My sons have a good friend, Tommy, who is gluten-free and vegan. He spends a good deal of time at our house so I have made it my mission to be able to feed him and then by default everyone else. It is rare that there is less that 10 hungry mouths to feed at our house so I always cook for at least that many! Since Tommy has become a part of our family I figured, I should work on some recipes that would make everyone happy. Tommy’s brother, Cameron, a burgeoning vegan chef, and I made this meal together the other night. There were NO leftovers! This is a variation on VegNew’s Mac and Cheese.
1 bag Tinkyada Brown Rice Spirals
1 cup chopped broccoli
2/3 cups vegan margarine
1/4 cup chopped shallots
2 cups cubed potatoes
1/2 cup chopped carrots
1 cup chopped onions
2 cups water
1/2 cups raw cashews
2 teaspoons chopped garlic
1/2 teaspoon Dijon mustard
1-2 teaspoons sea salt (adjust to taste)
2 Tablespoons lemon juice
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika
1 package Crunchmaster Multiseed crackers
-Put on salted water and cook pasta as directed. Add broccoli at end of cooking process to water. Drain.
-Put 2 cups of water on stove and add shallots, potatoes, carrots, onions. Bring to boil and then simmer for 15 minutes.
-Process to smooth in blender margarine, cashews, garlic, mustard, salt, lemon, pepper and cayenne. Use enough of the veggie cooking water to make smooth. Add the rest of the cooking water and veggies and process till smooth and creamy.
-Mix cooked pasta, broccoli, and sauce together and place in large rectangular baking pan. Sprinkle with cracker crumbs and paprika. (I put the crackers in a food processor to make the crumbs.
-Bake at 350 degrees for 1/2 hour.
Serve with a fresh green salad. Enjoy! This will serve about 10 or leave you with plenty of leftovers.