Pasta Salad

This is a gluten-free pasta salad for people who a) don’t eat gluten and b) don’t even like pasta salad. The noodles are from Trade Joe’s and the sauce is mostly nutritional yeast. (Yeah, baby!)

Ingredients:
2 cups pasta (dry), then cooked according to the directions
2/3 cup nutritional yeast
1.5 tsp mustard
1 TBL Braggs
1 TBL apple cinder vinegar
1 tsp red wine vinegar
1 TBL olive oil
2-3 celery stalks
15 grape tomatoes
6 mushrooms
5 green onions
2 baby cucumbers
1 green bell pepper

Mix together sauce. Then toss pasta and diced vegetables. Allow to sit 30-60 minutes before serving. Delicious!

Trader Joe’s Brown Rice Spirals:

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Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.

Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.

Shells and cheeze with broccoli and kale

Again, I turn to the FatFree Vegan Kitchen for the best vegan cheeze sauce around. I altered the proportions enough that I will post my changes. I used whole wheat shells and about 1/4 cup cheeze on top. In the right hand corner, you can see the kale poking through the noodles.

For the Sauce:

1 c. water
1 c. plain rice milk
3/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso
black pepper to taste

Cook 5-6 oz whole wheat shell pasta until al dente. While pasta boils, combine the ingredients for the sauce. Chop 1 cup of kale and 1 cup broccoli (I used frozen). Prepare a baking dish with a few dollops of Earth Balance. When pasta is done, drain. Layer 1/4 of the sauce at the bottom of the baking dish, then a layer of pasta, then kale, then more sauce. Press down on the layers with your spoon. Add the next layer of pasta, broccoli, sauce. Press again. If you can fit in more pasta, add it on top, then add vegan shredded cheese and the last bit of sauce. Cover with tin foil and bake at 375 for 30 minutes, then remove foil and bake another 10.