Vegan and Gluten Free Mac and “Cheese”

Vegan and Gluten Free Mac and “Cheese”

serves 6-8

4        tablespoons olive oil

1        medium red onion, finely chopped

1        cup chopped carrot

1/2   cup chopped celery

2       cloves garlic, sliced

1/2   teaspoon chopped fresh sage

1       teaspoon chopped fresh tarragon

1/2   cup short grain rice

1/2   teaspoon turmeric

2       cups water

salt and pepper to taste

6      ounce silken tofu

1       pound gluten free short pasta

-In a heavy post, heat the olive oil and saute the onion for couple of minutes.  Add the celery and the carrots and continue to saute for five minutes.

-Add the garlic, the sage and the tarragon.  Saute for couple minutes and add the rice and the turmeric.  Stir until the rice is well coated.

-Add the water, the salt and the pepper.  Bring to a boil and simmer over medium heat, stirring often, for 10 minutes or until the rice is cooked and smell and taste done.  Remove from the heat.

-Place the cooked rice in a food processor with the tofu and puree until you have smooth yellow paste. THIS IS YOUR VEGAN CHEESE.

-In a pasta pot, bring salted water to boil, and drop the pasta. Stir and boil for 6 minutes or until the pasta is al-dente.  Remove from the heat and drain well.

-Place the pasta in a bowl, add the vegan cheese and toss well.  Spoon the pasta in a baking dish and bake in a 375 degree F.oven for 25 minutes.  You can sprinkle ground toasted almonds on the top if you like.