Tuesday, August 24, 2010

recipe: easy mac and cheezy


What's this? A recipe? Yes, it is. As I've said before, the solid month of 100+ degree weather has zapped my will to cook anything new and exciting, and really, does the Internet need another post about stir fry? Not my boring variations. But this recipe? This recipe is so quick and simple that for a moment I didn't think it was worth posting. Then I remembered that quick and simple recipes are exactly what we all need to be sharing right now! And so, without further ado...


Easy Mac and Cheezy 

You will need: 

For Cheezy sauce:
2 cups vegetable broth or water (I used 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 pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

8 oz pasta (macaroni is traditional, but you could use whatever you like)
10-16oz frozen broccoli florets 

Directions: 
1. Bring a large pot of water to a rolling boil.

2.. While the water is boiling, prepare Veganomicon's Cheezy Sauce recipe, which I found at Ali's Vegan Kitchen.
Combine the broth or water and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay)
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 nutritional yeast, 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 a bit higher.
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 the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. 
3. By now, your water should be at a rolling boil. Add pasta and broccoli and return to a boil, cooking for as long as the pasta box tells you to.

4. When the pasta is done, drain and return to pot. Pour cheezy sauce on top of the pasta and broccoli and mix thoroughly, until everything is a nice, neon yellow coating. Serve in bowls, sprinkle liberally with pepper, and enjoy! 

5 comments:

  1. This looks absolutely delicious and is going in my recipe file immediately!

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  2. I have all of these ingredients at home right now! (That is never the case when I read your recipes so this is really exciting for me!!!)

    (Except I'm not sure what prepared yellow mustard means. I have the kind that squirts out of the bottle, though...)

    You're right - quick and simple is where it's at!

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  3. Yes! Mustard in a bottle! Nothing fancy here. ;)

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  4. This looks delicious! If you're like us, and like to do vegan mac n' cheeze taste comparisons, I want to share another super easy breezy mac n' cheeze. It has earned the nickname "Death Row Mac n' Cheeze" for the number of us who would request it as our last meal, should we be on death row. The link is http://www.recipezaar.com/The-Best-Vegan-Macaroni-and-Cheese-Ever-180878

    I cut the nutritional yeast in half and add a package of shredded daiya or shred a block of vegan gourmet. The amount of soy sauce you add can be played with too.

    I do like the idea of adding brocoli!

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  5. Hell yes! I love to compare delicious recipes! You can never have too many. And that recipe looks pretty easy as well. Sometimes, instead of broccoli, I add frozen green peas, because I'm crazy like that!

    Also, love the comment at that link where someone who hated the recipe said they subbed brewer's yeast for nutritional yeast. Gag! Not the same at all!!!

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