This is an easy and fun bread invented by my daughter’s wonderfully creative preschool teacher.
Trader Joes refrigerated pizza dough (plain – not the herby one)
Shape the dough into several balls – a big one for the body, smaller one for the head, then ears, legs and arms if you choose.
Place on a greased cookie sheet and bake at 425 until its a golden brown and cooked all the way through (30 minutes or more).
Of course, this can be made into all sorts of shapes including soft pretzel shapes.
Options: Could be served with vegan cream cheese or use the macaroni and cheese-less sauce for a dipping sauce. Or make into a wreath shape and stuff with some brown sugar to make a kings cake.
I have made several vegan salicylate free sauces and the sauce for this is the only one my daughter has actually liked. I don’t think you can make something that’s not cheese taste like cheese, but it does look like a cheese sauce and its tasty and creamy like comfort food.
16 ounces dried pasta or rice pasta
1.5 cup peeled/diced potato (russet works well)
1/2 cup peeled/diced carrots
1 small cup chopped onion
3 to 6 cloves garlic, chopped
1 1/2 cup water (preferably use liquid from pot of boiled veggies – save some extra in case you need to thin it more)
1/2 cup cashew butter (or use raw cashews)
1 1/2 to 2 1/2 tablespoon lime juice (to taste)
1 1/2 to 2 teaspoon salt (or more to taste)
optional: bread crumbs or cashew meal for topping before baking
Cook pasta according to instructions.
Boil potatoes, carrots, and onion for at least 10 minutes (until tender) in medium to large pot. Add the garlic for the last couple of minutes of boiling. In blender or food processor, blend the vegetables, water, cashew butter, lime juice, and salt. Taste and adjust seasonings. Pour sauce over cooked pasta. Serve or bake as you would regular macaroni and cheese (around 20 to 30 minutes at 350).
Notes: This cheese-less sauce is also good on baked potatoes, for dipping vegetables or french fries in, on tortilla chips, etc.. Could also be used as a base for a “creamy” soup like broccoli cheese soup.
Thanks to my daughters fabulous pre-school teachers, I have some new fun vegan recipes. Here is one for mini-donuts. These are delicious!
2/3 cup soy milk (or cashew milk; rice milk not recommended)
1/2 teas lime juice
1 cup flour
1/3 cup plus 1 tbsp sugar
1 1/2 teas baking powder
1/4 teas salt
3 tbsp canola oil
1/2 teas vanilla (or maple syrup)
Mix all ingredients with a spoon until the big lumps are gone. Carefully spoon (or pipe into using a plastic bag with a tip cutoff) into baby cakes mini donut maker or mini donut pans. If using the mini pans, bake at around 350 for 10 to 12 minutes.
options: roll in or sprinkle with powdered sugar, or frost by dipping into one of the cake frosting recipes.