One of my favorite things to make these days is sausage. Whether I use Julie Hanson's recipe which is mostly vital wheat gluten, or Isa's recipe that mixes gluten with mashed beans, I love that it makes so many sausages in the end. I find that I can't eat them all within a few days, so I just throw them into the freezer for another time.
Seeing as though I had about a dozen sausages hanging around, I decided to whip up some mac and cheese using some Creamy Cheddar Teese. I've never used Teese before for mac and cheese, or any other kind of block cheese for that matter. I wasn't really sure what to do, so I just melted the Teese on the stove. I'm used to making a cheesy sauce in the blender and then throwing it in the oven for a half hour to harden up a bit.
It came out less appetizing than I had hoped. I was able to eat most of what was on my plate, but the thought of eating the rest of it grossed me out. Sorry, Teese! I wanted to like you in my mac and cheese, but it's just not happening. I still love your mozzarella, and I'm going to make some pizza on my new-ish pizza stone someday.
All plated up. I also fried up a tomato, but it just didn't come out that great. I can't wait until tomoato season starts so I can eat real tomatoes again. After eating ones fresh from the garden all my life, I can't stomach those terrible ones they sell at the store year-round.
Vegan Peanut Butter Cups
2 days ago