Tuesday, May 3, 2011
MacaRAWne and Cheez
I don't think I have ever had a hard time being vegetarian or vegan. The only thing that makes things a little difficult would be eating out at restaurants that aren't able to comply (Because when I order a baked potato and steamed broccoli-the only two vegan things on the menu- with nothing on them, I mean NOTHING, not melted butter!!!). But other than that, I have had nightmares about accidently eating meat (obsessive?), I have no yogurt cravings, could care less about ice cream or cream cheese, and cheeses kind of gross me out- especially melted.
Although, I did nonchalantly say to my sister that if there were anything I miss, it's macaroni and cheese. I would never eat that again (well, exept for vegan versions, of course), but the dish does hold a lot of memories for me, like lunch at my grampa's, making it for dinner while on vacation, mixing in ridiculous amounts of broccoli to it...
I have tried to find some vegan substitute to match up to dairy mac and cheese, but to no avail... And then I tried a raw recipe for i... I've made quite a few changes to it, and I have to say, of all the vegan mac and cheeses I've had, this is my favorite, despite the pasta being carrots!
MacaRAWne and Cheez: Serves 2-4
6-8 carrots, grated (or more if you want)
3/4 C finely chopped broccoli florets
1/2 C nutrional yeast
6 Tbsp water (more or less, to your preferance)
2 Tbsp lemon juice
2 tsp garlic powder
2 tsp nama shoyu
Salt and Pepper, to taste
~Mash the avocado with the nutrional yeast, water, lemon jice, garlic powder, and nama shoyu. Add salt and pepper to taste.
~Mix in the grated carrots and chopped broccoli.
I think it goes best on top of a handful or two of spinach or lettuce! And with some dried basil or oregano sprinkled on top, too... yum!