Vegan and Gluten Free Mac and "Cheese"serves 6-84 tablespoons olive oil1 medium red onion, finely chopped1 cup chopped carrot1/2 cup chopped celery2 cloves garlic, sliced1/2 teaspoon chopped fresh sage1 teaspoon chopped fresh tarragon1/2 cup short grain rice1/2 teaspoon turmeric2 cups watersalt and pepper to taste6 ounce silken tofu1 pound gluten free short pasta-In a heavy post, heat the olive oil and saute the onion for couple of minutes. Add the celery and the carrots and continue to saute for five minutes.-Add the garlic, the sage and the tarragon. Saute for couple minutes and add the rice and the turmeric. Stir until the rice is well coated.-Add the water, the salt and the pepper. Bring to a boil and simmer over medium heat, stirring often, for 10 minutes or until the rice is cooked and smell and taste done. Remove from the heat.-Place the cooked rice in a food processor with the tofu and puree until you have smooth yellow paste. THIS IS YOUR VEGAN CHEESE.-In a pasta pot, bring salted water to boil, and drop the pasta. Stir and boil for 6 minutes or until the pasta is al-dente. Remove from the heat and drain well.-Place the pasta in a bowl, add the vegan cheese and toss well. Spoon the pasta in a baking dish and bake in a 375 degree F.oven for 25 minutes. You can sprinkle ground toasted almonds on the top if you like.