Vegan GF Mac 'n' Greens Dream

When I deep dove into nutrition and really took a look at what I was putting into and onto my body, I left some of my most formative and nostalgic food choices from my childhood in the past because they were “high in saturated fat, loaded with simple carbs, heavily processed”, OR fill in the blank with literally any other stigmatized food descriptors. Since then, I have learned that in order to develop a healthy relationship with food and our habits surrounding eating, we need to have our cake and eat it too…. aka…. simply because Kraft Mac ‘n’ Cheese is no longer an option, doesn’t mean that Mac ‘n’ Cheese is off the menu for life.

In my experience…strict deprivation ➝ leads to over indulgence ➝ leads to guilt…. lather-rinse-repeat

In order to break this cycle we have to understand that we have all of the tools we need to recreate our favorite childhood meals while providing the body with the nutrient-dense vitamins and minerals it needs to thrive!

Bonus: It tastes amazing & kids love it cause it’s green!

Vegan GF Mac ‘n’ Greens:
Servings: 2

Ingredients:

  • 5-8 ounces Gluten Free macaroni noodles or shells. We love Banza or Ancient Harvest

  • .5 cup cashews

  • 1 cup almond or coconut milk

  • 3 Tbsp avocado oil

  • 1 handful or less spinach

  • 3 cloves of garlic 

  • 1/2 yellow OR white onion

  • 1/4 small shallot

  • 1 med potato

  • 1 med carrot

  • 1 med yellow pepper

  • 1/3 cup nutritional yeast

  • Salt + Pep to taste

  • 2 tbsp white wine (optional)

  • Parsley for garnish (optional)


Instructions:

Follow instructions on the back of the box for cooking pasta of choice!

  1. In a food processor blend cashews & coconut milk (adding coconut milk slowly until you have a hummus consistenc

  2. Boil potato, carrot & pepper in a large pot until they are fork tender

  3. Add your boiled veg AND spinach to the food processor and blend again (you’re looking for a thick soup consistency)
    From there:

  4. Sauté onions, garlic and shallot in avocado oil until lightly brown and fragrant

  5. Add nutritional yeast to make a rue (slowly stirring continuously to avoid separation)

  6. Add white wine to de glaze the pan (pulling up all of the yummy caramelized onions guts from the bottom of the pan)

    From there:

  7. Add food processor ingredients to the rue continuing to stir until desired consistency (we like it thick and creamy, but you do you!)

  8. Stir in noodles when ready!

  9. Top with parsley for garnish and any vegan cheese you like.

  10. Serve immediately and store in the fridge for up to a week!

    

Did you try this recipe?! What did you think?

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Emily CoxComment