dairy-free

  • Mac-oh-geez!

    Weekly Recipe: 
    NonWeekly
    [title]
    This dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.

    PASTA

    >3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)

    SAUCE

    ½ cup raw Brazil nuts

    3 tablespoons freshly squeezed lemon juice

    1 medium clove garlic

    2 teaspoons arrowroot powder

    1 teaspoon sea salt

    ½ teaspoon onion powder

    ¼ teaspoon (rounded) dry mustard

    1 cup water

    1 ½ cups plain nondairy milk, unsweetened

    1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)

    BREADCRUMB TOPPING (OPTIONAL):

    ¾ to 1 ¼ cups dry whole-grain breadcrumbs

    ½ tablespoon olive oil

    Couple pinches sea salt

    Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.

     

  • What's on Our Reading List

    >> The Dairy-Free & Gluten-Free Kitchen (Ten Speed Press, 2012) by Denise Jardine

    Check out these new, fascinating reads.