Mac n'Cheeze Pleeze!
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From spring cleaning to the endless outdoor activities we find in
Ontario, the warmer temperatures are likely to get you moving. This
month we wanted to share a high energy, health conscious, vegan
recipe inspired by a Canadian classic...Macaroni and cheese!
Some of the ingredients in this recipe may not be readily found in
your pantry. All of them should be easily found in your local
grocer's organic section and all are worth having around for their
nutritional value.
You will need:
- 1 pound pasta (brown rice – elbows aka macaroni noodles)
- 1 1/4 cups water
- 1 cup plain rice milk or almond milk (may use other non-dairy
milk)
- 1 softened small butternut squash cut in cubes (can be steamed or
roasted)
- 1/2 cup nutritional yeast
- 3 tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 2 tablespoons tahini
- 1 teaspoon mellow white miso (or additional salt)
- Sprouted spelt bread crumbs (as much as you like to create a top
crust)
Procedure:
- Boil the pasta according to package directions. While it's
cooking, blend all remaining ingredients (except the bread crumbs)
together in a blender.
- When the pasta is al dente, drain it, reserving about 1/2 cup of
the cooking water, and return the pasta to pot.
- Add the sauce mixture and cook, stirring, until mixture boils and
thickens. Add a little of the pasta water if more moistness is
needed.
- To adjust the taste, try adding a little more mustard and onion
powder.
- Once you have the consistency and taste just right, top it with
some sprouted spelt bread crumbs and you've got a nutritious and
delicious Mac n' Cheese worth serving your friends and family.
This recipe was sourced from Fully Nourished by Marni Wasserman.
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