After Spoonable Bloody Mary recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013), put Vermouth in your 'Meatless Moinday' with this second serving.
Mac ‘n’ Cheese with Ground Cashews & Truffle Oil
ENOUGH CRUSTLESS VEGAN BREAD TO MAKE 1 CUP OF CRUMBS
1 CLOVE GARLIC, PEELED
2 SHALLOTS, PEELED
1 CELERY STALK, TRIMMED AND CHOPPED
6 MEDIUM-SIZE BUTTON MUSHROOMS, SLICED
2 TABLESPOONS VEGAN MARGARINE, PLUS MORE FOR A SECOND ROUND OF
1 1⁄2 CUPS DRY WHITE VERMOUTH
3 CUPS SOY MILK
1⁄4 CUP MISO PASTE
1 TEASPOON FRESH THYME LEAVES
1 BAY LEAF
2 CUPS GRATED VEGAN CHEDDAR, SWISS, OR JACK CHEESE (PAGE 28, 34, OR 42, RESPECTIVELY, OR STORE-BOUGHT)
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
1 TABLESPOON CHOPPED WHOLE BLACK TRUFFLE FROM A GLASS JAR, OR WHOLE DRIED BLACK TRUFFLE (OPTIONAL)
SALT AND FRESHLY GROUND WHITE PEPPER
1 POUND ELBOW MACARONI
1⁄4 CUP CHOPPED GREEN ONIONS
1⁄4 CUP CHOPPED FRESH PARSLEY
1⁄2 CUP FINELY GROUND CASHEWS
1 TEASPOON WHITE TRUFFLE OIL
1 CUP FRESH VEGAN BREAD CRUMBS
2 TABLESPOONS MINCED GREEN ONIONS (USE A MINI-PROCESSOR)
2 TABLESPOONS VEGAN MARGARINE
Even if served on the most ordinary of days, this macaroni dish with several cheese options has special occasion written all over it . . . and with white and black truffles to boot.
In a food processor, pulse the bread until you’ve made crumbs. Set the crumbs aside and wipe out the processor. Then, mince, in this order: garlic, shallots, celery, and mushrooms, pulsing the latter three vegetables just until nicely chopped.
In a heavy, large, stainless-steel skillet over medium heat, melt the margarine. Add the processed ingredients and sauté until tender, stirring, about 6 minutes. Add the vermouth (or dry white wine) and simmer until almost all the liquid has evaporated, about 10 minutes.
Add the soy milk, miso paste, thyme, and bay leaf to the skillet, and bring just to a simmer. Reduce the mixture over low heat for about 15 minutes, then remove the skillet from the heat. Add the Cheddar cheese and stir until melted and smooth. Sprinkle with the Parmesan cheese. Remove the bay leaf and puree the mixture with an immersion blender (or carefully, in batches, in a standing blender, and return to the same skillet). Stir in the black truffle (if using). Season with salt and white pepper.
Heat the broiler. In a large pot of boiling salted water, cook the macaroni until just tender but still firm to the bite. Drain very well.
While the pasta is cooking, make the crumb topping by combining the topping ingredients.
Then, in a small bowl, mix the bread crumbs set aside in the beginning, green onions, parsley, and ground cashews. In a medium-size skillet over medium heat, melt the margarine. Add the bread crumb mixture and sauté, stirring, until golden and coated with margarine, about 2 minutes.
Add the cooked pasta to the sauce in the skillet, then stir in the white truffle oil (or 1⁄2 teaspoon white truffle powder). Toss to coat. Pour into a large gratin dish and top with the crumb topping. Broil watchfully until the topping is crisp and golden brown, 2 to 3 minutes. Serve at once.
Yields 4 SERVINGS
(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013, Photo by Amy Beadle Roth)