"mac and cheese"
I just made some "mac and cheese" from a recipe I found. My question is the use of soy sauce. The mac and cheese tastes good but has sort of an "Asian" twist to it because of the soy sauce. I'm wondering if anyone knows why soy sauce is included in alot of vegetarian recipes (at least the few I've come across). Maybe the soy sauce just jumps out at me because I grew up using it almost daily. Anyway, some insight would be greatly appreciated.
Here is the recipe I used (my measurements are reduced to 1/2 of what the original recipe called for since I didn't want to make enough to feed an army)
¾ cups of plain soy milk
½ cup of water
1/6 cup of tamari or soy sauce
¾ cup of nutritional yeast
½ tablespoon paprika
½ tablespoon garlic powder
½ tablespoon vegesal (or salt)
1/8 of a block of firm (not silken) tofu
½ cup of canola or vegetable oil
¾ lbs of pasta of your choice preferably macaroni
1 dollop of mustard (optional)
Last edited by mammasita; 03-31-2010 at 06:32 PM.
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