Array ( [0] => 1079 [1] => 1100 [2] => 1099 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Baked Mac ‘n’ Cheese

Recipe By: Yuka Mikayama

INGREDIENTS

1cup raw cashews
250g Casalare Spiral Pasta
1 onion
1 potato
1 carrot
3 garlic cloves
1 1/2 cup Bonsoy Soy Milk
1 tbs Spiral Organic Kuzu Powder
1 tbs sea salt
2 tbs nutritional yeast
1 1/2 tbs Casalare Rice Crumbs
1 tbs chopped thyme

Gluten-Free/ Vegan/

Baked Mac ‘n’ Cheese

METHOD

Roll a chopstick across fried tofu (this will make it easier to form a tofu pocket)
Cook tofu in boiling water for 3 minutes and squeeze water out of the fried tofu.
Pour the water, mirin and Spiral tamari into a medium pot. Add fried tofu and simmer for 5-6 minutes.
Put cooked rice in a bowl.Pour on the sushi vinegar, Spiral furikake, fresh shiso leaves and Spiral umeboshi puree evenly with the paddle in slashing motion to keep the rice from becoming gooey.
Stuff each fried tofu pouch with sushi rice.
Adjust the shape and fold the mouth of the fried tofu.
Garnish with pickled ginger.

SPIRAL FOODS