RECIPE TIME: Vegan Mac 'n Cheese Casserole (with Greens!)

A cold front hit the city on Saturday and like clockwork, my body sent me a request - mac 'n cheese, please! (when it gets cold, I crave soul food - the kind that's warm, hearty and chock full of full of fat and calories!). But of course, I just happened to have my gluten and dairy-intolerant friend coming over for dinner, and I figured she wouldn't appreciate my complete lack of regard for her dietary needs.

So I took to the web and a little hunting turned up the perfect substitute - The Detoxinista's Vegan Mac 'n Cheese. When you Google 'dairy-free, gluten-free mac 'n cheese', you find lots and lots of recipes with fake cheese, of which I am NOT a fan. The great thing about this recipe is that it uses cashews to create that creamy consistency that every good mac 'n cheese needs! It's a nod to the whole foods movement (for the record, you don't need 'fake' anything to make a good vegan look-alike!).

Ready to make some mac 'n cheese? Maybe for Thanksgiving?  Let's do this thing!

This step is optional but makes it so much better! Preheat the oven to 350F. Chop a few handfuls of broccoli into small pieces (I used about 3 handfuls of Trader Joe's pre-washed florets).

Grab your seasoning: crushed red pepper flakes, sea salt and pepper.

On a large baking tray lined with parchment paper, combine a light sprinkle of your seasoning with 3-4 Tbs. coconut oil (or other high-heat oil) and mix to coat the broccoli well.

Roast for approximately 20-25 minutes - until the broccoli starts to brown slightly. Set aside.

Meanwhile, cook 8 oz. of pasta according to the package directions (To make this dish gluten-free, I used Trader Joe's Organic Brown Rice Pasta Fusilli. You can also use quinoa pasta).

Now you'll need 1 1/2 cups of the secret ingredient - raw whole cashews.

Pulse them in a food processor or other high powered blender until they are finely chopped.

Now grab your other 'cheese ingredients': 3 Tbs. fresh lemon juice (approx. 1 small lemon), 3/4 cup water, 1/2 clove garlic smashed, 1 1/2 tsp. sea salt, 1/4 cup nutritional yeast (I use Bragg's brand), 1/2 tsp. chili powder, 1/2 tsp. dijon mustard, a pinch of turmeric and a pinch of cayenne pepper...

...and combine with the chopped cashews in the food processor. Process until smooth and creamy.

Look at that delicious sauce! Once the pasta is cooked to your liking, drain it and return it to the pot you cooked it in. Add the roasted broccoli and pour the 'cheese' on top to mix. At this point, you can serve it as mac 'n cheese (the more creamy route) OR pour it into an 8x8 square baking dish, sprinkle with paprika and black pepper and bake at 350F for 30 minutes (for the casserole route).

Now take a bite and tell me you don't miss the dairy and gluten! (NOTE: this recipe serves 4 - as a side).

My dinner companions seemed to like it, and for the record, I had seconds! So there's no reason to fear this vegan substitute! It's finger-lickin' delicious AND so simple to make!

Tomorrow, guest blogger Sara Warner of Pidge's Pantry shares her favorite pumpkin-inspired recipes! Stay tuned (and stay warm!).

Meatless Monday: Roasted Cauliflower with Spiced Lentils & Chard!

BY: AMY HEIGHT, CONTRIBUTOR

Welcome to a beautiful Meatless Monday, everyone!

Today's recipe is one that I include in my 'Ten Day Detox' for folks looking to reset their systems with a clean eating plan, or for those exploring plant-based eating for the first time.

Of all the recipes in the plan, this is one of my favorites. It has a distinctly Indian flavor to it, including sweet spices and a little luxurious coconut milk. As a bonus, it's easy to make a big batch (whether you're feeding a large group or want some seriously simple leftovers for lunches). 

Two meatless meals in one week?! Who are you, plant-based rockstar? Nice work!

The lentils in this dish serve as the 'protein replacement' where meat might otherwise occupy space on the plate. They're high in iron, manganese and folate and conveniently take on the flavor of whatever you coat them in.

You'll also notice that we're using two veggies to complement our lentils - cauliflower and chard. They're different colors and different textures, providing different benefits to the body (that variety I mentioned in Friday's post? Here's one way to do that!). Packed with fiber, phytonutrients (glucosinolates and chlorophyll, respectively, both of which have powerful detoxing and cleansing abilities), and Vitamin C, combining these veggies in a meal is not only filling, but immunity-boosting too!

If you're using precooked lentils, this recipe takes about 35 minutes of prep and cooking time in all. If you're cooking from scratch, plan to start your lentils about an hour before dinnertime. They'll continue to cook while your cauliflower roasts.

Enjoy!

Amy

ROASTED CAULIFLOWER WITH SPICED LENTILS & CHARD

Serves 2-3

1 small head cauliflower, chopped

1 cup cooked lentils (according to package directions OR boil 2/3 cup dry lentils in 2 1/3 cups water for 30-40 minutes until tender)

2 tbsp olive oil

1/4 cup coconut milk or coconut oil

2 tsp curry powder

1 tsp turmeric

1 tsp cinnamon

6 cups loosely packed Swiss chard

1. Preheat oven to 400F.

2. Coat cauliflower in oil, spread on baking tray and bake 30 minutes until crispy.

3. In the meantime, combine lentils with spices and coconut milk or oil. Divide into two or three bowls.

4. Steam chard for 3-4 minutes until soft. Divide amongst bowls.

5. Top each bowl with cauliflower and serve.

Amy Height is a Holistic Health Coach and founder of From the Ground Up Wellness. She works with individuals and families looking to reestablish their relationship with food and build a strong foundation of lasting, healthy habits. She specializes in plant-based nutrition, weight loss, nutrition for children and young families, and managing food intolerances. A graduate of the Institute for Integrative Nutrition, Amy combines a breadth of nutritional training - and the concept of 'food as fuel' - with personal experience to provide motivation and resources to empower personal transformation. She is certified by the American Association of Drugless Practitioners. Visit her website at www.fromthegroundupwellness.com and check out her 10 Day Detox Program here!