Well, if it isn’t sweet halushki!
We haven’t had this meal in quite awhile – much too long, if you listen to LeeLee. So tonight we made up for lost time and enjoyed a big old batch of the good stuff, from macaroni to shredded cabbage to mushrooms to diced onions, garlic powder, salt, and pepper. And well after we’d enjoyed our fill, there was plenty – and I mean plenty! – to keep for leftovers.
I stumbled across my first halushki recipe years ago over at The Urban Vegan, and over time I’ve played around with the flavors somewhat, adding this or subtracting that. But when the chickens come home to roost (as it were), I always go back to The Urban Vegan’s original. The flavors are on point, and the dish is sublime in its simplicity. (There is one difference, however: I do often top my version with a hearty helping of nutritional yeast at the table, though tonight I was out. Sad face.)
As I said, the dish is simple, but wonderful. It’s amazing how just a few ingredients can meld and sing so loudly and beautifully when they come together! This meal is light-tasting – that is, not especially “saucy” – but incredibly hearty, and quite filling without leaving you to waddle from the table in exhaustion. It’s one that we bring out for more special occasions (New Year’s Eve, often) and also one that we enjoy any old night (like tonight). Although I suppose that tonight is a special occasion, when you get right down to it! It’s the only May 6, 2015 we’ll ever have.
I’m looking forward to the leftovers already! Once we get past the quesadillas, that is.
:)