Tuesday, September 25, 2012

Vegan Mac and Not Cheese #1 + #2


Here is a picture of the first time I made it and it was great (although the picture is not that great).  Here is the recipe.

Mac and Not Cheese

1 package of Silken Tofu
12 oz pasta *
olive oil or coconut oil
1 onion - diced
2 carrots - chopped *
3 garlic cloves - rough chop
1 cup nutritional yeast
1/4 tsp dry mustard
1 tsp salt-free all-purpose seasoning *
1 tsp vegesal (all purpose seasoning with salt) *
1/2 lemon juiced *
1/4 tsp pepper
1 cup non-dairy milk (I used 1/2 cup, but thought it needed more) *
Trader Joe's French Fried Onions

Cook pasta according to package directions.  Saute onion and carrots in oil for about 5 minutes, add garlic and saute for a few more minutes.  In food processor or high speed blender blend silken tofu, nutritional yeast, and rest of ingredients (including the sauteed veggies) except french fried onions and pasta - blend into a sauce.  Put pasta in oven safe dish and add sauce - mix.  Top with half a can of french fried onions.  Cover and bake on 350 degrees for 30-45 minutes.  

This recipe was seriously delicious and creamy.  Once again, I did not write down the ingredients as I was cooking it, but think I got them correct.  

For Mac and Not Cheese #2

Follow most of the same directions from the first recipe with these changes.  I put a star next to the ingredients in the #1 recipe that are different in the #2 recipe

16 ounces of penne pasta
3 carrots - chopped
1 + 1/4 cup coconut milk (I think it was even vanilla)
1 heaping tsp of vegesal
1 tablespoon salt free all purpose seasoning 
1 lemon juiced
1 package of Vegan Daiya Shredded Cheddar Cheese
And don't forget to add the other ingredients from recipe #1

Follow same instructions as the first recipe, but use the different adjustments.  Add the Daiya cheese to the oven safe dish after adding the pasta and sauce.  Then top with the onions.  Cover and bake for 30-45 minutes at 350 degrees.  



FYI - I'm pretty sure these are that healthy!  Lol!








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