It’s been awhile. I know. I’m putting myself in time out actually. It’s been far too long since my last post so I’m going to try and make up for some lost time and post a few recipes this week! Here’s the first one and it’s something I adapted after tasting the baked artichoke macaroni at one of my favorite vegan restaurants here in Brooklyn; M.O.B. It has this yummy creamy smokey cheese with pecans and a side of broccolini. Such a comfort meal and very satisfying! M.O.B. doesn’t use the quinoa macaroni that I prefer. I like to go with quinoa since it’s gluten free and makes me feel like I ate a healthy grain. So here we go…
- 1 16 oz box of quinoa elbow pasta cooked according to directions (you can use shells, rotini, etc if you prefer!)
- 1/2 lb of broccolini
- 1/4 cup maple syrup (grade A or B)
- a few handfuls of pecans
- Extra Virgin Olive Oil
- Smoked Cashew Cheese (see below)
Smoked Cashew Cheese:
Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired cheesy consistency.
- 1 Cup Cashews (preferably soaked for 3-4 hours)
- 1/3 Bell Pepper (yellow, orange or red)
- A nice big pinch of smoked salt (or sea salt)
- 1/3 cup Nutritional Yeast
- 1 Tbsp Lemon Juice
- 1/4 Tsp Onion Powder
- 2 Tbsp Olive Oil
- 2 Tbsp Liquid Smoke
- Water, as needed
In a pan on medium heat add some olive oil and sliced broccolini, cooking for 5-8 minutes until bright green and semi soft.
Mix pecans with maple syrup and spread on a nonstick parchment sheet and bake in oven for 5 minutes at 350. Careful not to overcook as this will begin to burn and smoke up your kitchen if you leave it in too long.
Add smoked cheese to cooked elbow macaroni and mix well. Serve with the candied maple pecans on top and grilled broccolini on the side. Enjoy!