Punk Mac
I’m on a quest for something as satisfying as mac & cheese. There are a lot of vegan recipes that approximate the experience, and I’m going to try them all until I find one I love. And if I can’t find one, I’m going to cry in the corner.
Today’s attempt is credited to Derek Grant of The Vandals fame, and has been nicknamed “punk mac.” It’s very similar to the recipe for mac & cheese I used out of the moosewood, but uses nutritional yeast and oil where the “add cheese” step would be.
The result was a very savory noodle dish, but not quite what I was looking for. I found it a bit salty, and while it would make a great side dish, was overpowering by itself in a big bowl. The sauce for this recipe would be remarkably good as the sauce for Welsh Rarebit if I substituted lager for water.
Have you seen the Uncheese Cookbook?
Comment by thoroughbass — June 25, 2007 @ 7:09 pm
It’s on my bookshelf (killing my d00dz)
Comment by Jeffrey — June 25, 2007 @ 8:14 pm
My favorite:
Mac and Cheeze, heavily adapted from Soul Veg Restaurant
3 c. soymilk
1 c. nut. yeast
1 T. minced garlic
1 T. spicy paprika
2 tsp. sea salt
1/4 c. Bragg’s Aminos/tamari
16 oz. macaroni
1 c. canola oil or olive oil, which I used
Bread Crumbs
1.) Blend all but macaroni and oil in blender. Blend well - no chunks. While blending, pour oil slowly into blender. Blend 3 minutes. *I couldn’t do this because my blender was already so full. I just poured the oil in after I had blended everything else, and re-blended. Worked fine.
2.) In casserole dish, coat macaroni with spicy brown mustard but only lightly coat. Pour cheeze mix over noodles and stir. Sprinkle Panko on top and bake @ 375 for 20-25 minutes. Ready when the top starts to bubble.
Consume all of it.
Comment by aarwenn — June 28, 2007 @ 9:52 pm