Deceptively dairy free
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I know you subscribe to my blog and even though I forced you, I still appreciate it. I suspect that you don’t read my blog (even though you swore on your mother’s death). The following recipe is a test.
It’s hard feeding the girls dinner every night. They agree on nothing and their food preferences couldn’t be any different if they tried (to drive me mad) which I believe they do (whether consciously or not). One meal they both can agree on is macaroni and cheese. Of course I don’t know a lot of kids (or adults) who don’t but it’s also one of the unhealthiest meals around when done in the traditional way. Mine is far from traditional and tonight was no different except this time I decided to push the envelope a little further and see if I could get away with it. Poor Jojo. Even though she wasn’t a fan, I consider this a complete winner!! Alex ate 2 bowls.
Since this is still Dairy free week, I wanted to do a Mac n cheese without cow’s milk. This was no easy feat because all the ingredients (except the pasta) contain dairy! I wanted to do something challenging without compromising the taste (and fool the teenagers). In putting together the recipe I took a really neat trick from Deceptively Delicious (Jerry Seinfeld’s wife). She puree’s veggies like spinach, cauliflower, squash and beets and incorporates them into her recipes to deceive the children. Although I own the book and have tested out at least 5 or 6 of the recipes and find them just ok with a such a small amount of purée to really make a difference, I do find the ideas clever and useful. Here I use the cauliflower trick.
Macaroni and ‘cheese’
1/2 a head of medium cauliflower
1 container soft tofu
1 can carnation soy milk
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tbsp prepared mustard
1 egg beaten
1 cup grated hard goat cheese
1 cup grated soy cheese (or hard goat cheese)
bread crumbs (or panko)
Cook 1 whole bag of whole wheat pasta (I used shells) until al dente (noodles will continue to cook in oven once prepared). In a sauce pan boil cauliflower until very soft and drain. Add cooked cauliflower, tofu, carnation soy milk, all spices and beaten egg to sauce pan and either blend until smooth with a handheld blender or add mixture to a food processor. It should be nice and creamy. Now add your cheese to the pot and stir over low heat until melted. Place your pasta in a greased casserole dish and add cheese mixture. Stir well and sprinkle about 3/4 cup of bread crumbs on top. Bake uncovered in a 350 oven until crumbs have browned.
If you’ve read this blog then you know that last night for the first time, well, since you were 2, you’ve consumed 1 whole serving of vegetables. You don’t need to thank me, and…..yes you’ll be ok.