There is something inherently comforting about a bowl of mac and cheese. It’s warm, gooey, and reminds all of us of simpler childhood times. Going vegan, while I was determined to give up my cherished bowls of Annie’s Peace Parmesan, I was equally determined to find a vegan baked mac and cheese recipe to replace it.
This journey was much more difficult than I thought. For starters, many popular recipes involve Daiya, which I just find creepy. Daiya is basically just colored canola oil, about as nutritionally useless as you can get. Once you get passed the Daiya recipes, you find tons of vegan baked mac and cheese recipes involving squash and nutritional yeast. Given, these are highly nutritious. Did you know nutritional yeast has nine grams of protein per 60 calories? Wholly fuck! That beats the shit out of cheese, and kicks Daiya so hard that Diaya’s grandmother felt it.
But what about that cheesy, gooey texture? I don’t care that it’s super good for me! I want cheesy, gooey vegan baked mac and cheese!
Enter Vedged Out’s vegan moxerella. Just some cashews and tapioca powder, and the cheesy, gooey texture is on point! So why has no one put this into mac and cheese?
Well guess what, I did! And you can’t beat this perfect combination. No processed food, highly nutritious, low fat, and best of all? Childhood memory inducing delicious. Enjoy.
This week in updates: Five Week Vegan Anniversary
So it is my five week vegan anniversary. My lifts are going up and my arms are starting to look beastly. I feel tired, but part of that is an exhausting week of running around trying to replace all of the components in my lost wallet. Yeah, that was fun. However, just those five weeks has really made me aware of how much food is tied into other people’s perceptions of you. When I was a vegetarian, I was quirky. As a vegan, I am on the subversive super crazy anti American watch list. To be honest, part of it probably has to do with me being honest about my feelings on Trump America. Trump won, and at work as well as other aspects of my life, I said fuck it. I am not hiding my feelings or opinions from anyone any longer to try and fit in. However, that was one week, and usually things like that subside sooner or later. People see you, go “oh you’re crazy” and then one week later remember that your still you and forget about it. People can’t forget all about it if you are always turning down doughnuts and free food (including chocolate fondue) because you can’t eat it.
I gave a simple presentation on sugar last week at work. No, there was no vegan ideology in there. It was simply a message about how sugar contributes to nutritional stress, and how it’s hiding in most processed foods and tomato products. Yet, by some people’s reactions, you would have thought I insulted their mother. And why was my sourced advice discredited? Because I don’t eat meat. (I know this because I walked into a conversation. Super sneaky short person skills I guess…) Obviously because I don’t eat meat, I am against all things American, like apple pie and actually enjoying one’s life.
How do people, who are so against people being offended by Trump’s comments on women, justify being super offended by my dietary choices? I just left more doughnuts for you, you butt!
Whatever. As I said before, I am not hiding anymore. And if the full weight of this big agriculture business induced culture wants to rain all its crap down on me? Go for it. I’ll just continue to smile and try to contribute to work and this world as best I can, in the most positive manner that I can.
The Recipe: Vegan Baked Mac and Cheese
- 1 can butternut squash
- 1 can chopped tomatoes
- 3 cloves garlic, chopped
- 1 ½ tsp thyme
- 1/2 cup nutritional yeast
- 1 ½ cup uncooked whole wheat macaroni
- ¼ cup raw cashews
- 1 tsp lemon juice
- ¾ tsp sea salt
- 3 tablespoons tapioca starch
- Ground black pepper
- Preheat oven to 350.
- Cook pasta el dente, drain.
- Mix squash, tomatoes, thyme, ¼ cup nutritional yeast and 2 cloves of garlic together.
- Follow Vedged Out’s instructions on making the vegan moxerella, except add the remaining ¼ cup nutritional yeast into the blender.
- Grease a large baking pan and mix together all ingredients. Bake for 15 minutes. Top with black pepper to taste. Enjoy!