Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 8 minutes
Vegetarian Mac 'n Cheese is a baked mac 'n cheese recipe, made with vegan shredded cheeses, vegan butter, elbow macaroni and topped with Panko breadcrumbs. Try out this cheesy, vegetarian side dish that has an easy way to make it vegan too.
Hi Everyone, we have been trying to have more vegetarian and vegan dishes in our dinners & meals, and having a Vegetarian Mac n Cheese recipe in the rotation is so nice because it's comfort food at its best.
I could go for mac 'n cheese any day because it's so good and satisfying.
After boiling the pasta and making the sauce on the stove, it only takes baking it in the oven with the bread crumb at 350 degrees F for 30 minutes or until golden.
All you have to do is skip the Panko breadcrumb topping step and also skip baking it in the 9x13 inch pan.
Once the sauce is done, all you have to do is mix the sauce and the cooked elbow macaroni pasta.
I love how this recipe has vegan cheese and vegan butter and is topped with vegetarian Panko breadcrumbs.
If you switch the Panko breadcrumbs to vegan Panko breadcrumbs and get vegan elbow macaroni.
On the type of elbow macaroni pasta that I use (Nature's Promise Organic Elbow Macaroni, 16 oz/1 LB/454g) for this recipe, it calls for 9-11 minutes, I suggest cooking it al dente since this will finish cooking in the oven for 30 minutes.
This is a great entry-level, vegetarian Mac 'n cheese recipe because it uses ready-made vegan cheeses that you can find at many grocery stores and it is very similar to making a traditional Mac 'n Cheese recipe.
It doesn't use cashews which is helpful if you are sensitive to nuts or brewers yeast.
If you like this Vegetarian Mac 'n Cheese recipe, check out our other recipes and posts:
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Vegetarian Mac ‘n Cheese is a baked mac ‘n cheese recipe, made with vegan shredded cheeses, vegan butter, elbow macaroni and topped with Panko breadcrumbs. Try out this cheesy, vegetarian side dish that has an easy way to make it vegan too.
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Please note that the Calculated Nutrition is an estimate at best.
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