Saturday, January 22, 2011

Mac-Un-Cheese 2.0

Finally, a natural neon-orange glow.
As I mentioned before, my sister made Chef Chloe's The BEST Vegan Mac N' Cheese for Thanksgiving, and needless to say it has become a staple in our house. However, our budgets don't allow for enough nutritional yeast to make this as often as we like. Plus, odd as this may sound, I'm actually not a big fan of the stuff. In order to make it work, I found I could make a few adjustments to cook a delicious yeast-free version that still hits the spot.

My original yeast-free Macaroni Un-Cheese has an earthier taste and texture; visually, it really screams "HEY I'M VEGAN" but this new 2.0 version has a much more omni-friendly appearance. Also, the 2.0 is free of Tofutti, which may be expensive and is certainly no nutritional superstar (although pretty tasty).

And of course I encourage you to add some veggies in, stir them in when the sauce is on the stove, over low heat.

Mac-Un-Cheese 2.0

1 box whole wheat penne rigate (13.25 oz)
2 T tomato paste
2 T miso paste
1 T tahini
3 T unshelled pistachios, finely ground
1/4 c silken tofu
1 c almond milk
1/4 c extra virgin olive oil
1/3 c whole wheat flour
dash of sea salt
dash of black pepper

Prepare penne as box's instructions.

While water/pasta is boiling, combine tomato and miso pastes, tahini, ground pistachios, tofu, and almond milk in high speed blender. Blend until completely smooth.

Add oil and flour into a shallow pan over low heat, stirring until a roux is formed. Pour in mix from the blender, stir and turn off heat. Set aside until pasta is ready.

After draining pasta (when appropiate), return pasta to the pot and pour cheeselike-sauce in. Stir until well-mixed, adding a dash of salt and pepper to taste.

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