This is my first experiment with shirataki noodles as a macaroni and cheese base and it worked well- a perfect comfort food and my childhood favorite (except that mac and cheese was the gluten and dairy kind). You can make this with any gluten free pasta, but I used shirataki noodles since they are low carb (actually all the carbs are from the yam fiber if you use the non-tofu based noodles, so you'd have no net carbs there. The tofu shirataki noodles by House Foods sold at Whole Foods have 3 carbs, 2 of which are fiber).
The Magic Ingredients:
1 bag drained shirataki noodles
dash sea salt
about 1/2 c. grated Vegan Gourmet cheddar cheese
1 T. Smart Balance (Light) Vegan butter
Drain noodles and add to a large microwave safe bowl with enough water to cover the noodles plus about an inch of water. Cook the noodles on high for about 4 minutes (or bring noodles to a boil in a pan for 2-3 minutes). Carefully remove the hot bowl and drain; add to serving bowl with sea salt, Smart Balance, and grated Vegan cheese. Stir together then microwave for another 1-2 minutes or until the cheese melts. Serve hot with a sprinkle of parsley.
You can use other style of shirataki (or other) noodles, but all I had was the traditional style long noodles which I cut with a knife into smaller bites. Yum.... this brings back memories!
I will definitely try the Vegan Gourmet cheddar cheese. I have celiac and am casein intolerant but ate a tiny bit of cheese (raw, organic, yada-yada) yesterday and thought I'd be okay. Nope. It bugs me, so I'll give this a try. Your mac and cheese looks so yummy! And thank you Jon for being such a good sport and stopping by my blog. Without you and Tevis (my celiac daughter), it would be very lonely! It's such a nice little subculture of people helping people. :-) I love being part of it!
ReplyDeleteOh, I almost forgot about the pear pancakes. They look SO good! I will definitely try those.
BTW, are you two at Duke? My cousin works there.
Take care, Melissa