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!
I’ve had some of the store bought kale chips in this particular flavor and I did enjoy them, but let me just say… These ones are so much better! Not to toot my own horn or anything like that… Seriously, give these a shot. I just kind of threw the ingredients together by taste and ended up with something that I’m going to make again and again since they keep disappearing!
Sour “cream” & onion mixture per one medium head kale:
- 1 1/2 Cup Raw Cashews (soaked for 3-4 hours and drained)
- 1/4 Cup Chopped White Onion
- 2-3 Scallions
- 2 Tbsp Lemon Juice
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Sea Salt
- Water (as needed to make a creamy texture)
Combine all ingredients into a high speed blender and blend thoroughly until a very creamy texture is achieved. In a large bowl combine washed and torn pieces of kale with the sauce mixture and massage into kale until fully coated. Place on dehydrator sheets and set to 115′ F for 6-8 hours depending on desired crispiness.
Enjoy and repeat. Trust me, you’ll want to!
This dish is sure to please anyone who formerly loved macaroni & cheese dishes, but this one is sans animal fats, cholesterol and guilt! This is like no other pasta dish you’ll try; the noodles are literally only 4 calories per serving! The cheeze has a savory and slightly spicy flavor which the broccoli perfectly compliments! Bon appétit!
- 1 16 oz package of kelp noodles
- 1 bunch of broccoli (We prefer using baby broccoli/raab)
- 1 recipe of ‘Cheezy Sauce’ (See below)
For the Cheezy Sauce:
- 1 cup raw cashew nuts
- 1/4 cup nutritional yeast
- 1/2 red pepper
- 1 clove garlic
- 1 teaspoon chipotle pepper spice
- 1 teaspoon sea salt
- water to blend
Blend “cheeze” components in a Vita Mix (or other high speed) blender until creamy adding enough water until reaching desired consistency, you want to leave this somewhat thick. Rinse kelp noodles under water and use kitchen shears to cut them shorter over a large bowl. Add Cheezy Sauce mixture and broccoli. Use a wooden spoon to toss ingredients together. If desired, top with red pepper flakes. Enjoy!!