WWFD: cheese, cheese craving, and battling it.

I sometimes really crave cheese.

When I think about it, it is absolutely disgusting - the lactated excretions from an animal, concentrated and left to mold... doesn't sound appetizing. And yet, there's pretty good medical evidence to explain why for most folks who eat a plant-based diet, giving up cheese is the hardest thing: some of the compounds in cheese probably bind the opioid receptor in the brain. Dr. Neal Barnard gave a lecture about this phenomenon years ago that I suggest you consider checking out.

Meanwhile, I feel challenged to avoid eating casein since even small amounts of it (and other dairy proteins) are positively correlated with cancer growth. Plus, cheese is the richest source of saturated fat in the diet of most Americans - correlated with heart disease and premature death.

So, what's a gal to do when Mac n Cheese is really what'd hit the proverbial spot?

This gal invented something.

I give you, with no further ado:

truffled wheat macaroni with creamy mushroom cheeselike sauce

whole grain, low in fat, and some plant-based protein too!

this comes together very quickly.

the basic recipe: boil some whole wheat pasta in well-salted water. I'll confess that I add a tiny bit of vinegar to the water with whole wheat pasta - improves flavor and texture.

meanwhile, dump into a bowl: some dried mushrooms (I get them at Costco) and warm water to rehydrate.

dump into the blender: half a block of soft tofu, Mori-nu is my favorite brand, along with two tablespoons of white miso paste (Miso master is my fave). blend on high until smooth.

have on hand: salt, pepper, white truffle oil, and red vermouth.

put it together:

put 1 tsp of oil of your choosing (olive, or vegan butter, or whatnot) into a large skillet.

put the mushrooms (chopped) in there and let them get a little sear on them, but don't burn them. Add a little salt to help the mushrooms sweat a bit.

(you could toss in some garlic, too, if you're into that).

then deglaze the pan with some vermouth. let it bubble mostly off but not to dryness.

drain the pasta, drop it in there, too.

a little sage would be nummy if you've got it, also.

then dump in your tofu-miso goop.

mix mix mix.

if it gets too watery, let it cook more or add a tablespoon of seasoned breadcrumbs to thicken.

if it gets too thick, add in more vermouth (or a little water).

salt and pepper to taste.

finish with some toasted breadcrumbs and a teensy dribble of truffle oil (real, not that chemical stuff) on top and eat.

(a little fresh sage on top would be good, too).

a more complete and accurate recipe to follow, but you get the idea.

enjoy.

if you want to details, e-mail me.

if this grosses you out, don't cook it.