Vegan Mac and Cheese Recipe

It's been ages since I've posted a recipe and it's about time! Today's recipe was inspired by this month's SELF magazine but since I left it in Vegas, I had to make it up a little bit.

Vegan Mac and Cheese

• 1 package brown rice radiatore noodles (or whatever floats your boat)
• 2 squashes with skin and seeds removed, cut into 3 inch pieces
• 8 whole cloves of garlic
• 1 cup soy milk
• 2 cups vegetable stock
• 2 twigs worth of fresh thyme
• 2 tbsp olive oil
• 1 and half chopped red onions
• 1 chopped shallot
• 3 dried chilli peppers, crumbled 
• 1 slice of dark bread (rice for gluten-free)
• 2 slices of crumbles Daiya cheese in Jalapeno Havarti.

Take your pieces of squash (I used 1 sugar loaf and 1 acorn) and put them in an oven-safe dish with 1/2 inch of water at the bottom and 1 tbsp olive oil. Coat your squash and season with salt and pepper. Cook in an oven at 350 for 20 minutes. At this point boil some salted water and cook the pasta until just done (10 minutes). Once squash is done lift it out of any remaining water and puree it with the garlic, soy milk, veggie stock, half the onions, half the shallots and the thyme leaves.
Drain the pasta (hold onto 1 cup pasta water) and place the pasta in a casserole dish or two. Pour the squash puree over the pasta, add in the remaining onion and shallot and mix around. Add Daiya cheese to the top, in crumbles, and the pour the pasta water over top of the mixture to give it sticking power but disperse the water evenly. Blend the bread slice and use the bread crumbs to sprinkle to top. Sprinkle crushed chilies, salt, pepper and extra thyme if you desire.
Cook at 350 degrees for 20 minutes and then broil for 5 minutes. Yay, macaroni and cheese that I can finally eat!!!