Our Veggie Kitchen

Wow, it's been over a month.  Life has been a crazy zoo lately and mine has included the typical holiday craziness, year end work craziness (i'm an accounting geek) and two weeks of sick craziness (including a quarantine request from the health department, shortly after the doctor stabbed my brain *see below*).  In all this crazy craziness, this blog has taken a back burner.

I though I'd get back into the swing of things with a little bit of a re-post. Last year, I came up with a super delicious Mac & Cheese powder, that is still super delicious. But I've tweaked the preparation so that it's rich & creamy, not at all gritty and microwaves in ten minutes. I've been making a double batch and storing the powder in the pantry.



Mac & Cheese Powder
1/2 cup cashews, roughly ground in a spice grinder
1/4 cup oats
2 tbs soy milk powder
1/4 cup nutritional yeast
1/2 tbs lemon pepper (add more salt if its salt free)
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1/2 tsp turmeric

Combine all ingredients and, in batches grind in a spice grinder. After each batch, pour into a sifter and sift/shake into a container. It's important that the powder be fine. Store in an air tight container. And, remember that it takes just as long to make one batch as it does to make two ... or three. Also, cook up a single serving and test for salt, as different lemon pepper brands have different salt levels. Once you've made a batch, it's easy to repeat and makes for a quick meal.

Single Serving - Microwave
1/2 cup dry macaroni or small shells
1 1/2 cup water (see note)
1/4 cup mac & cheese powder
1/2 tbs Earth Balance or vegetable oil (optional, but makes it creamier)

In a 3 cup bowl, combine all ingredients and stir together. Microwave on high until the mixture comes to a boil (2 minutes in my microwave). Stir again and microwave on medium-low (4 on my microwave), so that it simmers, but doesn't boil over. Remove, stir and let rest for a couple minutes (so your tongue doesn't blister). It may take a little testing to adjust the time & power setting to your microwave, but after that, it'll cook unmonitored.

Note: Originally, the water amount was mistakenly written as 1/2 cup.

Four Servings - Stove Top
2 cups dry macaroni or small shells
4 cups water
1 cup mac & cheese powder
2 tbs Earth Balance or vegetable oil (optional, but makes it creamier)

Combine all ingredients in a medium sauce pan. Bring to a boil, stirring constantly. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until the pasta is cooked. Remove from heat, adding a little water, if necessary, and stir. Serve with vegan dogs, tater tots, or other decadent childhood treats.

Each Serving:  349 cal (12g fat, 49g carbs, 13g protein)

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***Whooping cough is a highly contagious infection characterized by a long, dry coughing fits.  The kind where, days after you've pulled a stomach muscle, you're ready drown in a puddle of your own tears.  The kind where you're willing to run naked through a field of roses just on the off chance that a thorn brushes that throat tickle that won't relent.  And, strangely, you feel pretty good about half the time so you go stir-crazy cooped up at home because the health department nurse called and asked very nicely that you stay home from work for another week ... and called again just to make sure you didn't you didn't ignore your request (maybe she knows my doctor).  And they give you drugs to kill the infection and drugs to help you sleep ... and to test for it, they take a cotton swab, attach it to a six inch toilet snake ... suggest that "you might feel some pressure ... have the nurse "brace" the back of your head ... and cram the whole thing into your nostril, through your sinus canal and lodge it into your brain ... then they twist, just until your eye bulges (like that guy from the Maltese Falcon) and you're ready to confess to being the other guy on the grassy knoll ... Whooping cough is unpleasant.