Gluten Free Mac and Cheeze with Broccoli
Despite a fondness for vegetables and garlic, I had a embarrassingly bland appetite growing up. I sidestepped the constant Italian meals of my childhood with a hatred of marinara sauce and ate a ton of noodles with butter and cheese. I know that American children aren't known for their palates, but I was somehow even wary of traditional and boxed macaroni and cheese! Let's blame the orange color and the presence of fancier cheeses in my house.
The infamous blue box wasn't a part of my diet until college. Once I learned the wonder of mac and cheese, I became a devotee, and remain so as a vegan. I'll even publicly mention my love for the (still bland) convenient 123s and Chreese of my later college years, that I still pick up from time to time. On Thanksgiving, I made for the second time a gluten free version of the lower fat adaptation of the acclaimed New Farm Mac and Cheeze I posted last year here.
I went to a small and predominately gluten-free dinner at a friend's house for Tday and was worried the dish might seem boring, but it went over well and I thought it looked beautiful - you know, for mac and cheeze.
I've been sick of wheat pasta for a while now, and really dig how ridged rice pasta can stand up in this baked dish. I legitimately find myself preferring it with rice pasta. I never saw that day coming over a year ago. It was a really easy dish to make gluten free - it doesn't quite warrant a new post with that simplicity, but for clicking's sake, I'll post it here:
In other vegan comforty news, Vitasoy Peppermint Chocolate Soymilk has competition. Or a friend - on store shelves.
I tried the new Westsoy version at my friend's house on Thanksgiving and knew I'd have to get some for myself soon - thank you People's Coop for having it for $1.99!
It's even sweeter and peppermint-y than the Vitasoy I stashed all summer. It's at least temporaily my new favorite.
Does anyone else enjoy saying "glutey free"?