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
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.