swag-ified national macaroni day

Warning: this is a foodporn post.

Happy Saturday swagsters!

How’s everyone’s weekend so far? It’s already half over, can you believe it? I don’t know how many of you are excited about that, but I know I am… it means I’ve got a day off looming in my future. Aaaaah the service industry. 🙂

I was actually at work all day today and I am so grateful to be lounging on the couch right now! Markus is still at work and I just found The Sweetest Thing on TV. I am definitely seizing this opportunity to indulge in some quality Chick Flick time.

Hey look what I ate for dinner last night!

taco salad

I topped some shredded cabbage with salsa, homemade refried beans (so easy, recipe at the bottom of the post!), Daiya mozz and avocado. It was simple and delicious. I think I’ve really turned myself on to using shredded cabbage for salads now… it has such a satisfying crunch!

I also found out yesterday that today is National Macaroni Day and,  just like with last weeks Vegan Pizza Day, I knew I had to jump on board and do something special. I thought I had this whole thing practically worked out for me, seeing as I have a brand new bag of Daiya in the fridge. But then I had a light bulb moment: nutritional yeast. If you’ve never used nutritional yeast before, you really oughta try. It has this wonderfully nutty, cheesy flavor and like the name implies, it’s FULL of nutrients.

Once I had my sauce figured out (I used this recipe from Oh She Glows), I had to think about the macaroni part. Truthfully, I don’t care for pasta. I don’t find it satisfying or filling. Lucky for me, I had a full head of cauliflower in my fridge that needed to be used up. I swear, I am obsessed with cauliflower. There’s almost nothing it can’t do or be. And I really just love the flavor. I decided steamed cauliflower would make the PERFECT substitute for the pasta.

Here’s what I ended up with, swagsters

mac and cheese: swag-ified

The sauce gets so thick and creamy when you heat it up with the cauliflower (or pasta). It’s out of this world good, y’all.

dinner is served!

I served my “mac and cheese” along side some roasted brussels (average night) and more of yesterday’s homemade refried beans. Hello, comfort food!

Alright, friends. I’m off for the evening! I hope everyone enjoys what’s left of their weekend!

Homemade Refried Black Beans

1 can black beans, liquid included
1 tsp minced garlic
1/4 of an onion, chopped
Cumin to taste
Chili powder to taste
Sriracha to taste

Spray a skillet with non-stick spray and cook garlic over medium heat for about 1 minute. Add black beans, with liquid, and continue to cook while mashing the black beans with a potato masher (the back of a sturdy spoon works, too). Once the beans are mashed, add onion and spices. (I probably used about 1/2 tablespoon of each of the spices, but I’m not sure, as I didn’t measure.) Continue cooking until the onions softens. Stir often so beans don’t stick to the bottom of your pan. If you find you need thin your beans out, add water about 1 tablespoon at a time, until your desired consistency is reached. (I didn’t find this last step necessary. You could also replace the bean juice with water if you’d rather.)


10 thoughts on “swag-ified national macaroni day

    • you will love it! i posted a link for the sauce recipe. it’s from Oh She Glows! let me know if the link doesn’t work or it’s going to the wrong place. and DEFINITELY let me know if/when you make this. i can’t wait for the leftovers!

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