I found this recipe on Gluten Free Goddess' blog and decided to try it. Lukas fell in love instantly. Here it is:
*I ommitted the yeast and wine and addied half a head of pureed cauliflower.
For the casserole:
10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below; we like Tinkyada Brown Rice Penne Pasta with Rice Bran but you could use Tinkyada Brown Rice Elbows with Rice Bran as well.
For the sauce:
4 tablespoons light olive oil
4 tablespoons sweet rice flour
2 1/2 cups plain hemp, rice or nut milk
1 rounded tablespoon sesame tahini or almond butter
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine- Frey Organic wine is vegan and egg-free
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
Read more: http://glutenfreegoddess.blogspot.com/2008/02/best-vegan-baked-mac-cheese.html#ixzz0mAiCl16z
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Mandy:
ReplyDeleteYou posted about your son's MRSA on Teffic Kids and I wanted to know how you all are doing? Our doc never did a test on Alexa's skin and just gave rounds of antibiotics. Didn't help much. Eczema is terrible and
I hope your son is doing better. Just seems that this allergic little ones are always battling something. best of luck, julievala@yahoo.com