Monday, April 19, 2010
return of the mac
I think this adapted recipe is taking the place of my first favorite vegan mac and cheese. I've made it four or five times since its Thanksgiving debut. That's almost once a month, right? Even though it's not as greasy or fatty as regular mac and cheese, I still feel like it could be a bit healthier. The recipe suggests adding spinach or green beans, but I decided to use broccoli instead since that is how they do it at Native Foods. Even though this recipe does not resemble theirs at all, I wanted to pretend I was as awesome as Chef Tanya for a few minutes.
We had the re-revised mac and cheese with boca chick'n sammiches on everything bagel thins with vegenaise and american tofutti slices. My sister bought the bagel thins about a week ago. They're not doing it for me at all, yet I am okay with the sandwich thins. Maybe because smashed bread is easier to get used to than a deflated bagel? Anyhow, we all loved the mac and I did not get to take a shot of it until it was half gone since unbeknownst to me, my camera battery died. I must have killed it taking video and pictures of Penny with her ball last week.