Saturday, August 1, 2009

some bangin' VEGAN mac and NON cheese

to preface this, i do NOT really measure things. the following are approximations. my noni taught me how to cook by feel and sight and smell and taste. she didn't own a measuring cup and neither do i

1 lb (vegan) pasta, whatever you like

2 or 3 tomatoes chopped roughly

1 lb baby bella mushrooms (or whatever you like) chopped roughly

½ onion chopped roughly

1 red bell pepper chopped roughly

1 c nutritional yeast

2 c soy milk

½ t tumeric

2 T cashew butter

1 T miso (sweet or mild)

1 T tahini

1 vegan boullion cube

½ t cumin

1 t dried mustard powder

½ t onion powder

½ t garlic powder

2 T potato starch

1 T corn starch

1 block silken tofu

Vegan margerine (i use earth balance. I LOVE the stuff)

Olive oil




1/2 c vegan parmesean

Put vegetables in a microwave safe container (cover with a paper towel. it will spit) with 1 T olive oil and a sprinkle of salt and pepper. nuke for 3 minutes. stir and nuke again for 3 minutes. set aside. NOTE: you can add broccoli or green beans or whatever vegetables you have on hand and/or like.

cook pasta according to package directions

blend together the tahini, cashew butter, spices, nutritional yeast, miso, starches and tofu. you can use a blender or a hand mixer or even do it with a fork. slowly add the milk to the well blended mixture stirring constantly. add bouillon cube. put in saucepan and cook on low until the mixture thickens (a whisk is a really good impliment to have here). take off heat and add the vegan parm. if you'd like your NON cheese sauce to be a bit richer you can add a T or two of the earth balance

mix nuked vegetables and pasta. put in baking dish (you can spray or coat with a bit of olive oil) and cover with the NON cheese sauce. sprinkle bread crumbs on top and dot with vegan margerine if you so wish. bake in 375 degree oven for 20 or 25 minutes, until top is browned.

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