Welcome to The Vegan Curious Summit featuring

Allison Ritto Almstedt

 

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Allison Ritto Almstedt

Owner

I, Allison Ritto Almstedt, started Allison’s Artisan Goods because I wanted my house to smell amazing and my problem skin to feel better. I wanted products I knew were safe to use around my small children, with minimal impact on the environment. I also am passionately nerdy and can’t help but infuse some of that geeky flair into products that hint at my love of sci-fi, fantasy, reading, art, and food.

I founded this small and creative company in my garage and began giving money from every purchase to charities I’m passionate about from day one. Today my website runs with five charities that you can choose at checkout, where 5% of your purchase is donated at no cost to you. These are local and national causes about which I care a great deal: housing and homelessness in Orange County, California, pediatric cancer research, animal rights, and equality for all.

Along the way, I learned to make clean, non-toxic soy candles and hypoallergenic soaps and skincare. I was able to share my almost famous Rad Balm, which is a recipe birthed in my kitchen over a decade ago that I gave away to my family, friends, and yoga students. I’ve always focused on reducing or avoiding single-use plastics, sourcing local whenever possible, and offering handmade products that offer luxurious self-care at a reasonable price.

I want to be a solid small brand with local roots, but amplify the messages of sustainability, veganism and clean living that stands for who I am as a mother, wife, and vegan.

A large inspiration in that vein was my mom, Karen, who was one of the first people I know to start questioning ingredients and manufacturing for safety.

When she was diagnosed with breast cancer, our community was supportive in every way, because she was always generous with her time and passion.

 

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Ali Ritto Almstedt’s Favorite Easy Vegan Recipe – No Boil Baked Mac and Cheeze

Ingredients

½ cup Butter, split into 2 portions

¼ cup Flour (all purpose, or rice flour for GF)

3 cup Unsweetened milk alternative
(whatever you like and have, just not sweet)

3 cup Water

1 tsp Kosher salt

½ tsp Black pepper

1 tbsp Nutritional yeast

1 tsp Onion powder

1 tsp Garlic powder

¼ tsp Turmeric

1/8 tsp Paprika

1-pound dry Noodles (short noodles, gf or not)

2 cups Vegan cheese
(one 8-ounce bag; any brand or flavor you prefer. I
recommend Daiya cheddar or Violife cheddar or mozzarella)

2 Garlic cloves, minced

1 cup Breadcrumbs (panko or GF alternative)

 

 

Directions

    1.  Melt ¼ cup vegan butter with the flour to make a roux. Cook for one minute while whisking. Whisk in your milk and water. Simmer down for 10 minutes, then add seasonings.
    2. Grease a 13x9x2 baking dish, then pour in the pasta. Sprinkle 1 ½ cups of cheese on pasta and save the rest for later. Pour sauce all over noodles and cheese. Don’t stir, but poke down any noodles sticking out.
    3. Cover with foil & bake at 400 F for 20 minutes.
    4. While that bakes, melt the remaining ¼ cup of butter in a skillet and cook garlic and breadcrumbs until crispy and browned but do not burn.
    5. Remove casserole from the oven, and sprinkle remaining ½ cup of cheese and then the breadcrumb mixture on top.
    6. Return to oven and bake another 10 minutes. Let rest for 10 minutes before eating – it will be flaming hot!
    7. Enjoy! Customize for any dietary needs or restrictions, add more seasonings, add some veggies or go wild. Vegan bacon and jalapenos? Sure! Frozen peas and broccoli? Yes!