I don't have a blender - I've seen the recipes with cashews too but tbh cashews are also v expensive.
I think alternating between the rice with beans and veggies and the mac and cheese will be what I do. I like both okay and then I can save my soups for dinner.
Please do not give me virtual hugs unless you are only using the hug function on threads. Thanks.
You can't always keep it separate.
This is happening, this is part of you.
Do you like nutritional yeast? Plus a certain RYLer introduced me to asefoetida which is also excellent for cheesy flavour. If you wanted to cut down on the cost of the mac and cheese you can make a white sauce (roux with butter and flour and milk (or milk and water)) and add as much cheese as your budget will allow and either some nutritional yeast or some asefoetida. It works OK!
'It's an impossible choice ... I'll just have to hope that when I flip the coin it somehow explodes and kills me.'
"You're not scared of climbing mountains. You're scared that you can't make them move."
I do use nutritional yeast in many dishes and already do in my mac and cheese! Mine was basically: Cook pasta with water, vegetable bullion, nutritional yeast, salt, and pepper in instant pot. Stir in vegan butter, milk, and cheese. Finished.
Please do not give me virtual hugs unless you are only using the hug function on threads. Thanks.
You can't always keep it separate.
This is happening, this is part of you.
Would like to add that Jenna refined the recipe - I just went ‘whack these things in in quantities you deem appropriate’, which actually seemed to upset her quite a bit.
Also tried Lindts new vegan chocolate bar this morning (saw Lindt, assumed lindor, was mildly disappointed) and it was ok! Hazelnut, sorry Jenna.
Yes! I require step by step instructions o_O
Also K really liked the Lindt hazelnut thingy!
Quote:
Originally Posted by Auror.
I don't have a blender - I've seen the recipes with cashews too but tbh cashews are also v expensive.
Yeah, I figured that might be limiting! I use 150g for 6 servings, if that's any use to work out if it's worth having a go.
Quote:
Originally Posted by Elmer
Plus a certain RYLer introduced me to asefoetida which is also excellent for cheesy flavour. !
The. Hell. Is. That.
Also is the 'certain RYLer' someone who was once part of an awesome DIY trio with us?
The. Hell. Is. That.
Also is the 'certain RYLer' someone who was once part of an awesome DIY trio with us?
Do you need me to crack out lmgtfy again?
It's like a garlicky cheesy condiment? spice? that you get in the herbs and spices section of a supermarket. I'd wanted to try it but was too scared until Said RYLer and their partner fed me some REALLY GOOD macaroni cheese made with it.
Not telling you unless you allow the DIY project to be completed.
'It's an impossible choice ... I'll just have to hope that when I flip the coin it somehow explodes and kills me.'
"You're not scared of climbing mountains. You're scared that you can't make them move."
What is roux? It was extremely thick. I had to add a lot of almond milk to it, and that was even without draining the water from cooking the pasta.
It's when you heat butter or oil and add flour. It thickens milky sauces :) just means you need less cheese to thicken it, but doesn't sound like that was a problem!
'It's an impossible choice ... I'll just have to hope that when I flip the coin it somehow explodes and kills me.'
"You're not scared of climbing mountains. You're scared that you can't make them move."
Oh is that why I didn’t like it! If I knew that already, I’d forgotten and I didn’t think it tasted badly of hazelnuts, but that does indeed explain it.
I ate an Asda mini fake Colin the caterpillar yesterday!!! Considering it’s gluten-free too, I’d say it’s pretty decent.
You could replace it with a not-joke about it being much less offensive than when I repeatedly fail to remember the basics of social etiquette and spew your personal anecdotes to virtual strangers…
