Vegan Macaroni and "Cheese" (new Earth Balance brand, including analysis), Smoked Tofu, Reduced Water Tomatoes
described this past April the Food for Life recipe that I use) - even my wife, who never liked cheese, likes it, and it has about 1.8 g of fat per serving, which is reasonable). I also like the convenience of the boxed Road's End Organics macaroni and "chreese". A staple in our house is Earth Balance's spreads, which we use as our non-hydrogenated margarine, and now Earth Balance has a new "cheddar mac and cheese".
At her urging, I bought the new Earth Balance product today and made it for her and me. I cooked it with a little onion and chopped kale, and served it with a little smoked tofu. They had some very tasty tomatoes at Whole Foods today that were made with minimal water to give an undiluted tomato flavor, and I served slices atop mixed greens with some dried oregano.
Dinner was good! I liked the Earth Balance product, but I also like the Road's End and my homemade ones. I am happy that my daughter is not only amenable but actually encouraging of mixing vegetables into the macaroni - I was going to add broccoli ("trees") and onion, but she requested kale instead of broccoli. The tomato was great! My daughter enjoyed dinner and said that this new Earth Balance macaroni product is her favorite boxed one.
I thought that I'd do a little comparison of the three approaches to making vegan macaroni and cheese. First, let's consider nutrition. Here are copies from the respective manufacturer's web sites of nutrition facts and ingredients.
|Earth Balance||Good||Highest in sodium||Easiest||This will probably be something that I stock because my daughter seems to so like it|
|Road's End||Good||Significant fiber, B12, and folate||Easy||I'll try to get her to enjoy this as well periodically because it is more nutritious|
|Homemade||Perhaps best - creamy||Lowest in sodium and can be significant in B12||Not bad||It's fun to make this from scratch and I hope that I can engage my daughter by helping to make it|