If you think I’m losing my mind you may be right, I spend a lot of time in the kitchen alone staring at my pantry trying to figure things out.Ĭashew cream is a life saver for this dish (and many vegan dishes): it’s a breeze to make, I keep a sac of raw cashews on hand at all times! The caramelized onions turned out to be a game changer in this dish – and since I get asked about the non-stick pans that I use ALL the time, here they are if you are in the market for some new ones! And my Ukrainian inside voice chimed in “why not add garlic”? Ok guys, let’s add both I replied. But I digress (again).Ĭaramelized onions!!!! That’s IT! Cried my inside voice. Actually, it was supposed to be for a soup I was gearing up to make before I got side-tracked with this pasta. Now, not to toot my own horn, but THIS recipe is one that I’m rather proud of! I was sitting there staring at my pot of cooked squash trying to think of what I could add to this to make it more flavourful (nutritional yeast is amazing but it has it’s limits), and as luck would have it a lonely onion was sitting on my counter with no place to go. Because if he liked it I knew that it was a winner (he is a great cook so is a tough critic, isn’t the biggest mac and cheese fan and isn’t vegan). I wanted to use my Vitamix again (it worked so well the first time), but I knew that it couldn’t be a simple sub of the cheese for vegan cheese (which may work, but I wanted to get more creative) so I set to work to make a top notch Mac n’ cheese that Charles would enjoy. And it got me thinking about how I could make it vegan without compromising the taste since I know that not everyone who follows me eats dairy. I recently created a recipe for Mac n’ Cheese using my Vitamix with butternut squash added to it as a way to ramp up the flavour and nutritional value of the dish.
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