Redemption: mac and cheese

Vegan MoFo food journal – October 23, 2012

October marks two years of being vegan. It makes me so happy that I made this decision for myself. Granted with education it was fairly easy to transition, but I am still thankful I have the choice. I am also thrilled that I got to participate in Vegan MoFo this year! It is something I’ve wanted to do for years and it has been really fun.

This blog was started as a way to validate my time being unemployed so here’s what i ‘accomplished’ yesterday:

– all laundry done

– dishes washed

– wrote yesterday’s blog post

– returns made to Napa Auto Parts and Walmart

– got my WA license plates

– put laundry and dishes away

– took Griffey to the park and walked until his tongue came out

– baked cookies

– made the best mac and cheese EVAR!

And all of that was after I got out of bed at noon (I was reading and couldn’t put it down.)

After the stew I made was a disgusting bust I was determined to make something twice as good! My oh my did I find that recipe! We don’t eat a lot of pasta but once a month is usually ok. Yesterday it was an absurdly and overwhelmingly sumptuous macaroni and ‘cheese’ that we both inhaled and had seconds of. It will also be today’s lunch! Woot!

The original recipe is from The Kind Life: Chef Chloe’s Vegan Mac ‘N Cheese. I had to tweak that recipe just a bit for the ingredients I had on hand but let me tell you – this is a smashing recipe. Sometimes vegan replacements of traditional recipes fail in comparison. I would venture to say this particular mac and cheese is the best I have ever had. Here is how to make it:

Vegan Mac, Kale, and Cheese

Ingredients

  • 1 lb. macaroni – I used tiny shells
  • 5 large kale leaves, torn and washed
  • 1/4 cup vegan margarine
  • 1/3 cup all-purpose flour
  • 3 cups soy, almond, or rice milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 tablespoon lemon juice
  • 1 tablespoon agave syrup

Directions

  1. Bring a large pot of heavily salted water to a boil
  2. Add macaroni and cook according to package directions
  3. Add kale for the last few minutes of boiling
  4. Drain and return to pot
  5. In a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes
  6. Add nondairy milk, yeast, tomato paste, and salt to the saucepan and bring to a boil, whisking frequently
  7. Reduce heat to low and let simmer until the sauce thickens
  8. Adjust seasoning to taste and stir in lemon juice and agave
  9. Toss the noodles and broccoli with the sauce and serve immediately

Making the sauce – watch it double!

Do you like how I use a spatula to stir pasta? Haha, yea, me too. 🙂

Here is the final result with a sprinkle of fresh cracked pepper:

Creamy goodness

I really cannot say enough wonderful things about this dish. It was just GOOD. If you like mac and cheese try this. You won’t miss the cheese at all.  It is nutty, creamy, and cheesy all on its own. This makes it easy to be kind and still have comfort food!

Advertisements

One response to “Redemption: mac and cheese

  1. Pingback: Vegan tacos with veggie slaw « Making myself useful

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s