I’m here, but it was nice to disconnect a little after a crazy week and catch up on house stuff. There is a lot going in at work, enough that our department is facing burnout. And I had some family drama this week that left me feeling a little drained and not creative in the kitchen. So yesterday I had a therapeutically long workout at the gym, caught up on stupid little stuff like finally getting my car washed, donating items to a thrift store, etc. And a little relaxing with our sweet pets which Shadow was ready for.
Smokey was happy to follow us around the house for extra attention.
Same for Miko, such a sweet little lap buddy.
And I was finally feeling creative again by dinner time and threw together a rich and creamy cheesy hemp sauce for a veggie “noodle” salad. The sauce is kind of like a raw vegan mac n’ cheese sauce with a tangy and savory richness.
Cheesy Hemp Mac Sauce
- 1 cup shelled hemp seeds
- 1/4 cup nutritional yeast
- 1/2 tsp. salt
- 1/2 tsp. dry mustard
- 1/4 tsp. black pepper
- 2 tbsp. lemon juice
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a sauce, dressing, or dip. Makes 4-6 servings.
The sauce even looks a lot like a mac n’ sauce and has the texture of the deluxe boxed stuff being super thick and gooey.
But this version is much better for you with a simple list of ingredients.
I coated a simple salad of Julienned carrots “noodles”, kale, green onions, and chopped peppers in the sauce.
It made a lovely creamy “mac n’ cheese” salad with a cheesy, tangy, and savory flavor.
Now the perfect weather is calling me for a run!