Monday, November 14, 2011

Smoky Shells and "Cheese"

Yesterday was cooking day.  I prepared the meals that I would need for the week.  One of the dishes I made was a  macaroni and cheese inspired dish.  It reheats well, and seems to build flavor when you make it ahead.

Smoky Shells and Cheese

Two Cups Dry gf Shells (I used Tinkyada - Pasta Joy brand)
~3 cups almond milk
1/4 nutritional yeast
4 tbsp. Egg Replacer (dry - let soak in almond milk before beating)
One Package of Daiya Pepper Jack Style Cheese (they finally started to carry it at my store)
1 lb. favorite smoked sausage in pieces
2 tbsp. Sesame Oil
12" Saute Pan that is oven safe

Pre-heat over to 350°F.  Cook the pasta for half the time on the package; shock with cold water if you are not ready to transfer to saute pan right after cooking.  Saute the sausage in hot sesame oil.  Meanwhile, beat together the almond milk, nutritional yeast, and egg replacer; stir in cheese.  When sausage has browned, add pasta and stir quickly to keep from sticking, then add the liquid mixture.  Stir and cook on stove top until the cheese has melted and sauce becomes smooth.  Spread evenly in the pan, and transfer to oven to bake for 20 minutes or until set and golden at the edge.  

I cooked it last night, but did not have a full serving until lunch today.  It reheated well and tastes amazing. 

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