After seeing Chloe Coscarelli on an episode of Food Networks Cupcake Wars, I instantly knew that her recipes were going to be something different that everyone was going to want to try out. Then after trying our first baked good recipe of hers, Chocolate Strawberry Shortcake Cupcakes we were instantly hooked. Even though the recipes are 100% vegan, one can simply not tell. She’s actually one of the first chef that we came across that introduced us to the idea of using coconut milk in common baked goods instead of just using it for Asian soups and curries. She simply has the natural talent for baking and has the education from a few institutions to supply her with all the knowledge needed to make mouthwatering recipes that everyone can enjoy.
Coscarelli does have a few recipes on her main website, both sweet and savory. (Additionally she has a new cookbook, Chloe’s Kitchen, but I haven’t had the time to get my hands on it just yet.) So, we have tried a few of her sweet recipes but never one of her savory ones, that was, until tonight. The husband was working on some work so I decided to make something homey to match the rain drizzling outside. Isn’t it amazing how our tastebuds change according to the weather?
The Vegan Mac ‘N’ Cheese was our first savory recipe from Coscarelli. I had the older version of her recipes, which I have just noticed she has changed when moving over to her new website. So, I guess that means we now have to make the new recipe too. For now, I can only review the old one. We did find that it was super easy to put together – nothing like tossing some ingredients in two different pans and ta-dah! Dinner… But, unfortunately we did find that although the taste of the sauce was good, it didn’t taste anything like macaroni and cheese (the traditional dairy filled kind). It’s funny because the husband and I looked at each other after the first few bites and said that same exact thing – good but not cheesy. Guess that’s why it was changed to a more traditional vegan Mac-n-cheese recipe after going to her new site.
Although we did like the recipe very much, we thought there were other options on the internet (Think Isa Chandra) that makes the traditional homey dish more to the mainstream kind. Not that it wasn’t a great meal, mind you… because it truly was as all of her recipes. We would probably make this again, but not get the idea of mac-n-cheese stuck in our heads before devouring it.
The original recipe that can be found on Coscarelli’s original site:
1 lb. Piccolini pasta
1/4 cup soy-free earth balance
1/3 cup flour
2 tablespoons tomato paste
1 tablespoon tahini
2 tablespoons miso paste
1/2 cup nutritional yeast flakes
2 cups almond milk
1 cup fresh or frozen broccoli florets (we used green peas)
*optional: 1 tablespoon agave (we didn’t use because it was so sweet already!)
sea salt (added about 1-2 tsp)
freshly ground black pepper
1. Cook pasta according to package direction.
2. In medium sauce pot over medium flame, melt earth balance and whisk in flour until thick roux has formed.
3. Add tomato paste, tahini, miso, nutritional yeast, almond milk, and whisk together. Add broccoli and simmer for 10 minutes.
4. Generously season with salt and pepper to taste. If sweeter flavor is desired, add agave.
5. Toss with hot pasta and enjoy the sound of suctioning noodles as you mix. If you prefer to make it “saucier,” add some extra non-dairy milk. Be prepared for seconds!
Thanks to Chloe Coscarelli for this original recipe – now on to the revised version on the new site and to the new cookbook! (Note: I have no connection with Chloe Coscarelli and have not been paid or reimbursed to write this review. She’s just amazing and I wanted to do it.)
Does anyone have her new cookbook? I’d love to know how it is!