True Mac and Cheese

The first time I tried vegan mac and cheese I was turning 28 years old. I gathered in the neighborhood of the 305 with friends and family. And I loved this party because all of my friends started to cook for me, the birthday girl. I never knew what this vegan mac would taste like. All I knew was that for my birthday I wanted to eat mac and cheese. My allergies to milk and cheese had prevented me from eating this delicious staple in America. But not this day! My friends came through and successfully fed the rest of the party.

When I came to Miami at age 8 from Peru, I had not been introduced to the many American meals. Not long after living in Miami, my mother started to make Kraft's Macaroni and Cheese as treats for me and my brother. It was tough to realize my allergies to milk because I had to change my diet. I ate lots of bread instead... but that is another story. I changed my diet and eventually...that led me to become a local farmer. I discovered the injustices of the agriculture industry in America and how the animal agriculture industry was treating the animals I was eating, creating the milk I was drinking etc. Then I actually felt empowered at not eating that stuff.

Back to August 31st, the evening of my birthday with friends and family. The new recipe of vegan mac and cheese was in my friend's hands. Let me just say that it came at the perfect time. And because I know how to make it like a chef, I make it for everyone who loves to eat pasta, and cheese!! A lot of Americans love to eat pasta and cheese. The alternative, I will describe in detail.

Hah, the veggies blend so incredibly well that nobody can tell that the sauce is vegan. Easy, delicious and filling. Those are the ingredients of the meal. What does that include? It includes nutritional yeast, carrots, sweet potato, potato, onions, garlic, salt, coconut milk and cashews. I don't use cashews anymore because I like the taste better without them. I find it gives me less flatulence. Too much fat and I start farting like my dog Willie.

In the end my friends surprised me with this meal on my birthday and all at the party claimed it was delicious and nutritious. As a farmer I am all about healthy and nutritious meals. I am not even bothered by the fact that I can't eat milk and cheese anymore. My adaptability to try new meals and invent new recipes has proven to satiate my cravings. Using nuts and herbs to recreate the tastes, textures and feelings has been a success.

Since that evening of when I turned 28, my memory has retained the vegan mac and cheese moment. Oh how it brought so many of my dear friends and family together to eat vegetables. Genius replacement of dairy for anyone wanting to try something new. I support ya.

Here is the recipe:

1 cup of canned coconut milk (no sugar)

½ nutritional yeast

Carrots/Onions/ Potatoes/ Sweet Potatoes

Pepper, Salt, Oregano

The point of this recipe is to make it really, really creamy. You want the sauce to have the same color and texture as mac and cheese, the real one has, right? I like to use the blender until there are no chunky parts in the blend. The blend of course is all of the ingredients mentioned above.

YUM. I hope you try this tonight, and if you have a lactose intolerant friend to gift this to for their birthday, you would be the greatest ally.

The End.