Lately I’ve been eating so much tempeh. I used to never cook it, because I felt like I could never completely remove the bitterness, but steaming the heck out of it for 15 minutes seems to work. This creamy Italian-flavored mac is accompanied by noochy tempeh and sautéed broccoli rabe. It’s the result of me having a block of tempeh and wanting to do something other than buffalo tempeh wings.
My birthday is next Tuesday, and to start the celebration early (and to, uh, get my driver’s license renewed), I visited my parents in Maryland for the weekend. We went to Great Sage for dinner tonight, which is (surprisingly) the only 100% vegan fine dining restaurant in the Baltimore and DC areas (its about halfway between both, in Clarksville, MD). There are other great vegan and vegan-friendly restaurants in Baltimore and DC (shout-out to Everlasting Life), but nothing as swanky as Great Sage. Their menu is pretty diverse, and everything I’ve had there has been delicious. Below are some highlights from our dinner.
This is the laziest, junk food-iest mac & cheese I’ve ever made, and it’s awesome. If you like cheese substitutes, that is. I can’t really envision this working without a cheese substitute, unless perhaps you used a very thick cashew cream. I cooked mine for a little longer than I should have, so it was super mushy. But somehow that worked out. The best part about this recipe? You don’t even have to boil the pasta!
Since I have an aversion to deep frying, these mac & cheese bites were baked at a high temperature to achieve maximum crispiness. You can use whatever mac & cheese recipe here you like, because the key to keeping your bites from falling apart is using cold mac (which also makes this a great way to use leftover mac, if you have any).
I served mine with ranch dip, but a spicy ketchup or BBQ sauce would also be yummy.
Jalapeño poppers are without a doubt the perfect snack food. To me, at least. So of course for Vegan MoFo I’m gonna stuff ’em with mac. This recipe is pretty easy, but I’d recommend using latex gloves to seed the jalapeños, otherwise you’ll have spicy fingers for eternity. The bigger the peppers, the better, because they can hold more mac and are usually milder. Also, a smaller pasta is necessary here. I used small shells, but elbow macaroni would work fine, too. Now on to the recipe..
Yesterday I had an epic Vegan MoFo fail. My site’s server was down, which meant no posting for me. GGV is hosted on my partner’s server, and they were awesome about getting it up as quickly as possible.
In non-mac & cheese related news, I got a big order of Tofurky Jurky from Food Fight this week! Tofurky Jurky is only available online, and the Turtle Island Foods site has been out of it for a while, so when I saw Food Fight had it in stock I jumped on it and ordered several packs. I love this jerky, the texture is perfect (super tough) and it’s pretty tasty (the peppered variety is my favorite). If you want to get your hands on this rare vegan treat, Food Fight still has peppered Tofurky Jurky in stock.
I’ll get back to mac and cheese-ing tomorrow, promise!
I made a pretty decent Southern casserole over the weekend with layers of pulled BBQ jackfruit, braised collards and of course, mac & cheese with a crisp breadcrumb topping. This was my first time cooking with jackfruit (and also, making BBQ) and I really enjoyed it. I cooked it in a slow cooker and the texture was great, but my BBQ recipe needs tweaking (in fact, the whole thing could use some changes) , so I don’t want to post the recipe just yet. In the meantime, enjoy some photos.
Do you ever look at photos of food you made and think “Damn, I made that!” That’s how I feel about this buffalo mac & cheese. I’ve made it several times, each using a slightly different recipe, and it’s always been amazing, but this is my first time photographing it. It’s definitely as delicious as it looks.
While happily eating the truffle mac and cheese, my partner stopped and said to me, “You know what would be really good in this? Crab cakes.”
I would have never thought of it, and I love making faux crab cakes. Basically I’ll look for any excuse to use a ton of Old Bay in whatever I’m cooking, so the next night I repeated the recipe but mixed in all the ingredients I’d use to make crab cakes. I figured actually making crab cakes and then breaking them up into the mac & cheese would just be a waste of time, since it’s all going to get cooked together anyway. And to be honest, this tastes a lot like tuna noodle casserole.
The best part? No fake meat or cheese needed! Although they wouldn’t hurt. Most of these ingredients, save for the nutritional yeast, can be found in normal grocery stores.
Man is it hard to get a good photo of baked mac and cheese. Depending on the recipe, it can just end up looking like a lumpy blob.
See what I mean? Maybe a closeup will help…
Still a lumpy blob. Although I couldn’t get great photos, this recipe is AMAZING. It’s cashew and coconut milk based, with truffle oil and shiitake mushrooms mixed in. It’s so rich and creamy, with a distinct mushroom-y flavor. This would be ideal for a chilly fall evening, and is my go-to mac & cheese when I want to impress omnis! I ate mine with BBQ tempeh.