Sunday, December 30, 2012

Vegan(ish) mac and cheese

Coming out of the oven. 

Daiya cheese has really brought me back to the world of over-processed cheese. It basically tastes like Kraft cheese slices, but hey. Every once in a while I want something junky.

This recipe puts a LITTLE healthiness into it.

  • 1 box (4 servings) macaroni. Or any other short, pasta, like rotini (in the pic)
  • 1/2 bunch kale
  • 1 leek
  • 3 sundried tomatoes, chopped
  • 2 tbsp butter, or vegan substitute
  • 1 can coconut milk
  • 1 package Daiya mozzarella shreds
  • 1 tsp ground mustard
  • Breadcrumbs
  • 1/2 tsp salt

Let's do it!
  1. Prepare the pasta according to the package, less 1 minute. Drain and rinse.
  2. Remove the spines from the kale and discard, chop leaves finely.
  3. Chop white parts of the leeks. Discard green parts.
  4. Melt butter in the pan in medium heat, fry veggies until soft.
  5. Add coconut milk, Daiya, ground mustard, sundried tomatoes and salt. Mix together until the Daiya has melted.
  6. Taste and add more salt, or pepper, to your taste.
  7. Mix together the veggies with sauce and pasta.
  8. Put mixture in a large casserole and cover with breadcrumbs.
  9. Place under a broiler and keep a close watch. Take it out of the oven when the top is slightly brown.

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