This weekend flew by too fast, again. Working 5 hours of overtime yesterday didn’t help. I’m thrilled my job is busy and to have the opportunity to earn extra money, but… Besides working, I’ve been catching up on house chores, breaking in my new Lululemon running pants, and walking these two cuties.
Who have been enjoying lazy days in front of the fireplace this weekend.
Lucky little stinkers.
But I’ve been enjoying good eats when I can, like baked sweet potato fries dipped in the curry hemp sauce from Kristen’s Raw Vegan Hemp recipe book.
The slightly sweet and spicy curry sauce worked perfectly with the sweet potatoes and as a salad dressing.
And steamed spaghetti squash stuffed with raw hemp seed marinara sauce.
Also a weekend staple for me – simple, lazy lunch salads.
But today I had a bit of the blahs after working too much and playing catchup on house work because of it. A quick trip to the mall with hubby to stock up on holiday bubble bath from Bath & Body Works, then to Whole Foods to stock up for the week helped a lot. But tonight I wasn’t craving a big salad for dinner, rather something more hearty and comforting that’s maybe a bit naughty and a fun throwback to my childhood while still being vegan. And I found the perfect recipe for that, the mac and cheese recipe from Peas and Thank You.
I grabbed this book a few months ago because I adore Mama Pea’s blog and it looked like a great source for hearty vegan recipes both hubby and I can enjoy. Sadly the last few months have been such a whirlwind that I forgot about it stashed in the pantry with all my other books. Seeing her at the Foodbuzz fest reminded me I need to break the book out.
The ingredient list for the mac and cheese isn’t exactly cheap, especially when you’re using gourmet, organic whole wheat pasta and high protein pre-pressed tofu from Whole Foods. But totally worth it.
The thicker, more dense tofu made for a thicker cream sauce that coated the pasta nicely mixed with the shredded vegan cheddar.
I left the burner on a low simmer setting while stirring creamy mess together to keep it melting.
The finished product looked and tasted a lot like the non-vegan mac and cheese recipe my mom used to make growing up.
And made a perfect candlelit gourmet dinner full of happy memories to snap myself out of the blahs.
As much as I enjoy mac and cheese, hubby is a bigger fan of it and was very impressed with this recipe which made me happy to find another one we can both enjoy. Next time I might add sauteed onions and a pinch more mustard to add more kick which would probably make it less kid-friendly. But the flavor and texture were fabulous as is, I appreciated the thick and textured sauce compared to the watery processed boxed stuff I had as a kid. I’m already looking forward to the leftovers for lunch tomorrow and trying more recipes from Mama Pea’s book I flagged this week.