I suppose it’s safe to say I like curls. I talk about my hair an awful lot and I quite enjoy having curly hair. So why can’t that extend to food too?
I treated myself to a new kitchen gadget recently. It sounds like a silly thing to pine over but this gadget is something I’ve been dreaming about for ages. I didn’t necessarily have any plans in particular for it. I just wanted the ability to make curly food.
I ordered it from Amazon and used a gift card I’d received because of you lovely blog readers who have clicked through some of the affiliate links and ended up purchasing at Amazon. You guys bought me this. So, thank you! Read through to the end where it becomes your turn as I pay it forward.
Back to the curly food maker. I researched and found that this particular curly food maker (actually, it’s called a spiral vegetable slicer but I think “curly food maker” is much cuter sounding) was the one with the most recommendations and positive reviews of all the brands out there. Most of the reviews came from raw vegans who put this gadget to the test on a regular basis to make things like raw vegetable pasta. I will definitely be giving that a try too.
The first time I cracked open the box and actually used my curly food maker was on a rather disgusting Wednesday evening in November when Levi was out of town working. I had no rush to get dinner on the table. The dogs and I were having fun in the kitchen. I had felt like making some comfort food and Mac & Cheese came to mind right away.
Then I decided to roast some garlic and use that in the Mac & Cheese.
Then as the garlic was roasting in the oven I decided I wanted to add some color and vegetables to the dish. The curly food maker was sitting in its box on the kitchen table. It had been there for … like at least a couple weeks. (It was a busy couple of weeks. Cut me some slack.) I opened it, washed it, read the limited instructions and decided to just wing it.
And then I smiled.
It all clicked and came together to make a really comforting dish. Oh and … wow there’s garlic! I am sure I carried garlic breath around with me for a couple days from this. You can reduce the amount of garlic if you wish. I personally enjoy eating roasted garlic all by itself so I quite like this amount.
So I used a new rice pasta I purchased a while back when I was in Winnipeg. It’s the same brand I usually buy – Rizopia – but this one was a wild rice and brown rice mix and it was in a fun radiatore shape. I didn’t think ahead but it kind of made for an unattractive end product. Also, I was really hungry and was tired of taking pictures.
But don’t worry … this should make up for it, right?
- 1 head of garlic, top sliced off
- Drizzle of olive oil
- ½ medium sweet potato peeled and sliced into spirals*
- 2 tablespoons vegan margarine or olive oil
- 4 cloves garlic
- Fresh ground black pepper, to taste
- 1 lb brown rice pasta, cooked according to package instructions
- 3 tablespoons vegan margarine
- 1 tablespoon nutritional yeast
- ¼ teaspoon fresh ground black pepper
- 2 cups non-dairy milk
- 3 cups Daiya cheddar-style shreds
- Pinch nutmeg, optional
- 1 cup gluten-free bread crumbs
- Preheat oven to 400°F.
- Place whole head of garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap foil tightly around garlic. Place in oven and let roast for 30 minutes. Let cool, remove from foil and squeeze out the garlic cloves into a small bowl. Mash with a fork until smooth.
- Heat a skillet over medium heat. Melt first amount of vegan margarine or olive oil.
- Add garlic and saute 1 minute until it begins to soften.
- Add sweet potato curls. Season with pepper. Saute for 5-8 minutes until sweet potato begins to soften but still has a slight firmness.
- Remove from heat and set aside.
- Heat a large saucepan over medium heat.
- Melt second amount of vegan margarine. Add nutritional yeast and black pepper. Whisk to combine.
- Reduce heat to medium-low and add non-dairy milk and Daiya cheese shreds. Whisk continually until the cheese melts and the sauce is nice and smooth.
- Add in the mashed roasted garlic. Add nutmeg if using.
- Set oven to 350°F.
- In a large casserole dish combine cooked brown rice pasta, sauteed sweet potato curls and garlic-cheese sauce. Stir gently to mix.
- Sprinkle with gluten-free bread crumbs and bake in oven for 20-25 minutes until bubbly and lightly browned.
*If you don’t have a veggie spiralizer you can grate your sweet potato or use a peeler to make ribbons of sweet potato. Or … you could go buy one for yourself from Amazon. Keep on reading.
Okay now I’ve decided that it’s fun to share. Like I mentioned above, you guys have been so good to me. After all, I’d just be talking to myself if I didn’t have so many loyal readers to keep me sane. I’d like to say ‘Thanks!’ with a gift card to Amazon. I am giving away two $25 Amazon gift cards.
All you’ve got to do is enter the draw using the Rafflecopter widget below. You don’t have to go like any pages, follow anybody, do jumping jacks, or the running man. I’ll save those antics for another giveaway. All I want you to do is just enter your name and email address and I’ll make a draw. If you’re from Canada you can choose between an Amazon.com or Amazon.ca gift card. If you’re from the US you’ll get an Amazon.com gift card.
Don’t Forget to Dance
Beastie Boys – So What’cha Want – Solid Gold Hits