I'm back. Two days without me, how do you live? I'm sure you make do.
So I don't have a picture for this and usually I won't cook a recipe unless there is a picture attached. This is such a basic and hearty meal, I assumed it would all turn out okay. It totally did. More than okay really.
Ah, what the heck, here is a random pic of Cincinnati Chili Mac. This is one that probably look the most like the recipe I used except mine was much more vegetable based of course.
(Photo courtesy of Rock & Roll Cafe)
I really don't know much about Cinicinnati Chili Mac or why it is different than regular chili mac from the Midwest... but it was ridiculously delicous. It was hearty and filling served with spaghetti and you can really taste the spice and warmth from the cinnamon and green chilies. I used 1 1/2 t. of chili powder, you could definitely bump it up to 2 t. and make it even smokier. I added cheese to mine making it decidedly not vegan BUT this meal is vegan to begin with so add what you wish! Tofutti Sour Supreme, green onions or Daiya Cheddar would all make this kick ass and cruelty free.
Oh and PS - I added a bag of Morningstar Farms Veggie Crumbles, I think it was a perfect addition.
I give this recipe:
5/5 spoons!
Not sure what is coming up next... I may try to veganize Ina Garten's Fleur De Sel Caramels recipe. I like a challenge and my lovely friend Kris Anne has now motivated me to try it out. See you this weekend my loveys!
