Macashew

Macaroni and cheeeeeeese guys! The ultimate comfort food, am I right?! Confession: I think I actually never had macaroni and cheese before I went vegan. I only know that I love the vegan version. So even though it’s hard for me to compare the dairy and this non dairy version, I can tell you that I love this version a lot. It’s so creamy, easy to make (just remember to soak your cashews!) and full of flavour.. Everything you want when you think of good comfort food. So I dare you to try it and tell me if you love it as much as I do. I would love to hear if it hit the spot and if it satisfied your cravings. I served it with a little bit of fresh parsley and extra black pepper. Yum!

MACASHEW

Serves: 2

1,5 cups macaroni
1 cup cashews (soaked overnight) 
1 cup almond milk (unsweetened)
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric
Pinch of salt/pepper
1/3 cup Mozzarella style grated S
heese (optional)

-Cook the macaroni as described on the pack.
-Rinse the cashews and put them in the blender together with the almond milk, the nutritional yeast, garlic powder, the onion powder, the turmeric and if you choose to, the sheese.
-Blend until nice and smooth.
-Add salt and pepper to taste and heat the sauce on a low heat until warm. Do not let it boil.
-Use about 1/3-1/2 cup for 3 cups of cooked macaroni*.

*Leftover sauce can be used for other pasta dishes (add some pesto!), salad dressings, topping for pizza etc.

Is macaroni and cheese something you love as well? Is it something you can really crave and are you going to try this? Please let me know if you liked it and I would also love to see your creation! You can do this by tagging me on Instagram or by using #planetmanel. Thank you! X

Advertisements

Pesto Plenty

Who doesn’t like pasta pesto! It’s such an easy, quick dish. And perfect for families too, because kids mostly love it too. Of course you can just mix some pesto with some pasta, but you can also make it a little more special and even tastier. It’ll still be easy though, just more fancy. You might want to leave the chilli flakes out if you want to serve it to children. Also humous is optional. I like the creaminess, but you might not or you want to leave those extra calories out. If you like to add some extra protein, then you can add some chickpeas (or  some beans). I also like to sneak some sun-dried tomatoes in there.. you decide! Enjoy!

PESTO PLENTY

Serves: 3-4

2,5 cup whole wheat pasta (uncooked)
2 tbs olive oil
2 cloves of garlic (finely chopped)
1 big red onion (chopped)
400 gr broccoli (finely sliced)
12 cherry tomatoes (cut in 1/2)
1/4 cup pesto (GREENERY**)
1-2 tbs houmous (optional)
1 tbs tomato purée
2 tbs nutritional yeast
1/2-1 tsp chilli flakes (optional) 
Salt/pepper (to taste)
3 tbs pine nuts
Handful of rocket

*Extra protein? Add 1 cup of chickpeas.
**RECIPE!

-Cook the pasta as described on the pack.
-Put the oil, onion, garlic and broccoli in a frying pan and fry for about 4-5 min. on a medium-high heat. Keep stirring quite often.
-In the meantime: roast the pine nuts.
-Add the cherry tomatoes, pesto, houmous and the tomato purée and fry for another 1-2 min.
-Put the heat source to a minimum and add the nutritional yeast, chilli flakes and salt/pepper. Mix until everything is mixed well and turn the heat off.
-Serve with rocket and sprinkle some pine nuts on top before eating.

Do you like to eat pasta pesto? Will you make this? Please show me your cooking skills, I’d love to see it! You can show me by tagging me on Instagram or by using #planetmanel. Thank you! X