It has been so exciting to receive so much encouragement and feedback in such a short time since I launched The Vegan Bear! My passion for the vegan lifestyle, the eagerness in learning to write decently as an amateur, and each and every one of you who follow me make this blog so much fun! One of the most popular requests I’ve received since I started is for more recipes, so your wish is my command! I will now start posting recipes on Thursdays and Sundays. My #TastyThursday posts will be recipes for pretty much everything – salads, sandwiches, main dishes, sides, and desserts. My new #ScrumptiousSunday posts will be solely dedicated to those recipes that are so proper for Sundays cooking. These are dishes, desserts, and meals that might mimic a popular and traditional dish that many of us grew up with (vegan, of course), or a recipe that is so scrumptious, hearty, and carries the worthiness of being a Sunday best.
I hereby christen #ScrumptiousSunday with one of my all-time favorite recipes: Sister Kitsiyah’s Macaroni & “Cheese”! This is one of the most popular dishes at Everlasting Life Cafe (soon to be Woodland’s Vegan Bistro). For those of you who don’t already know, this is absolutely my favorite place to eat in the entire Washington, DC area. This award-winning restaurant and their food truck offer the perfect variety of 100% vegan, gluten-free soul food. Yes…vegan soul food! Sister Kitsiyah, is a health food nutritionist who studied vegan cooking in Israel with the African Hebrew Israelite Community. This recipe for macaroni and cheese is from her Food for Life Cookbook. Many of my non-vegan friends even assert that this Macaroni & “Cheese” recipe is top-notch and some even say its better than their grandmother’s! The only thing better than its satisyfing taste is the easiness in making it. Once you make your first batch, be sure to leave a comment on this post and let me know what you think!
- 16 oz. bag/box of elbow macaroni
- ½ cup + 1 Tablespoon nutritional yeast
- 2 teaspoons of Spike seasoning
- 1 ½ cups soy milk
- 1 garlic clove
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ¾ cup canola oil
Preheat the oven to 350 degrees.
Cook the pasta as directed. In a blender or food processor, blend the nutritional yeast, Spike seasoning, soy milk, garlic and paprika. Slowly pour the oil in the food processor while it is running. The mixture should be creamy, as this will be the “cheese” sauce.
Strain the pasta and run cold water over it. Be sure to shake all of the excess water out of the pasta. Put the pasta back in the pot and mix it with about 1 cup of the “cheese” sauce. Put the cheesy noodles in an oven casserole dish (I use a 7 ½ x 12 inch casserole dish). Pour the remaining cheese evenly over the noodles.
Sprinkle with paprika and cook in the oven for 25 minutes or until golden brown. Remove from oven and let stand for 30 minutes before serving. May your Sunday be scrumptious and cheesy…in all the good (vegan) ways. Enjoy!