#Spicy gluten free macaroni and cheese mac#

Cast-iron skillets are great for vegetarians/vegansвЂ“ you get a little iron added to anything you cook! TheyвЂ™re aВ little high maintenance вЂ“you have to oil them and hand-wash them with little to no soapвЂ“ but they become beautifully non-stick (without unhealthy Teflon) and they get a gorgeous sear on everything. Meanwhile, heat a skillet on the stove top. This is a good time to take your seeds, toss them with some coconut oil and salt, then spread them on a tray and roast them for 10 minutes in the oven (since itвЂ™s already on!) Put the top back on the pumpkin, stick the whole thing in a roasting pan and put in the oven for 45 minutes. Cut the top of the pumpkin off, about 1/2 an inch from the stem. The only new ingredient for me was that jasmine rice pasta, which is actually not something IвЂ™d recommendвЂ“ it was too fragile. *Vegans! Pay attention when buying gluten-free pasta a lot of them have egg! The oven heat even warms the hermitage, which the cats enjoy.ДЎ small-ish sugar pumpkin (Curly weighs about three pounds)Д¤ cups of non-dairy milk (I used coconut, soy or rice would be fine)ДЎ bag of Daiya Cheddar (or vegan cheese of your choice, but Daiya is the gold freakinвЂ™ standard for vegan cheddar, in my opinion)Д¤ tbsp of Sriracha (or hot sauce of your choice) However, it is ideally suited to hiding in oneвЂ™s hermitage with cats.

Note: This is kind of time consuming (90 minutes of oven time, give or take) so itвЂ™s definitely not a last-minute dinner idea. Roasted Sugar Pumpkin Stuffed with Spicy Macaroni and Cheese

#Spicy gluten free macaroni and cheese mac#

You could stuff a pumpkin with Kraft Macaroni & Cheese if you wanted to (though I would mourn the wasted pumpkin), or definitely better, AnnieвЂ™s Organic Mac вЂN Cheese (our editor, Starre, swears by the stuff). If you want to make this and use glutenous macaroni and non-vegan cheese, knock yourself out. But I love a good challenge, so we eat pretty damn well. Between my veganism and my partnerвЂ™s celiac, we have to get pretty creative in the kitchen to make something we can both enjoy. Rather than face the peepers, I got crazy in the kitchen.Д¬urly, a beautiful sugar pumpkin, gotВ roasted and stuffed with (gluten-free, vegan) macaroni and cheese. IвЂ™m a little anti-social under the best of circumstances, so this weekend I decided to stay in my hermitage with my cats (Pickle and Stanley) and my two remaining pumpkins, Curly and Moe. Leaf-peepers are leaving Manhattan in droves to look at the leaves in my town.