Mac'N'Cheese - GF &V

Ingredients:

1 c. dried organic garbanzo beans, soaked for 24 hours, sprouted for 24 hours

2 pounds brown rice pasta (macaroni)

2 cups purified water

3 cups purified water

2 cups Daiya cheese, cheddar

2 cups nutritional yeast

1/2 c. gluten-free bread crumbs

1/2 cup tamari

1/4 cup coconut oil*

3 cloves garlic, chopped

9 drops stevia

1 Tablespoon turmeric powder

1/2-1 teaspoon of chipotle or cayenne powder (optional)

1/2 teaspoon yellow mustard seed

Instructions:

Simmer the chickpeas until they are soft.  This should take about an hour.

Drain and rinse the soft chickpeas and transfer into a high speed blender or food processor with all the rest of the ingredients EXCEPT the macaroni, bread crumbs and Daiya cheese.  Blend/mix well until you have a smooth, rich sauce.

Cook the pasta according to box instructions.  Be sure not to overcook!

In a casserole dish, combine the cooked pasta, 1 cup of Daiya cheese and the sauce, mixing well.

Top with the other cup of Daiya cheese and the breadcrumbs.

Broil for 20 – 30 minutes or until the cheese is melty and the breadcrumbs are toasty and crunchy.

*The oil can be omitted, but I include it because turmeric is so good for us, but only if it has been emulsified in oil first so we can get all it’s awesome goodness.