Today’s contributing recipe is from the one of our favourite yummy mummy Julie Montagu who is a Mum of 4 and who is known as a Yoga and a plant-based die guru. Check out her website at Flexi Foodie.
When I was growing up in the middle of America, I loved and lived on mac and cheese. I mean, let’s be honest, it is just SO good! However, most mac and cheese isn’t exactly going to give you what you need nutritionally and it depletes the energy supply. So, for my kids’ sake, I had to find a mac and cheese that tasted as good (if not better) AND filled them with all things good. This recipe takes 20 minutes, but you do need to do a little planning and place the cashews in a bowl of water the night before. Then you’re ready to go when you come home the next evening.
250g (2 cups) dried macaroni (even better if it’s gluten free and/or wholegrain!)
1 tablespoon coconut oil
1 small onion, finely diced
2 garlic cloves, crushed
140g (heaping 1 cup) cashews, soaked overnight, then drained
350ml (11⁄2 cups) almond or coconut milk
1 tablespoon arrowroot powder
25g (3 tablespoons) nutritional yeast
1⁄2 teaspoon sweet paprika
1⁄2 teaspoon ground cumin
juice of 1⁄2 lemon
large handful of kale, shredded
Cook the macaroni according to the packet instructions.
Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.
Put the onion and garlic, soaked cashew nuts and
the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended. Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.
Add the drained, cooked macaroni to the pan, stir well and serve immediately.