Mac and Cheese
Martin's Thoughts
- 1 onion, diced
- some garlic, diced
- oil enough to fill the pan bottom
- some black pepper
cook this at medium flame until the onion is translucent. add:
- flour enough to soak up the oil
- equal amount of nutritional yeast
this should be a yellowish paste that you could ball up, but not with flour un-oil-y. cook for a little more. add:
- water, slowly, stirring constantly, until a thick, sauce consistency
- alternately use some sort of milk, if desired
- basil, if desired
- oregano, if desired
- thyme, if desired
- salt, if desired
Jeff's Thoughts
- half/half flour/yeast as the gravy recipe, and 2/3 yeast, 1/3 flour as the cheese sauce recipe.
- ginger is an essential spice to make cheese sauce. I don't know why.
- to make it a bit sweeter and richer, a tsp or so of molasses helps a lot
- apple cider vinegar helps flavor, but the vinegar makes the oil separate out, so use apple cider instead.