Recipe by Aine Davis
While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!
This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers! Ingredients…
(Adapted from Daiya’s recipe)
- 1 box gluten-free rice macaroni
- 3 cups Daiya Cheddar Style Shreds
- 2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1/4 cup chipotle peppers in adobo sauce
- 3 tbsp dairy-free “butter” (I used Earth Balance)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika pepper
- Juice from 2 Limes
- Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
- Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
- Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
- Combine pasta and sauce together in pot.
- Transfer pasta to casserole dish and top with paprika.
- Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).
Makes approximately 4 servings.
By contributor Megan Stulberg
I left my grocery list at home the other day while picking up pizza ingredients and, of course, forgot to buy gluten-free flour. I was pretty bummed, but then I stumbled across a package of corn tortillas in my kitchen that made quite the delicious crust substitute!
- 4 corn tortillas
- 2 cups tomatoes (fresh or canned), chopped
- 2 cups raw spinach, shredded
- 1 cup Daiya Cheddar Style Shreds
- 1 cup fresh pineapple, sliced
- 1/2 cup sweet onion
- 1/3 cup raw mushrooms, diced
- 4 leaves fresh basil
- 2 cloves garlic
- Pinch of salt
- Pinch of pepper
- In a large saucepot, add a splash of olive oil. Once heated, add garlic and onion. Sauté until translucent.
- Add tomatoes, basil, salt and pepper to saucepot. Simmer for 20 minutes, stirring regularly until fluid consistency has been reached. Cool and set aside.
- Preheat oven to 350 degrees.
- On a lined baking sheet, lay out corn tortillas. Evenly spread a thin layer of tomato sauce on each tortilla. Add Daiya, pineapple, spinach, mushrooms and any additional toppings.
- Bake for 12-15 minutes until crust has crisped and toppings have melted.
Makes 2 servings (2 tortillas each). Enjoy!