I am grateful for
- A big, solid roof over my head; walls and windows; climate control at the touch of a button. (About 15 million people currently live in refugee camps).
- At least three meals a day, rarely feeling hungry. (Today about 21,000 people will die of hunger-related causes).
- Water flows freely from a total of 6 taps inside my home. (723 Million people do no have access to clean drinking water).
- we have two cars in our household of four.....(only 1 in 7 people world wide own a car).
- I live in a community free from war and devastation, where generally people get along and respect others points of view.
- Technology that allows me to keep in touch with friends all over the world.
- Information about anything at the tips of my fingers so that I can learn and change.
- Machines that wash my clothes, wash my dishes, suck up dirt, and keep my food cold.
- Books and movies that give me escape time- resting from my chaotic head space!
Serves 4-6 as a main dish (6 if feeding kids in that number).
- 250g gluten free macaroni (or other pasta of choice)
- 1 cup pumpkin, roasted or steamed
- 1/2 a head cauliflower, roasted or steamed
- 1 Tablespoon smokey paprika
- 1 tablespoon onion flakes
- 1 tablespoon finely chopped rosemary (stalks removed if woody)
- 2 teaspooons finely chopped thyme (stalks removed if woody)
- Freshly ground pepper and salt to taste
- optional for extra vege goodness: 2 tablespoons Vital Veggie Powder
- 1 cup gluten free crumbs (I make my own by chopping gluten free bread in the food processor, or you can use packaged crumbs)
- 1 teaspoon savoury yeast flakes
- 1 cup savoury yeast flakes
- 1/3 cup white rice flour
- 3 tablespoons organic/non GMO corn flour (I think tapioca or arrowroot flour would also work)
- 1 1/2 teaspoons salt
- 2 cups water
- 1/4 cup organic/grass fed butter (or coconut oil for vegan or dairy free, or you can leave it out all together- the sauce is a good consistancy without it, you just loose a little bit of flavour)
- Prepare your pumpkin and cauliflower. You can roast them in a preheated oven at 160 degrees celcius. Cut pumpkin into small cubes, and cauliflower into small florets. Roast for about 30-40 mins until soft (cauliflower may take a little less time than pumpkin). OR, if you have a large pasta pot with a steaming attachment that fits in the top, steam the veges while you cook the pasta (put pumpkin in while the water is heating up to give it a bit of extra time).
- Preheat oven to 200 degrees Celsius.
- Cook pasta as per packet instructions (and steam the veges at the same time if this is your chosen method)
- While pasta is cooking, make the 'cheese' sauce....
In a large saucepan (it will eventually hold all the ingredients), off the heat, mix together the yeast flakes, flours and salt. Add a little water and whisk- add just enough water to mix it into a smooth paste. Once smooth, keep adding the rest of the water, whisking until it is all combined.
- Place saucepan over low heat and whisk constantly until the mixture starts to thicken (it may bubble a little before it thickens, this is fine). Once thick, remove from heat. Whisk in the butter or oil if using.
- Add the rosemary and thyme, paprika, a few grinds of pepper, Vital Veggie Powder and stir.
- Add the cooked pumpkin and cauliflower and use an upright immersion blender to blend it all together (if you don't have an immersion blender, blend the vegetables in a processor before adding them to the cheese sauce, and simply stir the blended vegetables into the sauce).
- Stir the cooked, drained pasta into the sauce, coating the pasta well, and transfer to an oven-proof baking dish.
- Top with breadcrumbs and extra teaspoon of yeast flakes.
- Bake for 20 minutes, until breadcrumbs are golden.
- Serve warm.
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