Seriously, Jess of Get Sconed? Total goddess. She took the New Farm Cookbook's fat laden version and healthied it up a bit and shared it on her blog a while back. I've been wanting to try it but always make the version I've come to know and love from the Nutritional Yeast Cookbook.
But man oh man, no more! Nope, I am absolutely HOOKED on her amazing interpretation. For the green in my mac Uncheeze i opted for organic frozen peas (almost always opt for peas, honestly) and it was perfection.Gooey, cheezy, and satisfying. Jess is even more of a goddess than at first i realized as she had the forethought to deliver a halved recipe on her blog which meant i only devoured half the carby goodness i would have had she given me the tools to make more right off the bat. (i ate half of the four servings i made. mm hmmm, i sure did)
I used some sprouted wheat and flax seed spirals for my pasta and the optional fresh garlic, onion powder, paprika, and panko breadcrumbs on the top (had to broil it at the end for a couple mins to get those babies to brown after a spritz of olive oil was applied). I also used a heaping spoonful of this stuff (which, i'm sad to say, i don't believe veganessentials.com is carrying anymore, gasp!) in my cheezy mix because it is absolutely my favorite condiment (aside from salsa). It's mustard with a nutritional yeast punch...something i personally can never get enough of.
If you haven't tried this one yet, get thee to Jess's blog and do so immediately! to round out my meal i had a big salad of butter lettuce, tons of fresh 'shrooms, tomato, sprouts and surprise of all surprises, ginger dressing.this morning's breakfast? the rest of the mac with a bowl of fresh mango, strawberries, and organic blackberries that were absolutely divine.