Skip to main content

Vegan Mac N Cheese

VEGAN MAC N CHEESE

INGREDIENTS

  •  ½ large sweet potato, scrubbed and cut into large chunks.
  • 1 medium carrot, top and tailed, washed and cut into thick slices
  •  ½ small onion, peeled and halved
  •  ¼ red bell pepper, thickly sliced
  •  ½ cup broken cashew pieces (pre-soaked for 2-4 hours, or overnight)
  •  ½ cup of nutritional yeast
  •  ½ teaspoon turmeric
  •  ¼ teaspoon smoked paprika 
  • 1 tablespoon sweet white miso
  •  1 teaspoonDijon mustard
  •  Juice of ½ small lemon
  •  Non-dairy milk, unsweetened
  •  Whole grain pasta
  •  Salt to taste

DiRECTIONS

  1. In a vegetable steamer, steam the sweet potatoes, carrots, onion and red bell pepper until fork-soft, about 15 minutes. When the vegetables are half cooked, put the water on to boil for the pasta. Salt generously.
  2. When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. Stop blender once to scrape down the sides blend a little longer to get the sauce really smooth and creamy.
  3. Drain the pasta and return to the pan. Pour the sauce over the pasta and stir over a low heat for a few minutes to warm through and combine thoroughly.
  4. Serve with kid-friendly greens of your choice (or in my case, serve with raspberries for my 4 year old son Austin)

Comments

Post a Comment

Popular posts from this blog

Tiramisu No-Bake Cookies (shakeology balls)

Tiramisu No-Bake Cookies: Total Time: 15 min. Prep Time: 15 min. Cooking Time: None Yield: 12 servings, 1 cookie each Ingredients: 1 cup oat flour, gluten-free 3 Tbsp. unsweetened cocoa powder, divided use ( i left this part out) ¼ tsp. sea salt (or Himalayan salt) 1 scoop Café Latte Shakeology (I used Vegan chocolate and added some organic decaf coffee powder) ¼ cup all-natural smooth almond butter 2 Tbsp. raw honey (or pure maple syrup) 3 to 4 Tbsp. unsweetened almond milk (or low-fat milk) I also added small handful of dark chocolate chips and a few cacao nibs) Preparation: 1. Combine oat flour, 2 Tbsp . cocoa powder, salt, and Shakeology; mix well. 2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.) 3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula. 4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa pow...
Post a Comment
Read more

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter In a baking dish (same dish to marinate and bake in = less dishes to wash  😉 ), whisk the following marinade ingredients together:  Per 8 oz of tempeh I will add: *3 TB of apple  🍎  cider vinegar with the mother or juice of 1  🍋  lime (use a reamer, you can thank me later  😉 ), or a combo of both *2 TB of Braggs Liquid Aminos *1 clove of minced garlic *1 tsp of organic raw cashew butter *1 tsp of organic creamy peanut butter *heavy squirt of sriracha *4 tsp organic maple syrup *dash of nutritional yeast (great B12 source) *dash of turmeric *dash of ginger powder (or 1/2 tsp fresh minced ginger root) Slice the tempeh into 10 slices or more. Keep them lined up and slice them twice to make 1 inch pieces (the more surface area exposed , the more flavorful your tempeh will be) Cover and marinate in fridge for at least 7 hours or overnight ideally. Stir a few ...
Post a Comment
Read more

Blistered Brussels Sprouts

Ingredients: 1 cup balsamic vinegar (make sure it doesn't have caramel coloring) 2 cloves garlic, coarsely chopped 1 lb. brussels sprouts, ends trimmed, cut in half lengthwise ¼ tsp. sea salt (or Himalayan salt) 2 Tbsp. water Preparation: 1. Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.) 2. Remove from heat; cool. Remove garlic. Set aside. 3. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes. 4. Spray pan with coconut oil spray. Place brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned. (you might have to do this in multiple batches) 5. Add salt; cook for 1 to 2 minutes. 6. Add water; cook until water has evaporated. 7. Top each serving with 1 Tbsp. balsamic g...
Post a Comment
Read more