Happy World Vegan Day!

  Let’s celebrate with some vegan mac ‘n’ “cheese”!

  Now, who doesn’t love mac ‘n’ cheese?  I mean, really.  People of all ages love it and it’s a great go-to food.  Since it’s starting to get a bit colder here, it’s also a nice homey meal to make and eat together with your friends and family.

  I’ve used several recipes, some with different flavoring options (such as a roasted red pepper mac from Isa Chandra Moskowitz’s newest cookbook, Isa Does It: Amazingly Easy, Wildly Delicious Recipes for Every Day of the Week) but you can never go wrong with some straight-up, plain and simple mac ‘n’ cheese.  The recipe I based my own off of can be found on Detoxinista’s website here.  I make a few adjustments which are:

• add about 1 tsp. of margarine (Earth Balance is a great brand)
• replace 2/4th’s of the water with vegetable broth
• add a few dashes of black pepper
• use 4-6 oz. more pasta, depending on how “saucy” you like your mac
  Both my boyfriend and I love this recipe and is definitely our go-to for when we both just really feel like having a quick but delicious meal for dinner.  The texture is great; just make sure to blend it for a long enough duration in your food processor.  I feel like the margarine helps add a bit more of the “creaminess” I remember in my mom’s mac ‘n’ cheese, the vegetable broth and pepper give it a bit more flavor, and the additional pasta helps to make it not seem “soup-like.”  Give it a try and let me know what you think!
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