Tuesday, January 12, 2016

Macaroni and Chia "Cheeze" with Seitan, Waterless Collard Greens

My daughter loves (vegan, of course) macaroni and "cheese" and a few days ago I picked up the relatively new cashew-based Heidi Ho brand Creamy Chia Cheeze. I boiled some whole wheat pasta shells, drained, and mixed in seitan chunks and onion, as well as a little of the "cheeze" and soy milk and warmed. I also made a waterless collard green dish in my Saladmaster small stock pan.

Dinner was great! Everybody, including my wife who doesn't usually like cheese of any kind, enjoyed the meal.



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