Tuesday, March 11, 2008

I have been making a quick, faithful recipe a lot lately: vegan mac and cheese. Every time I come home late and am really hungry I go for it because it doesn't take much prep and I can get sufficient calories to calm my famished stomach.
I play around with the recipe a lot, but I generally use something like:
  • 1 part raw pine nuts: 2 parts nutritional yeast
  • cayenne
  • onion powder
  • salt
  • pepper
  • garlic powder
  • (whatever other spices you want)
  • water or soymilk
...I blend all of those ingredients in my magic bullet and pour them into a roux (I generally like earth balance and flour, but olive oil or canola oil works), heat until it's my desires consistency, toss the pasta into it, pour that all in a pan (possibly topping with bread crumbs) and bake at 400 until you are too starving to leave it in any longer. YUM! My picture is not the most delicious looking things because, if you know nutritional yeast, you will know that not all nooch is created equal. My current batch just so happens to be of the less than "bright yellow" variety.

1 comment:

Puppy said...

i made this last night for dinner based on the vegweb recipe. i didn't bake it, just mixed it with noodles, but it was fantastic. my favorite cheezy sauce yet!