Improvise Meals You Love―from What You Have!―Plant-Packed, Gluten-Free, Your Way
I have something I want to share with you. I love rainy days. I like to be able to stay home all day and do all the things I love to do. Wear a cozy sweater after a week of blazing heat, pull out a pair of fuzzy socks that usually only see the light of day, during the winter months. Tidy up my desk that’s buried under mounds of paperwork because life has been really busy and I simply can’t be bothered to tidy a few minutes at night- read, I’m too tired to be sorting, filing and shredding. I love turning the TV on and watch re-runs. Today I’ve “watched” Three’s Company, Everyone Loves Raymond, Reba to name a few. While the TV is on, and in between making sure the kids are feed (the kids only have two days of school this week due to May long weekend), I’ve sat down and read Pantry To Plate. If you know me, I’m known to read cookbooks cover to cover, they are *the* new novels.
I can follow any recipe to a T, but I really like how Heather Crosby shows you how to make everything using a template and offering you ingredients that you can use. She has a basic “must use” ingredients for baking then lots of options for fruits, sweetener, flour, puree, and so on. Not only that but Heather has templates for everything!! YumUniverse Pantry To Plate is divided up Good Morning Universe which has scrambles, pancakes, milks, breakfast cookies and more, Munch & Lunch which has crackers, bites and tots, Veggie Fries and more, Main Meals which includes cheesy comfort foods, Mmmaki, hand pies and more, Sweet Tooth which includes cookies, sneaky brownies, crisp and crumbles to name a few. Not only does she give you a template for crackers or mmmaki, or hand pies etc, BUT she also shares a complete recipe. Most recipes have a photograph, but there are also lots of smaller pictures throughout the book.
This is THE book, as it will please everyone. If you like a recipe, you’re covered, if you like a guideline- covered. This is a go to resource with endless possibilities. I’ve been looking for a book like this for a long time, as I’m not a strong baker. Don’t get me wrong I’m a great baker (when I follow a recipe), but I have never understood the science behind it (I’m hard on myself). Heather has given me the best gift ever! She’s shown me how to make whatever baked good I want without wondering if it will fail. She is giving me confidence of being able to think outside the box and create my own creations.
YumUniverse Pantry to Plate was the best kept secret of all times, until The Experiment released it on May 16, 2017. When you make dishes from this book, you will want to spread the word and let your family, friends, co-workers know where you found your inspiration or what recipe you used. This shouldn’t be kept for ourselves.
I’m excited to be able to share a well loved comfort food, with a twist. Mac n cheese with sriracha. It has 2 cups of delicata squash, which your kids or picky spouse won’t notice. It gets blended with water, cashews, ginger, nooch, garlic, lemon juice and a few other ingredients. This is the perfect meal for lazy rainy days like today, or a busy weeknight supper. Or a bedtime snack. I think it’s perfectly suitable to have the leftovers for breakfast. You can’t argue with me on that one 😉 Hot sauce is hated by my kids, too much heat, so I don’t add any to their Mac.
Here’s the sexy gorgeous Sriracha Mac!! Enjoy, don’t eat responsibly! This is legit healthy, just don’t tell them that!!
I discovered the magic of Sriracha in my mac and cheese at a vegan diner in Chicago, and I’ve been hooked ever since. For a simple-yet-decadent version, skip the Sriracha, ginger, and scallions. Try adding your favorite veggies or switching up the delicata for sweet potatoes or any other winter squash.
- One 12-ounce (340 g) package gluten-free macaroni noodles
- 2 cups (230 g) peeled, seeded, and diced delicata squash, steamed
- ¾ cup (180 ml) water
- ½ cup (70 g) raw, unsalted cashews, soaked for 4 to 6 hours, drained, and rinsed
- 1 garlic clove
- 2 teaspoons fresh lemon juice
- 2 teaspoons unrefined coconut oil
- 1 teaspoon nutritional yeast
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon Sriracha (or any similar style hot sauce), plus more to taste
- ½ teaspoon peeled, minced fresh ginger, or ¼ teaspoon ground ginger (optional)
- 4 scallions, sliced
- Toasted sesame oil (optional)
- Get a large pot of water boiling and prepare the macaroni noodles according to the package instructions.
- While the noodles cook, combine the squash, water, cashews, garlic, lemon juice, coconut oil, nutritional yeast, salt, Sriracha, and ginger in the blender and purée until ultra-smooth. Taste and add more Sriracha if you like. Transfer to a large pot heated to low.
- Drain the noodles and dump into the pot of sauce; add the scallions. Stir together, seasoning with more salt if necessary. Drizzle with toasted sesame oil if you like and serve warm.
Credit line: Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
One thing I should disclose, other than receiving this book for an honest review is- Heather has about 3 maybe 4 recipes that calls for honey. No big deal, you can always use maple syrup, agave or another sweetener you have on hand. That’s the only ingredient that wouldn’t be vegan.
I’d love to hear what you have made from this book so far, or what template you used.