Every now and then either myself or myself or GastroLovely finds a recipe that we just HAVE to try. A while back, she was working on an article about plant-based diets and enlisted the help of Natural Harry a plant-forward lifestyle advocate and cookbook author. Anyway, when she told me about it I decided to launch right in, literally, and made her version of macaroni and cheese. While my girl wasn’t here to give it a thumbs up or down (or tell me it needed more of this or less of that) she did hear about it … over and over again.
And what I told her was this: it was just “OK” the night I made it, but the second day it was fabulous. Why? Eh, could be partially because a night’s worth of hanging in the fridge let the flavors mesh a bit better. But, I also added sauteed mushrooms and fresh chopped tomatoes which naturally enhanced the flavor. Anyway, it’s a good one to try, so here you go. Try it out for yourself and let us know what you think. Natural Harry’s Sneaky Veg Nut Free Mac ‘n’ Cheese.
Polenta–The Perfect Sub for Pasta
Polenta is a great gluten-free alternative to pasta and you should try it. Just slice it, drizzle with a little olive oil and bake it. That’s all there is to it
Tofu Shirataki Pasta
There really isn’t much of anything nutritionally worthwhile in the dried, boxed white pasta most people eat BUT this is good for you and you basically burn more calories eating it than not.
The Best Non-Dairy Cheeses
Yes, there are a lot of gross vegan cheeses on the market, but there are a few damn good ones too…
