Asian “Mac & Cheese”

This dish is DELICIOUS . . . but not perfect yet. I’m going to have to play around with it a bit to get the texture right on the cheezy sauce. But the taste is outta control delicious, which comes in part from Chinese and Indian influences!

After going to Indian food two weeks ago, I picked up some goodies at the attached Indian grocer. One of the ingredients I bought is called “simmer sauce,” and it looks absolutely divine. It’s ingredients include: cashews, onion, coriander, red chili, sea salt, coconut milk powder, garlic, turmeric, ginger, rice, green chili, green cardamom, safflower oil, pistachio, clove, bay leaf, black pepper, fennel, cumin, mace, and saffron.

I promised you  this recipe for today, so I’ll give it to you! Just realize that soon, I will redo it. And it will be even better!

 Asian “Mac & Cheese” 

1 package of your favorite macaroni pasta shape
1 cup raw cashews
1/2 cup sunflower seeds
3/4 cup nutritional yeast
1 1/2 oz tofu (about 1/4 of a block)
1 cup almond milk
2 garlic cloves
1 tbls earth balance
1 tsp dijon mustard
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp turmeric (for color)
1 tsp miso
1 tsp simmer sauce (substitute any combination of the above list)

1. Cook pasta according to package instructions. I usually put some olive oil into my water to keep the pasta from sticking.

2. In a food processor, blend cashews, sunflowers, tofu, almond milk, nutritional yeast, and earth balance until smooth.

3. Combine the sauce and pasta. If you don’t want to do a baked dish, heat on the stove on medium heat until warmed throughout. Enjoy!

4. If, however, you want to bake it . . . preheat that oven to 375, place the macaroni in a dish, and top with Daiya Cheese and homemade croutons*!

5. Bake at 375 for twenty minutes.

6. Devour quickly.

Homemade croutons:
Cube 2 slices whole wheat bread.
Spray with olive oil.
Sprinkle with salt, garlic powder, and dill.
Broil in oven on high until toasted.

I’m excited to remake this soon! I have some ideas to make it even more creamy and delicious, and to make those flavors really pop! And, even though it isn’t perfect in my mind, I did have a friend tell me at the meal yesterday, “It isn’t mac and cheese, but I think I like it better than mac and cheese!”

Mission, accomplished.

What is your favorite pasta dish?

 

Advertisements

Chocolate Coconut Power Orbs

Have I got a yummy treat for you this morning! Remember how I said that I‘d be doing a lot more creating in the kitchen since I’m living in the Vista House? Well, having access to a fully equipped kitchen + a lot of people to eat whatever yummy creation I make is definitely already prompting me to cook a lot more!

This recipe is adapted from the lovely Angela at Oh She Glows. I constantly drew upon Angela’s story and wisdom for hope within my own healing process. Her’s was the first blog that I ever ‘followed,’ and I still have it bookmarked and check it daily! Her food is inspired, delicious, and super feel-good healthy.

I enjoyed some of these tasty little guys this morning with breakfast this morning!

Chocolate Coconut Power Orbs

1/2 cup raw cashews
3/4 cup pitted dates
1/4 cup prunes
2 1/2 tablespoons cocoa powder
1/4 cup unsweetened coconut (plus more for rolling)
1/4 cup almonds
1/2 tsp cinnamon
1/4 tsp sea salt
3 tbsp maple syrup
1 tbsp chunky natural peanut butter
1/2 tsp vanilla

Process the cashews in a food processor until crumbly. Don’t leave them in too long–we don’t want cashew butter!

Add the pitted dates and prunes. Process until combined and sticky. Add in the rest of the ingredients, minus the almonds, and process until all the ingredients come together.

Pulse in the almonds to your level of desired nut-texture.

Form into balls and roll in coconut. Store in freezer or fridge.

Do you like coconut? What is your favorite recipe that uses it? 


This recipe is shared on Fat Tuesday over at Real Food Forager.