Whole Life Magazine

February/March 2014

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Page 15 of 43

Mee's Mac 'n' Cheese Okay, y'all, here it is: the mac 'n' cheese for Mee! One of the best parts of going to culinary school and learning the French and American classics is that I've learned to take these recipes and cook them so that non-dairy eaters and gluten-free folks can enjoy too. Whatcha' Need 12 oz gluten-free elbow pasta ½ tsp salt 2¼ c melted cashew cheese 2 Tbsp ghee or vegan butter 1 Tbsp brown rice fl our ¼ c goat or vegan milk Pinch of freshly grated nutmeg 1 clove garlic, minced Whatcha' Do Preheat oven to 325°F. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring often, for 8 minutes or until al dente. Drain, reserving ¾ cup of the water. In a small saucepan melt vegan butter or ghee. Add minced garlic. Stir in brown rice fl our, creating a roux. Then add vegan milk or goat milk, cashew cheese, and grated nutmeg into milk mixture. Allow your creamy sauce to thicken by bringing up the heat and stirring continuously. Once the sauce is thick, toss with pasta, season with freshly ground black pepper and place in an olive oil-coated baking pan. Top with gluten-free breadcrumbs and bake 15–20 minutes. Rockin' Faux Cheddar Made with cashews this cheese is not only antioxidant rich but also packed full of the same heart-healthy fat found in olive oil. Whatcha' Need 1¼ c raw cashews ½ c nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder tsp ground white pepper 3½ c unsweetened dairy-free milk (or goat) 1 c agar fl akes (about 2 oz, measure by weight) ½ c olive oil ¼ c yellow miso 2 Tbsp freshly squeezed lemon juice Whatcha' Do Without allowing cashews to turn into paste, fi nely grind them in a food processer using the pulse button. Add yeast, onion and garlic powder, salt and white pepper. Pulse a couple more times to blend. Set aside in food processor. In a heavy saucepan combine nondairy milk, agar and oil and bring to a simmer over high heat. Decrease the heat to medi- um-low, cover and simmer. Stir occasionally for 10 minutes or until agar is dissolved. With the food processor running, dump the soymilk mixture through the feed tube into the cashew mix- ture. Blend 2 minutes, then add miso and lemon juice. Use im- mediately as melted cheese. Store in fridge and remelt in saucepan, adding more milk for a thinner consistency. For grated or sliced cheese, refrigerate 4 hours or until fi rm, then grate or slice. —Excerpted from My Kitchen Cure: How I Cooked My Way Out of Chronic Autoimmune Disease with Whole Foods and Heal- ing Recipes (Lee Mee Inc.), available on Amazon. *More great recipes from Mee at www.wholelifemagazine.com taste of health COOK YOUR WAY TO A CURE A Warming Wintry Repast By Mee Tracy McCormick F or Mee Tracy McCormick, living a real food life was a last resort. Medical tests, treatments and medicines for Crohn's disease were threatening to kill her before they cured her, so she found a third option—in her kitchen. 16 wholelifetimesmagazine.com WLT-FEB-MAR-1-30.indd 16 1/30/14 1:10 AM

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