It seemed like a great night for comfort food in July--it was a cool and cloudy evening. Next to mashed potatoes this is my husband's favorite: mac and cheese. Being a vegan does not mean sacrificing mac and cheese. There is this amazing product called "nutritional yeast" which has all of these magical properties. I had never heard of this before I became a vegan. I had to really hunt for it at Whole Foods until I finally capitulated (I am a little shy like that) and asked a dread-locked, friendly employee for help and found it in the bulk food section. Aha--this yellow substance is what I've been missing all my life? Google it for more information. So with comfort food, I have found anything with "bread" in the menu is a sure winner around here--be it under, on top, or with our meal. Same holds true for dining while "holding" food in your hand--always a winner. I decided on BBQ Tofu (so easy to make) and two natural sides: Vegan Mac and Cheese and, viola, a new use for my zukes--slaw! This is a quicker than it looks type of meal to prepare--you just have to have a system of prepping--I began with the mac and cheese since it had to bake, and I could remove from oven and then place the BBQ in the oven to bake. The M and C--it just cooled a bit and tasted even better after sitting a while. While baking the BBQ--the slaw came together in a jif--so yummy!
Vegan Mac and Cheese
2 cups raw, unsalted cashews
1/2 cup nutritional yeast
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon white pepper (can omit)
3 1/2 cup soy milk or other non-dairy milk
3 tablespoons corn starch
1/2 cup canola or olive oil
1/4 cup light miso paste
1/4 cup Tofutti cream cheese
1/4 cup soy cheese
Juice of one lemon
1/2 cup bread crumbs (preferably from homemade bread that you ground in food processor)
2 tablespoons of veggie stick spread
12-16 oz. elbow macaroni
Preheat oven to 350. Lightly oil an 8 or 9 inch casserole dish. Bring large pot of water with about a teaspoon of salt to a boil. Add the macaroni and cook per package directions (I like mine at about six minutes--not too mushy as you will bake this). Drain and set aside.
Then, in a food processor, add the raw cashews and pulse three or four times. Then let the processor run an additional two minutes or so--being careful to not let them turn to paste--powdery, not pastey. Then add the remaining ingredients up to the soy milk and pulse a few more times. You still may taste some cashew pieces in this--but not to worry, this will all bake and still come out fabulous. Meanwhile, bring a medium pot with soy milk to a low boil. Add the corn starch and whisk until cornstarch is dissolved--about ten minutes or so. Remove from heat and let cool for about five minutes. Carefully--one ladle at a time, add to the milk mixture to the food processor being careful to not let this over flow--you may not be able to fit the entire milk mixture in--depending upon the size of your processor--it's okay, you can pour the remaining on top of the mac and cheese before you bake it. Then add the miso and lemon juice to this and pulse around five or six times. Take the macaroni and place in a bowl and pour the cheese mixture over it. Mix to coat. You may have left over cheese mix--it can be saved and used on veggies within two days. Add the cream cheese and the soy cheese and mix well. Pour macaroni mixture into your baking dish and add bread crumbs on top with pieces of the veggie spread sprinkled over it. Bake uncovered for about 25-30 minutes--just until the top begins to brown. Remove and let cool while you prep your BBQ.
Vegan BBQ Tofu
1 package extra firm tofu in water
2 tablespoons of canola oil
Preheat oven to 350. Lightly spray an 8 or 9 inch baking or casserole dish. Remove tofu from package and gently squeeze to remove excess water. Then cut into 1/4 to 1/2 inch slices. In a medium pan with oil, add the tofu and cook on medium heat. Cook about five minutes per side--you want it to turn golden brown. Carefully turn over with a set of tongs being careful to not splash around too much. If pieces fall off, not a problem. Remove from heat and set the pieces of cooked tofu on a plate with paper towel to drain.
Vegan BBQ Sauce
1 onion diced
2 tablespoons of canola oil
3 tablespoons of white vinegar
3 tablespoons of brown sugar
1/8 cup of lemon juice
1/8 cup of orange juice (use all orange juice if you are out of lemons)
1 cup ketchup
2 tablespoons Braggs Liquid Amino or Shoyu or Light Soy Sauce
1/2 cup water
2 dashes of hot sauce (be sure to taste as you go along--I like more heat)
1 hoagie roll split in half and toasted (or whole wheat sub roll)
Add the diced onion to a medium cooking pan and medium heat until onion is translucent. Meanwhile, in a small bowl, add the remaining ingredients, mix well. Once onion is done, add the ingredients from the bowl to the pan--heat on medium heat for an additional 10-15 minutes--let it come to a low boil.
Take the cooked tofu and place in baking dish. When BBQ Sauce has cooked long enough--it will not thicken a ton, but just a bit as more thickening will happen while it bakes--pour over tofu and bake uncovered for approximately 20-25 minutes.
Zuke Slaw
This comes together based upon what you have on hand--as long as veggies used are "julienned." I used zucchini, of course!
All julienned:
1/2 red bell pepper
3 green onions plus green parts chopped
2 medium zukes
1 carrot
1/4 cabbage--slice thin
2 tablespoons fresh parsley
2 teaspoons Spike or Mrs. Dash
Place all in a bowl. Now, make the dressing.
1/3 cup white vinegar
3 tablespoons of Florida Crystals or white sugar
1 teaspoon dijon mustard
2 teaspoons hot sauce
dash of ground pepper
1/4 cup canola oil or olive oil
Mix ingredients up to the olive oil together in a bowl. Pour over your veggies. Now, in a small sauce pan, heat canola or olive oil for about two minutes--don't let it smoke. Pour warm oil over slaw and toss well to coat.
To serve this meal:
Toast halves of your bread on one side. Remove from pan and place on plate with toasted side up. Add a spoonful of Tofu BBQ and sauce on top of bread. Then take a spoonful of the slaw and place on top. Add a big scoop of mac and cheese on the side--the husband gave this a five out of five rating!--Again, the bread factor!
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