Ahh, what a nice day in the sun 🙂 I think today was the last pretty day though because I looked at the forecast for this week and its supposed to get quite chilly and icky. I gotta get in the sun when I can! I snacked on some whole wheat crackers and leftover pineapple chunks (what I didn’t use in my quinoa last week) while I studied then I came back inside and cleaned up a bit and set out to make my dinner! Now before I tell you about my dinner, I just want to make something clear because I have received a few questions regarding this recently:
I am not a vegan. I know that my diet appears to be very vegan, which it is, but I still eat seafood, honey and the occasional dairy product. I don’t want to go all out extreme right now for a number of reasons including I just think overnight extreme changes don’t last that long, and the fact that I still want to be able to enjoy meals out with my family and Ryan and not stress out over a smidge of butter in my potential dish. True, I have reduced my dairy intake quite significantly…but if the time came and I felt like having a bit of cheese in my bean burrito, then I would do it….but I still don’t think I will ever drink milk again or eat all the yogurts that I used to. I believe that dairy should only be a very occasional (if at all) addition to our diet. Our bodies don’t need it and, in my opinion, the less animal products the better. But still, I’m not a vegan..even though I love experimenting with vegan cookbooks and baking! With all that said, I don’t know why I felt the sudden urge to express this to all of you, except for the fact that I want to keep this blog as honest as possible and I don’t want anyone to wonder what’s going on if I tell you that I ate my mom’s shrimp scampi or a cookie made with an egg (even though I am really quite addicted to vegan baking!!). The lifestyle I lead does not have have a label or name, except for what works for Jenna. I urge you to try different things to see what works for you!
Okay–enough with that and on to my dinner!! I found a new blog that I really love! It’s called The Fat Free Vegan Kitchen. After scrolling around and reading compulsively Susan’s lovely recipes and thoughtful posts, I have been conspiring to make her rendition of “Macaroni and Cheeze”. This was SO easy to make, first of all! and WOW was it ever tasty!!!!! All you do is cook the pasta and throw all the other ingredients into the blender then toss the pasta with the blended sauce. While this doesn’t taste like the velveeta shells and cheese that I ate as a little kid (or as college student!), it’s pretty darn good. I love the addition of the tahini in the sauce and the delicate spice from the cayenne pepper, which I added more of because I’m a spice freak! Seeing as this is my first experience with vegan mac & cheese, I don’t have anything to really base it upon, but I would def. this make this again and I loved how I didn’t get that heavy, bloated feeling I would always get after downing a whole big bowl of the real cheesy stuff. This was light, tasty and creamy. A winner!
With my shells and cheeze, I ate leftovers of the red cabbage dish my mom made last night as well as a small salad. I was so happy when she sent me home today with tons of leftover beans and cabbage! I’ll def. be eating them all week long! I asked her today to post the cabbage recipe so that should be up soon. I’ve never made it myself but she says its super easy.
Okay–off to school! We have a quiz and usual lecture tonight, but I’m not sure what we are baking. I guess it will be a surprise for all of us!!
Note that I used whole foods brand whole wheat shells and doubled the cayenne pepper for a real kick! I also added some earth balance margarine for more creaminess. This stuff is super addicting!!