Wednesday, February 20, 2013

Southwestern Mac & Cheese

This recipe is from the Forks Over Knives Cookbook. The cheese sauce is made from a cup of nutritional yeast, cashews, and tahini. I added a little water to get the Vitamix started. I cooked my black beans, instead of using canned. This was a hearty dinner! The cheese sauce is used in lots of recipes in the book, so I'm glad that it was tasty. I sauteed the veggies, tossed the beans and frozen corn in the skillet to heat up, and then mixed the pasta, sauce, and fillings together. I also left the last portion in the fridge for days and it was still fine after microwaving. I used two jalapenos to give this a kick. All this needed was avocado!
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