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It was lunchtime, and as usually I had procrastinated tearing myself away from my work so long that I was very, very hungry. I stood looking into the fridge, trying to figure out a way to cram some vegetables into me, but also some starches so I’d be able to think for the rest of the afternoon. It’s a daily dilemma, one that doesn’t seem to get easier!
I had some pasta, some spinach, some smoked tofu and some Zengarry Brie that I wanted to use up. So even though I had mac and cheez last night, (from a box – Daiya – served with a generous portion of salad) I decided to make it again.
This particular option (below) is a bit more of a white cheddar style mac and cheese. It’s also undoubtedly healthier than the boxed Daiya, which, while delicious, was a bit technicolor. And, since it has greens right in it, there’s no additional choking down of salad. Big win!
LAZIEST MAC & CHEEZ
- about 1.5 cups of dried pasta of your choice, cooked
- 1/3 cup Zengarry Brie or Gruyere
- 1 TB white miso paste
- 1 TB Earth Balance, or olive oil
- 1 tsp garlic powder
- 2 cups cut up spinach/kale/your choice of greens
- half a block of Soyganic smoked tofu, in small cubes (optional)
- Cook the pasta per package directions. I used gluten-free, but you don’t have to. Add the greens at the end just long enough for them to wilt. Strain.
- In the same pot, over very low heat, throw in the remaining ingredients, letting the tofu warm a bit, then add back in the pasta/greens and stir until everything is well combined.
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