Sanaa A. sent in this recipe for Low Fat and High Fiber Mac and Cheese!
4 tablespoons olive oil
1 medium red onion, finely chopped
1 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, sliced
1/2 teaspoon chopped fresh sage
1 teaspoon chopped fresh tarragon
1/2 cup short grain rice
1/2 teaspoon turmeric
2 cups water salt and pepper to taste
6 ounce silken tofu
1 pound gluten free short pasta
In a heavy pot, heat the olive oil and saute the onion for couple of minutes. Add the celery and carrots and continue to saute for five minutes. Add the garlic, sage and tarragon. Saute for a couple of minutes and add the rice and turmeric.
Stir until the rice is well coated. Then, add the water, salt and pepper. Bring to a boil and simmer over medium heat, stirring often, for 10 minutes or until the rice is cooked and smells and tastes done. Remove from the heat. Place the cooked rice in a food processor with the tofu and puree until you have smooth yellow paste. (This is your vegan cheese.)
In a pasta pot, bring salted water to boil, and drop the pasta. Stir and boil for 6 minutes or until the pasta is al dente. Remove from the heat and drain well. Place the pasta in a bowl, add the vegan cheese and toss well. Spoon the pasta into a baking dish and bake in an oven at 375 degrees F for 25 minutes. You can sprinkle ground toasted almonds on top if you like.