It has been a grey & drizzly day in Switzerland, with a wonderful chill to the air, I had planned on making steamed broccoli and something? for dinner but ... it's Friday and this felt like the perfect meal for a cozy night.
This box of gf quinoa pasta has been in the cupboard for two weeks and I kept looking at it wondering what I wanted to use it for... fresh basil, parsley, herbs with a little tomato, garlic and evoo? A cold salad? I saw it every day, I just couldn't make the connection.. until tonight. I looked at the box and said, I want to try making macaroni & cheese!
I stopped eating cheese years ago (with a few exceptions) so I was wondering how I could make this taste like gooey dish my mother made when I was growing up... well, this version was my first attempt and it actually had more of the feeling of the kraft mac & cheese style... but still super good!
I used one can of full fat coconut milk for both the soup and m&c, half the can for each.
vegan gluten free macaroni & cheese: From the box, I quickly rinsed the pasta in cold water (not sure if that was necessary, but I knew I wasn't going to rinse after. I like to rinse rice and pastas like this to avoid any filmy-ness) In a saucepan, I warmed 1/2 can coconut milk, another 1/2 cup regular coconut milk from the carton with the pasta - on medium heat, stirring frequently. While it was cooking, I added pink salt, a little pepper, and a small drizzle of evoo. I had no idea what I was doing but I kept stirring and on the low heat, the pasta softened and the sauce became creamy.
Once the pasta was ready, I stirred in a tablespoon of Braggs Nutrional Yeast powder (mostly B vitamins) and a little extra pink salt. Keeping it warm on the lowest heat and stirring until ready to serve.
carrot + ginger + coconut soup: The beautiful part about making ultra creamy soups with your vitamix blender is that cutting and chopping does not have to be perfect. I washed and peeled and chopped 4 medium sized organic carrots and peeled rinse and chopped about 1" piece of fresh ginger. In a baking pan, I added the second half of the can of coconut milk, pink salt, cumin, coriander, turmeric, gave it a little stir and then added the chopped carrots and ginger. In the gaggenau on 100% moisture and low heat, the carrots were soon soft and ready for the vitamix. Super easy, just place everything into your mixer and blend it on the soup setting until everything is creamy and smooth.
extras: I wanted to recreate the feeling of that crispy layer of bread crumbs and butter home made versions normally have... so I quickly toasted some gemahlen almond + hazelnut while I was blending the soup. And served that sprinkled on top. For more creamy sauce, in a separate pan, blend more coconut milk, pink salt, Braggs and if you love the ultra orange color, add turmeric.
NYCHA quitte kombucha (quince & pear) is my favorite ~ and they will deliver through swiss post... right to your home!