Monday, July 30, 2012

Homemade dairy free mac and "cheese"

Okay, so there are a few reasons to eat mostly dairy free..
       One reason is this:
when you think of cows milk, you think they are grazing and every day they get milked, in a comfortable way, at least that's what I thought... I thought it was a relief for them to get milked, since it would get uncomfortable being full of milk... But for the most part, they don't graze. Many don't ever step foot out of their factory. They are hooked up to machines, constantly getting milked. They just stand there, suffering... Cows milk wasn't pasteurized in the old days, you know why it is now? To last longer, yes, But also to kill the massive amounts of bacteria in the pus filled milk. gross.
         Another reason is; to keep the cows lactating the need to keep artificially inseminating them. Cows are very motherly and loving and have a strong connection with their calf. When the calf is born, it is stolen from them mother and locked in a tiny cage so it cannot move. (This is how the veal industry gets its' meat.) The separation of mother and calf cause huge amounts of stress to both creatures.
video about factory milking cows and veal
      And if you are lactose intolerant, why not substitute milk products instead of taking pills?

Now, I know in a previous post I said to avoid bacon, my boyfriend is pretty carnivorous, and extremely picky. I use turkey bacon in this recipe. It can easily be substituted with tempeh bacon or sauteed asparagus. yum.

Dairy Free 
Mac & Cheese

  • 1 package  turkey bacon/ tempeh bacon/ asparagus
  • Vegetable oil or organic earth balance vegan butter
  • sea salt
  • 2 cups elbow macaroni 
  • 1 1/2 cups  unsweetened not flavored organic rice milk
  • 2 tablespoons earth balance vegan butter
  • 2 tablespoons all-purpose unbleached flour
  • 4 ounces galaxy vegan rice milk cheddar cheese, grated
  • 6 ounces vegan daiya pepperjack shreds
  • pinch of pepper
  • Pinch nutmeg
  • breadcrumbs
  • 2 tablespoons freshly chopped basil leaves (optional)
Preheat the oven to 400 degrees F. Fill a medium pot with water to boil pasta.
Now, you can either pan fry your bacon or asparagus in vegan butter, like I do, or you can lay them on a lightly greased baking pan until they crisp up, about 15-20 minutes. Once, it's crispy lay on paper towels to drain. **NOTE- do not put tempeh bacon on paper towels, it sticks.
Once the water in your pot is boiling add sea salt and a dash of olive oil. Add the macaroni and cook according to the directions on the package, About 4-6 minutes, so it doesn't overcook in the oven. Drain well.
Meanwhile, heat the rice milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. BE careful not to burn it! While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the shredded vegan cheeses,a few dashes of salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. grease pan, Pour into a glass pan or a bread loaf pan.
 Sprinkle the bread crumb mixture (chopped basil optional) over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This recipe was inspired by ina garten's grown up mac and cheese.

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