With all that energy, I was able to cross quite a few things off my to-do list, and still had time left over to create something delicious for lunch. I'm eating well today!
Lazy Girl Vegan Mac and Cheeze (adapted from Mama Pea's recipe for Lulu's Mac and Cheese)
serves 2
- 4 oz / 2 servings uncooked pasta (I used brown rice fusilli)
- 1 T non-dairy margarine (I used Earth Balance, olive oil would also probably work)
- 4 T hummus
- 2 T nutritional yeast
- 2 T water
- 1/2 c Daiya cheddar cheese shreds
- 2 T non-dairy milk, warmed for about 30 seconds in microwave (I used unsweetened almond)
- salt and pepper, to taste
- vegetables of choice (optional)
Cook and drain pasta according to package directions. While pasta boils combine hummus, nutritional yeast and water in a small bowl by whisking with a fork until consistency is smooth. Immediately after draining, return pasta to the pot and add olive oil. Pour in hummus sauce, stirring until all pasta is evenly coated. While pasta is still hot, add cheese shreds and almond milk, stirring consistently until cheese begins to melt. Top with salt and pepper and enjoy!
I added a handful of microwaved spinach and a chopped tomato for some extra nutrients, then dug in. It was gooey and cheesy without being too heavy or rich, and the combination of nutritional yeast with the cheddar cheese shreds gave it an awesome sharp flavor. It's probably not a replacement for Paula Deen mac and cheese, but it's certainly an easy way to fulfill a cheesy craving!
Along with my mac and cheese, I also had an apple with protein dip (Sun Warrior + maple syrup + cinnamon + water to thin).
Hopefully this energy helps the time pass quickly in class this afternoon? Have a great afternoon!
