MAC n' CHEEZE

I have never been a huge mac and cheese fan.

I remember, very clearly, and incident when I was a child that turned me off Kraft Dinner for the rest of my life. Over the years I've tried a few times to face my fear (sometimes as a starving student it would just smell so darn good when a roommate was cooking it) and I'd attempt to stomach it, but alas, each time brought on the dreaded gag reflex,

Last year P got a hold of his Mom's coveted recipe and again the lure of the cheesy goodness took over and I thought I would try one last time to get over my issues with the pasta dish and dug in when it was placed before me.

But yet again, the gag reflex reared its ugly head.

So why I chose to make this dish this weekend I don’t really know other that I have been intrigued by this new food I keep reading about, nutritional yeast.

I had picked some up at Whole Foods a while ago and I thought it was time to put this stuff to the test.

I grabbed the recipe from Alicia Silverstone’s website and new book The Kind Diet and modified it a smidge

And was I surprised with the outcome.

No only did Mr. Gag Reflex not come to dinner, I really enjoyed it! The creamy texture of the sauce and the crunchy bits of the bread crumb topping where just what I was looking for in a comfort food.

I did douse it with my usual condiment of Mr. Tabasco Sauce, but that how I roll. Momma likes it spicy

So here ya go, enjoy all its creamy cheezy like goodness:

MAC n' CHEEZE

3 cups Elbow pasta
1 cup soymilk
1/4 cup soy sauce
1 cup nutritional yeast
1 tsp paprika
3 cloves garlic
1 tsp Dijon mustard
2/3 cup canola oil
1/2 cup of water
1 slice organic whole wheat bread, crumbled


Pre heat oven to 350 degrees

Cook the pasta until almost al dente.

In a blender combine garlic, nutritional yeast, mustard and paprika, garlic, soy sauce, soymilk and canola oil and blend until creamy.

Mix sauce with cooked noodles


In food processor, pulse bread until finely crumbled

Pour noodles in to casserole dish and top with breadcrumbs


Bake uncovered until bubbly and breadcrumbs are browned.

DIG IN!

Come and Get It!

Since it’s my last day on vacation, I decided to spend it in the kitchen cooking up a storm.

I don’t usually have loads of time to spend making lunches and dinners so when I have a free day I like to make big batches of things so I can grab and go as needed.

On today’s to do list was:

Chickpea Squash & Yam-Patties

Black Bean and Yam Burritos

Sautéed Crimini Mushrooms

Spinach Salad with Red & Yellow Tomato Dressing and Toasted Sun Flower Seeds

Simple Guacamole

Mmmmm, with so many good eats going on I just had to dig in for dinner:

Chickpea Patties, Spinach Salad with Red & Yellow Tomato Dressing and Toasted Sun Flower Seeds and Sautéed Crimini Mushrooms

Simple Guacamole

Nothing better than a simple, tasty classic

SIMPLE GUACAMOLE

1 avocado, mashed
1 medium tomato, diced
1 garlic clove, minced
3 green onions, finely chopped
2 tbsp fresh parsley, minced
½ tsp black pepper
½ tsp salt
½ tbsp lemon juice

Combine all ingredients and refrigerate at least 2 hours before jumping in.

Tasty not only on tortilla chips, but also as a sandwich spread, on rice cakes and pita wedges or as a veggie dip.

Black Bean & Yam Burritos

This is my first attempt at a La Dolce Vegan recipe. I modified it slightly and think next time I will pump up the heat, cuz this gal likes her spice.

Also, the recipe says it makes 4 burritos, but I managed to get 6 BIG ones out of it …

BLACK BEAN & YAM BURRITOS

1 large yam, peeled and cubed
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp safflower oil
1 15 oz can organic black beans, drained and rinsed
1 cup vegetable stock
1 ½ tbsp chilli powder
1 tsp cumin
½ tsp salt
6 large whole wheat tortillas
1 cup Mozzarella Vegan Gourmet Cheese Alternative, shredded
½ cup mild salsa


Pre heat oven to 350 degrees

In a large pot of salted water, boil yams.

While yams are cooking, in a large skillet on medium heat, sauté onions and garlic in oil until clear.

Add in black beans, vegetable stock, chilli powder, cumin and salt & simmer uncovered for 15 minutes.

Drain water from yams, mash and set aside.

Once beans are done cooking, transfer to bowl, mash and set aside.

Take 6 tortilla shells and lay flat on counter.

Spread out onto each tortilla: Yams, black beans, cheese and top with salsa.

Roll up each burrito, place onto cookie sheet and bake for 10 minutes or until crispy.

Enjoy hot out of the oven with a fresh salad or wrap in tinfoil and pop into freezer for a easy grab and go lunch

Red & Yellow Tomato Dressing

This recipe was a mistake. A mistake that turned out pretty dang tasty!

RED & YELLOW TOMATO DRESSING

½ large slicer tomato, roughly chopped
1 small yellow tomato, roughly chopped
1 clove garlic
1 tsp safflower oil
½ tsp salt
1 tsp black pepper

Combine all ingredients into food processer and mix until liquefied

Unlike traditional dressings, this one is thicker and a bit lumpy BUT holds up very well when tossed with fresh spinach, red mustard or romaine lettuce.

This could also work well as a Bruschetta topping … mmmm