This recipe comes courtesy of Veganomicon. Now, it's vegan macaroni and cheese. I don't want to give you the wrong impression. There's no cheese in this, and cheese lovers will certainly know it. BUT...it's still quite tasty. My spouse was hesitant, but gave it a big thumbs up.
I decided to go with this because we have no cheese, and no money until the weekend when August and a new budget starts.
I'm not going to give the directions (you'll have to buy or check out the book for that).
Mac Daddy adapted from Veganomicon
3/4 lb. macaroni: 0.38
1 1/2 c. nutritional yeast: $2.00
1 lb firm tofu, drained: 1.19
juice of 1 lemon: 0.30
2 tsp mustard: 0.10
1/4 tsp turmeric: 0.05
1 cube vegetable bouillon: 0.38
6 cloves garlic: 0.30
1/2 c. flour: 0.16
4 cups water
2 T olive oil (divided): 0.22
salt, pepper and thyme: 0.05
couple handfuls of chard from the garden: 0
Total: $5.13 for 12 servings, or $0.43 per serving
I made this Sunday. We had leftovers tonight (still a couple of servings left for lunches). Along with some fresh berries and grapes, and zucchini.
3 comments:
yum, i love mac and cheese and yours looks great!
I made Ellie Kreiger's macaroni and cheese last week - she adds frozen squash to the cheese, milk and pasta to give it a bright orange hue and some nutritional value. I ate it for days, but, frankly, I don't think squash and cheese go that well together. Yours sounds like it might taste better, even if it isn't orange.
Nice dish. It looks scrumptious.
http://nuestracena-vegancuisine.blogspot.com
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