Think a Gluten-Free Vegan Mac and Cheese is Impossible? Think Again!
by Larry Cox on Feb. 18, 2012, under UncategorizedGluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from “Mac and Cheese” to Chocolate Cupcakes by Susan O’Brien (Da Capo/Lifelong Books, $18)
This past week I had a guest in my home from San Diego and since he is gluten intolerant, it seemed a perfect time to test several of the recipes in this cookbook. In short, I used my friend Mike as a guinea pig.
Susan O’Brien, based in Gig Harbor, Washington, is a baker, gourmet cook, food-management consultant, and author of “The Gluten-Free Vegan.” Her latest collection features 125 recipes divided into ten basic chapters: Ideas for Breakfast; Snacks and Party Favorites; Kids’ Favorites; All-American Sides; Soups and Salads; Family Classics; Ethnic Favorites; Delightful Desserts; and Everything Else. There are also several pages that sorts out facts about such ingredients as tempeh (made from soy and from Indonesia), amaranth (high in calcium and a great breakfast grain), coconut milk (not the canned variety), and palm sugars.
This nifty cookbook proves the point that living a gluten-free lifestyle doesn’t mean giving up many of your favorite foods including heart pot pies, lasagna, biscuits, and even cinnamon rolls. Complete with information about gluten-free ingredients such as flours and sweeteners, their nutrients, and how they affect a recipe’s texture and flovor, this cookbook serves up a gluten-free, vegan dishes that are easy and fun to prepare without sacrificing taste.
If you are a doubter, consider such possibilities as Pumpkin Waffles, Grilled Cheese, Eggplant Parmesan, and even Pineapple Upside Down Cake, all delicious and gluten-free.
Mike and I tested six recipes from this cookbook. Three were standouts, Savory Spinach Pie (which featured a nutty piecrust), Mac and Cheese (who doesn’t like Mac and Cheese but a gluten-free, vegan recipe?), and Molasses Cookies, which were almost as good as the ones my grandmother made.
Even though I’m not a vegan and I eat a generous helping of gluten at almost every meal, I loved this cookbook. The recipes I tested were tasty and easy to prepare.
MAC AND CHEESE
Serves 4 to 6
Ingredients:
1 Tbs olive oil
1 c finely chopped onion
1 Tbs arrowroot
2 cups coconut milk, divided
1 Tbs Dijon mustard
½ c Tofutti sour cream
3 cups grated Follow Your Heart Vegan Gourmet nacho cheese alternative
½ tsp kosher salt or sea salt
¼ tsp cumin (if desired)
Lots of fresh cracked pepper to taste, at least ¼ teaspoon
4 cups dried, gluten-free pasta (Cook according to package directions, then drain. Do not cook pasta until the sauce is nearly finished, so your noodles are hot but not gummy)
1 Tbs Earth Balance Natural Buttery Spread or other vegan margarine or coconut oil
1/3 cup crushed brown rice crackers
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Preheat oven to 350F.
Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion and sauté until it is translucent and soft, about 4 minutes. Add in the arrowroot and stir until well blended, the immediately add in 1 cup of the milk and whisk the mixture until it begins to thicken. Keep whisking the mixture and add in another cup of milk and the Dijon mustard, and then reduce the heat to medium.
Continue to cook for 2 to 3 minutes, then reduce the heat and add in the sour cream and vegan cheese. Stir mixture well, and then add in the salt, cumin, and lots of fresh cracked pepper.
Toss the mixture with the cooked noodles and then pour into a baking dish (9-inch square pan)
Heat a small saucepan over medium-high heat and add the tablespoon of margarine. When hot, add the crushed crackers and stir for 1 to 2 minutes, until lightly browned. Top the baking dish with the toasted rice crackers.
Bake for about 30 minutes, or until mixture is bubbly and lightly browned on top. The leftovers, if any (and there weren’t!), can be stored in an airtight container for 3 to 4 days.
