Jalapeño and Roasted Red Pepper Mac N Cheese
Ingredients
- 1 lb pasta, any kind
- 1 medium onion
- 2-3 jalapeños
- 4 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- cayenne pepper, to taste
- pepper & salt
- 3 tablespoons lemon juice
- 1 tablespoon tahini
- 3 tablespoons margarine
- 2 tablespoons ketchup
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons spicy brown mustard
- ½ cup nutritional yeast
- 1/3 cup salsa, any kind
- ½ jar of roasted red pepper, diced
- 1 cup unsweetened soy yogurt
About the Chef
Kelly Peloza is the author of The Vegan Cookie Connoisseur, the Vegan Candyland zine, and two blogs: The Vegan Cookie Connoisseur and Seitan Beats Your Meat. She started experimenting with vegan baking as a high school student, blogging about her adventures all the while. Her amazing recipes and gorgeous photos drew a crowd of eager readers who have been begging her for a cookbook ever since.
Her delicious and imaginative recipes are sure to inspire bakers of all ages. She was a featured chef at Chicago VeganMania, has been holding book events around the country, mostly Milwaukee and Chicago, and will be a panelist at Vida Vegan Bloggers Conference in Portland, OR in August 2011. Kelly currently resides in Milwaukee where she studies photography, and spends her free time baking and promoting veganism.
Chef's Website
http://seitanbeatsyourmeat.wordpress.comDirections
Put a pot of water on the stovetop boil the pasta, and cook while preparing the sauce. Dice the onion, jalapeños, and garlic. Use more or less jalapeños (or leave some of the seeds in) to adjust the level hotness to your liking.
Heat the olive oil in a saucepan over medium heat and add the onions, jalapeños, and garlic. Sauté for about 5 minutes, then add all the spices and the salt and peppers. Continue to cook, stirring frequently, until the onions sweat and begin to caramelize.
Deglaze the pan with the lemon juice, then stir in the tahini, margarine, ketchup, soy sauce, mustard, and nutritional yeast. Stir until the tahini and margarine melt, and the mixture is combined. Add in the salsa and roasted red peppers, then remove from heat and stir in the soy yogurt.
Drain the pasta when it is done cooking, then pour the sauce over it, and stir to coat the pasta. Adjust seasonings, salt, and pepper to your liking, then serve immediately.
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