Tuesday, July 26, 2011

First In-vitro Baby Mac 'n' Cheeze

Louise Joy Brown was the first human to be born following IVF. One of the two doctors who developed IVF (and won the Nobel Prize in Medicine for it last year) attended Louise's wedding in 2004. (Can I get an "aw.") To my great surprise, Albino Luciani (who would soon after become Pope John Paul I) "expressed concerns about the possibility that artificial insemination could lead to women being used as 'baby factories,' but also refused to condemn the parents of the child" (Wiki). Part of me wants to advocate for adoption over IVF, and another (stronger) part wants to tell that part to shut up and stop universalizing. Giving birth is an awesome (in the formal sense) experience. I recently listened to a new mother describe how birth was singularly painful yet mostly manageable because it's purposive and purposeful. It's transformative and creative in a way no other physiological pain is because it doesn't signal that something is terribly wrong.

Something that is unequivocally right: this meal! Well, not unequivocally; I'd use only 1/2-3/4 of a package of Daiya next time. And maybe heat the kale at a somewhat lower temperature. 425F?

Prep time: approx. 45 min.
Servings: approx. 6-8

1 lb. macaroni
1 c. nutritional yeast
2/3 c. vegetable broth
1 1/3 c. water
1 spoonful tahini
1 spoonful Dijon mustard
2 Tbsp. lemon juice
ground sea salt
ground black pepper
1 lb. soft silken tofu
1 package Daiya mozzarella
1/4 avocado, sliced
3 sun-dried tomatoes, sliced
1/2 bundle of kale (4-7 stalks), leaves torn

1. Cook the macaroni.
2. In a smallish pot over medium-high heat, stir half the nutritional yeast, tahini, and mustard into the water, broth, and lemon juice. Add lots of salt and pepper.
3. After the sauce has been boiling for a few minutes, reduce to medium heat and let reduce. Stir in the rest of the yeast. Reduce heat to a minimum once the sauce is approx. half the original volume.
4. Preheat the oven to 500F. On a baking sheet or shallow pan, toss kale leaves with some olive oil or Earth Balance spread. Bake for approx. 8 min. (I wasn't paying attention, though, so don't take my word for it) or until kale is crispy but not burnt.
5. When the macaroni is cooked, drain and pour into a casserole tray. With your hands, mash the tofu up with the macaroni. Pour the cheeze sauce over it and top with Daiya, then stir everything together. Bake for 5 min.
6. Top with avocado, sun-dried tomatoes, and Cholula hot sauce.


  1. Grannie wanted you to see this. She thought we could have a culinary blog-off.


  2. Looks good, and so easy to make vegan! I recently made strawberry shortcake but used too much salt. Ice cream corrects.

  3. showing my ignorance here (shocking, i know!) but is there vegan ice cream?

  4. For vegan ice cream, there are tons of options! If you're not interested in fruit sorbets, then try some of these brands. I haven't tried the hemp milk based one yet, but I find that coconut milk based ice creams have the mouthfeel that dairy ice cream does (because coconut milk is fattier than soy). You can find some Tofutti and So Delicious in some Walmarts, whereas I can find all of them at Whole Foods and most of them at my local Publix grocery store.

    Tempt (hemp milk-based): http://livingharvest.com/products/ice-cream

    Tofutti (soy-based): http://www.tofutti.com/

    Turtle Mountain products (either soy or coconut based): http://www.turtlemountain.com/products/index_products.php

    Luna and Larry's Coconut Bliss (coconut milk-based): http://coconutbliss.com/