I don't really make a habit of eating Tofurky but it was the best play on words for a vegan to use on a holiday centered around eating a bird.
As always I'm so thankful for all of your support by following this blog and reading the monthly newsletter. I am thankful everyday that I have the opportunity to turn this passion for healthy living into part of my livelihood along with acting. This labor of love is turning into an organization called TEAM ACCESS.
The December post will be a recap of our Team Access preliminary launch so that is when I will be going more in depth on the blog about my amazing team and the work that we hope to do under the new name.
I truly am doing this to be of service so that maybe I will see the day when making our health and well being a priority will become the norm for the population. So I start with you all, my loved ones and well wishers. Thank you from the very core of me.
I define "good food" as good for the body, good for the soul, and most of all DELICIOUS. And with that, I give you my kick ass recipe for a Gluten-Free, Vegan, Mac and "Cheese." This all sounds very contradictory, I know....but I made this for a couple of meat eaters recently and they said that they were going to make it for their families for thanksgiving this year...I'll take that as a WIN! A SHOUTOUT to Lipica Shah for helping with this delish experiment ;-)
This dish is sweet, savory, decadent, and totally hits the spot on a thanksgiving table full of comfort food....and it won't make you feel bloated and greasy afterwards. That's what pecan pie and mashed potatoes are for! ENJOY!
Gluten-Free Pasta (I like quinoa shells)
1-15oz can of organic sweet potato puree (butternut squash or pumpkin works too)
1/3 can unsweetened coconut milk (thai kitchen is a great brand)
1/4 red onion
3 cloves garlic
2 tsp paprika
2 sprigs parsley
2 tbsp Dijon mustard
1/4 cup nutritional yeast
1/2 bunch of kale or 1 bunch of spinach (finely chopped)
salt/pepper to taste
1 cup of cashews (to make cashew "parmesan" --optional)
3/4 cup of cubed or shredded vegan cheese (optional--pictured above)
-Preheat oven to 425
-Boil water for pasta and, salt it and throw in a little olive oil so the pasta doesn't stick together. Make sure to read the instructions on the back of the pasta you buy. Gluten free pasta has a tendency to really fall apart if its overcooked.
-Chop up the greens thoroughly and set aside
For the Sauce:
-While you're waiting for the pasta water to boil, in a food processor, add the sweet potato, coconut milk, red onion, garlic, lemon, paprika, parsley, dijon mustard, nutritional yeast, and salt/pepper to taste. puree until smooth.
-After the pasta is cooked, drain it and immediately add it back to the pot with a little olive oil to keep it from sticking. The reason for this is because we want a little bit of that starchy pasta water to help sauce stick to the pasta.
-Add the sauce from the food processor and the greens to the pasta. Fold it all together until it is fully incorporated and the pasta looks like its been smothered in cheesy sauce.
-Then transfer the mac and cheese into a casserole dish and bake in the oven for 8-10 minutes until it warms through.
-If you'd like to use "cashew parmesan" on top, all you have to do put the cashews into a blender or food processor and pulse them (don't grind them) until they look like bread crumbs.
-Top the mac and cheese with this cashew meal and back in the oven for 10 minutes or until the cashew parmesan turns golden brown.
-If you're using vegan cheese, sprinkle on top and put it in the oven for 12-15 minutes until the cheese melts and starts to bubble.
Serve up the finished dish with some lightly sauteed broccoli with salt/pepper to taste. ENJOY!!!!
HAPPY THANKSGIVING and I'll see you in December for a FULL christmas dinner recipe edition...complete with sides, dessert, and cocktails.