Butternut Squash Mac & Cheese
A creative (and healthy!) vegan version of the classic comfort food we all grew up on.
Prep: roast 1 small butternut squash with olive oil, onions, garlic and salt & pepper.
- Puree in blender or food processor with 1 can coconut milk.
- boil macaroni or other pasta until al dente.
- add 1 tablespoon Earth Balance vegan butter to cooked pasta and ½ cup vegan cheese, and the butternut squash puree.
- pour into casserole dish, sprinkle with vegan cheese and crushed roasted rice.
- bake at 350 degreees for 20 min. You may finish by broiling for 2 min to get a brown crust on top.
Toasted Rice
- in a dry skillet, toast rice until golden and fragrant.
- Grind in a motar and pestle until a sandy texture
Sprinkle on thai food, salads, etc, for extra toasty flavor and crunchy texture.
Serve with…
Kale and Apples
- roughly chop apples and toss with 1tsp lemon juice and 1tsp cider vinegar
- sautee chopped onion, apples, and kale in olive oil. Season with salt and pepper.
*Courtesy of Janine Jankowski
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