Mac Squash N’ Cheese Gluten Free & Vegan Style
Gluten Free Elbow Noodles Enough For A Large Serving (Or Sometimes I Like To Put It With Wild Rice!)
Coconut or Olive Oil For Cooking
1 Finely Chopped Garlic Clove
1/2 Cup Smashed Squash I Prefer Red Kuri But You Can Make With Butternut or Acorn Too
1/2 Cup Unsweetened Flax Milk (Or Almond, Or Any Milk Alternative That Isn’t Sweet)
3 Tablespoon Nutritional Yeast
1 Tablespoon Gluten Free Wholegrain Mustard (I Love Tracklements That I Get At Whole Foods)
1 Tablespoon Arrowroot
Pepper And Salt To Taste
This Recipe Is Sooo Easy! Make your squash, cut into normal squash slivers (the smaller the faster it cooks), I like to bake mine in the oven on a baking sheet with a small amount of water, I like to make squash the day before I make this recipe for dinner and I just make extra. After cooking squash make your noodles while they are cooking put oil in pan cook garlic for 1 minute add all other ingredients to pan and cook for 3 minute stirring well. Stir squash mixture into noodles add salt and pepper and devour! Need to make more? Double everything, this recipe makes enough for 1 large bowl
This Recipe Has A Really Sweet And Pleasant Flavor! Plus A Great Meal For Kids.
Need it creamier? Add a little more oil or flax milk for creaminess. You can really eyeball this
recipe if that’s what your going for, just trust your taste buds.
Pretty much garlic is an all the time staple for me, but due to all of
its health benefits it is great to fight infections from fall and winter illnesses.
Uses: Of course it is best the more raw and less cooked, if that is
upsetting to your stomach, try to add it to the end of making your cooked dish,
so it is still a little fresh. I love adding it to soups, Mac Squash N' Cheese
vegan style; salad dressings where I put it in raw chopped and let it sit for 15
minutes before adding onto salad
Uses: Add it to any soup or my favorite is to eat it raw and top a spinach or mixed
green salad with sliced red cabbage and a little sliced red onion, dress it with
lemon, olive oil, and a pinch of sea salt
I love all types of squash: Acorn, Kuri, Spagetti, and my favorite is Butternut
Uses: Oh all the uses for squash! Make a pie, much like a pumpkin, I
make Mac Squash N' Cheese Vegan Style. For a sweet treat I take squash
out of the oven and right away I top it with a dab of coconut oil and a few chocolate chips,
and eat it warm , the chocolate with melt and it is fantastic!
Pomegranates are up there in one of my favorite foods.
Uses: First off most people are unsure of how to cut it, just cut it
right down the middle (being careful of your clothes as the juice will squirt
everywhere), then take one half in your hands and kinda crack it in half, peel
back the white areas with your fingers, and pick out the berries. I mainly add
pomegranate to salads, but I also like to serve it with veggie sushi, on the
plate or placing them on top the rolls, people love it!
Uses: You can use this in place of pasta or other rice. I love adding
it to soups, or with a filling that I put in crepes.
Make it: 1 part rice to 4 parts water, or 1cup Rice to 4 Cups Water