I intended to post the reader recipe poll (rice cooker macaroni and cheese) this morning. But I’m not. Well, I can’t.
I intended to go to the grocery store, but then the roads looked like this
and I decided I really did not feel like bundling up Leo, bundling up myself, and driving to Kroger. Especially on roads that looked less than ideal (that road outside our house is a main road).
I intended to just make rice cooker rice and cheese. Similar, right? Not the same, but similar. And then I went down to the basement and there was no cheese in the freezer. You heard me. No cheese. It’s a sad, sad day when there is no cheese in the house, folks.
So, I improvised. I made vegan rice cooker macaroni and “cheese.” With crispy tofu sticks and broccoli. A perfect 5-year-old snow day kind of meal, for an atypical 5-year-old that wants “cheese” and tofu. Moving on.
Intentions aside, this really came out quite fabulous. As in we’re adding this to our “make often” repertoire. Dare I say we don’t even need to get more cheese? (False. We do.)
Vegan Rice Cooker Brown Rice and “Cheese”
- 2c. dry brown rice
- 3c. water
- 1/4c. nutritional yeast
- 1t. salt
- 1/4c. wheat flour
- 2 cloves garlic, minced
- pinch of cayenne
- pinch of turmeric
- 1c. water
- 1 1/2T. butter
Prepare the brown rice and 3c. water according to your rice cooker instructions (for us that meant putting them together and pressing “on.”). Meanwhile, mix together the remaining dry ingredients and garlic. Add the water and whisk well. Melt the butter over medium heat in a small saucepan. Add the nutritional yeast mixture and continue whisking until the sauce has thickened.
Once the rice has switched to “keep warm,” add the cheese mixture. Stir well. Close lid and keep on the “keep warm” setting. Serve when ready.
Crispy Tofu Sticks
- 1 block of firm tofu, cut in 8-10 slices and pressed
- 3T. olive oil
- soy sauce
- nutritional yeast
Cut each tofu slice into smaller “sticks” – about 3 per rectangle of tofu.
Heat the olive oil in a large skillet over medium high heat. Add the tofu sticks. Fry the tofu until golden brown and crispy. Add soy sauce – no measurements here – just shake it. You want enough soy sauce to give a thin coating to each of the sticks. Toss around and let fry for another 2 minutes. Add the nutritional yeast – again, just shake enough to give a thin cover to each of the sticks. Fry for another 3 minutes or so – you want the tofu browned and crisp. Serves 2… or 1 because dude, have you tried this tofu method (thank you, Angela!!!)?
Plate it and serve it, preferably to a table with a baby on top.
Serve it quickly, before your husband starts to snack on said baby!
What have you intended lately?