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.
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AuthorAmanda has been teaching yoga, making (and eating) delicious raw/vegan food and coaching people for almost ten years. All that experience has taught her just how much there is still to learn, explore and discover. Archives
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