A Vegan Mac and Cheese for the Healthy Family

Okay, so I am so excited to introduce one more new writer. I had been following Ophelia’s blog for some time now and have made almost every recipe she has posted. Seriously. Her chocolate-avocado pudding is one of my favorites. And now she is writing for us! Because I’ve always wanted to make sure that the Family That Reads Together is also Eating together. But let her introduce herself:

I am French and vegan (no, it’s true!). The French part, well, I obviously didn’t choose, but the vegan part was a decision I made about 10 seconds after watching a slaughter-house/factory farm video (thank you liberal arts schools!).

Cue 2009, the birth year of my daughter. I realized the moment my daughter was born that not only was I entirely clueless in my new role as a mom, but that my vegan cooking skills were going to be put to the test by the brand new palate of a child! Overwhelmed by the magnitude of this new responsibility, I had to dig deeply for a creativity I didn’t know I had.

And so here is some of that creativity! Welcome Ophelia! Thanks for joining us! (You can find her own blog at lapetitevegan.com.)

A Vegan Mac and Cheese for the Family that Eats Healthy Together!

Yes, everyone needs a good vegan mac and cheese recipe. Let me rephrase that: everyone needs at LEAST one good mac and cheese recipe. If you search around, you will find that there are many out there and most of them will be satisfying (you know, the whole point of this dish). BUT, what many lack is a bit of originality (yes!) and a wise ratio of good nutrients. Just a roundabout way of saying that many require WAY too much margarine for my taste and (boringly) rely on flour to thicken the sauce. Cue this recipe.

Title: Vegan Fusion World Cuisine
Author: Mark Reinfeld and Bo Rinaldi and the chefs at Blossoming Lotus
Genre: Cookbook

This recipe comes straight out of the Blossoming Lotus cookbook. I love it because it covers my two most basic mottos: it’s easy (I mean, all you need is a blender!), and delicious. This one comes with an added bonus: it’s also original. Its originality comes from the main ingredient: tahini. Tahini is just another word for sesame butter (as in, ground up sesames). Most of us unknowingly consume tahini in hummus or perhaps even in the occasional “tahini dressing” (recipe to come!). Regardless, let’s be clear about this butter: it’s high in calcium, iron, good fats and protein. Win!

Ok, so gathering the ingredients is what will take you the most time, though they can all be easily found in your local health food store. This recipe also calls for raw garlic, which many little ones might find too strong/spicy in flavor. I recommend trying it anyway at first and if you notice a reluctance, perhaps blend it with less or even without garlic, take a batch out for your child and then go to town with the garlic for yourself.

If you want to make this entirely gluten free, simply replace the oats with ground up flaxseeds (same ratio), and use quinoa pasta instead. And you know, it doesn’t HAVE to be poured over pasta. Clearly you can use it as a dip, pour it over veggies, rice, quinoa or even eat it with a spoon (yeah, I said it). Enjoy!

Mac and Cheese (or “Cheez” if that makes you more comfortable!)OLYMPUS DIGITAL CAMERA

1 1/2 cup soy, rice or almond milk (unsweetened preferrably)

2 TBSP rolled oats

2 TBSP tahini

2 TBSP nutritional yeast

1 tsp soy sauce (or tamari or bragg’s)

3/4 tsp dijon mustard

1 clove of garlic

1/2 tsp turmeric

salt and pepper to taste

Place all these ingredients in a blender and blend until completely smooth.

Pour over pasta

and stir.

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Top with sauteed or raw veggies

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So what do you think? Are you in for vegan mac and cheese? And if you try this recipe out, let us know how it worked for you and your family! Happy eating!

2 Comments to “A Vegan Mac and Cheese for the Healthy Family”

  1. That looks absolutely delicious! I am definitely trying it. I had no idea tahini was sesame butter. I use sesame oil in stir fries, gives a great taste.

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