I’ve had Angela’s Vegan Mac ‘n Cheeze recipe bookmarked for ages.
Now that I’m doing the whole no gluten, soy, dairy thing for a while there were no excuses.
Simple and easy. I added some extra garlic and nooch to the mix for some added oomph.
Post- Pumpkin: it reminded me of a pumpkin soup
I’m not the biggest fan of pasta for some reason. It always makes me feel heavy, yet not satisfied.
I thought the cheezy sauce would be perfect on some sautéed veggies.
Mighty tasty. And I even packed up the extra sauce to heat up for leftovers.
What are your weekend plans?
I’ll be demoing some Vanilla Almond Butter at the Belmar Whole Foods on Saturday (come after 3 if you’re in the CO area!) then doing the whole Football thing all day Sunday.