After a holiday week when grills have been ablaze for hot dogs, burgers and ribs, we’re going to shift focus -- and diet -- to learn about some delicious vegan options for summer meals. We talk with Brenda Sanders, co-founder and CEO of Thrive Baltimore. Thrive Baltimore provides education and resources to those seeking to adopt a vegan diet and lifestyle. Tomorrow, July 7, from noon to 6pm they’re hosting the second annual Vegan Marketplace, at 6 E. Lafayette Ave. Free Admission!
Here is Brenda Sanders' Vegan Mac and Cheese recipe:
SIMPLE VEGAN MAC ‘N CHEESE
Ingredients: 10 ounce bag of dried macaroni
1.5 cup peeled/diced russet potatoes
1/2 cup peeled/diced carrots
1/2 cup coarsely chopped tomato (roughly half a large tomato)
2.5 cups water
1/2 cup tapioca starch or 1/3 cup corn starch
1/4 cup vegetable oil
1/2 cup nutritional yeast flakes
1 tablespoon lemon juice
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
Instructions: 1. Cook macaroni according to package, drain, and set aside. 2. Bring the 2.5 cups of water to boil in a medium pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. 3. When veggies are soft enough to blend, pour them into your blender with the water in which they were cooked. 4. Blend until smooth. 5. Add in the remaining ingredients and blend again until smooth, adding water as needed for smooth blending. 6. Return cheese sauce to the pot and simmer while stirring until the starch in the sauce thickens, about 5 - 10 minutes. 7. Pour the sauce over the noodles and serve, OR place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees for 15-20 minutes or until bread crumbs are golden brown.
