Sunday, July 13, 2014

Vegan Macaroni and "Chreese" with Seitan and Broccoli, Waterless Okra, Sungold Tomato

My wife and her sister-in-law enjoyed ample food on an outing in the afternoon, so weren't very hungry for dinner and were just going to eat leftovers from their outing. I took advantage of that to prepare one of my daughter's favorites, vegan macaroni and cheese, using Road's End Organics shells and "chreese". I almost always add to the macaroni, and today used broccoli, seitan, and onion.

My wife picked up some beautiful thick okra from the farmer's market. I took about a half dozen or eight spears, cut them into 1" lengths, then split them in half. I put them, along with about 1/3 cup sweet onion cut into approximately 3/4" x 1/4" chunks, in a 1 quart Salad Master stock pan (which I should have preheated but I usually forget!), covered, and brought to heat over medium high for a waterless dish. Once the little cap allowing steam to escape started jiggling, I reduced the heat to low and cooked for about 20 minutes. I then mixed in about 1/4 t turmeric, 1/4 t dried oregano, and a bit of salt; I wish that I had amchoor (dried mango) powder, which would have been good with the okra.

Dinner was good! I added some hot sauce to the macaroni to make it even more tasty. The packaged macaroni and "chreese" is only 2g of fat if one were to eat the whole prepared box and the soy milk that I mixed in has 3.5g fat per cup (I only used 2/3 cup). I didn't add any margarine. Surprisingly, then, this is an almost no added fat meal!

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