As a vegan I am faced with the same question on a daily basis, "What do you eat?!". This blog is dedicated to answering that question.

Look a little closer and you will discover that there is more to the world of food than meat, cheese and eggs. Come on a journey with me to discover the copious array of spices, vegetables and flowers used in vegan cooking.

Wednesday, September 15, 2010

The Quintessential American Meal

Browned "Chicken", Corn sliced off the cob and Mac and "Cheese"

Being raised in the south, I naturally have a taste for these American classics. It is hard to get by without eating something we consider traditional cuisine here in the States, so with these yummy vegan versions you can indulge all you want, guilt free!

The Food:

While I typically avoid many veggie meat products I cannot resist these Gardein brand masterpieces. Simply toss them in a pan with a little olive oil and they are a quick meal ready to eat in about five minutes. The Mac and Cheese is about as equally complex, with a few added steps and a little extra time.

The Recipe:
    1 1/2 cups of plain soy milk
    1 cup of water
    1/3 cup soy sauce
    1 1/2 cup of nutritional yeast (can be bought in bulk at many supermarkets)
    1 tablespoon paprika
    1 tablespoon garlic powder
    1 tablespoon salt
    1/4 of a block of firm tofu
    1 cup of canola or vegetable oil
    1 1/2 lbs Macaroni or other noodles
    1 tablespoon mustard
Pre-heat oven to 350 degrees Fahrenheit.

Cook pasta according to directions on box.

Place remaining ingredients in blender or food processor and mix well.

Place pasta in large baking dish and pour sauce on top.

Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

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