This version of Vegan Mac n Cheese makes a creamy and healthy sauce that could really be used for anything.

My review is a 4 out of 5.  It doesn’t really taste like cheese, but it is a tasty little sauce.  It has a nice consistency, and I will be using it again.  I guess it is losing the point because when I first tasted it, I made a little face.  I started “dashing” more of certain spices, so I think I could make this without all the measuring devices next time. *My changes are in italics beside the ingredient*

Le Vegan Mac n Cheese by Susan V over at Fat Free Vegan Kitchen

“Easy Macaroni and Cheeze”

You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch (I used cornstarch and it was a perfect consistency)
1 tablespoon lemon juice
1 teaspoon salt (or more to taste) (Um, yeah, I don’t know how much more I added to this, but it was definitely more)
1/2 teaspoon garlic powder (a good dash or two more)
1 teaspoon onion powder (a good dash or two more)
1/2 teaspoon dry mustard (a good dash or two more)
1/2 teaspoon smoked paprika (I have not been able to find this for the life of me.  I used regular paprika, and I used about 1 tsp)
1/2 teaspoon turmeric (a good dash or two more)
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt) (I got this at Whole Foods, but if you can’t find it, it probably won’t hurt the flavor one bit.)
black pepper to taste

Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.

Makes 8 servings. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.

Additional Uses: Heat the sauce alone until it thickens and use it to pour over baked potatoes or top pizzas. Or stir in some salsa and it makes a yummy dip for tortilla chips.

Last January, all the spin class regulars had to start calling to reserve our spots.  And if we got there 1 minute after class started, we were just not going to get a bike.  I really loved my instructor, though.  She can totally tell if you’re not even trying. I mean, put some resistance on that bike!   Not just because she says so, but because you can really hurt your ankles if you don’t have enough resistance.  Some of those folks stopped coming in February.

In lieu of all these new resolutions, magazines and television shows are really trying for their readers and viewers.
I saw a segment on The Rachael Ray Show last week where the oh-so-dreamy Chef Rocco was visiting.  I usually can only handle Rachael in small doses, but she does have some good finds from time to time.  Chef Rocco was there to showcase some healthy “Must-Try” food options.  Several that interested me were:

• TVP or Texturized Vegetable Protein
• Pepquiño Cucumbers
• Shirataki Noodles

I looked for the TVP at Whole Foods yesterday (another mad house in the new year), but I didn’t find it.  I got side-tracked by all the folks trying to mow me down in the spice and bean/rice/dried fruits aisle.  I will have better luck next time.  I was also not too worried about it because my main focus this month is going to be noodle bowls.  I was inspired by the shirataki noodles that have “no calories or carbs!” in the words of the great Rocco.  I did find them at Whole Foods in the refrigerated tofu/vegetarian section.  They were a little on the expensive side for the amount of noodles, but they might be really filling.  I’m trying them tonight in a brothy soup (I’m thinking healthy ramen noodles!), and I will post on my noodle bowl adventures in the coming weeks.

These noodles have no net carbs or calories so you don't have to give up delicious pasta dishes when cutting carbs.

1/2 cup chardonnay
4 tbsp heavy cream
3 chopped green onions (or 2 fat ones)
1 or 2 sage leaves (or powdered sage)
4 or 5 tbsp butter, cubed
3/4 cup steamed crab or seafood of your choice (add lemon if you wish)
fettucine noodles
salt and pepper to taste
shredded parmesan

• reduce your wine, 2 tbsp cream, onions and sage over medium heat to half it’s original volume (6-10 minutes, depending on your stove settings)
• add the other 2 tbsp cream and butter over low heat, whisking until smooth
• add in cooked pasta noodles and crab
• salt and pepper to taste
• plate up and top with shredded parmesan if you have it

If you prefer vidalias or shallots, they would be good, too. And if you want to add more butter, by all means, do it up. This recipe is so versatile and can go so many ways that I hope you enjoy it as much as I do.

My creamy crab pasta has a creamy and light onion flavor. Versatile and easy--what more could one ask for?