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...
Holy crap that is huuuuge! That is seriously awesome. Where did you buy that from? That doesn't look like something they'd sell in a supermarket? A local farmers' market perhaps? You're going to be making your cauliflower recipe every night for a week with that sucker!
ReplyDeleteP.S. Being from Philly, you prob. haven't seen this guy, but there's these car dealerships in upstate New York called Fuccillo and they conclude their ads on TV by yelling, "It's Huuuuuge!!!". I just thought of that while writing this comment.