However, after yet ANOTHER bout of the cold (Kids: our worst enemy. Cute and unassuming on the outside, but supercarriers of all sorts of ailments on the inside), I've decided that today's the day that I start being proactive about things. This means sticking to my jump-roping-while-listening-to-side-2-of-The-Best-Of-Sam-Cooke-on-vinyl routine, eating my fruits and veggies, getting a decent amount of sleep, figuring out an efficient, albeit relatively stress-free routine for getting ready for work, and KEEPING UP WITH THIS FOOD BLOG. I promised food, and I haven't been delivering as much as I should be. Because Lord knows I've been cookin'. And the recipes will come, mind you. I've decided that I will update on the weekends. Perhaps Friday night, perhaps Saturday night. Regardless, I am promising myself, and my reader(s? Are there more than one of you?), a recipe each week.
We shall begin with this night's endeavor. I learned about mac and yease earlier in the summer, and had experienced the Manna That Is Otherwise Known As Hillside Quickies' Mac and Yease, but I was a little hesitant to try it. Vegetarian, culinarily (did I just make up a word?) creative friends had spoken about trying multiple recipes to get the right "taste". But when it comes to simple, unadulterated mac and cheese, is there truly a "right" taste? I mean, Country Crock tastes different from Kraft, which tastes different from Annie's. Regardless, they're all pretty scrumptious. With this all-inclusive attitude, I decided to try basic mac and yease. No crazy seasonings, no questionable sauteed vegetables, just nutritional yeast, water, flour, and a little bit of spice. The result? NOM. Nomalicious, even. Nomtastic. Let me warn you: it's not going to taste like mac and cheese as you know it. Doesn't mean it won't be delicious. It's a good, creamy, mildly cheesy sauce. Next time, I think I'm going to try soy milk instead of water, and maybe add in some chopped, sauteed yellow onion. I'll keep you posted. Until then, I don't think you'll be disappointed with this recipe.
First Timer's Mac and Yease, adapted from Rootielicious
Prep time: 5 min, max
Cook time: 15 min
Total time: Do yer g*ddamn math.
Serves: 2 very hungry roommates.
- Ingredients:
- huge f*ckin' package of penne, macaroni, what have you. you'll still have leftover sauce, and then some.
- 1/2 cup margarine
- 1/2 cup flour
- 1 cup nutritional yeast
- 3 1/2 cups boiling water
- 1 1/2 teaspoons salt
- 1 pinch turmeric root
- 1 pinch cayenne pepper
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- huge f*ckin' package of penne, macaroni, what have you. you'll still have leftover sauce, and then some.
- Directions:
- Boil 4 quarts of water in a pot, then add pasta. I also add in a pinch of salt and a drizzle of olive oil for taste and to make sure it doesn't congeal once it's cooling.
- Set the timer for the pasta and get started on the sauce. You'll begin by melting the margarine, then whisking in the flour until smooth and bubbly.
- Whisk in the boiling water. Add the salt, turmeric, cayenne pepper, soy sauce and mustard. Keep whisking until the mixture thickens and begins to bubble.
- Add the nutritional yeast. Whisk until smooth. Your pasta should be ready to go by this point, so drain and let cool for a few minutes while you let the sauce simmer (read: low heat. No more bubbles.).
- Transfer pasta back to original pot, pour sauce over pasta, mix and NOM.
- Boil 4 quarts of water in a pot, then add pasta. I also add in a pinch of salt and a drizzle of olive oil for taste and to make sure it doesn't congeal once it's cooling.
