Monday, February 25, 2013

Vegan Cheesy Curry

TH is a fan of Annie's macaroni and cheese, but he's been trying to cut down on his dairy intake.  I searched far and wide for a vegan mac and cheese recipe that utilized quinoa instead of nutritionally void pasta. This recipe was adapted from a post I found at averie cooks.  TH liked it so much he requested I make it twice in three days.

Vegan Cheesy Curry

In a saucepan, boil:
1 cup quinoa
2 cups water
Once it has boiled turn the heat down and simmer for fifteen minutes. Set aside.

In a small saucepan, whisk together:
1 can coconut milk
2 tbsp arrowroot powder
1/4 cup nutritional yeast
2 tbsp tahini
3/4 tsp salt
1 tsp garlic powder
2 tbsp Thai red curry paste
juice of 1/2 lemon
Keep whisking the above mixture until the sauce thickens.

Gently mix together quinoa, the sauce mixture and steamed veggies of your choice (red pepper, broccoli, onions, mushrooms).

It's not the most beautiful dish, but it is incredibly tasty; very rich and flavorful.  I promise!

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