More on comfort foods

Ahh, the classic macaroni and cheese standard. What a way to fill the belly and warm up on a chilly fall evening. Chilly, and dark, what with the time change and all. Get up in the dark, go to work in the dark, work the day away, then go home in the dark. But wait. You are a vegan, at least for today, and that means no mac and cheese. And, because you eat so many good things like raw carrots, you can see in the dark too.

NO MAC & CHEESE FOR VEGANS(!)

2 cups dry brown-rice-elbow-macaroni (BREM)
½ cup hemp milk
½ cup unsweetened soy milk
½ cup grated vegan colby
½ cup grated vegan mozzarella
¼ cup chopped onion
1 tblspn brown rice flour
2 tblspn vegan butter spread
¼ tspn paprika
¼ tspn garlic powder

Optional
½ cup diced greenpepper
½ teaspoon minced habanero pepper



Bring several cups of water to a boil, add the BREM, stir, turn down the heat, cover, and let cook for 10 minutes or so; usually the package contains “energy efficient” cooking directions so, use them! Meanwhile in a corningware pot, melt the “butter” and slowly add flour; then slowly add the hemp & soy milks, your goal being a thin roux. Bring the “milks” to a simmer via medium heat; then fold in the grated cheeses. Because soy cheese is so stubborn to melt (currently) this may take a bit of stirring to get the mixture to blend well. Add the paprika and garlic powder. Saute the onion in a small pan until lightly browned then add to the sauce. If you are making the optional version, this is a good time to add the peppers after lightly sauteing them!



Now, drain the pasta, and either plate up & add the sauce in a controlled fashion, or combine the two in a larger pot.


Good with cracked pepper and Texas Pete, along with a little seared tempeh for extra protein.