Wednesday, June 10, 2015

Macaroni and Cheeze

From one of my favourite cook books, Veganomicon. SO GOOD! 

Cheezy Sauce
2 cups vegetable broth
1/4 cup all purpose flour (I used rice flour)
1 tbsp. olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 tsp salt
Several pinches of freshly ground pepper
1/8 tsp turmeric
3/4 cup nutritional yeast flakes
1 tbsp. fresh lemon juice
1 tsp prepared yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes , stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutrition yeast, and raise the heat to medium. Use a whisk  to stir constantly, The mixture should start bubbling and thickening in about 3 minutes: if it doesn't, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice an mustard. The mixture should resemble a thick, melty cheese. Taste for salt.

Mac Daddy  Recipe
2 cups macaroni
1/2 lb firm tofu
1/2 tsp salt
1/2 tbsp. olive oil
1 tbsp. lemon juice

Preheat the oven to 325 degrees.  Cook pasta and when pasta is ready, drain and set aside. 

To assemble:
Crumble the tofu into baking dish. Mash the tofu until it resembles ricotta cheese Add the salt, oil, and lemon juice, then stir.
Add 1/2 cup of the Cheezy Sauce to the tofu and stir. Add the macaroni to the tofu, along with 1.5 cups of sauce and stir well.
Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce  over the pasta and smooth again.
Bake for 30 minutes; the top of the macaroni should be slightly browned. Remove from oven and let sit for 20 minutes. Enjoy!!!

Add ins...
red pepper flakes for an extra kick
4 cups finely chopped spinach for some greens
Frozen peas for Mac & Peas

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