Monday, March 11th, 2013...11:08 pm

Asian “Mac and Cheese”

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I have only tried making vegan “mac and cheese” dishes over the last year. I had never missed the idea of mac and cheese so I never felt tempted to try a vegan version. However, just for variety, about 1 year ago, I started making different “cheese sauce” recipes and variations of this theme. When I came across this recipe, from Kim Barnouin, that had a cauliflower base I got curious. I love cauliflower and so I had to try it. It was a hit. My family could not figure out what they were eating, but they loved it. It worked for me because it is filling and healthy too.

Asian Mac and Cheese

3 c. cauliflower, cut into small pieces

1 c. light coconut milk

1 c. water

2 garlic cloves, chopped

1/4 tsp. ground nutmeg

1 tsp. white miso paste

1/4 tsp. soy sauce

1/4 Dijon mustard

1/2 salt

pinch of pepper

1 tsp. potato starch

2 tbsp. grapeseed oil

1/2 c. firm tofu, cubed (I used a whole block of tofu here)

2 1/2 c. pasta of your choice

1/2 c. panko

1/4 tsp. garlic powder

Preheat oven to 375 degrees

Lightly oil a 9×13 casserole dish.

Boil Pasta and cook til al dente. In a saucepan, cook 1 cup of the cauliflower in the coconut milk and water on medium high heat til the cauliflower is very soft. Stir in the garlic, nutmeg, miso, soy sauce, mustard, and salt and pepper. Cook for about 3 more minutes. Mix the potato starch with a few tbsp. of water and then add to the cauliflower to thicken the mixture. Then use a stick blender or food processor to puree it til its creamy. In a separate pan, heat the oil and saute the rest of the cauliflower and tofu until its browned. Add the tofu and cauliflower to the creamy mixture and the cooked pasta and put it into a 9×13 pan. Sprinkle the panko breadcrumbs on top and garlic powder on top of that. Cover with foil and bake for 15-20 minutes or til hot and bubbly. Take off the foil and let it lightly brown for about 5 more minutes.



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