Saturday, October 22, 2011

Mac 'n' NYF

Macaroni and nutritional yeast flakes (aka NYF) was a rib-sticking standby at Fairchild Co-op, my college dining hall/social hub/home away from home. So I was pleased to prepare a fine version in my own kitchen, with help from The New Farm Vegetarian Cookbook. The recipe, which came to me via the excellent blog C'est La Vegan, is below. The photo above is of my finished product, which was delicious, if maybe a touch too salty. (I think soy sauce or Bragg's is enough; no need for the added salt. Oh, and substitute a clove of fresh minced garlic for the garlic powder. And, if you're feeling subversive, butter for the margarine. Shhh -- it'll be our secret.)

New Farm Vegetarian Mac n’ Cheese

3 1/2 cups elbow macaroni (or your favorite type of pasta)
1/4 cup + 2 tablespoons vegan margarine
1/4 cup + 2 tablespoons unbleached all-purpose flour (you might need to use up to a 1/2 Cup if your roux is too thin)
3 1/2 cups boiling water
1 1/2 teaspoons salt
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
pinch of turmeric
2-4 tablespoons canola oil (depends how tight you want your pants to get!)
1 cup nutritional yeast flakes
Paprika to taste for topping

Preheat the oven to 350 degrees.

Cook pasta according to package directions. In a saucepan, melt margarine over low heat. Beat the flour in with a whisk, and continue to beat over a medium flame until the mixture (roux) is smooth and bubbly. You may need to turn the heat up slightly.

Whip in the boiling water, salt, soy sauce, garlic powder and turmeric, beating well to dissolve the roux. The sauce should cook until it thickens and bubbles. Whip in the oil and nutritional yeast flakes.

Mix part of the sauce with the cooked noodles and pour into a 9 x 13 casserole dish. Pour a generous amount of sauce on top and smooth out. Sprinkle with paprika to taste and bake for 15 minutes. And the end of the baking time, heat the broiler and broil until the “cheese” sauce starts to bubble.

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