Day 3

For breakfast and lunch I had my usual. After school my friend and I walked to Doughbots on 10th and W in downtown sac (where they have delicious vegan doughnuts) but lo and behold they were closed! Oh well. Some other time. But if you live in or near Sacramento you should check out Doughbots. Vegan or non-vegan, their doughnuts are the most creative and amazing doughnuts I've ever had in my doughnut life.

When I came home I made a quick mac and cheese from La Dolce Vegan! by Sarah Kramer. It was really yummy!

Ingredients:

2 cups dry pasta (I used brown rice)
3 tbsp vegan margarine
3 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups vegan "milk" (I used almond milk)
1 cup vegan cheese, grated ( I used Daiya)
1/2 tsp. Dijon mustard (optional-but it adds a really nice flavor)

In a large pot of salted boiling water, boil the pasta. While pasta is cooking, in a small saucepan on medium heat melt the margarine. One margarine is melted, remove from heat (leave burner on) and add the flour, salt, and pepper and whisk until smooth. Place saucepan back onto burner and slowly add 1/2 cup of "milk" while whisking constantly until thickening occurs. Once thick, add remaining "milk" and continue to whisk until it becomes thick. ( If it does not become thick within 3-5 min. add the cheese.) Once thick, add the "cheese" and Dijon mustard. (I also added a couple shakes of Tapitio sauce and a little nutmeg for some extra kick.) Once "cheese" is well blended remove from heat and set aside while you the drain the noodles. Once the noodles have returned to the pot, toss the cheese sauce with the noodles. Enjoy! Makes 2-4 servings.