I started the last phase of my AD switch yesterday. I feel like ass, but I am trying to remind myself that it won't last.

Okay, have nommed on blueberry walnut pancakes and Morningstar fake-on. Yum. Now for more coffee.

Morningstar fake-on?

...I have no idea what that is, but having just finished writing porn involving Lucifer, it does not take me to a breakfast-related place.

Morningstar fake-on?

Vegetarian "bacon" from the brand Morningstar Farms.

I'm trying out a recipe for vegan mac and cheese. I haven't baked it yet, but I tasted the sauce, and the dominant flavor is mustard. Mustardy noodles sound interesting, but not what I was expecting with this recipe.

Veggie bacon. And um, link?

Dry mustard is a pretty common ingredient for regular mac and cheese. It enhances the sharpness of the cheese a bit. But it should be a background flavor.

Yeah, I didn't have quite as much nutritional yeast as the recipe called for, which is what gives the cheesy flavor, but I had almost enough, and I didn't think it would make that much of a difference. I have learned with vegan cheese sauces, though, that the proportions can be important, and "tastes like mustard" is a pretty common complaint, especially with this cookbook, so I probably should have started out with a little less mustard and then tasted it before putting in the rest. It was just two teaspoons of prepared mustard in about six cups of sauce.

I made cured salmon (salt, sugar, lemon and orange zest and let it sit for three days), and went to the farmer's market. Brunch was cured salmon with cucumbers and fresh strawberries. bad cell phone pic here: [link]

Is there something you have on hand that you can use to cut the mustard flavor? Mushroom powder? Vegemite? soy cheese?

OK, I'm making mac and cheese (possibly mac and mustard), Quorn with BBQ sauce, and garlicky spinach. What else goes with this? Biscuits? Cornbread? Ooh, corn muffins? Should I skip a second carb, and add green beans for a second vegetable instead?