Day 26

Trials in The Kitchen....

TODAY'S MENU

Vegan Macaroni & "Cheese"

Asian Carrot Salad,

 Gingered Beets.

This recipe, that I'm about to share is from VegNews Recipe collection. 

I had read much about this recipe, being touted as one of the best Vegan macaroni & "cheese"

recipes on earth. What was really interesting about it,was that it contains no cheese, but this I mean, Soy cheese or vegan cheese, but got it's cheesiness mainly from vegetables.....

I did however top it , with Daiya Vegan shreds prior to baking.

Ingredients
4 quarts water
 1 tbs sea salt
 8 oz small, whole wheat pasta
 2 slices of bread, torn into large pieces
 1 tbs + 1/3 cup Earth Balance
 2 tbs shallots, peeled and chopped
 1 cup yellow potatoes, peeled and chopped
 1/4 cup carrots, peeled and chopped
 1/3 cup yellow onion, peeled and chopped
 1 cup water
 1/4 cup raw cashews
 2 tsp sea salt
 1/4 tsp garlic, minced
 1/4 tsp Dijon mustard
 1 tbs lemon juice, freshly squeezed
 1/4 tsp black pepper
 1/8 tsp cayenne
 Paprika, to garnish
 VERY IMPORTANT NOTE: Double the amounts and make a double batch of the sauce,as recipe is very dry.

Directions In a large pot, bring the water and salt to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water. Set aside
 In a food processor, make breadcrumbs by pulverizing the bread and 1 tbs margarine to a medium-fine texture. Set aside
 Preheat oven to 350°F. In a saucepan, add shallots, potatoes, carrots, onion and water and bring to a boil. Cover and simmer for 15 min. or until vegetables are very soft
 In a blender or food processor, process the cashews, salt, garlic and 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne. Add softened vegetables and cooking water and process until perfectly smooth
 In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish and sprinkle with prepared breadcrumbs and paprika.
 Bake for 30 min or until the cheese sauce is bubbling and the top has turned golden brown.

** Note- I wish that I loved this, like I should have, but I didn't. I found it bland and a bit on the dry side. I will remake it,with some adjustments to the recipe, and let you know how I've faired.

ASIAN CARROT SALAD

Dressing

1 Tbsp. Olive or flaxseed oil

3 Tbsp Lemon juice

2 tsp. Rice wine vinegar

1 Tbsp, grated fresh ginger

1/2 clove garlic, grated

1 Tbsp Coriander

2Tsp. Agave nectar

salt and pepper

4 cups grated carrots

1/2 cup baby spinach,chopped

1/4 red onion,chopped finely

1/4 cup raw sesame seeds.

1 small avocado, diced

Combine all ingredients, and mix with allthe dressing. Fold in the avocado.

Delicious!!