• Becky Berberich

Smokey Mac and Cheese with Peas- Gluten Free


The number one rule for bloggers is: Don't go for too long without writing a post. Sorry for the two week break! I need to write another post about my absence, but my normal Sunday/Monday blog time has recently been taken up with Easter and preparing for a Teacher of the Year award process. A lot of fun and very rewarding but also at the expense of getting anything written. Lunches have been quick and boring. Though also probably worth writing a blog about quick and easy lunches.

Today when I stopped at Mom's Organic market to buy my pounds of bulk nutritional yeast I was taken with the urge to make mac and cheese. I've been on a QUEST to use things up in my house and not be as wasteful with food since being a single person means I almost always make too much so this recipe is a balance of super awesome nutritionally and me just using up some cheese I had.


Miyoko's has awesome vegan mozzarella cheese that works great on pizza. But I'm trying really hard to not eat as many 'fake' things, which has been going really well but a half a block of this was still staring me in the face. It's not full of tons of chemicals but it does have a lot of coconut oil which leads it to be higher in calories than I'd normally go for.

Anywhooooo. Here's my delicious end result.


Creamy, a little smokey, and with delicious perfect little peas.

Ingredients:

Cheese Sauce-

2 medium/medium small yukon gold potatoes (though any would work)

14 baby carrots

1/2 cup raw cashews

1/2 a package of vegan mozzarella from Miyoko's (optional)

1/3 cup nutritional yeast

1 Tbs apple cider vinegar

1/4 cup sun-dried tomatoes

1/2 cup water and more to adjust in blender

2 Tbs garlic powder

1 Tbs smoked paprika

Additional Ingredients:

1 package ancient grains corn and quinoa pasta shells, though any pasta would work

2/3 cup peas

*NOTE: I only used 1/3 of the cheese sauce for the finished product and had a ton left over. I'm planning on using it in taco bowls for lunches this week but if you don't want lots of left over sauce then cut everything to a third.

Instructions:


Step 1: Put cashews and sundried tomatoes in blender with water to

soak.


Step 2: Put a pot of water on to boil and rough chop potatoes into 1" cubes and cut carrots in half. Boil for 10 minutes until soft.

Step 3: Add potatoes, carrots, and spices to blender and blend until smooth. Put aside.

Step 4: Put 1 1/2 cups of cheese sauce into mixing bowl with peas. Cook pasta to box instructions and combine when done. I made mine gluten free but you can make yours with whatever pasta you want.

I enjoyed mine outside on my first day of what really felt like spring reading my current inspiring book of 2018.


I also need to write a post about what I like about this book and how it's helped me adjust some of my mindsets.

Nutritional info for just cheese sauce: Servings 6; serving size 3/4 cup; Calories 152, Fat 9.5 g; Protein 5.3 g; Fiber 2.3 g; Carbohydrates 14.1

Nutritional info for mac and cheese recipe: Servings 3; serving size about 1 1/2 cups; Calories 409; Fat 7.7 g; Fiber 8.7 g; Protein 10.8 g; Carbohydrates 75.9 g

I hope everyone is enjoying the beginning of spring! If you live in a tropical place where it's always nice, just know I'm jealous of you from October to May.


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