|Add pizazz to pasta night with Daiya's newest dairy free block and protein benefits from bac n' bits and pecans.|
Daiya's latest-- the Smoked Gouda Style Block is downright impressive. I don't know how their old recipe tasted, but this "improved" vegan friendly option has joined delicious perfection parade. Smooth consistency and smoked flavorful component is quite pleasing, melting too beautifully as opposed to their other top varieties.
I buy new cheese just to see how it measures up in a hot pasta dish. The Gouda does not disappoint the Richter scale! Passing ooey gooey melt test with highest possible points, it is recommended to those who enjoy a richer, creamier, more velvety quality.
I used whole wheat rotini here, but any gluten free pasta dish would make this meal fully gluten free. Throw in any vegetables to complement if broccoli isn't your favorite. Spinach, colorful bell peppers, roasted mushrooms, and tomatoes are great suggestions. Crispy tempeh, soy ground, and homemade walnut "meat" can provide ample protein if pecans are not on hand.
Either way you slice the block, Daiya's yummy new craze is worth experimentation.
|Solid A+ rating from me. I wish it wasn't hard to find.|
|Smooth sailing on the enthusiastic cutting board. One little cube can make a cracker's day bright.|
Smoked Gouda Rotini With Broccoli & Pecans Ingredients and Preparation
1 cup rotini
1 cup broccoli, steamed
Daiya Gouda Style Block
pinch of almond milk
1 teaspoon salt
1 teaspoon bac'n bits
1 teaspoon Italian seasonings
1/4 teaspoon white pepper
1/4 teaspoon crushed red pepper
1/2 cup pecans, crushed
Prepare rotini to package directions.
Add steamed broccoli.
|Toss in Gouda. It'll melt in beautifully.|
|Close up of stirring remaining ingredients.|
|Creamy presentation will seduce all your non-vegan friends, but the taste alone will set them in a tizzy! Don't be surprised to see an empty plate and hear, "more please!"|