Not the fruit, or the carrot, probably the third most notably orange food, Kraft Dinner! Or if you are American, I believe it is formerly called Kraft Macaroni & Cheese. Yellow 5, and Yellow 6, oh how you woo me with your neon glow. This chemical laden “food” is probably one of the farthest things away from health, but admit it… you secretly have a soft spot for it.
I remember the times when I was first old enough to stay home alone. It would always be a kraft dinner night for me! My mom never fed me the stuff, so it would be a secret (not so secret) victory of being on my own. I felt really talented too. Learning how to balance the cheese powder ratio to the milk and butter ratio, so very proud of myself… Early cooking you might say. Well, at least I knew I wanted my noodles al dente!
Luckily for us, there is no need to give up your favourite orange noodle dish. Throw the KD in the trash, because there is a new orange kid in town. This orange kid is gonna like your body a whole lot more too. No dyes here, the colour comes from red bell peppers. Yeah I know, imagine that, vegetables providing colour to a meal. There is also no gluten (for you gluten free fans), and not even any oil! Instead I made a creamy tangy sauce with all sorts of fresh, healthy ingredients and delicious flavours. The best part? All you have to do is toss everything in your food processor or blender, and then mix with the cooked macaroni. That’s right, it actually takes about the same amount of time to make as the boxed junk! Welcome to guilt free, golden noodle goodness!
Vegan Mac & Cheese (Gluten Free and Oil Free)
Inspired by Forks Over Knives – The Cookbook
(Serves 2-3 people)
1/2 of a White or Yellow Onion
1/2 of a Red Bell Pepper
1 Clove of Garlic
3/4 Cup Nutritional Yeast (yes that much)
1 Tablespoon Tahini
1 Tablespoon Agave (or other sweetener)
1 Tablespoon Fresh Squeezed Lemon Juice
1 Teaspoon Salt
1/2 Cup Cashews
3/4 Cup Non-Dairy Milk of Choice (and More if Needed)
2 Cups Gluten Free Macaroni Get a big ‘ol pot of water boiling for your pasta, and boil the pasta according to the package instructions. Remove skin, stems, and seeds from the onion, and garlic. Roughly chop into red pepper, onion and garlic into large chunks. Then toss them in your food processor or blender. Now toss everything else: nutritional yeast, tahini, agave, lemon juice, salt, cashews, and 3/4 cups non dairy milk, into the food processor or blender. Blend away baby! Get it as smooth as your machine will allow. ….I know, by now you must be thinking, oh my, this is soooooo much work, the agony…the pain….. or you may have realized that your pot of water hasn’t even begun thinking of boiling yet and you already have your sauce ready. Well aren’t you all on top of your game today! Once the pasta has be cooked drain it, and for a moment leave it in the strainer. Now pour your sauce in the still hot pan that you just boiled your pasta in, and put it back on the heat. Bring sauce to a boil (this will take like 2 minutes). Dump the macaroni back in the pot and stir around. Remove from heat. If it looks a little dry, add a splash or two more of non-dairy milk until your cheese sauce is the constancy you like. Adjust seasoning as you like and serve. If you happen to have a lovely turquoise concrete floor, which I think compliments this orange cheesy sauce perfectly, you might just want to set your meal on the floor and take a picture…
Or not, whatever.
Questions: What’s one of your favourite junk foods? What do you wish was veganized and healthy? What was one of the first meals you would prepare for yourself as a kid? Leave a comment below, I would love to hear from you 🙂