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Recipe: Veggie Mac & Cheese
A cruciferous spin on macaroni and cheese, this recipe takes comfort food to a whole new level, and is a tasty way to check off a few servings on the Daily Dozen checklist. This recipe comes from Kristina, our Social Media Director.
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Recipe
INGREDIENTS:
8 oz of 100% whole grain or bean pasta (240g)
4 cups chopped kale (150g, or 5-6 leaves)
2 cups diced tomatoes (5 tomatoes)
2 cups chopped broccoli (240g, or 2 small heads)
1 cup water (240ml)
½ cup raw cashews (75g)
¼ cup nutritional yeast (4 tablespoons)
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon white miso paste
Black pepper, to taste
Nutty Parm, optional
METHOD:
- Prepare the pasta according to the directions on the package, then set aside.
- Sauté the kale, tomatoes, broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.
- In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chili powder, garlic powder, and miso paste. Blend until smooth.
- Add the veggies to the pot with the pasta. Pour over the cashew sauce, and stir. Cook the dish lightly until the sauce warms up, then serve. Top with Nutty Parm if you’d like.
Note: Feel free to add crushed red pepper or other herbs and spices you enjoy.
Image credit: Kristina DeMuth
Recipe
INGREDIENTS:
8 oz of 100% whole grain or bean pasta (240g)
4 cups chopped kale (150g, or 5-6 leaves)
2 cups diced tomatoes (5 tomatoes)
2 cups chopped broccoli (240g, or 2 small heads)
1 cup water (240ml)
½ cup raw cashews (75g)
¼ cup nutritional yeast (4 tablespoons)
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon white miso paste
Black pepper, to taste
Nutty Parm, optional
METHOD:
- Prepare the pasta according to the directions on the package, then set aside.
- Sauté the kale, tomatoes, broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.
- In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chili powder, garlic powder, and miso paste. Blend until smooth.
- Add the veggies to the pot with the pasta. Pour over the cashew sauce, and stir. Cook the dish lightly until the sauce warms up, then serve. Top with Nutty Parm if you’d like.
Note: Feel free to add crushed red pepper or other herbs and spices you enjoy.
Image credit: Kristina DeMuth
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Recipe: Veggie Mac & Cheese
LicenseCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
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Doctor's Note
I hope you don’t mind these occasional breaks from the science. The other recipe videos have been really popular so we thought we’d continue to mix it up. In addition to the recipe videos, I also have a few on cooking methods:
- The Best Way to Cook Sweet Potatoes
- Second Strategy to Cooking Broccoli
- Inhibiting Platelet Activation with Garlic and Onions
- How to Cook Rice to Lower Arsenic Levels
- Best Way to Cook Vegetables
- How to Cook Greens
Stay tuned for a video on pressure cooking in a few weeks.
And for the rest of the recipe videos, see:
- Greger in the Kitchen: My New Favorite Dessert
- Greger in the Kitchen: My New Favorite Beverage
- Recipe: Morning Grain Bowls
- Recipe: Edamame Guacamole
- Recipe: Garlic Caesar Salad Dressing
To see the written recipe, click over to the transcript or go here.
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