#glutard

This stuff is great. I’ve started making it like once a week. It’s all rich and filling. I’ll have some with my curry or whatever, then I have plenty of leftovers to nibble on. It goes great with Siracha on it’s own, or random leftovers like these spicy black beans. The other day I heated up some of the Beyond Meat Chicken Strips, diced them up, tossed it on top of the rice, and of course covered in Siracha. Awesome.

1 can coconut milk

2 cups water

2 cups rice

1 Tbsp. Salt

I remember someone told me once how cool it is that I can’t eat gluten, because I can’t eat anything unhealthy. They were sure the same held true for my vegan friend. Yeah… that isn’t true. Here’s a great example of gluten free fat kid food. I refuse to make this more than once a month. It is anything but good for you. Also, Swedish Fish, ice cream, and potato chips are great examples of junk food that’s gluten free. And just in case you’re wondering, Oreos and all of the Marie Calender’s fruit pies are vegan. Yay!

 1 package Beyond Meat Beef Crumbles or 1 lb hamburger meat if you don’t care about it being vegetarian… Alternatively, last time I made this, I had to get the Beyond Meat Hamburger patties that you find in the refrigerated section. Something about the company not being able to keep up with the demand meant no beef crumbles. Whatever. It worked.

 2 cups tater tots

2 cups cheddar cheese

2 cups milk

3-4 Tbsp. cornstarch

8 oz. mushrooms

3 Tbsp. Worcestershire sauce

Bragg’s Amino Acid

1 can (15 oz.) green beans

¼ cup diced onion

3 cloves garlic

2 Tbsp. olive oil or butter

Salt

Pepper

 Preheat oven to 375 degrees.

 Dice onion and mince 2 of the garlic cloves. Heat 1 tablespoon oil, or butter in frying pan. Add onions and garlic. Cook on low until onions are translucent and sweating. Add beef crumbles and cook as per instructions. If using the patties cook longer then instructions and use spatula to break up meat. Either way, season with salt and pepper and 1 tablespoon Worcestershire sauce.

 Remove from pan and put in 8 or 9 inch casserole pan.

 To make the cream of mushroom soup, mince one clove garlic. Rinse mushrooms and slice.  Cook in saucepan until mushrooms reduce in size 50%. Add Worcestershire sauce to mushrooms.

 Separately whisk milk and cornstarch together.  Then add milk and cornstarch mixture to mushrooms. Stir over medium heat and bring to boil. Boil for one minute and remove from heat.

 Pour soup over meat in casserole pan.

 Drain liquid from green beans. Make green bean layer in casserole pan. Salt and pepper the green beans.

 Sprinkle the cheese to make an even layer covering the whole pan.

 Layer tater tots over cheese. You’ll still see some of the cheese poking through, that’s okay.