The black one took a while to warm up to us and was quite protective of his lady who was so curious and gentle.
We came home and got in the pool and later made the best vegan mac and cheese. All the while thinking of our new buddies and how happy we were they aren't in a factory farm right now (these cows might be the RARE FEW who are just a part of someone's family, like dogs :)
Throughout the week J would say, "cows!" very enthusiastically to let me know he remembers.
The Best Vegan Mac and Cheese
Because this isn't packaged (ie: nasty, powdered formula) it obviously takes a little bit longer to prepare, but if you make the entire recipe it lasts for a good 4-5 days (for two adults and a baby anyway). I always want to freeze it but never end up doing so b/c we eat it all. Mac and cheese is always good served w/ leafy greens (see my older post for a good/simple collard green recipe)! Enjoy~
Ingredients:
1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1/2-1 tsp. salt (depending on how salty you like it)
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)
Directions:
Pre-heat oven to 350 degrees.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender (this is by far the easiest way).
Once pasta is cooked, drain, and pour into the baking pan. Then pour the "cheese" sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 25-30 minutes. Keep an eye on it so it doesn't turn too crispy on the top.
