Mac-n-Chreese

The first Vegan Mac & Cheese I tried was Road's End Organics' Shells & Chreese. I loved it. I still love it in fact, I'd say it's on par with any non-vegan, boxed macaroni dinner. Anymore, I'm not one for boxed dinner (I enjoy cooking too much), so when my good friend & Faux Real Food's Recipe Developer & Chef-at-Large Tom Ryan sprung the first version of this recipe on me I was AMAZED. Creamy, rich, flavorful, chreesy sauce over just-right macaroni (elbows, I recall). It still makes my mouth water. The original version of this recipe as it came to Tom was via a post by the musician Alias on fellow musician Sole's message boards (two of my favorites, by the way). A tip of the hat to them as this version is a mainstay in my culinary arsenal of tasty delight.

So here's the secret: Carrots.

 The sweeter the better. I have a whole variety here from the local farmers at the Farmer's Market here in Portland, OR. I leave the carrots unpeeled when I use them, most of the minerals are in the outermost part of the carrot. Carrots are an awesome source of vitamin A as well as having several other amazing properties from aiding the immune system to stimulating the root chakra to aiding in the removal of digestive parasites... but I digress.

Let's make some Faux Real Mac-n-Chreese!

The List

• 2 #     Carrots, chopped
• 1 pkg  Tofu (14oz)
• 1/2 C  Almond Milk
• 1 T     Mustard
• 2 T     Salt
• 6 Cloves Garlic
• 3/4 C  Nutritional Yeast
• 1 pkg  Macaroni (I like shells)
• 1/4 C  Earth Balance Natural Spread (or margarine or oil)

 The process is simple:

1. In a medium pot, boil the chopped carrots until they're soft. I like to test the carrots by pressing one with the back of a fork; when the carrot collapses like a baked potato, they're done.
2. Blend the tofu, almond milk, mustard, salt & garlic until smooth. Add the nutritional yeast to the blender after the rest of the ingredients are incorporated The smoother the tofu blend at the beginning, the better the overall outcome will be. I usually do this part while the carrots are boiling. This also gives the flavors time to meld.

3. Drain water from the carrots & add to the blender (this may take a couple batches depending on the size of the blender). Blend until the silky smooth.
**If at this point your Chreese is too thick, add almond milk obtain the desired consistency)

4. In a large skillet, melt the Earth Balance Natural Spread over medium low then add the Chreese sauce. Simmer until hot, stirring regularly.

5. Combine the Mac with Chreese & viola! Mac-n-Chreese!

How you serve your Mac-n-Chreese is up to you. I love a little black pepper with mine. I also LOVE basil; a chiffonade stirred into this recipe is a sure-to-please variation.


Tonight we shared it with Mixed Green Salad topped with Creamy Herb Tofu Dressing.

Bon Appetit!

It's all gotta start somewhere.

It's been a long time coming & for a lot of people, that meant a long time waiting for some of these recipes. Well, here they are, as fast as I can bust them out.

First things, first: Enchi-raw-das!

  These raw-vegan treats are so simple, I feel terrible keeping the secret any longer. My recipe is based on one by Ani Phyo, one of my favorite raw-food chefs.
  All you need is:
1 head cabbage
1/3 C. Sesame seed, unhulled
1/2 C. Almonds, dry
1/2 C. Walnuts, dry
1 Clove Garlic
1 Tb Cumin, ground
1 Tb Coriander, ground
1/2 tsp Sea Salt
1/3 C. Olive Oil, cold pressed (raw)
1 1/2 tsp Bragg Liquid Aminos
Process Sesame seeds until the hulls (shell) are all broken. Add all but Olive oil & Bragg, process until nuts into tiny bits. Remove nut mixture from processor & combine with Olive oil & Bragg in a bowl, mixing thoroughly. Break off cabbage leaves & fill. I like to add homemade Pico de Gallo, for richer flavors.

I've developed several recipes for Raw-chilada sauce, each with it's own merit, but none that I'm willing to share just yet. ;)  However, I'm always looking for input, so here's the basic ingredients I've found make the most authentic tasting Raw-enchilada sauce, it's the proportions I haven't quite hit: Tomatoes, Anaheim pepper, Jalapeno pepper, black pepper, white pepper, Tbs (plural) of chili powder, & raw apple cider vinegar. I found that the vinegar really brought the recipe together the first time I tried it, but I wasn't writing down what I was doing that time. D'oh!

Give this recipe a go & please let me know what you think!!