Almost-vegan mac and cheese

And I’m back after a lovely weekend! We went to church on Saturday and then had a bowling night with the church group – terrorizing the bowling alley with our kids (8 between the lot of us)! Aw nah, they were all pretty good.

And today we had a quiet day at home, which is exactly what I pictured for Mother’s Day. I just wanted to be able to catch up on some things at home – weed my veggie patch, get through my numerous loads of laundry and sort through the kids’ clothes because Jacob’s now into size 3 and Jared is into size 0, so lots of phasing out to do!

Anyway, today (or rather, tomorrow) I’m meant to post a favourite recipe, so I’ll share with you this “almost-vegan mac and cheese” recipe that seems to be a go to – it works well in the veggie-smuggling front and has been well-received by vegan and meat-eating friends alike!

I actually don’t like macaroni and cheese. I remember once when I was little, I had mac and cheese and it made me spew – it was just way too cheesy and rich for me! Thank goodness now I’ve found a recipe that’s not as rich but just really tasty (and actually a bit healthy too!)

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I decided to make this recipe today – partly because I needed pictures, and also because it’s yummy! Included in my prep above is my favourite hot chocolate from Aldi that is awesome on a rainy autumn night such as this! I wish I could show you a picture of Jacob savouring it but unfortunately he wasn’t in the mood tonight. Failed the toddler test tonight, sob!

I got the original recipe HERE and just made a few changes here and there. It probably is fine fully vegan as well, but I just like to sprinkle it with a bit of cheese before baking for a bit of a yummy kick to it!

Ingredients

1 500g packet of macaroni
2 potatoes peeled/diced
1 carrot peeled/diced
1/2 chopped onion
3/4 cup water (preferably from pot of boiled veggies)
1/2 cup raw cashews
1/4 cup coconut milk
1 tbsp lemon juice
1 tsp garlic powder or garlic paste
1 pinch paprika
salt and pepper to taste
grated cheese, to top it off (optional)
frozen peas and corn (optional)

Method

  1. Soak the cashews in warm water for 30 minutes before starting the sauce.
  2. Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
  3. Bring some water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
  4. When veggies are soft enough to blend, take them out of the water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients except for the cheese, peas and corn.
  5. Blend until smooth.
  6. Or, place macaroni and sauce in a baking dish and mix through with the frozen peas and corn, sprinkle with cheese, and bake at 180 degrees Celcius for 15-20 minutes or until the cheese browns on top.

If you’re a meat eater like me, you can also add things like chicken, tuna, beef mince, etc. but trust me, it’s awesome just as is!

~~~

Anyway, I feel that I didn’t quite do the last challenge justice as I only posted one pic of the town (suburb) I live in. So here’s another shot:

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That isn’t my house – this is just opposite the reserve close to our home. This picture is pretty close to my heart as this is the day before Jacob was born – I had lost my mucous plug already (sorry if TMI) and was already having light contractions. I took my dog for a walk as I figured I wouldn’t be sure when I’d be next up to walking her. It was a lovely spring day – it had rained in the morning and now a beautiful rainbow stretched across the sky. I felt excited, scared, but a great sense of calm as well. 8am the next morning, my life would be changed forever.

Today, I celebrated Mother’s Day as a mother of two! We actually celebrated last weekend (breakfast in the Barossa) but I still had a luxurious breakfast – chocolate croissants, strawberries and a hot chocolate! Yummy! Did I mention I was on a diet? Oops.

To all the mums I know, and particularly to my mum and mum-in-law, I hope you have had a beautiful Mother’s Day! Thank you for all the ways you have been a blessing in my life! Sending love from my two lovely boys.

cutie

What did you do for Mother’s Day?

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4 thoughts on “Almost-vegan mac and cheese

    • Awesome – yes I think mac and cheese is overrated! This recipe definitely retains some creaminess but is just less rich – only drawback is that I can eat heaps and heaps of it! So much for my diet haha!

      Liked by 1 person

  1. I like that recipe. I have a very fussy eater and I’m always trying to find ways to get to him to eat veggies and this might be one. Gorgeous pic too. Love it when you can get photos of rainbows. 😀

    Like

    • Oh mine has been fussy since day one – could barely get solids into him and had to baby-led wean him cos he wouldn’t take a spoon. He’s still fussy but just more vocal about it – he told me that he didn’t want to go to playgroup today because he doesn’t like fruit that they serve at morning tea. Like seriously! So I like veggie smuggling too! 🙂

      Like

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