hot for food

Ever since I’ve turned vegan you know I’ve been trying to experiment with versions of mac & cheese. I tried one recipe from VeganYumYum and another from FatFree Vegan Kitchen. One was tofu based and the other blended from raw cashews. They were pretty good… at the time. But now I’ve perfected the recipe and I feel this tastes much better. It’s milder in flavor and quicker to make… which is the whole point of mac & cheese, isn’t it? I feel as though this is a perfect vegan mimic of my fave mac & cheese (made from real cheese) that I USED to eat at The Drake. If you’re not vegan, you must try their dish! If you are vegan, you must try my Easy Pea-sy Mac & Cheeze.

Ingredients:
1 package Rotini noodles
1 cup frozen peas
2 tbsp tahini
1 tbsp each of lemon juice, olive oil, white miso, nutritional yeast, tamari
finely chopped cilantro
1 clove of garlic, minced
black pepper

In a dish mix together the ingredients for the sauce including tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, cilantro and garlic. Rinse peas under water to defrost. Once pasta is cooked and drained, add in your peas and half the sauce. Mix to coat noodles. You can add more sauce as you like, but you’ll probably find you have extra.

I prefer the texture of rotini noodles (and of course I used brown rice pasta) because macaroni tends to feel worm-ish and slimy. The measurements I outlined make more than enough for 4 servings of pasta. If you want to make more you can just double the recipe. I had left over sauce and I find it also makes a great dip for crackers or veggies!