Blue Bowls

Twas the night before Super Bowl and all through the house, snacks were served in blue bowls so shut your mouth! First off, a little mac n cheese.
I will state for the record that I love Daiya cheese. It just make the best everything and this mac n cheese is no exception. I can't for the life of me remember which blog I got the recipe for this from but a rough recounting of the situation will get you more than on your way to making some deliciousness.

Mac n Cheese

1 pkg pasta (your favorite kind)
enough water to cook it
1 tbsp margarine
1 tbsp flour
1 cup soy milk
1 cup shredded Daiya cheddar

Boil water for the pasta and put about half the pasta in the boiling water and cook according to the directions on the package. Have a little saucepan over med/low heat and add the margarine. Once the margarine is melted add the flour and stir until a light brown roux is made. Whisk in the soymilk and allow to thicken slightly. Add the Daiya cheese and mix until melted and uniform. Drain the pasta and add to the cheese sauce and serve while warm. Amazing. *If you wanted to get crazy you could microplane a clove of garlic into the roux just before adding the soymilk.

Next up is a new ice cream creation for me. Strawberry Rhubarb Cheesecake!
Let me just say that this is one of the best flavors I have ever made and the consistency was easily the best I have made. A huge success. I just added a few things to the vanilla ice cream from The Vegan Scoop.

Strawberry Rhubarb Cheesecake Ice Cream

1 cup coconut milk
2 tbsp arrowroot powder
2 cups soy creamer
3/4 cup sugar
1 tbsp vanilla extract
2/3 cup vegan cream cheese
2/3 cup strawberry rhubarb jam

In a small bowl, combine 1/4 cup coconut milk with arrowroot and set aside.

Mix soy creamer, remaining coconut milk and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract, then whisk in vegan cream cheese.

Refrigerate mixture until chilled. Approx 2-3 hours or overnight. Freeze according to your ice cream maker's instructions. In the last few minutes of freezing add the strawberry rhubarb jam a spoonful at a time(luckily I had some homemade stuff on hand).

There you have it, the method to the madness for a night of good snacking.