Vegan MoFo Day 8: Uninspired Mac 'n Cheez

This mac 'n cheez was uninspired because I've made it a thousand times before. I used the recipe from Vcon, but added a heaping tablespoon of tahini to make it richer. Mac 'n cheezes are great for dinner after a long day at work when you don't feel like being on your feet for another hour to make dinner. Steam some veggies to go with it, or if you're real patient, bake it with bread crumbs atop.

Baked Mac 'n Cheez

Super Ultra Comfort Fewd Nomz achieved! This took less than 45 minutes to prepare and cook and was so wonderful. It was even enjoyed by a cheese-addicted friend of mine. Win. I used my Supa Simple Mac Sauce and two cups of macaroni. For the topping I sprinkled a handful of Panko breadcrumbs and about a teaspoon of both paprika and pepper. Also, if you have taste buds are even remotely similar to moi, you'll throw in an onion. Just for good measure.

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.