I Totally Winged It Amazing Macaroni & Cheese with Broccoli

Mac and cheese and broccoli

Since opening the second studio- time has become even more precious and my commitment to eating beautiful foods has become even more a priority (NO MORE PALM OIL). I had a craving for Mac & Cheese and none of the ingredients that I had used to make the last recipe- I had no beans that were cooked in the house other than dal, no peppers, so I improvised with what I had- homemade hummus, and a beautiful local Butterkin Squash that I roasted. Instead of adding garlic and beans I added the hummus, I added my Fermented Hot Sauce instead of fresh red peppers. It came out spicy and perfectly paired with the sweetness of local broccoli. It was SO SO good- I made it after class and it literally took no more than the 15 minutes to boil the pasta before I was sitting down eating it. Hope you enjoy it!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

1c prepared hummus or chickpeas or white beans

3T fermented Hot Sauce or sriracha (spicy)

2T mellow white miso paste

2T cooked squash- Butternut, kobocha or other orange-fleshed squash

1/4c raw cashews

1/4c nutritional yeast

2T tapioca starch

2t agave or maple syrup

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1T coconut oil or vegan NO PALM oil Butter   *optional

2c-cooked broccoli, minced (see below- frozen broccoli would work well)

1 Pound of Gluten Free Pasta

6c water to boil

2t pink salt

Clean and trim the broccoli and keep in larger florets with stalks.

In a large pot, bring the water to a boil, add the salt, toss in the broccoli and cook just until tender and bright green- about 3-4 minutes. With a slotted spoon, sweep the broccoli out into a strainer and set aside to cool.

Add the pasta into the boiling water and cook until tender- 10-12 minutes or according to package.

While the pasta is cooking, when the broccoli is cool, using a sharp knife, mince the broccoli. Lightly salt and pepper and set aside.

Place all of ingredients except the tapioca starch and broccoli, into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. Add in the tapioca starch and blend well.

Drain the pasta and set aside. In the same pot add the cheese sauce and stir over medium heat until it starts to thicken- about 2-3 minutes. Add in the pasta and continue to cook over medium heat for an additional 2-3 minutes or until the entire mixture is heated through. Add in the coconut oil or butter. Add in the broccoli and stir until well incorporated.

Serve immediately. YUM.

 

AMAZING MACARONI & CHEESE

AMAZING MACARONI & CHEESE

This stuff is INCREDIBLE! Can be made completely gluten-free, nut-free, and or soy-free. I have been experimenting with tapioca flour lately and its delivering some pretty amazing results! I dare you to experiment with other beans, other peppers, other pastas- its completely amazing on the stove top or scroll down for a baked Mac&Cheese option. Let me know how it goes! 

Cheese Sauce:

1c baby lima beans, cooked

¬Ĺ red bell pepper OR 2 cherry bomb peppers (spicy)

2T mellow white miso paste

1/4c raw cashews OR 1/4c tofu (nut free) OR 1/4c coconut oil or Manna  (soy free)

1/4c nutritional yeast

1 clove garlic

2T tapioca starch

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

Juice of 1 lemon

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1 Pound of Gluten Free Elbow Pasta or other pasta

6c water to boil

2t pink salt

In a large pot, bring the pasta water to a boil, add the salt, toss in the pasta and cook until tender- 10-12 minutes or according to package. Drain and set aside.

Place all of ingredients except the tapioca starch into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. When it tastes how you like, blend in the tapioca.

In a large pot (I use the pasta pot), put the cooked pasta back in, drizzle some coconut or olive oil in and add the cheese sauce. Put back over medium heat and mix  and stir well. The heat will make the mixture thicken and get creamy. When at desired creaminess, plate and indulge!!!

For Baked Mac&Cheese:

Leave the Mac&Cheese mixture on the wetter, creamier side- this is because it will be taking on additional cooking in the oven and you don’t want it to dry out.

Toast gluten free bread or bread of your choosing- enough to cover the portion you are baking. With a sharp knife, mince the bread into teeny pieces. Toss with coconut oil and salt and nutritional yeast. Scoop a single serving (or larger) and top with the breadcrumbs. Drizzle with olive oil, salt and pepper and bake at 350 degrees for 30 minutes or until bubbling and hot.