Good news and bad news! What, you want the bad news first? You sicko! Okay, here goes… our Molly puppy is sick!
For those who want to know more, keep reading below. Otherwise, skip to the cute picture of Molly and continue on to the good news!
Still here? Okay, well it turns out Molly got two kinds of worms from the Humane Society, and girardia, which is an intestinal infection, and we found out yesterday from our vet. Side note: our vet and the vet place we take Molly to really, really suck, and I can’t wait until we’re done giving her meds and getting her shots from them… then we’re going to a real vet!
Anyway, we started Molly’s meds yesterday: she gets powder meds on her food once a day for the worms and pill meds once every 12 hours for the girardia. She is so not a fan of taking the pill meds, so Blake and I have had to get very clever with how we break up the pills to get her to eat them… so far, we cut them up and mix them in with her dog food. Today she figured out what we were doing and wouldn’t eat them, so I gave her parts of the pills one at a time with a piece of kibble… she couldn’t eat the kibble without also swallowing the treat!
She should be done and clean this Saturday, which is good timing because that’s when she’s going on a road trip to meet her “grandparents”, my parents, in Tucson. And yes, we do refer to Molly as our baby!
Time for the good news: vegan mac and cheese! Yes, that’s the good news I made some yesterday from Chloe Coscarelli’s book Chloe’s Kitchen (if you are vegan/vegetarian and looking for a new cookbook, I highly recommend this one! Her instructions make sense, aren’t hard to follow, don’t require a lot of time or fancy equipment, and taste really really good. I’d say it’s on par if not better than Lindsay’s Happy Herbivore books!)
- 1 pound/box quinoa elbow macaroni (again, going with the low carb thing on Blake’s doc’s recommendation)
- 1/4 cup vegan margarine (I use Earth Balance)
- 1/3 cup all-purpose flour
- 3 cups soy milk (you can also use almond or rice milk)
- 1/2 cup nutritional yeast (I love Bob’s Red Mill, but you can also find nooch in the bulk bins of your Whole Foods/Sprouts/natural health store)
- 2 tablespoons tomato paste
- Handful of grape tomatoes (or basically whatever veggies you want– I’m trying to use up the tomatoes we got from Market on the Move!)
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon agave (I used the light colored agave)
- 2 tablespoons bread crumbs (I used Panko)
- Preheat oven to 350 degrees and lightly grease a 9 x 13 inch pan.
- Bring a large pot of salted water to a boil (not too much salt when cooking with quinoa– I’ve noticed it tastes a little crunchy if you heavily salt it)
- Add macaroni and cook according to pasta directions (if you’re adding extra veggies to make this healthier, especially hearty veggies like broccoli, add them in in the last 5 minutes and cook until tender). Drain and return to pot.
- Meanwhile, in a saucepan, make a roux by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add your soy milk, nutritional yeast, tomato paste, salt, garlic powder, and tomatoes (if using) to the saucepan and bring it to a boil, whisking frequently. Reduce heat to low and let simmer until sauce thickens. Adjust seasoning to taste, and stir in lemon juice and agave.
- Toss the noodles with the sauce and transfer into the 9 x 13 pan.
- Sprinkle bread crumbs on top of the pasta and bake for 30 minutes or until the top is browned lightly.
And that’s it! Yum, huh? I had never made a roux before, and that was definitely what I had the most trouble with:
Yup, all those explosion-y stains on the stove top are from the roux… it bubbles so watch out! That said, it was very, very easy to make, and it thickened up quickly. You definitely have to keep an eye on it!
The final product:
I would say 4/5 stars for this recipe, definitely. It’s good but it’s actually a little sweet for my taste… I would leave out the agave for sure, and definitely add some more veggies to it.
I ended up pairing it with some roasted asparagus… yes, I love asparagus!
I’m currently in the midst of making my own black bean chili slow cooker recipe, so I’ll let you know how that turns out tomorrow!