The Mac & Cheese Trilogy Part 3- Raw

I had high hopes for this dish, considering I shelled out 10 bucks for a pack of kelp noodles to make it.  Don’t get me wrong it does taste SO good, but I think there’s a lot of emotions that go behind eating certain foods, especially a rich comfort food like mac & cheese and just the fact that this meal is served up cool, makes a difference.  Mac & cheese is most definitely a dish that needs to be piping hot in order to be fulfilling.  So although the raw version is similar in ingredients to the vegan one, now that this trilogy has concluded I have to declare the vegan mac & cheese the winner!

1 package kelp noodles, rinsed (I could only find them online- you can use zucchini pasta if you want to save)

2 cup cashews, soaked for at least 2 hours

1/3 cup nutriontal yeast

1 cup warm water

1/2 lemon, juiced

1/2 tsp dry mustard

1 tsp sea salt

Dash black pepper

• Mix all ingredients together EXCEPT the kelp noodles in a blender and blend until thick and creamy
• Remove from blender and thoroughly mix together with the kelp noodles

       

Vegan Egg Substitue

Vegans…meet your new egg.

 

I’ve been craving fried eggplant, but after banning eggs at home completely, I let the huge purple veggie start to wan in freshness because I couldn’t come up with any egg substitue for dredging.  But after some research and a new found love for flaxseeds, I found this concoction, simply made from warm water and ground flaxseeds!  They sure don’t taste like egg when eaten raw, but used in baking recipes AND for dredging veggies, it’s sticky, gloopy (not my most eloquent word) consistency is identical to it’s counterpart.

(NOTE: The ratio for this recipe follows as 1 cup flaxseed to 3 cups water, 1/2 cup flaxseed to 1 1/2 cups water, 1 tbsp to 1/4 cup water)

1/2 cup flaxseed (brown or golden)

1 1/2 cups hot water (NOT boiling)

• Grind flaxseed in a coffee blender, until throuroughly mixed (it was have a sand-like look and texture when done)
• Pour ground flax and hot water into a bowl and whisk quickly for 1 to 2 minutes
• Let stand 10 minutes before serving (mix will thicken)
• Store in an air-tight container for up to 2 weeks- 1/4 of a cup of this mixture is equal to about 1 EGG