Cheezy Broccoli-Orzo Casserole

When the weather turns cold, I crave creamy, hot comfort food. This turned out just about perfect, and it's very easy to make.

1 batch Hurry Up Vegan Alfredo Sauce
1-1/2 cups orzo (I bet other kinds of small pasta would work, too, or even rice)
4 cups water
salt to taste
8 oz. frozen broccoli
1 can white beans, drained
1/4 cup Daiya cheddar cheese shreds
1/2 cup french fried onions

Preheat oven to 400 degrees. Bring salted water to a boil and cook orzo for 5-7 minutes, or until tender. Make the alfredo sauce in the meantime. Drain the orzo. Mix orzo with broccoli, beans and alfredo sauce. Top with shredded Daiya and french fried onions. Bake for 20 minutes. Serve.

Appetite for Reduction: Everyday Chickpea-Quinoa Salad

My Christmas present to myself was a copy of vegan chef extraordinaire Isa Chandra Moskowitz's Appetite For Reduction. I trust Isa's recipes to be uniformly delicious, even when she's trying to be healthy.

The everyday chickpea/quinoa salad is pretty simple. Cooked quinoa, a can of chickpeas, basalmic vinaigrette (this is what really makes it, and I highly suggest you check out the book for the recipe). I added shredded carrots, black garlic, chopped leeks and fresh basil to mine.

It's a wonderful, protein-rich sandwich spread. And it's damn tasty.

Tempeh Hot Wing/Mac & Cheese Casserole

I've made this totally vegan, and I've cheated and used a box of Annie's Mac. Either way, it's delicious. Inspired by Vegan MoFo #16: Amy Supreme.

1. Make a batch of mac and cheese. (My favorite vegan recipe follows).

2. Cut a block of tempeh into chunks. Boil/steam the chunks with a little soy sauce and water for 10 minutes.

3. Mix 4 Tbsp melted margarine, 2-1/2 Tbsp hot sauce, 2 Tbsp agave nectar and 4 Tbsp ketchup. Stir until smooth. Toss with the cooked tempeh in the bottom of a casserole dish.

4. Spread the mac and cheese on top of the tempeh. Sprinkle with breadcrumbs and bake at 425 for 10 minutes.

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Vegan Creamy Shells

8 oz. small pasta shells, cooked in salted water until tender

1/4 cup flour
1/8 cup nutritional yeast
1 cup water
1/2 veg. bouillon cube
1/2 Tbsp. miso
1/2 tsp garlic powder
1/4 tsp paprika
salt to taste
1 Tbsp margarine
1/2 tsp mustard
2-3 dashes Tobasco

Mix the flour, yeast, water and bouillon in a small saucepan and heat over medium high heat, stirring frequently, until thickened. Mix in miso, garlic powder, paprika and salt. Cook for 5 minutes or so. Stir in the margarine and mustard and Tobasco. Remove from heat, add pasta and stir to coat.