Hey guys! Good news–Mad About Udon just celebrated it’s 10,000th visitor! Hard to believe that we just started this blog a couple months ago. It was only about 6 weeks ago that we celebrated our 5000th visitor. Traffic has really picked up and we’re so happy to have lots of new visitors and commenters and to visit all your blogs as well.
Okay so I have to be quick with this food post because, surprise surpise, I am not packed for my flight tomorrow morning. I came up with some interesting dishes this week:
Cheese-free Mac n’ Cheeze (I adapted the recipe from a couple others so here’s my version):
1.5 cups plain soy milk
1 cup water
1/3 cup Braggs soy sauce
1 1/2 cups nutritional yeast
1 tbsp paprika
1 tbsp garlic powder
1 tbsp salt
1/4 of a block of firm (not silken) tofu
1 tbsp canola oil
1 tbsp mustard
1.5 lbs whole wheat macaroni pasta
Cook the macaroni in a pot of boiling water. Blend everything except the macaroni to make the cheeze sauce. Pour cooked macaroni into a baking pan; pour cheeze sauce on top. Bake at 350 F for 15 minutes.
Another perfect salad, which I’ve come to eat at least 5 times a week:
My mum made the following two dishes:
That’s all I’ve got for now. As I mentioned in the last post, O.B. and I are off to Santa Cruz, California to test whether chemists are soluble in the Pacific Ocean. Always working, us two :-)
Have a great two weeks everyone, keep checking in for Aly’s posts!