The Noochy Noodle

a world beyond the blue box

Tag Archives: free recipe

The VegNews Scandal & Their Mac and Cheese Recipe!

In honor of the latest scandal to hit the vegan tabloids, I made the VegNews Macaroni and Cheese recipe for dinner last night! For those of you not in the know yet you can check out this post on Quarry Girl and be sure to read the VegNews non-apology apology here!

My take: eh, I had known about the stock photography thing for awhile, coupled with some other issues I have with the company, and just not being all that interested in the content meant that I hadn’t bought the magazine in a really long time. I do occasionally check it out in the bookstore so that I can read Laura Beck’s (of Vegansaurus!) column, because that woman is straight hilarious and never fails to get me laughing out loud.

Now, let’s not allow all of this  silly controversy ruin one of the best macaroni and cheese recipes available on the planet! You make it buy boiling some carrots, potatoes, and onions, and then blending it up with some cashews and other tasty ingredients. Then something magical happens that turns these ordinary and unlikely components into a thick, creamy sauce that is slightly tangy, and suprisingly “cheesy” in flavor. Bonus points, because it’s nutritional yeast free! Okay, I might slip a tablespoon or two of nooch in, but it really doesn’t need it! I make this recipe quite often, and it is truly one of my favorites.

Have a look:

Okay, I kid, I kid. Here’s the real photo:

Even if you have sworn off buying an issue of VegNews ever again you just have to make this recipe.

Has anyone else made it? What do you think?

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Jalapeno Mac n’ Cheese Recipe

Hey folks! This is just a quick post to tell you to get your butts over to Seitan Beats Your Meat to try out my friend Kelly’s Jalapeno Mac n Cheese recipe. I tested it out for her and can vouch that it is great!

Stay tuned, more Portland mac and cheeze shenanigans are coming up in a few days.

Mac and Cheeze Forever!

Let me tell you a little bit about me and macaroni and cheese. I’ve loved mac and cheese my entire life. Well, almost. I remember as a 3 year old hating the velveeta shells and cheese served at family dinners, but I soon learned to embrace the neon yellow sauce and noodles. In middle school I moved on to eating the iconic Kraft Dinner multiple times a week and by high school I was keeping the freezer perpetually stocked with Stoeffer’s frozen macaroni and cheese. Did I ever have excellent metabolism back then.

When I went vegan not much changed, except now I had to make my mac and cheese from scratch. One of the first recipes I made when teaching myself to cook was the New Farm Macaroni and Cheese recipe. Most people don’t immediately take to nutritional yeast (a vital component of most vegan mac and cheeze) the first time they try it, but I was hooked. That became my default mac and cheeze recipe for the next few years. Later I began trying out new methods of cheezy sauce making, using everything from cashews, tofu, or potatoes and carrots for the sauce and I quickly became overwhelmed with all the choices available. So I did what any good vegan would do and decided to start a blog about it.

For my first post I was hoping to make a decadent, time consuming mac and cheeze that would blow your collective minds. However, I have travel induced hypochondria; I’m flying to Portland tomorrow, so naturally I think I’m getting sick. I’m tired, my lymph nodes hurt, and from what I can discern from WebMD I might have a rare tropical disease only found on select islands in Indonesia. So I opted for something simple and went with the Easy Macaroni and “Cheese” from the Fat Free Vegan blog because it has the word “easy” in the name. Whatever.

Easy Mac and "Cheese"

So here’s how this is going to work, I’ll talk about the taste, texture, time and my overall opinion, plus the opinion of my macaroni and cheeze hating boyfriend (it’s a travesty, I know).

Flavor: The sauce has a pretty good flavor, but it’s very mellow, probably because it was created specifically for the author’s kid in mind. That’s fine! I think people who hate nutritional yeast heavy sauces would really like it.

Texture: I am all about the sauce on this one, it’s very creamy. Not gritty, not lumpy, not too thick or too thin. Awesome! Former Kraft lovers take note, I thought the textures were very similar.

Time: I’m not going to spell it out for you. The name says “easy”. It’s easy.

What does the mac and cheeze hating significant other think? “It’s okay, it’s just kind of flavorless.”

Overall: I quite liked it! I’m all about quick meals side dishes eaten in moderation, and recipes that don’t require an entire tub of Earth Balance. I would probably take the nooch up (from here on out I’m calling nutritional yeast “nooch” whenever I feel like it) because I love nooch. That’s just how I am.

First recipe success! I plan on hunting down some mac and cheeze to devour while I’m in Portland this week, so stay tuned!