Tuesday, July 24, 2007

Cheezy Gemelli Bake

Tonight I made a mac and cheeze dish with gemelli pasta, which are short rods twisted together in a spiral pattern. The cheezy sauce was made from a margarine and flour roux seasoned with sea salt, black pepper, cayenne pepper, onion powder, ground mustard and a pinch of turmeric for color. Hemp milk and soy milk were added to the roux and nutritional yeast stirred in at the last minute. I added the cooked gemelli pasta and cheezy sauce together, added to a baking dish coated in margarine and topped with fresh bread crumbs I toasted with olive oil. Since the dish was already cooked, it was just baked off to get a brown top and sides.
So good!
As to not be totally out of control we had a salad with romaine lettuce, tomatoes, grated carrots, celery and green onions topped with a homemade miso dressing that had miso paste, fresh lemon juice, soy sauce, water, sesame oil, grated ginger as well as black and white toasted sesame seeds.
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7 comments:

Selina said...

Wow!!! That looks so good. I might just have to make it! I miss Mac N Cheese more than anything & can't seem to find a vegan substitute that hits the spot! THANKS!

Vicki's Vegan Vice said...

I like how you keep yourselves in check with the salad! nice touch adding the sesame seeds! :)

the pleasantly plump vegan said...

selina- yeah, my hubby and I love and miss mac and cheese. this is pretty darn close! i thinking making sure there is enough salt is the key.

vicki- as easy as it would've been to just eat this cheezy bake all on its own, we just couldn't do it.

Don't Get Mad Get Vegan! said...

Mmmmm, that sounds seriously satisfying! Loooove me some miso salad dressing.

the pleasantly plump vegan said...

I just had Miso dressing for the 1st time this week at my new job and now I can't get enough of it!

KleoPatra said...

Woah, i love that mac 'n' cheez dish you made! the crusty sides... that's always my fave, but of course mac 'n' cheez is my No. 1 comfort food, and i'd love to make this sometime... And nice to have the balance of the fresh salad, too.

the pleasantly plump vegan said...

if my husband had it his way we'd have this every week. its a bit of work as it requires 3 pots and a baking dish, so i only make every couple of weeks. it is delicious though and worth it everytime!