Posts tagged ‘lunch’

June 4, 2013

Mac and Trees | macaroni et trees

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New home – new life – new kitchen – new, new, new.

Embracing the new that comes in the form of a transatlantic housewarming gift. A box filled with sentimental value : grandma’s hot plate, American themed dish towels, words of Magic, and a cook book that I have been eyeing for months, without permitting myself to buy it. Appetite For Reduction. Vegan Healthy Eating. Don’t mind if I do.

When you move in together, a lot changes. Good changes, cha cha cha changes like David Bowie asserts. One of my favorite changes? Cooking for two. First it starts at the market on Saturday morning. Then it is cooking together. Eating together. At a table, with place mats, and a fruit basket in the middle of it. Entrée, plat, dessert. Coffee. Dishes. Vaccuum. Lights out. Repeat.

One of the first recipes from Appetite for Reduction, though not the first meal in our new home, this Mac and Trees dish (or mac and feeze : fake cheese as the Beard calls it) was a taste of American home. In a new French home. Well in a new Franco-American home.

This “Easy Breezy Cheezy Sauce” is for all of my nutritional yeast lovers out there (I’m singin to you MB). Easy really does define it well though. I didn’t even mind using up the last bit of my hoard of nutritional yeast. If the Amazon Gods shall allow it, I will have to ship some more my way.

First you whip up your cheeze sauzzz while 8 ounces of whole wheat pasta is boiling. Sometimes you do terrible OZ to gram conversion and double the amount, completey forsaking your attempt to reintegrate portion control into your life. Tant pis. (Oh well.) Serve with red wine and then remember how little portion control exists in France when baguettes are so easily consumed in one sitting.

Mac & Trees | Eazy Breezy Cheezy Sauce

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(adapted from Appetite for Reduction)

Makes 6 servings of Mac & Trees and 2 cups of Eazy Breezy Cheezy Sauce

What you’ll need:

  • 3/4 cup nutritional yeast
  • 1/4 cup all purpose flour
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion flakes
  • 1/4 teaspoons salt, or to taste
  • 1/8 ground turmeric
  • 2 tablespoons broth powder
  • 2 cups water
  • 1 teaspoon yellow mustard

Now what?

  1. Combine all the ingredients except the mustard and beat with a fork to get out all of the lumps and bumps. Bring to a boil in a pot on the stove, stirring frequently on a medium heat. Once it has started boiling, reduce the heat and let it bubble, thicken and cook for about 5 minutes. I stirred constantly to avoid clumpage. It will soon become thick, smooth and cheeze-like. Once removed from the heat, add in the mustard and salt to taste.
  2. In the last five minutes of your macaroni boil, add 1 pound of chopped broccoli to the pot. Once finshed cooking, drain the pastaroccoli, add fresh washed spinach (like I did), smother with fake cheeze (feeze) sauce and serve along a hunk of pan fried tofu.
  3. Respond to adorable questions like “what does the Mac stand for again?” from your perfectly bilingual beard.
  4. Bon app!
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