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1. GLUTEN FREE MACARONI AND CHEESE RECIPES PLUS
2. GLUTEN FREE MACARONI AND CHEESE RECIPES MAC

GLUTEN FREE MACARONI AND CHEESE RECIPES PLUS

I know that going vegan is very difficult, but I am stumped as to how you can say that vegetarianism is about animals, yet veganism is only about health.Įgg laying hens are arguably the most abused animals in our factory farms and male baby chicks are ground up alive because they are useless to the egg industry.ĭairy cows’ lives are just as miserable as their beef counterparts, plus their calves are slaughtered for veal, and when their milk production wanes, dairy cows are slaughtered for ground beef. Again, it’s from The Gloriously Gluten-Free Cookbook, by Vanessa Maltin, published by Wiley, 2010. My biggest problem with it was that there were lots of white specks in the cheese sauce. And for the amount of dairy in the recipe, the sauce turned out really nice and light, with a fresh flavor from the white wine. I loved the concept, with the portabellas and peas in there. The macaroni and cheese turned out pretty well.

So I’m interested to learn a bit about gluten-free cooking. And Brendan Brazier argues in Thrive that gluten slows a lot of us down, not just those with a recongized allergy to gluten. Well, it has an index of vegetarian recipes, and there are quite a few of them. But wait a minute: It’s not vegetarian, I’m not celiac, so why am I cooking from it? This recipe comes from a new book Wiley Publishing sent me to test-drive, The Gloriously Gluten-Free Cookbook.

GLUTEN FREE MACARONI AND CHEESE RECIPES MAC

(Vegans, you are dismissed early today check out Mac n’ Chard, an unbelievably good vegan mac n’ cheese recipe.) If you haven’t guessed it yet, the purpose of that prelude was to introduce the first non-vegan meal I’ve posted in a while: Portabella and Pea Macaroni and Cheese. Dairy and eggs don’t yet seem gross to me the way meat does I don’t feel the same guilt eating a bite of cheese as I do eating the meat of what was once a living animal. I recognize that milk and cheese are pretty sucky for my body. Veganism, right now, is still about health to me. Once it became about that, I became completely vegetarian. But it’s not just about health-it started out that way, but the act of eating less meat made me aware of the fact that on those occasions when I did eat fish, I was actually eating an animal. I’d eat meat maybe once a month as a special treat, about the frequency with which I eat any other unhealthy food. If not eating meat were strictly about health for me, I wouldn’t need to call myself vegetarian. But I’m not there yet, and I don’t want to make it a rule that I can’t eat any animal products. And that’s why I (and many others) have started out vegetarian and tended towards veganism. You’ll likely find that as you become accustomed to eating less meat, animal products as a whole become less appealing.

By most people’s definition, you can be a perfect vegetarian and still enjoy milk, cheese, butter, and eggs. Maybe that’s because most of the recipes I’ve posted recently are from vegan cookbooks.īut I absolutely do not want potential vegetarians to be scared off, thinking it’s gotta be vegan or nothing. The nutrition information of your own delicious Gluten-Free Mac and Cheese may vary, depending on the ingredients you use.A lot of people mistakenly think I’m vegan, and that No Meat Athlete is a vegan website. This nutrition information is based on shirataki macaroni. Makes: 6 servings Nutritional Information (per serving): Serve with fresh herbs on top and enjoy.If the mixture is too thick, add a splash of water to loosen it. If you’re adding in the bacon and/ or grated cheese, stir these in now the heat from the pasta and sauce should melt the cheese beautifully. Cover macaroni with the sauce and stir it together gently.Stir fry the shirataki macaroni for 5-10 minutes to achieve a dry texture.

Reblend until desired flavor and texture is achieved. Taste the mixture and add in more salt and apple cider vinegar, to taste, until the flavors are well-balanced.Scrape down the sides of the bowl and re-blend. Blitz until completely smooth and creamy. Meanwhile, add the steamed pumpkin, strained cashews, garlic and mustard powder, ghee, coconut cream and a good pinch of salt into a food processor.Drain and dry noodles, squeezing out any excess water.

Place into a pot of boiling water for up to 3 minutes.