It’s been a very stressful week around our house, and I came home from work tonight wanting nothing more than some good comfort food. To me, nothing is more comforting than mac and cheese! Being vegan doesn’t mean you have to go without. There are quite a few good vegan mac and cheese recipes out there, but the Veg News Mac and Cheese in the best one we’ve tried. The cashews in the sauce give it a gorgeous texture that is very rich and filling. It’s yummy enough for anyone to scarf down…no vegan membership card required.
We decided to pair this with roasted balsamic asparagus with capers. This is sooooo good. I made it once when I was home alone and accidentally ate the whole batch!
Trevor’s Balsamic Asparagus with Capers
1 bunch of asparagus
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp (or more) capers, drained
2 tsp caper brine
salt and pepper to taste
Preheat oven to 400°F. Trim and wash asparagus. The easiest way to trim asparagus is by holding both ends and snapping it – it will naturally break where it needs to, so you get rid of the fibrous end. Lay stalks flat on a baking sheet. Drizzle with olive oil and balsamic and with sprinkle capers and caper brine; toss gently to coat. Add salt and pepper to taste. Bake for 12 minutes, flipping halfway (or more if you like it more crispy – and we do!). Dish up and don’t forget to scoop some of those crispy yummy capers onto your plate!