Kitchen Cupboard Mac and “Cheese”

I was perusing while making my shopping list because I’ve been in something of a recipe rut, when I stumbled on a section for vegan-friendly Mac and “Cheese.” I was intrigued by a recipe called “Flashback Mac and Cheese,” so I grabbed a box of Barilla Plus in the market today and decided to make it for dinner.

The original recipe can be found here:

But, of course, I can never follow a recipe to the letter. Besides, I have no nutritional yeast, but I have several cans of black eyed peas that I’m dying to get rid of. So, I started making things up!

1/2 C whole wheat flour
1/2 can black eyed peas, mashed (or processed, if you have a food processor…)
celery salt
ground mustard
black pepper
1 clove garlic
1/2 C water
1/2 C rice milk
2-3 tbs vegetable oil
1 bunch asparagus
1 box Barilla Plus Farfalle

I basically followed the same instructions as the original recipe; I mashed the black eyed peas and put them, the flour, garlic, and spices into a pan, added the wet stuff slowly, and then whisked the hell out of it for several minutes until it boiled, the continued to whisk until thick. At first I thought it would never thickened, but once it started, it whipped right up. I steamed the asparagus and tossed it and the pasta together with the sauce.

It was a little sweet for my liking and definitely too bland. Next time I believe I will add garlic powder and some onions, and nix the mustard. Mine didn’t turn out yellow, but I think that’s because I didn’t have the yeast and I used wheat flour instead of white. But, it was passable and nutritious. In the spirit of leftovers, we enjoyed it with some leftover Heineken from our apartment warming back in November. 🙂

Grannying off to bed in about an hour. I have plans to get up early for a workout, clean my apartment, and then get my butt over to the Y for workout #2 before my shift starts. I’m definitely feeling some yoga tomorrow; my back is so sore. Any recommendations?

peace and love. 🙂

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