Mac & Cheese ft Greenz
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
120g shredded kale
140g baby spinach
230g broccoli, chopped into florets
500g cherry or other tomatoes
Twist of black pepper
20g flaked almonds
55g sunflower seeds
15g nutritional yeast
1 clove garlic
Juice of half a lemon
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).
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).
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.
The greens: steam the kale and spinach. Blanch the broccoli in boiling water until vibrant. Set aside.
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.
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.