Gluten Free Casein Free Fettuccine "Alfredo"

What you will need:

1-head of cauliflower cut in to pieces
3-cloves or garlic, peeled
3-tbs. Earth Balance (vegan butter)
Chicken broth, water or vegetable stock
GF Pasta (I used Ancient Harvest Quinoa Spaghetti)


Put cauliflower and garlic in sauce pan, add enough broth to cover. Bring to a boil them simmer until tender. Blend until smooth. Transfer sauce back in to sauce pan. Add butter and salt and pepper to taste.

Meanwhile cook pasta until al dente.

Toss pasta in sauce and serve!

With this dish you can add chicken or sun dried tomato!

Mac n "Cheese"

Who doesn't love comfort food? This dish is a great way to enjoy comfort food without having to loosen your belt.

2 tbs. extra virgin olive oil
2 butternut squash peeled and cubbed
1 onion chopped
3 cloves of garlic pressed and minced
1/2 cup vegetable stock
1/2 cup of unsweetened non dairy milk of your choice
1 package of quinoa macaroni
1 cup of gluten free bread crumbs
2 tbs. vegan parmesean (optional)

Pre-Heat oven 350 degrees

Cook Pasta until al dente, do not over cook.

-Heat olive oil in a non stick pan over medium heat.
-Add onions saute until opaque.
-Add garlic and saute for 2 mins.
-Add butternut squash and vegetable stock.
-Salt and pepper to taste
-Cook down until butternut squash is soft and easily mashed.
-Puree contents of pan in two batches in a blender or food processor (if sauce looks to thick add more stock 1tbs. at a time until smooth)

The sauce should have a thick consistency similar to Velveeta
-Mix pasta with sauce.
-Pour pasta into a baking pan (3qt pan)
-Mix breadcrumbs and parmesan and sprinkle evenly over top
-Bake in oven for 7-10 min or until top is golden brown

ENJOY!