsp Salt 1 tsp Pepper 1/2 tsp  Steps:1. Bake the beetroot cubes at 180°C for 30 minutes. Set aside to cool.2. Place the roasted beets in a food processor and blend. Add remaining ingredients and stir to combine. Add more breadcrumbs if the texture is too mushy. 3. Shape mixture into 4 patties. Cook in a pan over medium heat for about 8 minutes on each side until browned and crispy. Assemble the burgers and serve immediately.   Portobello Mushroom Burger Ingredients (Makes 4): Portobello mushrooms 8pcs Vegan mayonnaise 60g Wholemeal burger buns 4buns Romaine lettuce leaves 4slices Tomato, sliced 1pc Red onion, sliced 1pc Marinade Canola or vegetable oil 60mL Balsamic vinegar 60mL Garlic powder 2 tsp Onion powder 2 tsp Soy sauce 2 tsp Ground pepper 1 tsp  Steps:1. Whisk oil with vinegar, garlic powder, onion powder, soy sauce and pepper in a large bowl. Add mushrooms and toss to coat thoroughly. Marinate at room temperature for 20 minutes.2. Set the grill to medium heat and grill mushrooms for about 8 minutes until tender. Remove from heat and set aside.3. Spread vegan mayonnaise on the inside of each burger bun. Assemble by place 2 grilled mushrooms and top with a lettuce leaf, sliced tomato and onion. Serve promptly. Beyond Burger   Ingredients (Make 4): Beyond Meat vegan patties 4pcs Vegan mayonnaise 85g Wholemeal burger buns 4buns Romaine lettuce leaves 4slices Tomato, sliced 1pc Red onion, sliced 1pc  Steps:1. Lightly toast the buns and set aside. 2. Season the patties with salt and pepper. Add olive oil to a pan over medium high heat. Cook the patties for 3 minutes on each side. 3. Build the burgers with lettuce, tomato, onion, and vegan mayonnaise.