Day Two, and today’s prompt was to re-create a childhood recipe. I picked Velveeta Shells and Cheese.
See when I was a kid, I was a complete pain in the ass to feed. I will admit it honestly. My mom had such trouble feeding me. I wouldn’t eat anything. My list of foods I would eat was short: pasta, macaroni and cheese, fish sticks, pancakes, beets, and meatloaf. I didn’t really like any of the meat things, but it’s what I was fed so I ate it… kinda. My mom’s favorite thing to do to get me and my brother to eat more was say “You can leave the table if you eat one more bite” and then when we would, she would say “Now one more bite” and she would keep doing that until we complained. I feel bad for her now. We were terrible.
Since I didn’t eat much as a child, there wasn’t much I could re-create. I went with Velveeta Shells and Cheese because that is one mac and cheese I hadn’t tried to re-create in the last 2+ years I’ve been eating a vegan diet. I did a quick search online and found a recipe that had ingredients I had in the kitchen, and was also low fat.
I found this recipe on Oh She Glows!
1 pound vegan pasta (or regular if you prefer!)
1 1/4 cups water
1 cup plain Almond Breeze (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic puree
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon turmeric (curry powder)
1 tablespoons tahini
black pepper to taste