Pumpkin Mac and Cheese

I figured it's been a while since I've posted a recipe, so I decided to share one with you that I just created for the autumn season.  I also have some more recipes to post soon, like Boston Cream Pie, White Bean and Rice Soup, and Butternut Squash Stuffing.  Stay tuned (and subscribe!) for those recipes, among other things.  Also, there will be a new Eating Consciously Podcast episode in the very near future (featuring an interview with TimmyFan!), as well as a piece about communicating with non-vegans over at veganexaminer.com. If you try the Pumpkin Mac and Cheese, leave a comment about how it came out!

1 lb macaroni (I used whole wheat)
1 block extra-firm tofu
2 cloves garlic
1/2 cup unsweetened soymilk
1/2 tsp black pepper, ground
1/2 tsp nutmeg, ground (or 1/4 tsp if freshly grated)
1 tsp salt (or more to taste)
1/4 cup Earth Balance (or olive oil)
1, 15 oz can cooked pumpkin 
1 cup nutritional yeast

Cook the macaroni according to the instructions on the bag.  Strain and set aside.  In a food processor, blend the tofu, garlic, soy milk, pepper, nutmeg, and salt until everything is thoroughly combined.  It should be roughly the consistency of ricotta cheese.  In a large bowl, mix the cooked macaroni and Earth Balance until the Earth Balance is melted from the heat of the macaroni.  Then, add the tofu mixture, pumpkin, and nutritional yeast.  Mix thoroughly to combine.  Pour into a 9 x 12 (or similar) glass baking pan and cook in a 350 degree oven for 45 minutes.  

Serves 4-6.

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1 comment:

  1. As a child my family's menu consisted of two choices: take it or leave it. Charlie



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