Vegan Macaroni and Cheese!

A few weeks ago, “Kicking Cancer in the Kitchen” authors Annette Ramke and Kendall Scott gave us some tips on how to use healthy foods to help boost our moods and ease anxiety and depression. Now, in perfect timing for 4th of July celebrations, these two regular LBBC blog contributors are back another with a calorie saving and heart healthy version of a traditional comfort food: Macaroni and Cheese.

In terms of cravings, pasta was on the top of our list during cancer treatment (well, come to think of it, pasta is really an anytime-craving!). We wanted a way to have our mac-n-cheese without feeling terrible afterward. This dish will satisfy your carb craving and — check out the ingredient list —  is literally packed with nutrition. Not like we always care – just give us our mac-n-cheese–pronto!

Squashy Macaroni and Cheeze

brown rice mac and cheese

Yield: 8 cups

Ingredients:

1 pound brown rice macaroni

1 medium butternut squash

1/4 cup sunflower seeds

1/4 cup walnuts

2 tablespoons fresh parsley

1 cup rice milk

¼ cup nutritional yeast flakes

1 tablespoon miso paste

1 tablespoon tahini

1 clove garlic, minced

1/2 tablespoon dulse sea vegetable flakes

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Directions:

Preheat oven to 350º F. Slice open the squash, scoop out seeds and cut squash into 2-inch pieces. Place in steaming basket in a pot with 1 inch of water and bring to a boil. Steam until soft; about 15-20 minutes.

While squash is steaming, cook macaroni on stove top according to package instructions for al dente pasta.

In a blender or food processor place the sunflower seeds, walnuts and parsley, and blend until crumbly. Reserve for later use.

Add about 21/4 cups of the steamed squash, along with the rice milk, nutritional yeast, miso, tahini, garlic, dulse and sea salt and pepper to blender or food processor and mix until smooth. When pasta is done cooking, drain water, rinse and combine with squash mixture. Mix until pasta is well-coated, then pour into a baking dish.

Sprinkle sunflower seed crumble over top of macaroni and bake for 30 minutes until crumbs are lightly browned.

Enjoy!

Be sure to check back soon for another lightened yet delicious recipe from Annette and Kendall! Remember, you can purchase “Kicking Cancer in the Kitchen” on amazon.com  and as always, be sure to check the LBBC website often for upcoming webinars and community meetings and have a happy 4th of July!

 

 

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4 Responses to “Vegan Macaroni and Cheese!”

  1. Diana Ross Says:

    My granddaughter will be all over this recipe. Looks so good and yummy. Thanks

  2. jimmy lanzetta Says:

    SOUNDS DEICIOUS! SOUNDS VERY EXPENSIVE ALSO, MY MOM SAYS. WHAT CAN BE SUBSTITUTED FOR THE EXPENSIVE INGREDIENTS.

  3. William Hamilton Says:

    That looks great! I am going to try that this weekend, thank you.

  4. comida Says:

    Appreciate your some other useful internet site. The spot more might I purchase that will sort of data written in this kind of perfect usually means? I own a difficult task that I’m right now taking care of, and I have been getting the look out and about to get such details.

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