Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

20 Ways to Eat Sriracha:

Sriracha: a beautiful combination of sun-dried chili peppers, garlic, vinegar, and touches of salt and sugar. Its spicy yet versatile flavor just may be the finishing touch that you need. Given that it's so versatile, sriracha goes well with just about any dish without overpowering it. I've just started using this sauce, and I can't get enough. I love it. In fact, everyone seems to be going crazy over it lately. Even Lay's Potato Chips have jumped on the bandwagon. Don't worry if you're a little late to the party...I've compiled a list of 20 Ways to Eat Sriracha. It's delicious. Here it is:

20 WAYS TO EAT SRIRACHA:

1. On pizza - use as much as you want. :)

2. In burritos or tacos - just a drop of sriracha goes a long way with flavor, but feel free to load it up anyways.

3. On potato chips - Lay's does it.

4. On tortilla chips - mix 1/2 to 1 tablespoon of sriracha with 1 cup of salsa for an added kick.

5. As a salad dressing - mix 1 teaspoon sriracha with 1/4 cup of red wine vinegar, 2 teaspoons of olive oil, and a touch of salt for a yummy dressing.

Substitute it for the hot sauce in this recipe.

6. On cauliflower or tempeh wings - sriracha = a great wing sauce.

7. In bloody marys - I always love a spicy bloody mary.

8. On fries  or in hash browns - because sometimes ketchup and hot sauce get boring.

9. In a sandwich.

10. On sushi - swirl it on your sushi with wasabi, and you'll have all different kinds of heat going on.

11. In pasta sauce - add a few drops of sriracha to tomato sauce or vegan alfredo to give it a surprising yet delicious flavor.

12. In desserts - a dab or two of sriracha would go a long way in dark chocolate brownies or cupcakes. (Recipe to follow).