Saturday, January 28, 2012

Mac and Cheeze

Everybody loves mac and cheese right?  We sure do!  So what do you do when you don't eat cheese anymore - you make mac and cheeze.  I've been experimenting with many kinds of recipes since our big change and what I made for dinner last night was awesome.  We even had someone over (last minute) and he was amazed that it had no cheese in it.  I took a picture before putting it in the oven, which isn't that great , but I forgot to take another because I just wanted to eat it!

Here's the recipe, which I got from Quick and Easy Vegan Comfort Food by Alicia C. Simpson.  It's not exact because I always tweak them to fit our tastes, but it's almost exact.  Even if you're eating cheese - this is an awesome thing to try.

Mac and Cheeze

1 lb elbow macaroni
2 medium red or gold potatoes peeled and diced (I used red)
2-3 carrots peeled and diced
1 med-large onion diced
2 1/2 cups water
2 tablespoons margarine (optional)
1/3 cup soaked raw cashews, drained
1/3 cup soaked raw macadamia nuts, drained (if you don't have them just use all cashews)
2 teaspoons sea salt
2 garlic cloves, roughly chopped
1/4 teaspoon dry mustard
2 teaspoons fresh lemon juice (I just freshly squeezed one whole smaller lemon)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 cup bread crumbs or crumbled chips (we used Trader Joe's Ridged salt and pepper chips-YUM)

Cook pasta per package directions, drain and set aside.  While pasta is cooking put potatoes, carrots, onion and water in saucepan.  Bring to a boil, reduce heat and simmer for about 10 minutes or until vegetables are softened.  When done combine all ingredients except pasta and chips (or bread crumbs), put in food processor and blend until smooth.  Combine with pasta, mix well.  Put in casserole dish, top with chips and bake at 350 degrees for 30 minutes.  Serve and enjoy!

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