I've heard so many good things about the mac n cheese from the New Farm Vegetarian Cookbook. I was at a used bookstore over the weekend and found a copy for $7 and tried out the recipe tonight. I have to say, I wasn't overly impressed. I mean it's really good and creamy and everything. It's just that it is very much like other nutritional yeast based cheese sauces that I've tried before. I don't know if I'll make it again: 1. because it's too similar to other sauces I've made before. 2. it has quite a bit of fat in it from the margarine to the oil. 3. I think if I'm going to go the fatty route, I'll use Vegan Dad's nut based cheese sauce.
But I'm not sorry that I tried this. The book is so hippie and fun that I look forward to trying other recipes from it.
I have never tried this recipe but it looks good. :)
ReplyDeleteDo you have the book? I actually looked online and found the recipe posted here:
ReplyDeletehttp://www.ivu.org/recipes/pasta/macaroni.html
(I have to be honest, when I made mine, I added other things to the sauce like onion powder, mustard powder, yellow mustard, white miso...)
The original Farm cookbook was the first place I ever saw a nutritional yeast mac and cheese. Back in 1984 I excitedly blended the copious amounts of oil and yeast, hoping for an epiphany. We all took a bite and said, wow, this is delicious. Three bites in, we all started looking at each other, put down our forks, and never wanted to eat it again. It was so oily. It almost put me off nutritional yeast for a while.
ReplyDeleteI assume the new version is less of a fat bomb. We have come a long way- but they were out there making seitan and vegan food when the rest of the country was eating salisbury steak.
That looks seriously delicious! I always just use this recipe from Jess' old Get Sconed blog: http://letsgetsconed.blogspot.com/2007/03/new-farm-mac-and-cheez.html
ReplyDeleteIt's a variation. I just leave out the bread crumbs.
I'm weird when it comes to vegan mac and cheeze because I don't have a favorite and just do whatever. For a while I was taking the miso tahini dressing from Vcon, adding nooch and black pepper, and using that as a cheese like sauce.
The best one I ever had was just adding shredded Ultimate Uncheese Cookbook cheddar into a cream sauce.
i have the cookbook - i got it for like 25 cents at a thrift store. it's a really good 'starter' cookbook - which means, i start with their recipe, and the modify it quite a bit when i'm cooking it.
ReplyDeleteThis is my go-to mac 'n' cheese recipe! My daughter loves it. We use it so much that I know it by heart, I can basically whip it together in about 10 minutes! Even one of my non-vegan friends loves it.
ReplyDeleteI've tried other recipies and they just don't compare. I'm not a huge fan of Diaya cheese (I know, I know.. so sue me), so I steer clear of the ones that just have you throw in Diaya cheddar, stir, whatever.