I Officially Love Something Vegan

I know, I KNOW!!!  What self respecting Midwestern girl would EVER entertain a cheese-less mac and cheese?  But I've really been trying to add more variety (ie: things that aren't meat, cheese and bread) into my diet.  My recent trip to California to visit my friend Lauren really served as a great reminder that I really do enjoy a healthy, well made meal that accentuates the freshness and natural deliciousness of REAL food rather than relying on heavy sauces and fats and salts.  That and the lack of my Blue Apron meals this week were all of the encouragement that I needed to try a recipe that I had been eyeing  for weeks.

I am constantly on the prowl for a Mac and Cheese recipe that I don't need to feel guilty about.  Because I LOOOOOOOVE Mac and Cheese.  It's like my desert island food.  I love it.  I could eat it everyday.  But healthy hacks always seem to fall short...I miss the creaminess and the comforting flavor and texture.  I was really beginning to think that it was a hopeless quest...

BUT (!), I recently discovered a Blog called Cookies to Kale that an acquaintance of mine, Synthia Link, runs.  I met Synthia while working on a choreographer showcase situation for Chet Walker and have since kept running into her at various fitness classes around the city.  She's the kind of girl that you look at her and think "What the hell does she do to look so good?  I need to know what she eats IMMEDIATELY." You know, the whole Slender/Strong/Ballerina/Rockette body type.  Luckily, she has started sharing some great recipes on her website...recipes that are often dairy/nut/meat free.  So naturally I expected it to be....healthy tasting.  I know you know what I mean.  But this Vegan Mac and Cheese, blew me away...and I can't WAIT to try more of her meals soon!

VEGAN MAC AND CHEESE
 http://www.cookiestokale.com/vegan-mac-and-cheese/

A delicious vegan mac and cheese that is kid friendly and easy to make! Fat free, vegan, gluten free, sugar free, grain free, and nut free!

Author: Cookies to Kale

Recipe type: Dinner

Cuisine: Vegan

INGREDIENTS

• 1 small head of cauliflower, chopped
• 1¼ cup butternut squash, chopped
• 1 tspn salt
• 1 cup nutritional yeast (you can use parm. cheese if you eat dairy)
• 1 garlic clove, minced
• 2½ TBS lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric powder
• ½ tsp mustard powder
• 1½-2 cup unsweetened coconut milk (or milk of choice)
• 1½ tsp Dijon mustard
• ¼ cup broccoli, chopped
• your favorite pasta (I used quinoa pasta)

INSTRUCTIONS

1. Spray a large pot with non stick cooking spray
2. Add minced garlic and cook for about 3 minutes
3. Next, add coconut milk, cauliflower and butternut squash, cover and bring to a boil
4. Once boiling, turn heat down to a simmer (leave covered)
5. Allow to cook (about 25 minutes) or until veggies are soft
6. Once soft, transfer contents of pot to a blender
7. Add remaining ingredients and blend on high
8. Cook pasta according to directions
9. While pasta is cooking, add broccoli (to the boiling pasta pot) and allow to cook until pasta is done
10. drain water
11. add desired amount of sauce
12. ENJOY! 

Now, confession time...I DID opt to go with the Parmesan Cheese option, so I guess mine wasn't TOTALLY vegan, but I really think that the full vegan option would be JUST as delicious.  Easy, creamy, tasty, deceptively rich...you'd never know if was full of veggies! (Even the Murphy family contingent would love it!)  Synthia, you knocked it out of the park!

Don't forget to stop over to Cookies to Kale to check out of even more nutritious and delicious recipes!!

-e