ohmuhgawd mac & cheese

Okay, so I woke up this morning and went straight to my finally cold fresh soymilk that I made last night and poured myself a big disgustingly bad for me bowl of generic chocolate cereal.  And you know what?  It was De.li.cious.

I love making my own soymilk and I can’t thank Peter enough for buying a soymilk maker for me.  By making my own soymilk I am avoiding additives and tetrapack cartons that can’t be recycled.  Plus, I have unsweetened soymilk on hand for things like gravy.  As a girl who spent her formative years in the South I cannot stress how important gravy is to me.  I could use it as a condiment the way crazy people use Ranch dressing.  *retch*

After downing far too much sugary cereal goodness I set about making some Mac (shells) & Cheese.  See?  You thought I’d never get to my point, didn’t you?

This isn’t really so much a recipe because there’s nothing to it.  But I’ll explain what went into making this delicious golden concoction of comfort.  I sautéed a handful of onions in some vegan margarine until they were tender.  I then tossed in a bunch of shredded Vegan Gourmet cheddar cheese and a dash of soymilk and stirred until melted and smooth.  I then poured it over the freshly cooked pasta and dished it.

The onion adds a good deal of flavor to this that I heartily recommend.   I don’t like the consistency of onions, but I like the flavor.  That’s why I cook them until they practically fall apart.  This way their texture blends in with the mac & cheese.  Also, when the cheese cools it begins to solidify, much like regular cheese does.  But I’ve yet to find a component to add to my cheese sauce to keep it from doing so.  So if you use Vegan Gourmet cheese in your mac & cheese I would recommend dishing it up in an already warm bowl and eating it quickly.  But doesn’t it look good fresh?  Go ahead and scroll back up.  I’ll be here waiting for you.

On the Vegan Cheese Front, I just learned what many of you probably already knew.  Daiya is now available at the retail level without having to special order it from a website who bought it through food service channels.

Daiya is, in my opinion, the absolute BEST vegan cheese on the market.  And if Food4Less carried it my life would be complete.  At the moment, the only retailer in my area that does carry Daiya is the Ashland Food Coop.  It’s a bit of a drive but worth it in my book.  However, since driving is not something that I do, I have to rely on the understanding of my mother to make the trip to Ashland.  I’m hoping to convince Food4Less to carry Daiya.  They’ve done an excellent job so far of stocking more vegan foods than I ever though I’d find in The Valley.

Well, I have things to do.  So I guess that’s all for now.  Oh, and don’t worry.  I still plan on making that tofu pepperoni and blogging about it.  But I still haven’t been shopping.

Much love