Do you ever walk into the kitchen on a Sat afternoon and crave Mac and Cheese for lunch?…Ya? I knew it! So that’s what happened to me today. Every once in a while I really crave Mac and Cheese…and this really hits the spot! When I used to baby-sit children, I came up with this absurdly great recipe. How I came up with it, I am not sure. Some crazy vision took over my palate and made me come up with this concoction, but it worked!
Saturday, March 29, 2008
1 package of frozen veggies (I like Cascadian Farms Garden Vegetables with corn, carrots, green beans and peas.) 1 package of silken tofu (This is a very smooth tofu. I use the Mori-Nu brand found in Asian sections of grocery stores) 1-2 tsp turmeric powder(more if you want a brighter color) 1/4 tsp garlic powder (optional) 2-4 tsp olive oil (we live a low-fat lifestyle, but feel free to add more oil if you like) 2-4 Tbsp Nutritional Yeast 1 Tbsp Shoyu Sauce (you can use Braggs Liquid Aminos) 1/2 lemon, juiced 1-2 tsp salt (optional)Now, just like most of my recipes, this is a ridiculously easy! All you have to do is cut up the tofu and steam it with the veggies for about 6-8 minutes. You can use firm tofu if you like, but the “cheese” will be more gritty than with silken tofu which is well…silky smooth! Then blend all the ingredients…you can add a little water to your blender if you do not have a powerful blender like the Vitamix. (we’re in love with our Vitamix! Whatever you do, never ask my husband about this blender, as you’ll never hear the end of it!) Pour this blended mixture onto macaroni pasta and stir. I sprinkled just a little bit of salt over the mac and cheese which made the flavors just pop! Please note that this is just a base recipe…feel free to add other things or take things out. Sometimes I add more carrots to this recipes to add more color, but I rarely make it the same way twice. Mmmm...I hope you enjoy this recipe.