Well, I got my butt in gear this week and made a pseudo Mac Daddy. I didn't actually bake mine because it is too damn hot here in AZ.Here's what you need:
Sauce:
2 cups water or veggie broth (I followed Courtney's advice and used water)
1/4c all purpose flour
1 TBSP olive oil
3 cloves minced garlic
Pinch of dried thyme
1/4 tsp salt
Freshly ground pepper
1/8 tsp turmeric
3/4c nutritional yeast
1 TBSP fresh lemon juice
1 tsp prepared yellow mustard
First you saute the garlic in oil for a bit, and then add the thyme salt and pepper. After sauteing add the flour and water (which should be pre-mixed in a small bowl) turmeric and nutritional yeast.
Stir it until it thickens and bubbles slightly, then add the lemon and mustard. I cooked spiral pasta and a little bit of gardein chicken on top. Like I said, I didn't bake it because it was too hot in the house already.
I actually don't have kind words for this recipe. For some reason the sauce just tasted gross to both Josh and I. He tried to add curry to his, which made it ten times worse. I finished mine, but we threw away the remainder of the sauce. I honestly don't think I will even try to make this one again. I don't like mac and cheese enough to tinker with the recipe.
I actually don't have kind words for this recipe. For some reason the sauce just tasted gross to both Josh and I. He tried to add curry to his, which made it ten times worse. I finished mine, but we threw away the remainder of the sauce. I honestly don't think I will even try to make this one again. I don't like mac and cheese enough to tinker with the recipe. Rikki Cupcake picked the next few recipes, so I am SUPER excited to try some things out of my comfort zone.
Seriously, I think that it is the flour in the sauce. Since you don't cook the roux first it will always have that flour taste to it.
ReplyDeleteI agree though, I'd probably just boil some pasta, add some oil and nooch and call it a meal!
ladies, check out the fat free vegan kitchen blog, her cheese sauce is incredible, and no flour! she uses cornstarch (i use arrowroot) as the thickener and there are a few more great spices. it is delish, i promise.
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ReplyDeleteYou were very smart to keep the oven off. I agree that there are better cheezy sauces out there. I honestly think it was the lemon that made this so funky. I will have to try the fat free vegan version. I have another mac and cheeze recipe that I like far better. It's a secret tester, but as soon as I can let it out, I will make sure you guys get it.
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