a vegan couple: eating; running; living–minimally.

Tag: Daiya

Skillet Gnocchi with Beans & Swiss Chard

Sorry for the delay for this Recipe Sunday post. We have been traveling a lot (and there is more traveling to come) so there is a chance that Recipe Sunday posts might be a bit delayed. Regardless, here is one of our favorite meals that can be made when you are in a rush.


1 tbsp + 1 tsp olive oil (divided)

1 16oz package of gnocchi

1 medium yellow onion

4 gloves of garlic (minced)

1/2 water (note: you can also use veggie stock for an even richer flavor)

6 cups chopped swiss chard (note: swiss chard can have a very bitter taste, so you can also use kale or spinach)

1 15oz can diced tomatoes

1 15oz can beans (note: we use white or chickpeas, but you can really use whatever you have available)

pepper (to taste)

1/2-3/4 cup Daiya (note: you can really use any amount you want, it just depends on how cheesy you want it to be :))

1/4-1/2 cup nutritional yeast (optional, but it helps to make the dish more cheesy)

The How To:

1. Heat 1 tbsp of oil in skillet over medium heat. Add the gnocchi and cook until they look plump and start to brown, 5-7 minutes. Set aside.

2. Add the remaining oil and the onion to the skillet and cook over medium heat for 2 minutes. Stir in the garlic and the water. Cook until the onion is soft, 4-6 mints. Add the chard and cook until starting to wilt, 1-2 minutes. Stir in the tomatoes, beans and pepper and bring mixture to a simmer. Stir in the gnocchi and sprinkle in the Daiya and nutritional yeast (if using). Cook until the cheese melts.

As I said previously, this is an easy dish to make when you don’t have much time to cook. Plus, it tastes just as good the day after!

(This recipe was adapted from the recipe found here.)

ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!


Slow cooker Smoky Mac & Chesse

Double post Thursday!

I thought that I would put up a picture of the Slow Cooker Smoky Mac & Cheese from The Vegan Slow Cooker book. Complimenting it is some roasted broccoli with cajun seasoning and smoky paprika.

The recipe is dangerously easy to do:

  • 4 cups nondairy milk (we used almond)
  • 2 tbsp vegetable bouillon
  • 8 oz. macaroni
  • 2 cups shredded vegan cheddar (we used Daiya)
  • 1 cup shredded vegan mozzarella (we used Daiya)
  • 1/4 to 1/2 tsp of liquid smoke (we added 1-2 tsp total)
  • 1/2 tsp cajun seasoning (we added 1-2 tsp total)
  • salt and pepper to taste

Oil the slow cooker and toss all the ingredients in, stirring to combine. Cook on high for about 1 hour, or until the pasta is al dente. (If you use whole wheat pasta it might take a bit longer.)  Give the whole thing a stir every 20 minutes or so. Make sure that you keep checking that the pasta is not too done, or else you might get mushy pasta. For the broccoli just toss it in some oil, cajun seasoning, and smoky paprika. Roast on 400 until the ends of the broccoli begin to brown.

That’s is! It is simple and super delicious the next day. Enjoy!

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