Comfort Food

I don’t know if it’s just me, but October seems like the month of comfort food. 

I thinks it’s probably because of the change in temperature. The chilliness makes want to have warm minestrone soup along with garlic bread and pasta– one of my favourite meals growing up.

So, because there was no school day (it’s Thanksgiving holiday), I decided to prepare one of my all time favourite pasta dishes… MAC N CHEESE. 

The amount of buttery and cheesy goodness in this dish just warms up my stomach and places a huge smile on my face.

Unfortunately, I recently found out that my body doesn’t respond well to dairy, which would explain the breakouts I get after eating froyo, desserts, and pizza. So, I’ve decided to try and find a way to prepare my mac n cheese sans cheese. How you may ask? 

With DAIYA CHEESE! I first learned about this alternative cheese product that’s vegan, gluten and soy free from a cooking class I took with Marni Wasserman. What I like most about Daiya is that it melts like cheese! Unlike other non-dairy cheese alternatives, Daiya’s rich and creamy flavour of cheese certainly delivers the bold flavour and the gooeyness flavor of cheese without compromise!

The recipe I used was adapted from Veg Web– but I’m warning you now that it’s not the healthiest meal. After all, the title of this post is “Comfort Food.” However if you are looking for healthier alternatives to dairy-free mac and cheese, I’d suggest you try a few of these websites below

http://veganyumminess.com/cauliflower-macaroni-and-cheese/

http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/

http://thekindlife.com/blog/2013/01/vegan-soy-free-sweet-potato-mac-n-cheese-recipe/

Now, the recipe I used to prepare my sinfully delicious mac n cheese: adapted from VegWeb

Ingredients

– 4 tbsp of earth balance 

– 1/4 cup of spelt flour

– 1/3/4 cups vegan milk at room temperature (add more depending on the thickness you want for your sauce)

– 3/4 cup Daiya mozzarella shreds

-1/2 tsp pepper

– 1 tsp onion powder

– 1/2 tsp dijon mustard

– 2 tbsp nutritional yeast

– 3 cooked cups of brown rice spiral pasta from Tinkyada

– 2 cups of baby kale

Topping

– 1/4 cup Daiya mozzarella shreds

– 1/4 – 1/2 cup of spelt bread crumbs

Directions:

– Heat oven to 375 Degrees Fahrenheit 

– Heat a deep skillet over medium heat and add the butter in. Once the butter melts, add the flour in and combine until you get a brownish colour or becomes a roux

– Slowly add the milk and continue to whisk the ingredients and bring the mixture to a bubble (you can decide here if you want to add an extra 1/4 cup of milk)

– Stir in the Daiya cheese and add in the pepper, onion powder, dijon mustard, nutritional yeast, and baby kale (feel free to add in some salt or extra spices if you want at this step)

– Add the cooked pasta to the sauce and coat completely 

– Transfer your pasta into a baking dish and top with extra Daiya cheese and spelt bread crumbs.

– Place the dish into the oven for 20-23 minutes, or until the crumb turn light brown and the cheese on top melts.

** Sorry for such bad quality photos! Turns out that I forgot to charge my camera! You’ll just have to trust me when I tell you that this dish was uber-tasty and creamy. Even my parents, who are not huge fans of sauce-based pasta dishes, loved it!

Lastly, my question to you is: What’s your favourite comfort food recipe to make?

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