Tuesday, December 12, 2017
Vegan Mac & Cheese & Peas with Buffalo Bread Crumbs, Thug Kitchen 101, and Booking It!
I tweaked the recipe quite a bit so I guess I could say that it was inspired by that recipe? For the bread crumbs you see here I used pita bread that I needed to hurry up and use. I coated it with Frank's Hot Sauce, Almond Milk, and Garlic Grapeseed Oil - mixed and baked at 425 for 20 minutes.
For the cheese sauce - all in a blender:
1/2 Small Onion, diced, pan fried
2 Potatoes, cubed, pan fried
1 C Water
2 T Lemon Juice
1 t Bragg's Liquid Aminos
1 C Almond Milk
1 T Wildtree Garlic Garlore
1/2 C Nutritional Yeast
1 t Smoked Paprika
1 t Turmeric
Canned Diced Red Sweet Peppers*
Sea Salt & More Nutritional Yeast to taste
I added about 1 C frozen peas to the pasta, drained, added the 'cheese' sauce, stirred, and added the Buffalo Bread Crumbs.
I had a lot of the sauce left over. I had quite a few of the bread crumbs left over. I didn't add the squash that the original recipe called for because I didn't have it. This dish was all about a variety of textures. It was just the right amount of creamy and the right about of spicy. I'm totally hooked on adding homemade bread crumbs or croutons to Mac & Cheese now!
But the recipes are very creative, the factoids are fun and make you think, the artwork and pop culture references are neat, and the inspiration to cook for yourself is spot on!
Another thing I did today was re-arrange by Book Shelf...my actual book shelf...and work towards adding to my virtual book shelf, too!
Do you have any of the Thug Kitchen Books? If so - which one(s)? What are some of your favorite recipes in them?