Day 25 - 60 min

Let’s cook!

It’s comfort food weather.

Well…sort of.

Here in Santa Barbara, it was 101 degrees F.

I had made a batch of this PERFECT vegan mac and cheese in preparation for fall.

I ended up eating it cold as pasta salad instead.

Protip: add broccili and cauliflower.

All the mac and cheese.

All the vegetables.

Dig it.