I have been busy, busy, busy. Between working seven days a week, moving into a new apartment, and now being on a trip to Chicago, I haven’t had much free time.

Fortunately, I had the time to make a few things, just not post them. Now I’m catching up though and my blog is officially back on track.

Back on track with a tart. A tart that you can eat for dinner. It had brown rice mixed with cheese as the crust, gluten free and delicious, as well as a bunch of broccoli and caramelized onions in the filling, topped off with feta cheese.
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I’m on day 5 (of 7) of my sugar and dairy free (and vegan) diet and it’s going pretty well. I haven’t noticed any actual differences in my body since I made the switch so I guess I wasn’t eating nearly as badly as I thought I was. I’m definitely eager to eat some chocolate pudding on Sunday though, that’s how I’ve decided to break the cleanse, but I’ll probably use almond milk instead of dairy milk in it.

Almond milk has been really good to me with everything I’ve been making this week, including this macaroni and cheese.

It uses Daiya cheese which is an amazing vegan cheese that melts and stretches just like dairy cheese. They use it at my favorite pizzeria, Blackbird Pizzeria, so I’ve been in love with it for a couple months now.

My friend loaned me a cookbook, The Virtuous Vegan, to help get me through the week. All the recipes included are also gluten-free and mostly sugar free. This macaroni and cheese is on the cover and it looked so delicious I had to try it.

It’s probably the best macaroni and cheese I’ve ever had, the cheese melts all around the macaroni making it soft and gooey but not runny, the bread crumbs offer a nice crunch, and the cheddar flavor is spot on.
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Tofu might not be what you were expecting to see on the blog today but go with me on this. I said in my lasagna post that I wanted to start cooking more and posting some cooking recipes (still dominated by baked goods, don’t worry) so I thought I’d share one of my favorite foods with you: barbecue tofu.

A lot of people tell me tofu weirds them out, the consistency and the taste, but I don’t really get it. To me it’s like a firm marshmallow that you can flavor into almost anything. In this case it’s cooked and drenched in a barbecue sauce mixture. It makes a great side dish or even main course, I used to buy it at Whole Foods from the buffer with some vegan meatloaf: my favorite dinner combination ever. I have yet to make my own vegetarian/vegan meatloaf, but when I do I’ll give you guys the recipe!
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So this definitely isn’t a rich, fudgy brownie. It’s not a moist, airy cake. It’s not a dense, flavorful muffin.

It is, however, baked in an oven at 350 degrees and it is delicious, cheesy, and makes a hearty dinner, so I think it deserves a place on this blog.

In 2011, I’d like to put a few more recipes like this up, because I don’t want you all to think I’m a crazy sweet fiend (even if I am) and also because I’d really like to learn to cook more. Don’t worry, this blog will still be 95% butter, eggs, and sugar, but I thought I’d mix it up a little bit every now and again with a recipe like this.
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