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2015-11

89 GOOD KARMA MAC Recipe courtesy of Allison Pastore, Lovey’s Natural Foods and Café INGREDIENTS: 3 Tbsp Earth Balance vegan spread 3 Tbsp brown rice flour 2 ¼ cups unsweetened almond, rice or soy milk 1 ¼ cups nutritional yeast 5 cups Daiya shredded cheddar (for mixture) 3 Tbsp Dijon mustard ¾ Tbsp garlic powder ¾ Tbsp onion powder 3 ½ tsp paprika ½ tsp each salt and pepper ¾ cup tomato paste 3 cups gluten-free elbow macaroni ¼ cup sliced black olives 1 cup sliced cauliflower 1 cup sliced broccoli 1 cup grated carrots ½ cup minced bell pepper ²³ cup Daiya jack cheese (for topping) 2 tomatoes, sliced PREPARATION: Melt the Earth Balance spread in pot over medium heat. In a medium bowl, whisk together the flour and milk until the clumps are gone. Add the nutritional yeast and 5 cups shredded cheese to the pot and whisk well. Add the Dijon, garlic powder, onion powder, paprika, salt and pepper until the sauce thickens, about 5 minutes. If the cheese sauce is too thin, add more flour to achieve desired thickness. Set the sauce aside. Follow the package instructions for cooking the macaroni. Drain the cooked noodles and then combine them with the veg-etables. Add the cheese sauce and mix well. Preheat the oven to 350 degrees. Lightly grease a 9-inch by 13-inch casserole dish and then fill it with the macaroni mixture. Gently press down. Place the sliced tomatoes over top and sprinkle with the Daiya cheeses. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. TO PREPARE A GLUTEN-FREE OPTION WITH DAIRY CHEESE Recipe courtesy of Pat Bradford INGREDIENTS: 4 Tbsp butter 3 raw eggs, beaten 1 can condensed milk (not sweet) 5 cups shredded cheddar (or a mix of shredded cheeses) 1 medium white onion, chopped fine 1 green pepper, chopped fine ½ tsp each salt and pepper ¼ tsp fine red pepper small sliver of fresh habanero pepper, chopped very finely PREPARATION: Heat the butter over medium heat on the stove top until melted. Turn down the heat to very low. Fold in the raw eggs and remaining ingredients. Stir until the mixture thickens. Set aside. Follow the above directions for cooking the gluten-free macaroni, topping with cheese and baking. www.wrightsvillebeachmagazine.com WBM


2015-11
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