When the idea of going vegan first entered my life less than two months ago, I felt pretty sure I could never do it. One of the biggest reasons was due to my love of cheese. It may sounds a little crazy, but I could not imagine my life without the deliciousness that is cheese. I think I've talked about this in several posts now! Even though I didn't think I could do it, I knew it seemed right for my health and my life. I had to do it. I had to try. As Eleanor Roosevelt once said, "You must do the thing you think you cannot do."
So, that is exactly what I did. I have made some major changes in my lifestyle since the first of the year. Doing so has brought me greater health, happiness, and more hope than I have felt in quite some time. It turns out Eleanor is right ... we have to just do the things we think we can't. It is amazing how much we can surprise ourselves.
Not only did I think I could not go vegan, I also didn't believe that any "cheese substitutes" would ever satisfy my insatiable love of cheese. I proved myself wrong the first time I made cashew cheese and then again when I made my first vegan grilled cheese sammie. So tonight, I set out to do another thing I thought I could not do ... make some delicious vegan macaroni and cheese. I got the idea after eating a vegan frozen meal of mac 'n cheese made by Candle Cafe last weekend that was oh so yummy. I thought, "Hey. If they can make a frozen one taste this good, I can sure as hell make my own fresh mac 'n cheese that tastes even better!"
And that is exactly what I did, folks.
I adapted tonight's recipe for Vegan Mac 'N Cheese from The Wicked Good Vegan website. My usual skepticism morphed right on into joy as I tasted my delicious creation. This mac 'n cheese was SO good! I mentioned the other night that I only really like my Aunt Sandy's mac 'n cheese or good ole' Kraft out of the box mac 'n cheese. Tonight, I add a third mac 'n cheese to the list ... this one! This stuff was so good that I feel pretty sure even non-veggies and non-vegans would love it without questioning the validity of the "cheese". Next time I make it, I think I will add broccoli or peas to make it a little more fun. You could do all kinds of variations!!! This mac 'n cheese rocked my world and has definitely been added to my all star list!
Creamy Vegan Mac 'N Cheese
- 1 pound organic whole wheat pasta (shells, elbows, or whatever floats your boat)
- 2 tablespoons Earth Balance butter spread
- 1/4 cup nutritional yeast
- cracked black pepper to taste (I used lots!)
- sea salt to taste (I used quite a bit)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 2 teaspoons paprika, divided (plus more for garnish)
- 2 cups plain light soy milk
- 1 package Daiya cheddar style shreds
- 1/2 package Daiya pepper jack style shreds
- 1/4 -1/2 cup gluten free breadcrumbs
It really tastes as delicious as it looks! So yummy!
So, dear Gnawers, I hope that you will continue to work towards doing all the things you think you cannot do. It turns out that you probably can do them. ;) Keep that in mind along the journey! Until next time, Gnawers, take good care of you!!!