Looks and tastes* like mac and cheese, without cheese or nutritional yeast, is weirdly possible.
Ever since I realized cow’s milk in any amount causes me hay fever like allergy symptoms stemmed from the irritation in the bowel, I’ve been avoiding milk & milk products like plague. Recently, I heard that yeasts (baker’s, brewer’s, & nutritional) could cause irritation in some individuals susceptible with autoimmune disease. Like majority of people, I don’t have problems eating yeast. But the last time I hiked one of New Hampshire’s 4,000-footers, I couldn’t get my nose to stop running, the hay fever like symptom. I can’t say for sure, but nutritional yeast might have had a hand in it on my fatigued body after climbing Mt. Washington, the highest peak in the U.S. northeast.
A long story short, I just wanted to see if I can make mac and cheese without nutritional yeast.
Ingredients: (for 1~2 servings)
- ½cup elbow
- ½cup frozenCorn
- 1 tomato pealed+diced
- ¼cup hempHearts
- 2tsp tapiocaFlour
- ½tsp turmeric
- Dash oliveOil
- 1tsp kelpPowder
- BlackPepper to taste
- Boil water in a small sauce pan. (Place a lid for faster boiling!)
- Add elbows in the boiling water, & stir.
- Wait for a few minutes, then add frozen corn to the pan, & stir.
- Reduce heat (to low-medium) to prevent boiling over, & cook for several minutes.
- Drain, and add tomato, oliveOil & almondCashew milk, hemp hearts, tapioca flour, turmeric, & kelp powder (while the stove is off), and stir.
- Turn on the low heat, add celery leaves, stir until creamy.
- Serve and add blackPepper to taste. Enjoy!
That’s all there is to it. Straight forward, & nothing fancy. I would have added frozen peas as well, but I was out of them last night. Maybe next time.
Happy cooking & eating!
* I’ve been eating vegan for 5 years, so I may taste things differently these days.