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Vegan Comfort Food For The Modern Day Chef

What would you think if you saw the word “vegan” advertised under your favorite comfort food recipe? One very common misconception about a vegan diet is that the food is tasteless – but that could not be farther from the truth! There are hundreds of delicious vegan comfort food recipes out there!

There are plenty of ways to achieve that satisfying belly-full warmth that you get from a classic comfort food dish, and this can be done sparing tons of calories! Once you’ve tried these vegan spins on classic home-cooked meals, you’ll never want to try them any other way! Are you ready to try your hand at making vegan comfort food?

Follow these vegan comfort food recipes below!

Vegan Comfort Food Recipes

Vegan Macaroni and Cheese

vegan mac and cheese

Everyone’s favorite go-to comfort food just got a whole lot healthier! In fact, you’ll be stunned that there’s no actual cheese involved, just healthy substitutes that still produce the same great taste you’ve come to know and love. For this vegan comfort food version of mac and cheese, you’ll need the following:


-350 grams of dried macaroni

-1 onion

-1 liter of organic soy milk

-100 grams of dairy free margarine

-85 grams plain flour

-1 teaspoon of English mustard

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-50 grams vegan cheese

-5 cloves of garlic (optional)

-Fresh thyme

-Olive oil


-Freshly ground black pepper

-Sea salt

To begin, preheat the oven to 350 degrees F. Make sure you set aside several medium-sized pans and a couple of mixing bowls as well for this recipe. First, dump your macaroni into some boiling water and cook thoroughly, adding sea salt to the mixture for taste. While your noodles are cooking, peel and halve the onion, then place a small pan on medium heat that contains the soy milk. Add the onion to the soy milk and bring the mix to a boil.

Remove this from heat once it has reached its boiling point, then remove the onion and set the milk aside for later. Gran abother medium-sized pan and melt your margarine over medium heat, slowly adding the flour to the brew. This will begin to form a paste, and once you see the mixture thickening, start to add the soy milk bit by bit , whisking until it is smooth. Crank up the heat and bring this paste to a boil, then reduce and let it simmer for about 10 minutes, or until it has thickened.

From here, toss in the teaspoon of English mustard and grate your vegan cheese over the pan as well. Finally, throw in some salt and pepper for added zest.

By this point, your macaroni should be ready to go. Drain the water from the noodles, then pour them into the pan containing your newly mixed sauce. Toss the macaroni and stir thoroughly, making sure it is evenly coated. Next, you’ll move the entire mixture into an ovenproof baking dish (a casserole dish would do quite nicely!)

The final touch is your top coating. Peel and slice your garlic into a mixing bowl, and sprinkle in fresh thyme leaves. Add this to another medium pan with a splash of olive oil and let it cook for 2-3 minutes, or until golden. Remove the mix and pour it into a food processor along with your breadcrumbs and a dash more oil. Blend until combined, and finally drizzle it over the top of your noodle dish. Let the noodles bake for 20-25 minutes, and remove them when golden and bubbling.

This dish goes well paired with seasonal greens and a glass of dark red wine, instantly producing that warm belly feeling that a good dish of macaroni and cheese always brings – but this time, you won’t have to feel guilty for eating it!

Vegan Enchiladas with Homemade Sauce

vegan enchiladavegan enchilada
image via Edsel Little/Flickr

Nothing beats a good, greasy Mexican meal when your body is in need of some culinary TLC. With this recipe, you’ll be able to obtain that same fill without the greasy guilt! This meal is light, easy to prepare, and gives your gut the satisfaction it was needing. This vegan comfort food recipe is out of this world delicious!


-8 whole-wheat wraps or corn tortillas

-3 cups fresh spinach

-2-3 cloves of garlic, chopped finely

-1 tablespoon of fresh lime juice

-7 oz of tofu, drained and crumbled

-1 15 oz can of black beans, drained and rinsed

-1-2 tablespoons chili powder

-1 teaspoon of salt

For the homemade sauce, which is optional but highly encouraged to add for flavor, you will need:

-2 tablespoons all-purpose flour

-1 teaspoon unsweetened cocoa (yes, it’s true! A secret ingredient!)

-2 tablespoons chili powder

-1 teaspoon cayenne chili powder

-1 teaspoon dried oregano

-2 teaspoons cumin

-2 teaspoons garlic powder

-2 cups vegetable broth

-1 cup water

-2 8oz cans of tomato sauce

-Salt for taste

To start, preheat your oven to 350 degrees F. You’ll begin with the enchilada filling first. Sautee the garlic and spinach in the lime juice until they are wilted. Add this to a large bowl that contains the crumbled tofu and black beans. Pour in the chili powder, salt, and mix until all ingredients are combined. Set this aside for now and start on your sauce.

To make the sauce, you’ll whisk together the flour, cocoa, and spices in a saucepan. Add a quarter cup of vegetable broth and stir it into a paste, adding the cup of water. Bring this to a boil over medium heat and pour in the tomato sauce, stirring lightly. Let this cook for a few minutes, until it looks like it has the thickness of tomato soup. Throw in a dash of salt if the sauce needs some taste, and then set it aside for now.

Shift your focus back to the enchiladas. Drizzle a thin layer of sauce in a casserole dish, and then drop your tortillas in the bowl with the remaining sauce, ensuring that both sides are coated. This will allow the tortillas to soften so they can be rolled. Next, place your tortillas, open-faced, in the casserole dish and add a couple scoops of the enchilada filling. Roll them up, and continue this process until they are all filled. Pack them tightly next to each other in your dish, and finally drizzle the remainder of your homemade sauce over the top. These should bake for about 30 minutes, or until the edges of the tortillas are crisp and golden brown.

Once the enchiladas have cooled, they’re ready to be eaten. If you have any remaining sauce, feel free to add it on your finished product; some grated vegan cheese goes nicely with this as well. One final pro-tip: you can’t go wrong with fresh cilantro on top of this dish. Enjoy!

With these two spins on comfort food classics, hopefully you’re able to see that eating vegan can be both nutritious AND delicious! Don’t be surprised if you decide to turn to these alternative recipes instead of resorting to old, traditional methods. Who wouldn’t want to get that rich, dinner-full feeling without all the calories, grease, and guilt? Next time you hear the word “vegan” being criticized, make sure to pass along these recipes, and you’ll be sure to silence whoever has a complaint!

Which of these vegan comfort food recipes will you try first?

Want more vegan recipes? Check them out below!

9 Vegan Thanksgiving Recipes Every Guest Will Love
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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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