Our standard household favorite to eat while the big cheese is away is Mac n' Cheese because he does not share our enthusiasm for the dish. Did I mention my daughter, my Mac n' Cheese partner, is away at college? It's just me and the dogs. It's just me and the dogs and the parakeets. It's just me and the dogs, the parakeets and the fish. It's quiet anyway.
But now that I don't eat real cheese not having a favorite go-to recipe has become a problem because he is away, a lot. Okay, not a lot but these occasions demand a little comfort food like Mac n' Cheese so it is about time I found a recipe worth blogging about. I have tried a couple of the vegan versions but none have seemed truly great without a little tweaking to my tastes. No onion powder please. No turmeric either.
This is adapted from "Soy-Free Mac n' Cheese Recipe" by Lindsay Nixon.
Ingredients:
1 1/2 cups vegetable pasta shells or whole grain pasta of your choice
1 3/4 cups rice milk, low fat unsweetened
1/2 cup nutritional yeast (or slightly less)
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon Vegan Parmesan
1/2 teaspoon paprika (not smoked)
1/4 teaspoon Bragg 24 Herb Seasoning
1/4 teaspoon Not-Chicken Bouillon
1/4 cup non-dairy cheddar shreds
1/2 cup frozen peas
1 1/2 tablespoons miso paste (most common available is made from soy which works for me)
1/2 teaspoon dry parsley flakes
2 pinches smoked paprika
flaxseed meal for topping
Put the water on to boil for the pasta and add it when the water is at a rolling boil. Let the pasta simmer while you make the sauce.
Sauce:
Pour milk into a large skillet, add the yeast, cornstarch, garlic powder, vegan parmesan, paprika, herb seasoning, parsley and bouillon. Simmer until thickened, add cheddar shreds. Remove sauce from heat and add miso paste, parsley and paprika. Set aside.
By now the pasta should almost be done. Add the frozen peas to the boiling water and continue cooking until the peas are hot and bright green and the pasta is done. Drain or scoop out of the water with a strainer and combine with the sauce. Top with flaxseed meal.
You are done. Except for the best part which is eating it. :)
Notes:
But now that I don't eat real cheese not having a favorite go-to recipe has become a problem because he is away, a lot. Okay, not a lot but these occasions demand a little comfort food like Mac n' Cheese so it is about time I found a recipe worth blogging about. I have tried a couple of the vegan versions but none have seemed truly great without a little tweaking to my tastes. No onion powder please. No turmeric either.
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| Shells n' Cheesy Sauce with peas |
Ingredients:
1 1/2 cups vegetable pasta shells or whole grain pasta of your choice
1 3/4 cups rice milk, low fat unsweetened
1/2 cup nutritional yeast (or slightly less)
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon Vegan Parmesan
1/2 teaspoon paprika (not smoked)
1/4 teaspoon Bragg 24 Herb Seasoning
1/4 teaspoon Not-Chicken Bouillon
1/4 cup non-dairy cheddar shreds
1/2 cup frozen peas
1 1/2 tablespoons miso paste (most common available is made from soy which works for me)
1/2 teaspoon dry parsley flakes
2 pinches smoked paprika
flaxseed meal for topping
Put the water on to boil for the pasta and add it when the water is at a rolling boil. Let the pasta simmer while you make the sauce.
Sauce:
Pour milk into a large skillet, add the yeast, cornstarch, garlic powder, vegan parmesan, paprika, herb seasoning, parsley and bouillon. Simmer until thickened, add cheddar shreds. Remove sauce from heat and add miso paste, parsley and paprika. Set aside.
By now the pasta should almost be done. Add the frozen peas to the boiling water and continue cooking until the peas are hot and bright green and the pasta is done. Drain or scoop out of the water with a strainer and combine with the sauce. Top with flaxseed meal.
You are done. Except for the best part which is eating it. :)
Notes:
- Never rinse your pasta with cold water because then the starches wash away that help the sauce stick to it. (Probably something I learned watching the chefs on Food Network...who knows?)
- Never add miso until the end of cooking because the heat destroys the good stuff in it.
- "Government Cheese" by Keb Mo is the only song I have with the word "Cheese" in the title. Somehow it is not festive enough for this occasion so "Wouldn't it be Nice" by the Beach Boys is my recommendation tonight.
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| Penne pasta made from brown rice, topping is raw shelled hemp seeds instead of flax for a wild evening. |
Glad to see that you are using your time alone to enjoy the foods you like that the big cheese doesn't! This does look like a hearty as well as tasty meal. Enjoy the peaceful days while you can!
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