Tomato Mac & Pleaze

Mile 5 of Capital 10-Miler course.

As forewarned, the additional time my distance running training is taking up has had an impact on my for getting all of the amazing recipes I am making translated to this dear blog of mine. I have hundreds of great photos cluttering my computer’s desktop, all waiting to be shared along with the stories that go with them.

Upon returning home from running the Capital 10-miler course in Harrisburg on Saturday, I was wiped out and wanted to watch some cooking shows via our antennae that picks up a local public broadcasting station. Christopher Kimball’s America’s Test Kitchen was on. On their Cook’s Country segment, they made a Macaroni and Cheese with Tomatoes that inspired me to tweak my own Vegan Mac & Pleaze.

On the televisions show, Chris said the recipe was very good, we noticed lack of what we have determined to be a bit of a poker tell with him – he touches his nose with his fork hand upon tasting an exclaiming how good a dish is when he really likes it.

I changed very little of my original recipe, I chose to used coconut milk and Galaxy Foods Rice Vegan American Flavor Slices. I omitted the wine and replaced it with the juice from a 14.5 oz can of no salt added Stewed Tomatoes. I then stirred in the tomatoes along with the cooked macaroni. The increased volume required a 1 1/2 quart casserole for baking. Nothing else changed from my original Vegan Mac & Pleaze recipe.

I agree with Chris, it’s a good recipe but it didn’t knock my socks off. It needed just a little more brightness but was quite satisfying with a large herbed salad today.