Mac & Cheese ft Greenz

INGREDIENTS

Sauce:

• 150g sweet potato, peeled and cut into chunks

• 100g cashews, soaked in boiling water for 1 hour

• 1 lemon, juiced

• 1 tsp miso

• 1 clove garlic

• 80g nutritional yeast

• 1 tsp English mustard powder

• 250g oat milk or other plant-milk

• 250g dried macaroni pasta

Greens:

• 120g shredded kale

• 140g baby spinach

• 230g broccoli, chopped into florets

Tomatoes:

• 500g cherry or other tomatoes

• Twist of black pepper

Crumb:

• 20g flaked almonds

• 55g sunflower seeds

• 15g nutritional yeast

• 1 clove garlic

• Juice of half a lemon

METHOD

1. Microwave or boil the sweet potatoes until soft. Add them to a blender along with the soaked cashews, lemon juice, miso, minced garlic , nutritional yeast, mustard powder and plant milk. Blend for until completely smooth and creamy (3-4 mins).

2. Add the sunflower seeds and almond flakes to a small baking dish and toast in the oven at 170 ̊C , until golden and fragrant (5-8 mins).

3. Once cooled, add the toasted nuts/seeds to a food processor along with the nutritional yeast. Pulse the mixture until it resembles a fine crumb.

4. The greens: steam the kale and spinach. Blanch the broccoli in boiling water until vibrant. Set aside.

5. The tomatoes: slice them in half. Place them on a baking dish, sliced side up, and add black pepper. Roast in the oven art 200 ̊C for 8-10 minutes.

6. Cook the pasta. Stir the pasta into the sauce, along with the kale, spinach and broccoli. Serve the mac and greens topped with the crumb and roasted tomatoes.