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Mac and Cheese — Per Your Request!

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Vegan Planet: Mac and Cheese — Per Your Request!

Friday, July 8, 2011

 

Mac and Cheese — Per Your Request!


Yes, your call was heard, dear blog readers! When I posted photos awhile back of some of the wonderful gluten-free meals prepared by Seattle chef, Francis Janes during his family's visit to our home, many of you e-mailed me asking for the recipes. When I told Francis about it, he gladly shared them with me. So, as requested, here’s his recipe for Mac and Cheese -- and I can personally vouch for how delicious it is!

The photo above shows my version of it. I didn’t put the peas in it that Francis calls for in his recipe, but that’s only because I didn’t have any on hand — I love it with this peas added in for extra bursts of color and flavor. I also used regular (not gluten-free) elbow macaroni, because that’s what I had on hand, but wow, I really love the Tinkyada brand brown rice pasta.

This photo shows how Francis made his mac and cheese when he and his family were visiting with us:


As you can see, he topped it with steamed broccoli — a good addition. Okay, now here’s the recipe:

Mac and Cheese
Recipe by Francis Janes, used with permission.

1 (16-ounce) package Tinkyada brand (gluten free) Brown Rice Elbow Pasta
1 medium Yukon Gold potato, peeled and cubed
1 medium carrot, peeled and sliced
1 medium sweet onion, peeled and cut into 1 inch chunks
4 cloves garlic, minced
1 1/2 cup vegetable broth
1 (4-ounce) jar pimentos, drained
Juice of 1 small lemon
3/4 to 1 cup nutritional yeast (recommend Red Star Large Flake)
2 teaspoons sea salt
1 teaspoon onion powder
1 cup thawed frozen petite green peas
Minced fresh cilantro, basil, or parsley, for garnish

Cook the pasta according to package directions. Drain and set aside.
While the pasta is cooking, combine the potato, onion, carrot, and garlic in a medium saucepan. Add the broth and bring to a boil, then reduce the heat and simmer until tender, about 15 minutes.
When vegetables are tender, pour the vegetables and broth into a VitaMix or other high-speed blender. Add the pimentos, fresh lemon juice, nutritional yeast, sea salt, and onion powder and blend on medium speed until smooth.
In a large bowl, combine the sauce with the pasta and green peas. Serve hot, garnished with cilantro or other fresh herb.
Note: For a “baked” style mac and cheese, transfer the mixture to a lightly oiled 9 x 13 inch baking dish and bake for about 20 minutes in a 350 degree oven.


If you try this recipe, be sure to tell me (and Francis) what you think of it!

Labels:


Comments:
This looks great! A close friend is unable to eat gluten, and I'll definitely share this recipe with her. On a side note, I received your book, Vegan Planet as a wedding gift, and I've already made several recipes! It's become one of my favorite recipe books to refer to - everything is really delicious.
 
Looks dlecious. I am going to try it this weekend. Thanks for sharing!
 
That looks great! I am so happy to see good tasting vegan recipes.
-Sarah
fitango.com
 
yes! thanks to you and the chef for sharing this recipe. can't wait to try it!

hugs,

shelley
 
Looks yummy!
 
There are few word combinations that invoke a smile like "mac and cheese". Just try saying it and not feeling the urge to smile, at least. : )

I have a friend whose youngest has gluten issues. This might be a good recipe for her to try! I'm sure her little youngling wouldn't mind the opportunity to have gourmet (and diet-restriction friendly) mac and cheese!
 
I made this today for lunch, and I thought it was pretty good. I really like the idea of a veggie-based "cheese" sauce (that just so happens to be low in fat). A few notes:
- I used the Whole Foods brand of nutritional yeast, and the flavor was very strong. I might cut back on that a little if I make it again.
- Also, my sauce turned out to be much more orange than what's pictured here. (Maybe because of the different nutritional yeast brands?)
- I might add a little Earth Balance to make it a little creamier, even though that would definitely up the fat content.
Overall, this was tasty, and probably in the top 3 vegan mac and cheese recipes I've tried. Thanks for posting it, Robin!
 
Glad you liked it, Anonymous.

I agree that if you cut back on the nutritional yeast, it will probably taste better and be less orange. The nutritional yeast I use is mild and light in color.

Earth Balance would definitely make it creamier -- or even just stirring in a little nondairy milk???
 
 
If I ate this in Heaven: I'd think I was alive.
 
A friend of mine shared your blog with me and I tried the mac and cheese today. WOW. I had NO idea this would taste as good as it did. I followed the recipe exactly and mine turned out more orangey. But hey, it may have looked like Kraft but it tasted unbelievable. Will be making again and again.
 
Jenn, I'm so glad you liked it! Mine actually turns out more orange than it shows in the photo too.
 
your cheeze sauce is now my official go-to sauce!...i've used it in mac & cheeze & broccoli--and now, a tuna, spinach, noodle casserole, and today's dinner lentil, spinach, vegan italian sausage casserole....today i added some cashews, just for more protein for dinner...
 
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