I need to take a quick beat from talking about Plant Based
Paige Pantry Staples and share this discovery with you. I was supposed to go to
the store today but didn’t. I wish I could say there was a really good reason for
it.
Moving on…
Things that are in my frige right now: cilantro, two
carrots, 3 table spoons of green curry, juice pulp, and a bag of greens. That is
pretty much it. But I wasn’t about to go hungry! Out of my procrastination came
a beautiful discovery. Soy, dairy, nut and gluten free mac and cheese and a way to
use juicer pulp!
Here we go:
1 acorn squash (I’m sure other kinds would work as well)
2 tbsp coconut oil
Pinch of sea salt
½ tsp turmeric (mainly for good
measure)
1 tsp onion powder
1 garlic clove
¼ cup nutritional yeast
¼ cup seed milk or water
Juicer pulp
Gluten free pasta
Pepper to taste
1. Preheat
oven to 350 degrees.
2. Cut
up squash in rings and remove seeds. You can leave the skin on.
3. Cover
squash in coconut oil so that both sides are greased and sprinkle on sea salt.
4. Cook
in oven for 30 min.
5. Meanwhile
cook pasta according to directions.
6. Remove
squash from oven. Place in a blender or food processor (you can still leave the
skin on) along with turmeric, onion powder, garlic, nutritional yeast, pepper
and seed milk. Process until creamy.
7. Combine
pasta and squash sauce then top with juicer pulp.
This is so sweet and warm. I couldn’t be more pleased with
the way it turned out or satisfied with my dinner. I honestly wish I had a
reason to make this for other people or pot luck to go to. It was just outstanding!
Even though I didn’t make going to the store a priority
today, I made creating a healthy meal for myself one.
Other ingredients I considered using (but got too hungry):
Miso
Crushed red pepper
Broccoli (if I had any)
Sage
Also if you are looking for a vegetable side dish you can
just cook the squash as explained above and put it on the side of some burgers,
zucchini
pasta, or any other main
dish.
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