Ok, so this post deviates from the parenting theme a little, but I have post the recipe for this non-dairy mac n cheese from Alicia Simpson's book
Vegan Celebrations . Eating meat-less has for the most part become a no-brainer as I find more and more foods I actually prefer over meat. But my attraction to gooey, melty, creamy cheese has been more difficult to part with. I try to keep in mind that there are entire continents of people that enjoy food immensely and do so without the consumption of dairy products. But my Midwestern palate feels a little deprived...until now! I know it's hard to imagine mac n cheese without...well...cheese in it, but I seriously doubt that the convenience product we grew up on has a main ingredient of cheese either. Major food companies have made big business of making food taste "cheesy" with artificial flavors. This recipe does the same thing using all natural ingredients. My kids could seriously eat this stuff everyday! There is another variation to the recipe that produces a thicker sauce which can be used as nacho dip, poured over baked potatoes, used as fondue...oh the possibilities are endless. And it contains no cholesterol and lots of monounsaturated fats that are good for your heart!
Classic Macaroni and Cheeze
Vegan Celebrations p.174
1 pound macaroni
2 med Yukon Gold potatoes peeled and diced
1 med carrot peeled and diced
2/3 cup diced white onion
2 1/2 cups water
2/3 cup canola oil
2/3 cup raw cashews (I pulse them through my coffee grinder to get really smooth texture)
2 tsp salt
2 cloves minced garlic
1/4 dry ground mustard
2 TBS lemon juice
1/2 tsp pepper
Prepare pasta as directed. Combine potatoes, carrot, onions and water in a small sauce pan over medium heat. Bring to boil then simmer until tender. Put vegetables and their cooking water, along with remaining ingredients into blender and process until smooth. Add the sauce to pasta and bake at 350 for 30 minutes.
