Mac 'n Cheese recipe: new & improved

I think this is my official go-to recipe for vegan mac 'n cheese. I combined two recipes from La Dolce Vegan! (Notice how my bowl mac is sitting on the cook book.) I've had my share of problems with mac 'n cheese recipes: either the cheese recipe didn't make enough so it was dry, the sauce was too bland, or what have you. This made the perfect amount for two servings and was just cheesy enough without being overpowering. This is my first recipe I've ever posted on my blog, and it's simply my adaptation of someone else's recipe. I'm lame.

Supa Simple Mac Sauce:
3 tbsp Earth Balance
3 tbsp all purpose flour
salt 'n peppa, to taste
1 1/2 cups non dairy milk (preferably soy)
1/4 cup nutritional yeast
1/2 tsp dijon mustard
1/4 cup soy cheese, optional

Melt EB. Leave on burner but remove melted EB from heat. Whisk salt, pepper and flour. Place back on burner and add soy milk. Allow to boil. Add nutritional yeast, mustard, and soy cheese if using, and whisk. Remove from heat immediately. Continue whisking until well incorporated. Serve over macaroni or other pasta of choice. Commence with noms.

Red Velvet Cupcakes!

A few days ago I was pumped to begin some healthy eating and cooking. I even made a rockin' tofu scramble chalk full of chickpeas and other good sources of protein. But, then.. my "monthly visitor" came. My womanhood puts me under a great deal of stress and the only way I can deal with such stress is to devour great amounts of peanut butter. All things considered, I've been eating fairly healthy and in my defense, I even walked a couple of miles today. In the frigid winter weather! Now that I've attempted redemption, here are some of my guilty pleasures.

simple Mac 'n Cheese

Attention, menstrual Katie: Throwing steamed broccoli atop your macaroni and cheese doesn't make it any healthier or less fattening. Please act accordingly.

potato salad

I guess ever since Dave and I had the opportunity to eat at Cafe Blossom, I've been craving potato salad. This certainly doesn't hold a candle to theirs, mainly because I didn't have any fresh herbs. It still did the trick. I used veganase to make the potato salad. I don't know what it is about vegan mayo, but it tastes too much like dressing, which I hated as a kid. It tastes too sweet for me, but again, this really hit the spot. Topped with fragrant green onions.

she wore red velvet..

Somehow I managed to survive the first 18 years of my life without making a single cupcake on my own. Seriously. These are the first cupcakes I have ever made. I used Taylor's recipe from MAC & CHEESE. While her blog is not vegan, this particular recipe she posted is. It's an adaptation of Isa's red velvet cupcakes and her grandmother's. That's a tofutti better than cream cheese frosting by the way.

Faux Eggz Benny

mmmm. Breakfast for dinner.

Alright, quick post. I got this from Sara Kramer and Tanya Barnard's book, How it All Vegan. Dave said this was his favorite thing I've cooked so far. He liked it even more than Baked Mac 'n Cheez, WHAT! (Dave has quite the ongoing love affair with my baked mac 'n cheez.)

Anyway, this was super easy to make. Prep time totaled maybe about a half hour. I served the tofu on some frozen Ezekiel wheat bread, topped it with a tomato slice, and the awesome sauce given in the recipe.

The sauce seriously ruled. It was composed mainly of nutritional yeast and Dijon mustard. In the past I was pretty hesitant to incorporate mustard in my cheese substitute mixes, but I am now converted.

Dave and I are convinced this sauce would be great poured over some veggie or boca burgers. I even bought some last night to test our theory.

The eggz benny was accompanied by some homemade hash browns. I might add, they came out a tad gooey. I don't know if I used to much oil or what. Suggestions?