Beauty [minus the beast]: Post Fair Shame

Hello pretties. Most of you are aware that the great Bloomsburg Fair was in full force last week. Yes, I went. Yes, I ate both meat and dairy. Yes, I paid for it in more ways than one [you get the drift].

I considered not going at all because I knew the temptation would be too great, buuuuuut I couldn't pass up the opportunity to hang out with my favorite little lady, Cecelia.

Best buds, fo life.

Listen, I'm not proud. I won't say it wasn't worth it [specifically the pizza] but I'm back on track. To make up for my dietary lapse, I've decided to move forward with my quest rather than beat myself up over a few bites of pizza and a pretzel sandwich. If anything, those few cheat meals showed me exactly what dairy and meat does to my body. Terrible, terrible things. I had zero energy, my stomach was queasy; and I am currently hosting some pretty terrific pimples [yes, they've been hanging around since last week. No, I'm not amused].

Anyway, what better way to get back on track than to indulge in some of my new favorite things?! Let me tell you about my current obsessions. First, Vegan Cheese Sauce. The very one that accompanied the Butternut Squash Mac'n Cheese sans the butternut squash. I've added this delicious nectar to broccoli, quinoa, Mexican-inspired dishes...you name, I've added this sauce. I'm also currently obsessed with sweet potatoes. I'm kinda new to the orange potato realm. I hated sweet potatoes as a kid, but I've learned that it's not the potato's fault. It's a consistency thing for me. Sweet potato casserole? I'd sooner die. I'm all about preparing it like you would a baked potato. My new favorite lunch is sweet potato 'chips' with cheese sauce. These are baked chips, and they are delightful.

First, slice the potato into thin-ish slices. The thinner they are, the crispier they get [duh]. Spray or drizzle olive oil on your baking sheet [ours are atrocious so I always put tin foil down to hide ~~my shame~~ the burn marks]. Place the chips on the baking sheet and coat with olive oil. I use olive oil spray to keep the caloric count down. Then sprinkle with whatever spices strike your fancy! [I kept it simple with pepper because I was making the delicious cheese sauce.] Put those puppies in the oven at 375 for 8 - 10 minutes.

Meanwhile, prepare your cheese sauce. I added some scallions because I have a major hard-on for them right now [yes, RIGHT NOW] annnnnd I wanted to use them up before they "turned". [Side note: I've always found that phrase to be creepy. "Turned"...so ominous. You could be talking about food or zombies.]

Look at them. They're so cute.

Here's a quick refresher for the Vegan Cheese Sauce as seen in Oh She Glows:

1 tbsp Earth Balance (or other non-dairy butter replacer)
3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
1 tbsp arrowroot powder (or cornstarch)
6 tbsp nutritional yeast, or more to taste
2 tsp Dijon mustard
1/4 tsp garlic powder
1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste

Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).