Baked Mac and Cheeze

The recipe below is from 1,000 Vegan Recipes by Robin Robertson.

---x-posted over at Cooking from 1000 Vegan Recipes---

I've had a favorite vegan macaroni and 'cheese' recipe for years (New Farm Cookbook recipe) and have been quite dedicated to it. I see new recipes for macaroni and 'cheese' all the time and have not been able to bring myself to try another. I sometimes even buy ingredients to try another recipe and wind up making the old standby. Well I finally did it. I made a different recipe.

I tried the Baked Mac and Cheeze and you know, I loved it. I still like my old recipe too, but I cannot decide which one I like more. This recipe is less creamy (and probably a lot healthier) but it tastes great. It has a little onion in it which gives it a nice flavor and also has a healthy dose of cayenne for a big kick. I think I might use just a tad less cayenne next time, but otherwise, I would not change a thing. This recipe will probably now be the go-to macaroni and 'cheese' recipe for a while. It was time for a change.

I used whole wheat breadcrumbs for the topping.



Served it with broccoli.

Instant Mac and "Cheese"

Everyone remembers the blue box; the quick, easy lunch or dinner. There aren't very good (readily available) vegan replacements for the blue box. Leahey makes a pretty good version, but I hate the crappy pasta they put with it. If you order the cheesy sauce separate and make your own pasta, that's pretty good... but you have to order it online. Here is a version that you can make it home in almost the same time, once you've made the mix. Here is a recipe from the Uncheese Cookbook for Instant Cheese Sauce Mix.

Now that you have the mix, you can have mac and cheese anytime. I am still working on the proportions. I think I have too much sauce to pasta. Next time, I might cut the sauce in half. Play around with it and see what you think. It might be best to make some extra pasta (till we completely figure it out) so you can correct the sauce amount.



Note in the pic that it looks like I found the elusive straight macaroni. I didn't. This is Barilla Picollini (or mini ziti). It is bigger than straight macaroni. I think I will just use macaroni next time.

Instant Mac and Cheese

2.5 oz Macaroni Pasta
1/4 cup Instant Cheese Sauce Mix
1/2+ cup rice milk or soy milk
1 T Earth Balance Margarine

Cook the pasta in a medium pot according to directions. When tender, drain and leave in colander till sauce is done. In the same pot, over low heat, melt the margarine. Add the rice milk and sauce mix. Stir with a whisk. Careful because this will thicken very quickly since the pot was already hot. Once thickened, remove from heat and stir well. If it is too thick, add some more rice milk. Add the pasta to the sauce and stir well.

Pumpkin and Black Bean Casserole

Isn't this casserole beautiful. It made the house smell as good as it looks.



This is a Pumpkin Black Bean Casserole, recipe from Fat Free Vegan. It has layers of thinly sliced pumpkin, layers of a mexican chile flavored black bean mixture with tomatoes and corn, and then a cheesy sauce. It tasted like a spicy, cheesy chili. Since it was pretty spicy, I think I may have goofed and added more Ancho or Chipolte than it called for. I'll be making this again so I'll know the answer next time if it doesn't come out as spicy. This goes great with some blue corn chips.

Things that I think I will change next time: I think I will saute the onions first. My onion was really really strong and overpowered things a bit. And, I think that 1/2 way through the baking time I will add some crushed blue corn chips to the top. Now I can't wait to make it again. You may see this one again next week!

Baked "Cheesy" Pasta with Vegetables and Baked Tofu

I don't normally like frozen dinners, but there is one Amy's bowl used to love in my pre-vegan days, Country Cheddar Bowl. I was thinking about it the other day and decided to recreate it as a vegan meal. I used Jo Stephaniak's "Amazing Mac 'N Cheez Sauce" (from the Uncheese Cookbook) as the base. Here is my version:

Baked Cheesy Pasta with Vegetables
10 oz. Whole Wheat Rotini Pasta
10 baby red potatoes, halved
1 tsp olive oil
salt and pepper
1/2 tbs Olive Oil
1 onion, diced
2 cloves garlic, minced
1/4 tsp dried thyme
1 small Carrot, cut into matchsticks.
1 small Red Bell Pepper, cut into short narrow strips
2 cups Broccoli florets
1/4 cup white wine or water
1 Tbs tamari
1/2 cup unbleached all purpose flour
1/2 cup nutritional yeast
1 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
2 cups soy milk
1/4 cup olive oil
1/2 tsp prepared mustard
1/2 lb. Baked Tofu (Wildwood savory style or White Wave, italian style), cut into 3/4" pieces
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Preheat oven to 400 degrees. Spray 9x11 casserole with olive oil spray.
Cook Rotini Pasta according to package directions. Drain, Rinse, set aside.
Place potatoes on a baking sheet lined with non-stick foil or parchment. Coat with olive oil and add salt and pepper. Bake at 400 for 30 minutes, stirring halfway through. Remove from oven and set aside.
MEANWHILE, heat olive oil in a heavy pot or large skillet over medium heat. Saute onions until they just start to turn brown, stirring occasionally. Add the garlic and cook for one more minute, stirring constantly. Add the carrots and thyme and cook for 1 minute. Add bell pepper and broccoli along with 1/4 cup wine or water and 1 Tbs tamari. Cover and cook for about 4 minutes, until broccoli is tender, but still crisp. Set aside.
To make the sauce, combine flour, nutritional yeast, salt, onion powder, garlic powder and paprika in a medium saucepan. Gradually whisk in the soy milk, olive oil, and mustard. Cook over medium heat until it thickens and is smooth and bubbly.
In a large bowl (or the pot used to boil the pasta), mix the pasta, tofu, potaotes, vegetables, and "cheese sauce". Pour into the casserole and cover with foil and bake for 20-30 minutes.