Vegan Mac n cheese

 Lots of kitchen time today after a 4.5 mile run to start the day before the rain arrived. The first thing was getting the green tomato chutney done and you can see 6 jars of it with plenty of tomatoes left over. We can't give them away! I'd boiled the vinegar with soft brown sugar and added chopped apple and sultanas before puring in the drained tomatoes and onion. That had been chopped yesterday and left overnight, the added salt drawing out water and adding flavour.

Once it had been brought to a boil again, the mixture was left to simmer for an hour and then to cool before being poured into sterilised jars. There's a growing collection of foods for the winter in the cupboards and I'm hoping to add some more beetroot after going to Wimborne allotment tomorrow.

For the first time, Maria asked for seconds and then ate some more tea tonight! I'd roasted some squash, mushrooms and aubergine, as well as doing some carrots and peas but the main focus was on the macaroni and cheese. I'd seen it being done on Youtube and thought it worthwhile giving it a go. When I was young I had hated the stuff and can't recollect having had macaroni since. I did a little penne pasta too, as an insurance but needn't have worried. It turned out very nicely.

I started with cashews soaked in boiled water which were then blitzed to make a creamy mixture to form the sauce. In a pan I added vegan margarine and a little olive oil before putting in flour for a roux. I put some garlic in too, for extra flavour and then gradually fed in the liquid to which I had added yeast flakes and a little vegan cream cheese. Having whisked it well, I whizzed up some breadcumbs to which I added garlic and some paprika and a little salt and pepper. Once the macaroni was cooked I put it into an oven dish and poured in the sauce, lovely and creamy before adding the breadcumbs on top. After 25 mins in the oven, it was nicely done and both Joseph and Maria loved it. Even I enjoyed it which was a bonus.