VegNews Mac & Cheese…tested, and happily, approved!

I must be the only person on the planet who craves mac & cheese in 90 degree weather. With 100% humidity. Thanks, Kansas. Also, if you were wondering, my hair DOES look frizzy. So if you see me out on the street, just avert your eyes.

Anyway, I was interested in trying VegNew’s “best mac & cheese on the planet” because it’s nutritional yeast-free, even though I love the nooch and I’m always happy to have it in my life. Also, I was stubbornly confused about how potatoes, carrots, onions and cashews would make anything that looked passably like cheese. And you know what? THEY DO. This is the BEST faux mac I’ve had (not like I’ve had a ton, but still). I really like my Spicy Mac, but this is a pleasantly simple dish, for when you are craving mac and cheese in it’s purest form.

Notice the bread crumbs? I thought there were way too many, but it ended up tasting just right. Also, look a little closer…closer…yes…those are homemade crumbs! From homemade bread! *Pats self on back*

I think I’d be misleading you if I didn’t say that this dish is high in fat. It calls for a whopping 7 tablespoons of margarine, which equals about 80 grams of fat. UGH. Even when you split it into 8 portions like I did, it’s still a lot for the portion-size. And when I cooked it, I took about 3 tablespoons out (one from the breadcrumbs, two from the sauce). I think I could probably take even more out of the sauce by pureeing some white beans in with the veggies. I’d like to get this down to two or three tablespoons total, so I could eat a larger portion and not feel that heavy greasy ache in my stomach. Do you get that, too?

Despite the whopping fat content, this recipe is definitely a keeper, and will be on heavy rotation when fall and winter come. I’ll probably serve it then with some sweet potatoes, squash, or sauteed spinach. OOH! I can’t wait!

 

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“Oh my, aren’t you a fancy one?”

Tonight madame will be having the Mushroom Cranberry Salad with potatoes and asparagus? Very good.

Seriously, this dinner was so stinking fancy! The dressing had all the fun of shallots, horseradish and balsamic vinegar. How can you possibly go wrong with that? And mushrooms! And garlic! And magic! *poof*

I also really love steaming potatoes. Just the smell of a steamed potato sends me over the moon. And look at the little white asparagus. Yes, you can insert your albino penis joke here…or…erm…not. But still! I have never felt more classy eating a meal. I should have paired it with some white wine (if the only kind I have isn’t a month old and in a box–true story) or a fancy dessert.

But instead of dessert I spent my after dinner time gathering emergency supplies in case we have to sleep in the basement tonight. Because of a deadly line of tornadoes headed right for our neck of the woods. Cue Jon Lovitz: “Jealous?”

Recipe can be found in Appetite for Reduction.

Super Bowl Week!…the mediterranean bowl

This is our last bowl for this week, though I am going to make two more next week. This bowl ain’t pretty to look at either, folks.

I think this meal looks sort of like a crazy crab cake–at least the sauce on top. This may be my favorite bowl from the whole week, though you could just call it the beige bowl and be done with it. I had some chives–I probably could have thrown them on top. It’s got Caesar Chavez Dressing, bulgur, and roasted cauliflower (which, p.s., will make your house smell like hot butt when you cook it). But the dressing! So good. The shallot in it was raw, which was a little overpowering. I think next time I’ll possibly cook half the shallot, and leave the other half raw for some snap. That seems like a lot of work, though.

Also, I pretty much love any meal that has capers. And I love, love, love how creamy cashews make this dressing. All in all, I can’t wait to eat it again tomorrow! I also think this would be great with some jerk asparagus, also from Appetite for Reduction.