Ever need something fancy to prove to non-vegans that your food isn't tasteless mush? When I first 'came-out' as vegan as it was often difficult to explain to people that I wasn't eating just lentils and brown rice, or other brown tasteless mushes just to keep me sustained. Apparently vegans used to eat that back in the day. Poor people!
Luckily, in the current age there's all sorts of things Vegans eat! Taking out meat really hasn't slowed any of us down, has it? However, every once in a while you still need that little helping hand, a dish that really makes the stubborn go "Oooh, yum!"
And I have this dish!
1 cup dry macaroni noodles
1/2 zucchini, sliced thin
2 smallish tomatoes, sliced thin
3 Spring onions, the white bits chopped up and put aside, and then the stalks chopped up and put separately.
a few sprigs of basil, chopped (and more for garnishing if desired)
1 tbsp of olive oil
1/3 cup non-dairy milk
1 1/2 cups Daiya Mozzarella
Preheat the oven to 350.
Bring a pot of salted water to a boil. Cook up the macaroni. Drain and place in a casserole dish. Set aside.
Next, in a frying pan or wok, heat the olive oil on medium high. Add in the zucchini and white bits of the spring onions. Saute for a few minutes.
Once the zucchini are mostly cooked, add in the tomatoes, basil, and onion tops. Saute for about 1 minute.
Toss with the macaroni.
Feel free to use the same pan for the following steps- heat up the milk until it just boils. Add in the cheese, and stir until melted. Season with salt and pepper.
Pour the cheese over the noodles, and stir slightly to get the cheese mixed to everywhere.
Bake for 30 minutes, until the top is bubbly and slightly crispy.
Serve with some basil as a garnish if you're being super fancy! Then wait for expression of happiness on your skeptical omnivore friend's face!