Tonight I decided to whip up some quick old standby mac and cheese. I used penne rigate for the pasta and a roux based nutritional yeast sauce for the cheese. To pair up with the incredibly filling and rich pasta I made a lemony and acidic warm brussels salad. The salad is blanched quartered Brussels sprouts tossed in dressing made with sauteed garlic and red onions, olive oil, Dijon mustard, lemon juice, salt, pepper, vegan Worcestershire and a few capers thrown in for good measure. The dressing is probably about 3 parts olive oil to 1 part lemon juice and a few other bits of all the other ingredients thrown in. The hot dressing tossed with the hot Brussels right in the pan helped to infuse a good bit of flavor into them. Its great to serve the salad warm and the mac and cheese with some smoky chipotle hot sauce from the post yesterday. I'm going to start putting that stuff on everything, its addicting!
Baked Mac & Cheese
1/2 lb your favorite tubular pasta
3 tbsp vegan butter
3 tbsp www flour
2 tsps minced garlic
1 tbsp onion powder
2 cups soymilk
3/4 cup nutritional yeast
1 tbsp salt
2 tbsp paprika
ground black pepper
1 tbsp white miso
1 tbsp tahini
Get your pasta cooking in lots of boiling salted water. Melt the vegan butter and add the garlic. Cook for a minute then add the flour to form a roux. Over low heat, slowly add the soymilk and whisk until the sauce thickens and begins to bubble. Add all the rest of the ingredients. When the pasta is al dente take it out and add it to the sauce. Spoon into a greased loaf pan top with grated vegan cheese and bake at 450F for about 15 minutes until bubbly and brown.
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