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
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2c-cooked broccoli, minced (see below- frozen broccoli would work well)
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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.
The Vegan Love Project 