It was lunchtime, and I stood looking into the fridge, trying to figure out a way to cram in some vegetables, but also some starches so I’d be able to think for the rest of the afternoon.
I had some pasta, some spinach, some smoked tofu and some Zengarry Brie that I wanted to use up. Perfect!
This particular option is a bit more of a white cheddar style mac and cheese. Since it has greens right in it, there’s no additional choking down of salad required. Big win!
LAZIEST MAC & CHEEZ
- about 1.5 cups of dried pasta of your choice, cooked
- 1/3 cup Zengarry Brie or Gruyere
- 1 TB white miso paste
- 1 TB Earth Balance, or olive oil
- 1 tsp garlic powder
- 2 cups cut up spinach/kale/your choice of greens
- half a block of Soyganic smoked tofu, in small cubes (optional)
- Cook the pasta per package directions. I used gluten-free, but you don’t have to. Add the greens at the end just long enough for them to wilt. Strain.
- In the same pot, over very low heat, throw in the remaining ingredients, letting the tofu warm a bit, then add back in the pasta/greens and stir until everything is well combined.
PENNE WITH ROSÉ SAUCE
I recently spent some time at a family member’s home, and as we have very different eating habits, I had to bring all of my own food.
This time, I cooked up penne noodles and greens as described above (adding sautéed onions, and mushrooms for my husband) and then tossed the cooked pasta in Zengarry sundried tomato and basil fauxmage. All I needed to add was a little bit of salt!