(Spike was fooled, he was like "smells creamy to me!")
SO, let's say you are, like me, vegan, or like visitors to our house, gluten intolerant. Not much left to eat, is there, except maybe twigs and lawn clippings, right?
I wanted to try gluten-free pasta, and I have to say, this brown rice stuff (bag with bunny below) is A plus, superb! So tasty, and only difference is slightly longer cooking time.
Katie is our best pal and rides the bus with the wife everyday and loaned us a vegan cookbook. I was like "whoa, MAC AND CHEESE?" because I have not had anything like that in a long time...except for buying Annie's frozen, which is tasty but saltier than I would prefer plus wicked expensive.
This recipe is soooooooooooooooooooo gooooooooooooooooood, check it out:
vegan mac and cheese
Boil 1 pound macaroni per usual.
While that boils, use another sauce pan, combine a good margerine 1/4 cup, 1/4 cup vegan cream cheese and 1 cup rice milk. When that has melted over medium heat, add 2 cups vegan shredded cheese, 1/4 cup nutritional yeast and 1 1/2 teaspoons good vinegar. Stir until melted, keep warm until pasta is done and drained, then combine! OH JOY!!!!!!!
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9 comments:
celebrate the good stuff!YUM!
sounds delicious and way better than twigs and lawn clippings.
This sounds great! When do you publish your cookbook?
Hi there, long time lurker here. I enjoy your blog, all the pictures, especially your pets and purple house! I was curious, when did you become a vegan and why? Is it for animals, your health, environment, etc?
I love the "not mushy" claim on the bag! Do you use ever use dairy cheese or always soy cheese?? When I use vegan cheese it never melts well.... is that what the vinegar is for?
So glad to see that you aren't foraging for twigs and lawn clippings which can be hard to find under snow. Rice pasta....sounds better than the whole wheat pasta (but foe one brand) which cooks to a texture resembling wallpaper paste. It sure looks yummy; your kitty helper seems to agree!
The rice pasta may have been the best tasting elbow macaroni I have ever had--great taste and texture and firmness. It also boasts, and this is important for vegetarians, a lot of B vitamins!
I have a dairy allergy and have not had dairy in years, vegetarian going back to my teens, but gave up the eggs earlier this year. I have high cholesterol, due to genetics, and I am gonna lower it, OH YES I AM :)
I've been thinking for awhile that you need to write a cookbook.
The "not mushy" part sounds good to me. The only rice pasta I've had has always been mushy.
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