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Showing 1-4 of 4
By Chef Zach
on February 10, 2009
I live around the corner from the Soul Veg restaurant and this is definitely not the recipe they use. I would recommend not only cutting the tumeric in half but toasting (30s on a hot, dry skillet--taken off the heat) it lightly to get rid of some of the strong flavor. I added 1/4 cup of soymilk to the final mixture. Instead of just salt, I used VegeSalt and ground black pepper. Also, this is the soul food version of mac and chees that's more like a casserole than the Kraft version. If you're not used to that, you won't understand the texture difference.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Best
on January 25, 2009
Not the same recipe from the Soul Veg restaurants--not even close. That said, creaminess is good for a vegan mac & "cheese.". I urge cutting turmeric in half (too yellow at posted dose, and the taste is too pronounced). Do not skimp on pasta, err toward more. Taste is missing something... Maybe purÃ©e some onion & garlic? Also, too much tahini... maybe down 1/4th? As is is not for company, but a strong foundation.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #814524
on April 11, 2008
By Chef #783000
on March 06, 2008
Wow a vegan mac and cheese recipe that I actually liked! I blended the cheese sauce with one box (300g) of cooked flax omega 3 rotini noodles. I might try using less noodles and just use the recommend amount in this recipe next time to see the difference. I also sprinkled on some salt and freshly ground pepper before serving.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (203 g)
Servings Per Recipe: 8