Adam says that Anne has created a creamy, dairy- and gluten-free mac’n’cheese worthy of the original. And the vegetables sneak in right under the radar. A culinary feat! Anne says she wings it with the veggies. All quantities are approximate, and you should always use whatever’s fresh and fun.
Makes 12 muffins
|1 bag Tinkyada rice pasta (I like spirals)||3 + 1 Tbsp nutritional yeast|
|1½ Tbsp Earth Balance spread||1 c organic broccoli florets|
|1½ Tbsp sweet brown rice flour||2 organic carrots|
|¾ c plain soy milk||1 medium red onions|
|½ tsp salt||½ c organic red cabbage|
|1 pkg Follow Your Heart vegan cheddar (this is by far the best vegan cheese)||1 Tbsp oil for sautéing|
Chop the veggies into whatever sizes and shapes you like, but small enough to fit on a fork. Shred the Follow Your Heart, reserving 2 tbsp for topping. Set pasta water to boil.
Make a roux by melting the Earth Balance in a small saucepan then adding the rice flour until it becomes a hot paste. Add ½ cup soymilk to the roux and bring to a simmer. Add the cheese, and 3 tbsp yeast, and stir until it melts. It will melt, eventually. If your sauce needs more liquid, add soymilk.
Sautee veggies in oil, with salt and pepper, until tender, but crisp. Toss noodles and veggies with the cheese sauce in an oven-safe pan, taste for seasoning, and top with the remaining yeast and. Bake at 375 for 15-20 minutes until cheese melts. Enjoy.
Anne is leaving us. In the fall, she will travel to Mexico for the WWOOF (World-Wide Opportunities on Organic Farms) program with the intention of learning cob building and other aspects of permaculture. She will miss us (and you!), and will be back to visit whenever she’s around. Check out Anne’s Not-Your-Average Mac&Cheese recipe as well.