Lately, I have seen so many beautiful varieties of figs appearing at local farmer’s markets and Whole Foods. I decided to pick up some mission figs and some green ones. A few weeks back, I had heard something about some kind of Parisian style famous mac’ n cheese with figs and mushrooms. I have no idea whether or not people in France really eat mac’ n cheeze this way or not, but I decided to do a vegan version anyway, using both varieties of figs and cremini mushrooms.
I roasted the figs with black pepper, fresh rosemary from the garden, and honey. I drizzled a very small amount of oil in the bottom of my baking dish so that the figs wouldn’ get stuck.
I sauteed some cremini mushrooms in Earth Balance and then boiled some spelt pasta shells. I then made this sauce using yummy Daiya cheeze.
Daiya Cheeze Sauce for Mac’ n Cheeze
1 1/2 c non-dairy milk
2 tsp dijon mustard
1 1/2 c Daiya cheddar style
3 tbsp Earth Balance
3 tbsp all-purpose flour
1 1/2 tsp all natural orange food coloring (optional)
Start by melting the Earthy B with the flour and making a yellow roux. Add non-dairy milk and dijon. Whisk about 10 min. When mixture is thick and bubbly, add Daiya and food coloring if using. Taste for salt, add some if it’s not salty enough for you.
This is sort of a heavy sauce, and makes for a richer meal than most meals that I eat regularly, but it’s good to be decadent once in a while. Also, be sure you like fresh figs. Sometimes certain varieties can taste rather earthy, other varieties are very sweet. Just use your favorite or a combination or dried figs. There is lots of wiggle room for the mushrooms, so don’t feel like you have to use creminis.