Friday, March 9, 2012

Vegan Macaroni and Cheese

As we speak I am indulging in one of my recipies i have found on ... Pinterest. this is my second time making a Vegan Mac and Cheese.

My first one was from Oh She Glows Oh She Glows it was a butternut squash sauce (making it super creamy..mmm..) with almond milk vegan butter and Nutritional Yeast with noodles. Perfect consistency, the taste was incredible.

The one i am eating right now is Quinoa, Nutritional Yeast, Coconut Milk and Tahini with Garlic powder. So delish!
Vegan Mac and Cheese
Defiantly a different consistency, but i Love the non over creaminess it has. I like how light I still feel after eating it. Not to mention quinoa is super healthy.

One serving size (1 cup) has
8 grams of protein
19 % folate (folic acid) helps cell production
31 mg Calcium
118 mg magnesium.

Sounds good to me.

THANK YOU Averie Cooks

Step 1:

2 cups water
1 cup quinoa
In small saucepan over high heat bring the water to a boil. Once boiling and quinoa and return to a boil. Then reduce heat to low and let simmer for 15 minutes
*There might be some water left over, but that is okay.
Remove from heat and pour the quinoa into a bowl and set aside.

Step 2: The cheezy sauce

¾ cup coconut milk
3 tbsp nutritional yeast
2 tbsp tahini
2 tbsp arrowroot
1 tsp lemon juice
½ tsp salt
¼ tsp garlic powder
Using the same pot that the quinoa was in, place it back on the stovetop over medium heat and add coconut milk and tahini. Whisk together. The tahini will melt into the milk. Then add remaining ingredients and whisk. Raise the heat to be medium high. It will start to thicken, takes about 1-2 minutes. Once it starts getting thick pour the quinoa back in the pot and stir till well combined.
(Guest post Pure2Raw)

Zeke downing the quinoa. He is a real Bolivian BOY!

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