Monday, August 16, 2010

Holy Mac n NOT Cheese!

My kids are carrying me around on their shoulders cheering and shouting exultation.

Sorry, I couldn't get a picture. It was way too bouncy up there.

Why? What did I do to deserve such praise?

I discovered a new recipe, and in the words of Corey - "OH MY HEAD!" (or "OH MY SOUL" - they are interchangeable).



Oh, did I mention it's VEGAN.

Why, yes. Yes, it is.

Check it out - Macaroni and Cheese

I was able to use vegan margarine. I also substituted almonds for cashews, because ... well, I still have a bag of slivered almonds from Costco that is approximately the size of my head.

Next time, I may only bake it about 10 minutes - just long enough to toast the bread crumbs. Because the "cheese" was ready to go straight from the Vita Mix (says the women who licked it clean via a spatula).

Yeah, we hated it.

11 comments:

Mandy said...

Oh boy, I've had some SERIOUS bombs of meals when trying new healthy recipies... the latest I was sure would be a hit, that totally flopped? Whole Wheat Pancakes. No amount of unhealthy syrup could make those taste good -so I'm still looking for a better recipie.

Your dish looks yummy to me!

Kerrie said...

Yum! I'll defiantly try that one on my dairy/egg allergic one. Looks great!

miss tejota said...

I wonder how that would be if I used gluten-free mac.

Michelle said...

I've gone high raw, so have been playing with nut cheeses a lot lately. This looks good - I'll have to try it for my kids. ps - is that wine with lunch? if so, rock on!

Leslie R. said...

Vegan mac and cheese is one of our favorites!! My non-veg husband loves it so much he calls it Sexy Mac. This one's our fave.

http://www.food.com/recipe/The-Best-Vegan-Macaroni-and-Cheese-Ever-180878

matryoshka said...

Mandy- for pancakes I use 1/2 cup white flour and 1/2 cup whole wheat flour, a sprinkle of salt, 1 tsp baking powder, and 2 Tbsp sugar, along with a little ground up flaxseed (since it blends in and Jupiter doesn't notice). Stir the dry ingredients together, then in a seperate bowl combine 2 TBSP melted butter (sometimes I substitute yogurt), 1 egg, and 1/2-1cup milk (depending on how thick or thin you like your pancakes. I like mine thin, so I go almost the whole cup). This is about the only recipe I make from scratch that my infinitly picky six year old likes and requests.

matryoshka said...

oh, I forgot to put in, stir the wet ingredients with the dry ones (not too much, the batter should still have some lumps in it); then cook on med. heat.

Integrity Singer said...

ooo, and this is easily converted to a gluten free recipe with gluten free noodles sans bread crumbs...
*drool*

BT said...

Mandy - check out recipes for buckwheat pancakes. You can toss some ginger into the batter too, and it is amazing. Put real maple syrup on them!! Soooo good.

Christine - This mac and "cheese" looks fantastic. I'm going to try it out soon. We do eat dairy in our house, and our kids are really good vegetable eaters. But I am loving the idea of a sauce made from vegetables that are recognizable as vegetables!

Kellie said...

OMG....this looks sooooo good. I will have to sneak it in to the dinner rotation soon. I have some non cheese eaters in my house as well as non potato eaters...... we'll see what happens.....

Threads of Light said...

Thanks for the recipe, we ate it last night. SO YUMM!! My 20 year old has requested the recipe to take with her when she leaves home, and the fussiest eater in the home (DS, aged 13) even ate a whole bowlful. (This last sentence = a miracle, I'm not kidding.)