Friday I cooked. I had a bag of carrots in my fridge which I wanted to use as they had been there for about a week. I decided to make Vegan Mac n Cheese, but being inspired by this bag of carrots meant I had to incorporate them into the recipe. No problem…just add them to the cheezy sauce! That way, my pasta could also take upon the orangey shade so commonly found among the kraft varieties of mac n cheese. I also added caramelized onion because I thought the sweetness from the carrots and the onion could compliment each other in the dish. So here is what I did (when I cook, I don’t usually measure unless I am following a recipe. all is seasoned to taste usually, and is never a problem when cooking for one).
So first I chopped 2 onions and began to caramelize them with a bit of olive oil and a spoonful of brown sugar. It takes about 40 minutes to get them as brown and sweet as I like, so while that was happening, I peeled the carrots and boiled them. That way, they would be easier to chop in the tiny dilapidated food processor we own.
For my “cheezy sauce” I used a block of silken tofu, lemon juice, soy sauce, dijon mustard, nutritional yeast, and a packet of “chreese” cheddar mix. [for those who are unaware, chreese is a combination of nutritional yeast, onion powder, garlic, and other assorted spices, along with some thickeners such as potato/tapioca starch. Its very tangy and is the easy/lazy way out) Anyhow, I put the above ingredients in the food processor and gave it a whirl. By this time the carrots were soft enough for some chopping action. (carrots on the right, sauce on the left)