Posted by: kidnothing | April 27, 2010

Mac Daddy!

so, i made the Veganomicon recipe Mac Daddy this evening. delish! of course, since i’ve had a bad experience with the Cheezy Sauce it uses before, i cut down on that by half.

Here’s the recipe for anyone interested:

Mac Daddy
Serves 8 to 10
Time: 1 Hour & 10 Minutes

Double Recipe Cheezy Sauce(will post that in a minute)
3/4 pound elbow macaroni
1 pound extra-firm tofu
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons fresh lemon juice

Directions: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions. Meanwhile, prepare your Cheezy Sauce.
To assemble:
Crumble the tofu into an 11 x 13-inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon juice, then stir.
Add 1/2 cup Cheezy Sauce to the tofu & stir. Add the macaroni to the tofu, along with 3 more cups of sauce, and stir.
Smooth the top of the pasta mixture & press it down with a spatula to level it. Then pour the remaining sauce over the pasta and smooth again.
Bake for 30 minutes; the top should be slightly browned. Wait 20 minutes, if you can.

Cheezy Sauce
Makes about 3 cups
Time: 15 minutes
2 cups vegetable broth of water
1/4 cup all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
Pinch of dried thyme(crumbled in your fingers)
1/4 teaspoon salt
Several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nooch, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat up.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the heat, and cover to keep warm.

SOME THINGS TO KEEP IN MIND:
-i didn’t press the tofu, but i definitely think you should.
-i honestly don’t like the cheezy sauce by itself. it tastes a lot better after baking.
-tastes good with french fried onions on top!
-it almost tastes like a tuna salad to me, so i wouldn’t expect mac and cheese. still good though.

that’s all, happy eating 🙂
keep it vegan,
dia.

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