Day 14: In which comfort food comforts me.
For the record, when you read this, I’ll probably be on a train to NYC. I’m going there for a few days and, so I don’t have to lug my laptop around with me, I’m writing 3 days’ worth of posts ahead of time. I didn’t want to deprive you of my awesomeness (ha) while I was gone…plus, you get to look forward to my amazing NYC food posts when I get back! Everyone’s a winner here at awesomeveganrad.
Anyway. Remember how I said a couple of days ago (weird! I just wrote the post I’m referring to today!) that a box of whole wheat pasta (I like rotini) will make you a few lunches? Well, here’s another one. I woke up sometime last week slightly hung over and desperately wanting some vegan mac n cheese. However, I was feeling massively lazy, so I was on the search for a sauce that didn’t involve my blender or food processor and that I could thicken quickly on the stove. Naturally, I turned to The Ultimate Uncheese Cookbook for ideas. Leafing through, I came across the recipe for ‘amazing’ mac n cheese sauce, and it was just what I was looking for: relatively few ingredients, no blender.
Those are pease you see floating around in there. I like my mac n cheese with peas, and not just because it rhymes and is fun to say. I halved the recipe, since I was just making enough pasta for myself for lunch, which was nice and easy.
While I wouldn’t say that this sauce was necessarily ‘amazing’, it did the trick. My main problem was that it was way too salty! And I’m a salt fiend. However, I think that might be my fault, because I added Dijon mustard instead of regular, and my Dijon is crazy salty and I always forget that. Still, next time I would leave out half of the salt in the recipe.
All in all, not the best mac n cheese I’ve ever tasted, but it definitely fulfilled my need for creamy, hot, and noochy pasta. I love noodles. And lunchtime. So much.