Because eating well doesn’t have to cost the Earth…
By Mike Huddart
Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.
Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. And this week we’re cooking up an exceptionally yummy and satisfying dish of Mac n Cheez with Mayim Bialik…
1 x 16-ounce (500g) package pasta, such as farfalle, rigatoni, penne, shells, or large macaroni
1¼ cups non-dairy milk (almond milk works best)
2 tablespoons all-purpose flour or white or brown rice flour
1 x 8-ounce (250g) bag shredded vegan cheese, preferably mozzarella or cheddar
½ cup bread crumbs (optional)
Cook the pasta according to the package directions. Drain when al dente and place in a large bowl.
Preheat the oven to 180°C/350°F/gas mark 4. Heat 1 cup of the non-dairy milk in a medium saucepan over medium heat.
In a cup, whisk the flour into the remaining ¼ cup of milk until dissolved. Add it slowly to the heated milk, whisking as you go. Add the shredded vegan cheese and stir constantly until the cheese is dissolved and the sauce is bubbly, about 5 minutes. Pour over the pasta mixture and stir to combine.
If desired, place the pasta in a 9 by 13-inch casserole dish and cover with the bread crumbs. Bake, covered, for 20 minutes. Uncover and broil until browned on top, about 5 minutes.
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…
Image: Meat Free Mondays.