I can't eat anything with cow's milk in it.  Not even the proteins.  I believe this is normal.  If so, then why on earth do some companies go out of their way to make products soy or rice or almond and leave in the casein (or whey)?  Seriously?!?  You think I eat rice cheese because I LIKE it?  There is only one vegan cheese that doesn't taste worse than cardboard, and that is Galaxy Rice Shreds. 

But it has yeast in it.  Just like Nutritional Yeast is great to make your own cheeze sauce, but it's YEAST.  If I make something with it, I eat it alone.  Poor Katie.  Normally, I'm not that selfish or desperate for it.  I put Nutritional Yeast on my popcorn because, hey, Katie can't have corn anyways.  The other day I bought myself Amy's gluten-free mac and cheeze because it was a single serving and I was going somewhere where I could heat up but not cook food.  Don't you hate having to take your own food everywhere?  Amy's products are on my list of what to buy in a pinch.






It's soy-free, too; which can sometimes be hard to find in non-dairy items.  Organic, gluten-free, egg-free, and dairy-free.  I love it.  She has 64 products that fall under gluten-free and vegan, and more than half of those are also soy-free and/or peanut-free.

My mom made this throughout my childhood.  I never really liked it then, but it is a sort of comfort food now.  I could not get enough of this recipe.

Turkey Chili Macaroni

1 t. olive oil
1 lb. ground turkey
1 t. chili powder
1 clove garlic, minced
1 3/4 c. dry gf macaroni noodles
2 1/2 c. fat free chicken broth
1 (15 oz.) can tomato sauce
2 T. balsamic vinegar
1 tsp garlic salt
6 T. pecorino romano (made from sheep's milk)
1 1/2 T. dried parsely

Saute turkey in oil and garlic, drain and save juices.  Return to pan and add chicken broth, bring to a boil.  Add the macaroni and simmer for 10 minutes, stirring often, until broth is almost absorbed.  Stir in remaining ingredients except 2 T. of cheese and parsley.  Simmer 10 minutes.  Transfer to casserole dish and sprinkle remaining cheese and parsely on top.