03 August 2010

Taking On The V-Con Pt. 8

make that four girls!!

Oh Mac Daddy I cannot help but think of Kriss Kross as I bake your uncheesey goodness in my lovin' oven (lovin' oven sounds a bit like a baby maker, ewwwwwwie) "Daddy Mac will make ya....Kriss Kross will make ya..." Now, thinking back, I never wore my clothes backwards but a few boys in my elementary school did and I always wondered what happened when they had to go to the bathroom, but then again at that age I often wondered how boys went to the bathroom. Since then, Timmy has informed me and that is one less thing I have to worry about.

I have been waiting for over a month to try this recipe. The day Katie emailed the list of future recipes, I circled the date on my calendar and paced slow circles in my kitchen contemplating just how exactly I would make the Mac Daddy my own. Would I add broccoli, onions and something red, yes something red? Color is always a good thing to have in food. Would I serve it with something or fill my bowl to the brim and dig my fork in? So many sleepless night pondering how this meal would be executed and finally I have created my own personal masterpiece. I have made the Mac Daddy to my liking and it brings back fond memories of baked mac and "chee" from my childhood. I will say I did A LOT of modifying, but that is what is great about recipes, they are a road map but one is free to take a short cut or scenic route if brazen.

sweet dreams are made of cheez


Double recipe Cheezy Sauce
3/4 lb. elbow macaroni (I used whole wheat fusilli)
1 lb. tofu
1 tsp. salt
1 T. olive oil
2 T. lemon juice (I omitted completely)

tofu crumbled in pan and waiting for cheez clove

Cheezy Sauce:
2 cups veggie broth or water (Thanks to Courtney's earlier post I used water)
1/4 cup flour

whisk flour and water/broth together,
1 T. olive oil
3 cloves garlic
pinch of thyme (we call it "Tim", so I pinched him)
1/4 tsp. salt
black pepper
1/8 tsp. turmeric
4/3 cup nutritional yeast
1 T. lemon juice
1 tsp. yellow mustard

making the cheezy sauce, so so simple!

ready to bake

I didn't double the cheezy recipe because I already had a cheeze sauce in my fridge that I used earlier in the week. It is a recipe from Fat Free Vegan Kitchen, and since I truly adore this recipe I added it to the prepared Isa cheez. I also chopped up 1/2 an onion, 3 jarred roasted red peppers, a handful of broccoli, a handful of cauliflower, some spicy red chili sauce and breadcrumbs.

Holy cow!! Can we say amazing, no, because our mouths are full of cheezy noodley nummies!! I cannot wait to eat my leftovers as I am sure it is going to taste even better tomorrow with all of the flavors marinating in their own delicious juices. Hmmmm...delicious juices...

Don't forget to check out Courtney's, Katie's and new to the challenge, Kim's blogs for their culinary adventures in the realm of the Veganomicon.

who's your daddy?


  1. Ok- I guess that I will have to try it baked! yours looks so good!
    (P.S. I already made the Plum crumble- twice to be exact! It's soo good with blackberries added to the plums instead of strawberries! Well, that is, if you like that tart 'Oww it hurts my ears!'-ness of the two. Which I do happen to like. Yuuum.

  2. yay another Veganomicon review! This looks so good and gooey! I still haven't found the perfect vegan mac n' cheese recipe..this one might be it! Thank you for posting the step by step pictures.

  3. Is 4/3 cup of nooch the same as 1 and 1/3?

  4. ha ha ha...whoopsi chris, i mean 3/4 cup nooch. although i love math i would never force anyone to do it when not necessary.

  5. I'm loving this cook along with Vcon. Thanks for doing it! I really liked the crumbled tofu in this.