February 6, 2012 § 2 Comments
This was a first for me. First time making vegan and gluten free mac & cheese and watching the NFL game. It was a close call as we all saw, which made it even more electrifying.
A friend of mine has a gluten and dairy free diet. So when she discovered my specialty, she urged me many a time to make her a full dietary friendly meal. Though, already a brilliant cook herself, I believe this was part of making her own meal more approachable to others. The verdict was cheerful, and I had to share it.
recipe adapted from daiya
8 ounces gluten-free pasta
3 cups daiya, cheddar
3 tablespoons vegan butter
2 cups non-dairy milk
1 tablespoon nutritional yeast
¼ teaspoon cajun spice mix
a handful of chopped carrots
Cook pasta according to package, strained and set aside. Preheat oven to 350°F. In a small pot, melt butter, throw in chopped carrots, stir a little until they are almost but not cooked. Season with salt and cajun spices.
Stir in the milk, cheddar, and cook over low/medium heat for about 2-3 minutes. Stir with a wooden spoon until cheese is melted.
While waiting for the cheese to melt, pour pasta on to a casserole. Once cheese mixture is done, pour sauce over the pasta. Sprinkle some more cheese for extra richness. Bake for 15-20 minutes or until it is slightly brown on the sides.
Served with your favourite condiment.
A bunch of girls watching American football, eating grilled vegetables, mac & cheese, homemade coconut chocolate peppermint ice cream and enjoying commercials. What a lovely evening.