In addition to pancakes, I'm addicted to two other things: steak, and macaroni and cheese. My @Instagram is full of all three of those things!
I made this delicious #vegan mac and cheese last night and legit had a dream about it. 🤤 It's made with mostly #cushaw #pumpkin puree and #tofu cream cheese, as well as a bunch of the daiya #cheddar for the sauce, and then has bok choy, caramelized onions, and peas. SO TASTY! I made it for an Imbolc celebration and the girls all loved it! 😍 So happy I could convince them that vegan #food has evolved from the convention if being tasteless and bland. I ended up making quite a lot, so I've got leftovers. I think I'll have some for lunch today! #foodiechats #foodblogger #cheflife #wannabgourmande #lunch #macandcheese #KansasCity #localvore #JustWitchyThings #dairyfree #pareve #pasta #baked #imbolc #feast #circleoffountains #cooking #chefsofinstagram #instachef #cheese
Sorry, vegans - I'm not ACTUALLY one of you, but I do have a severely lactose intolerant husband and I'm both east Asian and Jewish so I really shouldn't be eating much dairy anyhow. It's really easy to cut dairy out of your home cooking entirely, and because of my husband's dietary restrictions I don't even have any in the house. No milk, no cheese, no butter, no sour cream. Because of this, any vegetarian meal at home that we consume is automatically vegan.
Just so everyone is clear: Vegan = no animal products.
Many folks go on to make this synonymous with no animal suffering. I disagree with that, as the ideology - although I'm sure is well-intended - does have some issues. Honey, for example, is considered to be not vegan. Here's the thing, though - harvesting honey from bees doesn't harm them at all, and any beekeeper will tell you that. Furthermore, if you buy local honey it'll help you immensely with your seasonal allergies. Not to mention all the jobs you'll help create by buying honey from your local beekeepers, but more beekeepers often means more bees.
- If you ever find a wild hive that's come on your property, call your local apiary instead of an exterminator. Eight out of ten, they'll come and harvest that hive for you, free of charge, and will not kill the bees! The other two times, they'll give you the resources and phone numbers you need to call to get those bees off your property without harming the bees.
What is harmful is all of the agave we're consuming. Agave is a plant that grows in Mexico, and the amount that we're harvesting is harming bats, who depend on the nectar to survive. Bats consume a ridiculous amount of insects, including mosquitos which both carry disease and are a plague on this planet. Bats are good! Please, eat honey and skip the agave - save the bats.
As you can see, veganism is a dietary choice and not necessarily a moral compass. There are many reasons to go vegan! And here, we're going to have some vegan macaroni and cheese. It's 100% dairy-free for my lactose-intolerant people, and totally pareve for my observant Kosher Jewish followers. You know what that means? You can have this with meat!
Vegan Macaroni and Cheese
- 1 lb pasta, cooked in salted water for 6 minutes until a hair harder than al dente (you'll be cooking it in the oven again, so it's okay if it's under-cooked)
- Furthermore, you don't have to only use macaroni. You can use shell pasta, strascinati, penne, fiori, you name it! I do recommend using something that's not totally long and thin, though, as you'll want something sturdy for the oven.
- 2 tbsp vegan butter substitute, such as Earth Balance (you can also use coconut oil)
- 2 Tbsp flour
- 1 tsp dijon mustard
- 3 cloves of garlic, smashed and minced
- 1 can plain coconut cream (do not use the sweetened version, or this will taste like someone kicked you in the teeth and said "f*ck you")
- 1/4 c tofu sour cream (Tofutti is the best)
- 3/4 c vegan cream cheese (tofutti and daiya make my favorite kinds)
- 2 c cheddar-style vegan cheese shreds (Follow Your Heart and Daiya make the best cheeses)
This is your base recipe for the sauce. You can add more "cheeses" if you like, or substitute the cheddar-style for mozzerella style or pepperjack style. The beautiful thing about macaroni and cheese is that it's so incredibly versatile and you can add almost anything you like to it. Here is a full list of my favorite things you can stir in to your mac when you're ready to bake:
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- Roasted brussells sprouts
- Caramelized onions or leeks
- Peas, fresh or frozen
- Roasted squash, such as acorn squash or any kind of pumpkin
- Braised winter greens (kale, mustard greens, etc)
- Shaved asparagus
- Spinach, fresh or cooked
- Fresh herbs
Have I stirred other things into mac and cheese? Things like chopped chicken, beef sausage, roasted beets or cauliflower, sun-dried tomatoes from my garden, chopped green beans and more? Absolutely! Those things up in that list, though, are my favorite things, and I encourage you to make this into a full meal by adding whatever you like.
To make this simple dish, preheat your oven to 350 degrees F. Grease a casserole dish, either one large one or two medium-sized ones. I love using this recipe because it can feed a large amount of people, but if it's just my husband and I then I will separate them into several dishes so we can cover, refrigerate, and bake off at a later date when I'm feeling a little lazy.
Melt your butter in a thick-bottomed saucepot on a medium flame. Add in the garlic and cook for about a minute, until just barely soft and brown. Sprinkle in the flour and whisk it together until it's smooth. You'll want to lower your flame just barely until it's all sort of simmering, and cook this roux for at least five minutes. Open your can of coconut cream and add, bringing the flame up to medium-high. Bring this to a boil, whisking constantly, and then reduce to a simmer. Add in your cream cheese and stir until incorporated. Sprinkle in your cheddar-style shreds, whisking constantly, a little at a time so as not to allow clumps. You may also add your fresh herbs at this stage, but it's up to you.
Drain your pasta and toss with a little oil, and return it to your cooking pot. Pour the hot cheese sauce over the pasta and stir to coat. It is now that you will add whichever mix-ins you like. The one in the first post at the top of the page has pumpkin, caramelized onions, and bok choi. Last month, I made one with peas and carrots. Just a few days ago, I made one with plenty of parsley and frazzled leeks. The point is: be creative!
|I actually had some dairy-free cheese slices in the fridge so I thought it'd be fun to|
add torn pieces of those throughout to get extra 'pockets' of cheesey goodness.
If you like a little extra crunch, you may crumble up some potato chips or crackers from your pantry and sprinkle on top, as well as some vegan parmesan shreds, extra cheese, panko bread crumbs...whatever you like! I don't always have panko bread crumbs in my pantry, but my husband is addicted to potato chips so I like to crush them up and put them on the top.
You may bake the amount you need and put the rest of the dishes in the fridge to have at a later date. No matter what, you'll bake at 350 for 30 minutes from cold and only 20 minutes if you're baking this dish from hot. Serve hot, straight out of the casserole dish, and share this meal with a friend. While it is a wonderful thing to love one's own company, I am of the mind that it is unhealthy to eat alone. A good meal should be shared, so invite your neighbor over for food and get to know them. Or, you know, just post a picture of the mac and cheese on Facebook and see if any friends want to pop in.
I hope you get out there and enjoy making mac and cheese. Happy cooking and happy eating!