Going with this DAIRY SUCKS THE MOST theme I’ve started as of my last post, I am giving you the gift of Mac’n’peas. Yes, I love puns with my vegan food and I’m not ashamed. I also think this fits in with my lazy attitude that I’ve had lately since mac is like the number 1 lazy person food, after ramen (this is not as easy as Easy Mac, sorry, but it’s also not very difficult and you can just let a pot simmer on the stove for a while). Bonus is that this is an allergy friendly recipe! No soy, no nuts (depending on your nondairy milk choice), no dairy or eggs (it’s obviously vegan). I even made it gluten free by using brown rice macaroni elbows (but you don’t have to, I just like brown rice pasta!). Bonus is that this is much lower in fat and calories than any mac and cheese that you will find out there. I admit that I didn’t calculate it, but the fact that I replaced cheese with yellow split peas should tell you that this is much more nutritious!
Before I begin I must admit that I have no excuses for being so dang lazy with this blog lately. I feel like I come up with so many ideas, execute them, write out recipes, and then never make a post. Because… No reason. Like none at all. Other than I would rather be wasting my time doing nothing. Anyway. I am going to set a reminder on my phone to make sure I update this at least once a week and not once every 2-3 weeks like I’ve been doing lately. Ahhh I’m so sorry. To make up for it I’ve got something that I really enjoyed.
Ok so while this isn’t as simple as cooking boxed pasta and mixing in a neon orange powder with milk and butter, it is still not super crazy hard and there’s ONLY 6 INGREDIENTS (plus water and salt). It’s also not Macaroni and Cheese. Since there’s no cheese. It tastes different, and is good in its own right. It gives you a carb-filled bowl of gooey thick mac and is a pretty low maintenance recipe. If you like split pea soup or mac’n’cheese or pasta or just food in general, then this is for you. And while I haven’t fed this to kids, I imagine it would be very kid friendly!
A large component of this recipe is nutritional yeast flakes. If you have avoided this ingredient until now just take the plunge and try it. I thought the name was intimidating and the first recipe I made that called for nutritional yeast I was terrified to take the first bite. But you eat yeast all the time (probably) since it’s in BREAD. And if you’re like me, then you firmly believe that bread is amazing. Oh it really is. I think avocado and hummus on toast makes my top 5 favourite foods and a large part of that is because of the crusty sourdough I buy from the farm market. Oh gosh I know what I’m doing tomorrow. BUYING BREAD. Ok back on track. Nutritional yeast. It’s super good and it is great as a replacement for salt! I really really like this on popcorn, potatoes, and veggies (specifically broccoli or cauliflower). I am contemplating getting a shaker for my nooch (vegan slang for nutritional yeast) because I find myself using it so often. It’s also super cheap and I am not rich and I like good tasting, cheap things. Vote Nooch 2016.
Another thing you need to go out and buy right now is So Delicious Cashew Salted Caramel ice cream. This is so off topic but I got this last weekend at the health food market and I have thought about it like it’s my secret lover all week. I am totally getting more this weekend and it will probably be the highlight of my whole week. My life. OH! And since we’re talking about ice cream. Have you heard that Ben & Jerry’s will be releasing a dairy-free flavour next year?! YES. As a former B&J’s employee I am so happy to see this company getting on the dairy-free train. Choo-choo, ice cream lovers. I just hope they don’t forget to veganize it because if it’s dairy-free and not vegan I will be so, so, so sad.
Ok recipe. Ooey, gooey, not cheesy pasta. I eat mine with cholula on it. I can’t be the only one who does this, right? I know Canadians put ketchup on their mac and I think that is the weirdest thing. Mostly because I think ketchup sucks when you can be using things like BBQ sauce or sriracha or cholula instead. Ok enough of my rambling. Here’s my anti-cheese Mac’n’Peas recipe!
4 servings;Takes a little over an hour. Don’t Sweat it. Relax or do some laundry Before it takes over your apartment.
- 1 cup dry split yellow peas
- 1/2 cup nutritional yeast flakes
- 2 big pinches of cayenne pepper
- 1 cup original or unsweetened almond milk (or your favourite nondairy milk)
- 2 T Earth Balance (or other vegan margarine)
- about 3 cups macaroni elbows (enough pasta to fill up a medium pot, I didn’t really measure it,oops)
- salt, to taste
- Cook yellow split peas according to directions (fill pot up with water, add peas, boil and simmer for about an hour. I bet you could throw this in a slowcooker also!).
- Cook pasta according to directions. Drain and add Earth Balance.
- Drain the peas and combine with the nutritional yeast flakes, almond milk, cayenne, and a little salt. Throw it in a blender and puree until smooth. Add more almond milk to get desired consistency
- Combine peas mixture with the pasta and let it sit for about 5 minutes (I had more sauce than pasta so I wanted it to thicken a little bit, it will thicken more as it sits longer.) Add salt to taste. I also sprinkled a little more cayenne on top!