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.
