Sunday, October 3, 2010

Mac and Cheese. Vegan and Gluten-free

I biked quite a long distance today (20 miles to and from work, adding to a total of 40 miles!), and I definitely was *starving* when I got home. So, I decided to make some macaroni and cheese, but I didn't have any Daiya cheese (which is what I usually make it with). In a bit of a panic, I turned to Google. My housemate always makes a delicious version of the dish with nutritional yeast, so I thought I'd add that to the search, and came up with this recipe from Vegan Yum Yum. I changed it quite a bit, actually, but the main ingredients and proportions are the same, so I thought I'd cite it here. It was a delicious dinner for a cool night. 


My changes are in blue and bold:


2.5 cups gluten-free corn and quinoa pasta


1 cup fresh green beans, cut into 2" pieces


1/3 Cup Earth Balance Margarine
1/4 Cup All Purpose Flour (I used 1/4 c. sorghum flour, making the roux gluten-free)
2 1/2 Tbs Low Sodium Tamari or Soy Sauce (I used wheat-free tamari)
1 Tbs Lemon Juice, fresh
1 Tbs Sweet/White/Mellow Miso (I didn't have any, so I didn't even try to substitute it with anything else)
1 Tbs Tahini (same as the miso)
1 Tbs Tomato Paste (not sauce!)
1 1/4 Cup Soy Milk (I used a half-and-half combo of full-fat coconut milk and almond milk; I imagine the taste was quite a bit richer because of it)
1/3 Cup Nutritional Yeast
1 Pinch [sea] Salt
Black Pepper, to taste (didn't use any)

2 leafs raw kale, ripped into smaller pieces


**I cooked the green beans in the boiling water with the pasta, and I added the kale after everything was combined, and let it steam-cook as the sauce and pasta mixed together. 

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