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 a lot! | Preheat oven to 375
|1 # rice pasta (I like spirals)||3 + 1 Tbsp nutritional yeast|
|1½ vegan butter alternative
||1 c broccoli or cauliflower florets|
|1½ Tbsp sweet brown rice flour||2 organic carrots|
|¾ c plain unsweetened soy milk||1 medium red onions|
|½ tsp salt||½ c organic red cabbage|
|10 oz vegan cheddar||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 vegan cheddar, reserving 2 tbsp for topping. Set pasta water to boil.
Make a roux by melting the butter alternative in a small saucepan then adding the rice flour until it becomes a hot paste. Add ½ cup soy milk to the roux and bring to a simmer. Add the cheese (reserving that 2 Tbsp), and 3 tbsp brewer’s yeast, and stir until it melts. It will melt, eventually. If your sauce needs more liquid, add more soy milk.
Sautée 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 cheddar. 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.