We had a lot of running around to do today so we made a pretty simple dinner. Roasted broccoli and peppers (trying to use up what we had in the fridge), roasted asparagus with olive oil and balsamic vinegar, chickpeas tossed with olive oil, dill and salt and pepper, olives, and fresh pitas and hummus.
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!