My in-laws visit 2-3 times a year and we always have a great time.
Until their last visit we ate out more than we ate in. This presented a problem for me because of my gluten issues. I either didn’t eat when we dined out or I would bring my own food.
During their last visit we ate almost every meal at home.
I truly enjoyed this change of pace because I could eat whatever I wanted and at the same time engage in the pleasure of cooking for others, especially for my mother-in-law. She was very appreciative of my efforts and my food!
Vegan Mac and Cheese
One evening for dinner I decided to make gluten-free, soy-free, vegan macaroni and cheese.
To start out I cook 1 package of Tinkyada brown rice pasta using their easy method. This method involves bringing the pasta to a boil for one minute, turning off the heat, covering the pot, and then letting it sit.
The usual cooking time is 20 minutes; however, in the case of mac and cheese only cook the pasta for 15 minutes since you will be baking it.
Overcooked brown rice pasta is mushy and does not a good mac and cheese make!
The Roux plus one!
Until I looked it up I always thought a roux was made up of fat, milk, and flour. Apparently it is composed of only fat and flour, used in equal parts.
My roux, however, combines:
- soy-free Earth Balance
- Bob’s Red Mill gluten-free biscuit and baking mix
- and Tempt original hemp milk
I have made this recipe so many times I measure very little and work based on the consistency of the sauce:
- melt approximately 1 tablespoon of Earth Balance in a non-stick skillet over medium heat
- add a little flour, stirring until the combination starts to thicken
- then start adding the milk
This requires constant stirring while continuing to add flour and milk. Make sure the flour is cooked and your roux doesn’t have any clumps in it.
You can pretty much play the flour by ear and use somewhere between 2-4 cups of milk, depending upon the consistency you are looking for.
Adding the cheese is next.
Half a package of Daiya mozzarella and half a package of Daiya cheddar make a tasty combination. The cheese will also thicken the sauce and should be taken into consideration when deciding upon the consistency you want.
Melt cheese and stir.
Add a little salt and pepper if desired.
Pour the sauce over the pasta in a 9×13 baking pan and mix thoroughly. Add a little paprika on top and bake at 350 degrees for 30-40 minutes. Broil for the last 5 minutes being careful not to burn the top.
While neither low-calorie nor low-fat, this macaroni and cheese is delicious!
Everyone needs a little comfort food now and then, no matter the version. It’s good for the soul!