June 7, 2010
In Episode 3 of Healthy Options with the Happy Herbivore, Lindsay cooks her famous mac n' cheeze recipe that whips up in minutes and is so much healthier than convention mac n' cheese!
(If you can, please watch the episode directly on our blip.tv channel. The short advertisement at the beginning helps pay for the support and maintenance of happyherbivore.com). Thxx!
A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!). You can also make this dish gluten-free by using brown rice macaroni.
3 tbsp cornstarch
1¼ cups whole wheat pasta, uncooked
1¼ cups nondairy milk
⅓ cup nutritional yeast
2 tbsp yellow miso paste
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients (plus salt and pepper to taste) together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.