Forgotten goodie: Sometimes I write a post then forget to actually publish it! Here’s a flashback to our time in San Antonio.
I’m a very mediocre cook at best. I love looking at all the food blogs out there, but when it comes to reworking that magic in my own kitchen, it is usually a dismal failure. I’ve made my peace with my lack of culinary skills, but I thought I’d share this one recipe that has become our family go-to recipe.
One of the central obstacles to life in San Antonio has been Little A’s various food allergies. It’s hard to be allergic to dairy, eggs, nuts, shellfish and chicken anywhere but we were lucky to have a lot of options when we were in Portland. On the flip side, if it isn’t for Little A, we probably wouldn’t be eating as healthy as we do.
After trying all sorts of vegan mac and cheese recipes, I finally found one that is not only great tasting, but is relatively low fat and includes butternut squash, something I can sneak in there without anyone being the wiser. This is Little A’s favorite meal.
This recipe is from Christy Morgan’s Blissful Bites: Vegan Meals that Nourish Mind, Body and Planet, which lives up to its name. We’ve also tried the tempeh bacon, and it’s delicious!
I take a butternut squash, cut it in cubes and steam it. I divide it into two batches, saving the second in the freezer for when I want to make this dish again.
Macro “mac and cheeze”
makes 6 to 8 servings
4 cups butternut squash, peeled, seeded and cubed
1 teaspoon tamari
1 package Mori Nu silken tofu
2 tablespoons white miso
2 tablespoons tahini
1 small lemon, juiced (I use less, about TBSP)
2 tablespoons tamari
1/4 cup nutritional yeast
Dash black pepper
Paprika, for garnish
Steam squash until tender, splashing 1 tsp tamari on before covering with lid. When squash is tender, blend with the rest of ingredients in a food processor until smooth. I use my Vitamix blender instead, and rather than use store-bought tahini, I just put 2 tbsp of raw sesame and the blender turns it into tahini.
Morgan recommends mixing the sauce with cooked pasta (160z of your choice though she recommends quinoa pasta shells if you want to go gluten-free) and then putting it in a casserole dish and baking at 350 degrees F for 15 minutes. I skip that part, but throw in some broccoli into my boiling pot of pasta about 5 minutes before the pasta is done cooking.