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If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).
My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!
Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!
This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.
An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.
Excerpted from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.