Thursday, October 30, 2008

It's the Cheeziest

While visiting my mom I always have to scope out her magazines- This time I was hooked on a "Soups, Stews, and Chilies" issue from Cuisine at Home. The very first recipe in the magazine is for Mac 'n Cheese Soup. Yeah. I know. In my head it alternates between sounding disgusting and like the best thing ever. I had to make it.


Now, I love pulling down the big mixing bowl and slurping up massive amounts of vegetable soup, but this isn't the type of soup you guzzle, oh, no. One cup of this soup is plenty- It's really rich. Of course, it's not nearly as rich as the original version that calls for 4 cups of shredded cheddar...

Vegan Mac 'n Cheese Soup

1 1/2 cups dry elbow macaroni
2 Tbsp. Earth Balance margarine
1/2 cup onion, minced
1/2 cup celery, minced
1 Tbsp. arrowroot powder
2 Tbsp cornstarch
1 heaping tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
1/8 tsp. turmeric
1 1/2 tsp salt
1/2 tsp. garlic powder
1 1/2 cups vegetable broth
2 cups unsweetened almond milk
1 Tbsp. lemon juice
1/2 cup nutritional yeast flakes
2 Tbsp. vegan cream cheese, Veganaise, or other fat-laden vegan substance*

Cook macaroni according to package directions (I used a gluten-free one so that my sweetie can enjoy this). Sweat onion and garlic in the Earth Balance in a large saucepan over medium heat until soft, about 5 minutes. Mix together the cornstarch, arrowroot, mustard, nutmeg, cayenne, turmeric, salt, and garlic powder until no lumps remain. Then whisk the spice/thickner mixture into the onions and celery. Stir to coat. Then deglaze the pan with the vegetable broth and whisk until no lumps remain. Simmer about 5 minutes or until broth is thickened. Then whisk in the almond milk, lemon juice, nutritional yeast, and cream cheese or veganaise keep stirring until the soup is smooth and creamy. Add the cooked macaroni and serve immediately. I like this with lots of freshly ground black pepper.

*I know it seems weird to add these to the soup, but it gives it that extra richness that the soup needs. I tried it with cream cheeze, with veganaise, and with both. They were all good! Using a little of both the cream cheeze and the veganaise made for a super-awesome Paula Deen type of indulgence that you don't want to go overboard on or you'll get a tummyache. That one was my favorite- Duh.

Here are my kitties sitting on the bushel of green tomatoes. I will certainly be making fried green tomatoes with some of them and maybe I'll make some more pickles, too.





5 comments:

APLACEFORUS said...

See this is amazing! I actually cancelled my subscription because I wanted to spend my money on a more vegan friendly magazine.. but you did a great job with changing things around and coming up with something that sounds delicious. I cant wait to give it a try and see if I can start tweaking recipes to come up with great things too!

allularpunk said...

oh! i have an idea for a fat-laden substance! the cashew cream from that delicata squash bisque that veganyumyum made. it's really just like a cup or half a cup or something of cashews blended with a cup of veggie broth. and it is the perfect rich-factor in THAT soup, anyway. i don't see why it wouldn't work here.

guh...mac n cheese soup. i too am horrified and mystified all at once. i want it, but i don't...but i do! we all have a little paula deen in us, don't we?

miss v said...

hmmm... mac & cheese combined with soup. a must-try for sure!

Stacey and Sergio said...

My mom used to make broccoli & cheese soup when I was little and I loved it so I'll have to try your recipe! Your kitties are cute!

Vegetation said...

Wow, mac and cheese soup kind of intrigues me. And I love your kitties. They're gorgeous!