Mac and Cheese Tacos (vegan, gluten-free)

This is like nachos, but a million times better because it’s fucking mac and cheese in a taco!
And it’s gluten-free!

Don’t forget, Enter the Fuck Yeah Vegan Taco Contest! Deadline is March 4, 2012, so start making some tacos!

Now, for the recipe:
For the noodles: cook 2 cups gluten-free mac for the shortest amount of time as directed by the package, or even under cook it a little. We used penne from Trader Joe’s and cooked it about 5 minutes. Drain and set aside.

Preheat the oven to 350, bake taco shells for 5 minutes on a cookie sheet, per package instructions.

To make the sauce, blend together:
1 can white beans, rinsed and drained
1/2 cup soy milk (we have this powdered stuff that is very tasty!)
1/2 cup nutritional yeast
1 tsp mustard
2 tsp ketchup
1 tsp hot paprika
1/4 tsp garlic powder
1 TBL lemon juice
pinch of salt

[You will also need 1/2 cup mozzarella Daiya (or other vegan cheese) and 1 TBL Earth Balance/butter.]

Blend until very smooth. Pour over noodles and raise the heat to medium. Cook sauce with noodles 2-3 minutes, until sauce begins to thicken. Add Daiya and Earth Balance, continue stirring well. Reduce heat and stir well to prevent the cheese from sticking to the pan. Serve immediately, or allow to cool and thicken before filling the taco shells.

**Serving suggestion: Make the tacos and allow them to sit about 5 minutes to allow the shell to soften a little. It helps prevent the filling from falling out!**

***Also, this is very good with hot sauce!***

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Pumpkin pasta with kale and pintos

With the best of intentions, I started to make Chef Chloe’s awesome sounding Creamy Pumpkin Penne. Something about the nutmeg and sweetness just didn’t appeal to me today, so I made the most delicious gluten free mac and cheese, using pumpkin as the sauce base. Behold!

(sorry, phone photo)

1 box Brown Rice elbow pasta
2-3 cups cooked kale (I used about half a bag of frozen)
olive oil
1 onion diced
4 garlic cloves minced
1 tomato chopped
2 TBL low sugar ketchup
1 TBL sage
1 tsp coriander
1 14 oz can of pumpkin (minus 1/4 cup because I used it for the delicious Microwave Muffin)
1 cup of water
1 veggie bullion cube
1/4 cup nutritional yeast
1 14 oz can pinto beans, rinsed and drained
salt and pepper

Cook the macaroni until al dente. Drain all water, then add the kale (no need to defrost) and a little olive oil to the noodles. Season with salt and pepper and set aside.

Saute onion, garlic, and tomato until the vegetables are soft (5-7 minutes). Add ketchup and seasonings. Add pumpkin, bullion cube, and water. Bring to a boil and cook 5 minutes. Add nutritional yeast and mix well. Add noodle mixture and taste for seasoning. Cook until mixture is warmed through and serve.