A few weeks ago...yeah, I forget to post sometimes....I served what I called a "kindergarten throwback" meal at my vegan supper club. It was glorious! All the fixings for a kiddie meal ala school cafeterias, but with a healthy, vegan twist!!
I made Tofu Nuggets, out of local Central Soyfoods tofu, with Homemade Vegan Ranch and Homemade Ketchup for dipping (I'll post those recipes soon)! For the sides, I served Organic Roasted Peas and Carrots, and Vegan Mac'n'Cheeze!! I think I might have made the best vegan mac ever, so I'll give the recipe out...let me know what you think!!
Super Tasty Vegan Mac and Cheeze (serves 8-10)
1 lb whole wheat elbow macaroni
1 cup unsweetened soymilk
1/4 cup nutritional yeast, or more to taste!
1/4 tsp turmeric
1/2 tsp mustard powder
1 tsp onion powder
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp white pepper
1 cup vegan cheese, shredded (I used Follow Your Heart's Vegan Cheddar)
2 Tbs vegan margarine
Bring a large pot of salted water to a boil. Add the macaroni noodles and cook for 8-10 minutes until al dente. Drain--do not rinse--and return to pan.
In a large sauce pan, whisk together the soymilk, nutritional yeast, and spices. Bring to a boil and allow to simmer for 5 minutes. Stir in the shredded cheeze. Lower heat and stir continuously until the cheeze is completely melted and sauce is smooth.
Add margarine to noodles and toss to coat. Pour the cheesy sauce over the buttered noodles, and then gently fold in the sauce to coat the noodles. Add extra salt and pepper to taste. Serve hot.
For dessert, I made the Big Fat Rice Krispie Treats from Isa and Terry's Vegan Cookies Invade Your Cookie Jar!! These are seriously, seriously awesome!! They were so reminiscent of the childhood favorite, I couldn't believe it! And, since I used puffed brown rice cereal, they were quite a bit healthier! Bonus!! If you don't have that book yet, get it! If you have it and haven't made these treats, make them!