July 1, 2013 by Shannon
I’m a processed food junkie. There, medications I said it. I eat really healthy, anesthetist mostly raw, viagra dosage (fruits, nuts, seeds, salads, etc.) until about three o’clock. Granted, most of the processed things I eat are semi-healthy, they are still processed. I slowly start picking at sugary things, and by the time I get home, all I want is a big bowl of comfort food and the remote.
With that said, it’s the first of July, and I promised myself that I’d start eating cleaner in the evenings. I started a 15 week home workout program called Freeletics so that I’d be in tip-top shape for the Big Sur Half Marathon coming up in November. I’m super pumped to see some results but I’m also a little sad that I’ll be missing out on almost 4 months of cheesy, chocolatey, salty, packaged goodness.
As my unrefined food journey begins, I leave you with an awesome recipe for the ultimate comfort food. I found the original recipe online a while back and modified it to be soy-free and vegan. The website also gives several other classic Hamburger Helper flavor options at the bottom of the page which is cool. With a little creativity and a few substitutes, no one would ever know the difference! This cruelty-free ‘Chili Cheese Hamburger-less Helper’ tastes just like the real thing!
Chili Cheese Hamburger-less Helper
Makes 4-6 servings
1 pound Field Roast celebration roast, ground
1 cup hot water
2 cups unsweetened almond milk
2 cups noodles (elbow, shells, rotini… something that will hold the sauce well)
1 Tbsp cornstarch
1 Tbsp chili powder
1 tsp garlic powder
1/2 tsp salt (optional)
1 tsp sugar
1/2 tsp paprika (I prefer smoked paprika)
1 cup shredded vegan cheddar cheese (I use Daiya brand)
1. Cut your Field Roast into medium-sized chunks and pulse in a food processor until it’s crumbly and resembles ground beef.
2. Heat a large skillet over medium-high heat, add the Field Roast. Cook for about 2-3 minutes.
3. Add remaining ingredients in the order listed, except the cheese. Stir all ingredients together, bring to a boil.
4. Once your mixture is boiling, cover and simmer on low heat about 12 minutes. Stir occasionally, until pasta is tender.
5. Remove skillet from heat and stir in your cheese until it’s melted. Let mixture stand, uncovered, for about five minutes. It will continue to thicken as it cools.
Photo credit: Veronica Matsuda