Today is the last day I'll be hosting 5-Ingredient Mondays.
I know, I know...it only just started in January! But there is a time for everything, and my time for 5-Ingredient Mondays has come to an end. Luckily for all of us, Erin's has just begun. Erin, of Sift, Stir and Savour, has been faithfully contributing to this blog carnival every Monday. And so when I realized I needed to let it go in order to make room for some new events coming on the blog, I asked Erin if she would like to be the host.
I was so glad she said yes.
I love the concept of 5-Ingredient Mondays. It is such a great resource for me when I want EASY gluten-free recipes. All I have to do is look in my archives (or on my 5-ingredient pinterest board) and I have scores of gluten-free recipes that require very little work. It's also forced me to get creative with my ingredients, and was the nudge I needed to create recipes like:
Easy French Bread (Gluten/Dairy/Egg/Soy/Nut/Yeast-Free)
Quinoa Granola Bars (Gluten/Dairy/Egg/Soy/Oat/Refined Sugar-Free)
Mint Chocolate Chip Ice Cream (Gluten/Grain/Dairy/Egg/Soy/Nut/Sugar-Free)
Buckwheat Crepes (Gluten/Dairy/Egg/Soy/Nut/Sugar-Free)
To celebrate a fabulous new host, Erin is sharing a 5-ingredient recipe here today. Garlic Mac and Cheese. Gluten-Free and vegan with only 5 ingredients (garlic and salt don't count in my rules). Looks and sounds delish!
Thank you, Erin!
(Next week, go to Sift, Stir and Savour for your 5-Ingredient Gluten-Free Recipes. I know I'll be linking up! And since I know many of you find these posts through Facebook each week, I recommend you go ahead and like Sift, Stir and Savour on Facebook now so you can see her updates each week.)
It's your last chance to link up to 5-Ingredient Mondays (at least here)! Can I get a little recipe love?
Here are the rules for 5-Ingredient Mondays:
- The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. Neither are optional ingredients.
- Examples: salt, pepper, olive oil, baking soda, baking powder...basically if you think you would find the ingredient in any kitchen, you don't have to count it as one of your 5 ingredients. On the other hand, if it's a staple in your kitchen but not the average American's (i.e. coconut oil), count it. If you're unsure, go ahead and add the link. I'm not a stickler for rules!
- The dish must be gluten-free. Your recipe can be paleo, vegan, or anything in between. Breakfast, lunch, dinner or dessert. Side dish or main dish. The purpose here is to create a place where you can come to find recipes that you know will be gluten-free and super simple.
- You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page.
The linky will be live through noon on Thursday.
I’m very excited to be sharing this recipe on The Daily Dietribe today and even more excited to begin hosting 5 Ingredient Mondays. You see, Iris’ blog was one of the first blogs I came across when I realized it was gluten that was causing me problems. Her recipes gave me hope that I could learn how to cook and bake without gluten. And it’s that hope, paired with a lot of trial and error, that has brought me to where I am now: sharing my gluten-free and vegan recipe for Garlic Mac & Cheese.
This recipe is my go-to recipe when I’m craving a classic comfort food dinner and don’t have much energy or time. I love letting my high-power blender do all the work for me. If you don’t have a high-power blender, you can still enjoy this recipe- you’ve just got to plan ahead and soak the cashews for 3-4 hours. You can also stir in your favourite mac & cheese add-ins to jazz up your dinner. My favourite additions are diced tomatoes and steamed broccoli.
· 2 cups gluten-free uncooked macaroni pasta
· 2 cups cubed butternut squash
· ¼ cup cashews
· ¼ cup nutritional yeast
· ½ cup non-dairy milk (I used almond)
· 1 clove garlic
· Pinch sea salt
· Optional- grated vegan cheese for topping
1.) Bring large pot of water to a boil and cook pasta according to package directions.
2.) Meanwhile, steam butternut squash until tender.
3.) Add steamed butternut squash, cashews, nutritional yeast, non-dairy milk, garlic and sea salt in a high power blender and blend until smooth.
4.) Pour the sauce over the cooked macaroni and, if so desired, top with grated vegan cheese.