Månadens Gröna: Cauliflower Mac n’ Yeast

dsc_0150I am finally back on track with participating in Månadens Gröna after sitting the last two ones out; which is a shame because it sure is a lot of fun to experiment and ~think outside the box~ around the chosen. For November CABBAGE is on the menu which is a reasonably large family of vegetables.
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Myself, I chose to go with cauliflower to create a creamy sauce for a mac and cheese. (Or in this case, more like mac n’ yeast!) I have done a similar vegan mac before, but this time I changed things up a little – with great results! As it turns out, blended with oat cream and nutritional yeast Cauliflower makes a B-E-A-UT-I-FUL thick & creamy sauce. Furthermore, it contains no cashew nuts which is a bonus because it is not very likely you will find a pack just laying around your kitchen.

You can either eat it straight over your hot pasta, or bake it in the oven sprinkled with some breadcrumbs. Great autumny comfort food or just for those trying to trick their wee ones into eating more veg.
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CAULIFLOWER MAC N’ YEAST

→ pasta of choice
→ 1 cauliflower head
→ 2 carrots
→ 1 pack oatly  ~~ à 250ml
→ 1 dl nutritional yeast
→ 1 brown onion
→ 2-3 garlic cloves
→ salt, pepper
→ nutmeg (opt.)
→ paprika powder (opt.) 
→ turmeric (opt.) 
→ dijon mustard (opt.)

1. Cook pasta according to package instructions
2. Chop carrots + cauliflower into smaller pieces; boil until tender (10-15 minutes)
3. Fry onions + garlic in saucepan until soft and golden brown
4. Add vegetables, spices and oat cream in food processor and mix well to combine.
5. Adjust seasonings to taste.
→ Eat your cheese sauce poured over pasta, alternatively add pasta into oven proof dish, pour sauce over sprinkle with bread crumbs and cook for ~30 minutes at 200°C.
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For more cauliflowery things, check out:

Cauliflower Sushi
Hot Cauliflower Buffalo Wings | with Vegan Tzatziki.

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Mac that broke up with Cheese.

Mac that broke up with cheese – nothing like a lousy joke as a post title, ey? To be honest, I have never tried the original mac and cheese but I can tell you already that this sauce below is not going to taste like dairy cheese. It is more a creamy alternative, or as put in the original recipe not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni… I think that covers it pretty well!

Here is what you’ll need: IMG_1487
I added (+ carrot) in the end, it is in the original recipe but for once we did not have any at home (!!!)

  • Circa 4 portions of Macaroni
  • 2 dl (~2,5x depending on size) diced potatoes
  • ½ dl diced carrot
  • ½ a diced onion
  • 1½ dl vegetable bouillon (use the water you cook your veggies in!)
  • 1 dl cashews (unless you have a high speed blender – soak them before!!)
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juiceFor seasoning:
  • garlic powder
  • paprika powder
  • cayenne pepper
  • salt

In two different pots, boil the macaroni according to instructions + the diced onion, potato and carrot for circa 10 minutes or until they are soft enough to be blended. Add the veggies to the blender, along with the vegetable water and the rest of your ingredients. Blend it all until smooth and then simply pour the sauce over your macaroni and serve immediately!

Please note! When mixing hot stuff – leave part of the lid open for air. I once bluntly mixed hot soup completely covered which ended in a few burn marks + a messy kitchen!
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And there you have it! I topped  mine off with extra spice + yeast flakes, and a little spinach of course. As for now – I have a great deal of washing up to do :’)