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!
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
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.
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.)