GF Vegan Mac ‘n faux cheeze stuffed between a grilled cheeze sandwich. So easy, so tasty, so worth it.
For the mac ‘n’ cheeze:
2 cups dried GF elbow pasta, cooked according to package
1 cup cashews, soaked overnight
¼ cup water or rice milk
3 tbsp. nutritional yeast
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
½ tomato, seeded
½ tsp. onion powder
½ tsp. smoked paprika
½ tsp. cayenne
½ tsp. turmeric
½ tsp. sea salt
¼ tsp. white pepper (optional)
2 slices of vegan cheese like @followyourheart American style slices
2 slices of gf bread
Sliced tomato (optional)
Rinse and drain soaked cashews then place them in a blender with water, nutritional yeast, lemon juice and ACV. Blend until smooth. Next, add remaining ingredients and blend. Mix cheeze with cooked pasta.
To make sandwich:
Heat a non-stick skillet over medium heat. Butter the outfacing sides of two slices of bread with vegan butter. Lay a slice of vegan cheeze on both sides of non-buttered sides, top with ½ cup to 1 cup (depending on the size of your bread) of mac’n’cheeze and sliced tomato. Pan fry sandwich until golden brown, about 2-3 minutes, then flip and fry the other side for another 2 minutes.
1/3 Cup Earth Balance Margarine ¼ Cup All Purpose Flour 2 ½ Tbs Low Sodium Tamari or Soy Sauce 1 Tbs Lemon Juice, fresh 1 Tbs Tahini 1 Tbs Tomato Paste (not sauce!) 1 ¼ Cup Soy Milk 1 Pinch Salt Black Pepper, to taste
Begin by heating a sauce pan and adding the earth balance. Once melted, add flour and whisk vigorously until a smooth paste forms, called a roux. Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you’ll need to start over. If you mix in the flour as soon as the margarine is melted, that would be best.
To this paste, add tamari, lemon, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste.
I like this the most baked. Cook 3 cups of dry, small pasta (like elbows or shells or rotini) and toss with the finished cheesy sauce. Add steamed broccoli (pictured) for a real treat. Top with fresh breadcrumbs and bake at 400º for 25 minutes, or until browned and bubbly.
(Recipe has been altered from the original with its photo via veganyumyum.com)
This post is all about magic. First, real (or as close to real as possible) magic. And second, the magic of this glorious vegan cauliflower mac ‘n’ cheeze from my new favorite cookbook, Tess Masters’ The Perfect Blend, topped with my new favorite creation: grain-free hemp cauliflower breadcrumbs. But before we eat…
Last night I went to The Magic Castle for the first time. The Castle is a turn of the century Hollywood mansion devoted to the magical arts, a bastion of wonder—a sentiment hard to come by these days. It’s invite-only, so it’s not a place one can simply drop by. One must be accompanied by a member, or have a golden ticket of sorts, to gain access. There’s a wildly strict dress code (they keep ties on hand for men who’ve shirked their tie-wearing duties) and a distinctly old boys club vibe, the likes of which I haven’t felt so keenly since my Yale days. But I’m doing that thing where I say yes to as many invitations as I can stomach right now, in the effort to transcend my naturally Dickinsonian homebodied self, and so I said yes.
Mac N’ Cheez (#bestcatnameever) is a 7-week-old kitten whose hind legs are temporarily paralyzed. So, the good folks at Massapequa Pet Vet built him a “wheelchair” out of K’nex. While they work on his treatment, he gets to scoot around the office on his rad new rig.
Vegan food we’ve made from scratch over the past few months. From left to right: Beer battered fried chickn homemade seitan, TVP popcorn chickn, Pizza with homemade cheeze and crust, Mac n cheeze with homemade cheddar sauce, Beer battered feesh, Chickn strips with homemade seitan, Cannolis, deep fried doughnuts.