This week's menu was a challenge. I had some dental work done and have stitches in my mouth (eww, right?) so I need to eat soft food this week and I don't want things that will get stuck in the stitches (like broccoli). Figuring out what to make is difficult. Last night I just went to Whole Foods and got some store made split pea soup and some soy delicious chocolate peanut butter ice cream. But, soup and ice cream is going to get old really fast. I am having a hard time fitting green things into my soft menu (spinach and broc seem like they will get stuck in the stitches), so let me know if you can think of something. I guess I will live w/o eating greens for a few days.
Sat - Tofu Loaf, mashed sweet potatoes (salad for Mike).
Sun - Eating out in Portland, Maine (gotta go meet with my tattoo artist)
Mon - Macaroni and "Cheese", (broccoli for Mike)
Tues - leftovers (bottling our wine this night)
Weds - Boston style baked beans
Thurs - Leftover (I have pottery class on Thurs)
Fri - Veggie Faux Hamburger Bake (has broccoli, but I should be up to that by then).
Here is the recipe for Macaroni and "Cheese". I think it is from the New Farm Vegetarian Cookbook.
MACARONI AND "CHEESE" CASSEROLE
Cook 3 1/2 cups elbow macaroni.
In a saucepan, melt 1/2 cup vegan margarine over low heat. Beat in 1/2 cup flour with a wire whisk and continue to beat over a medium flame until the mixture (called a roux) is smooth and bubbly. Whip in 3 1/2 cups boiling water, 1 1/2 tsp. salt, 2 Tbsp. soy sauce, 1 1/2 tsp. garlic powder, and a pinch of tumeric, beating well to dissolve the roux.
The sauce should cook until it thickens and bubbles. Then whip in 1/4 cup oil and 1 cup nutritional yeast flakes.
Mix part of the sauce with the noodles and put in casserole dish, and pour a generous amount of sauce on top. Sprinkle top with paprika (note: I love bread crumbs (panko) or bread cubes mixed with melted margarine on top.) and bake for 15 minutes in a 350F preheated oven. Put in broiler for a few minutes until "cheese" sauce gets stretchy and crisp.
Notes: I used Olive Oil for the oil and I added 1/4 tsp dry mustard and 1/8 tsp cayenne.