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Monday, March 6, 2017

Broccoli Cheesy Mac

The cheesy noochy sauce I make is outstanding if I do say so myself. I've tried those potato and carrot recipes and they just taste like cardboard to me. My recipe however, OMG is all I can say. 

This recipe was inspired by Jill McKeever's recipe Mac n Cheesy Beans. Our cheese recipes are surprisingly similar too. 

This dish is a great take to work for lunch recipe too. 

Let's get started. Here is what you will need. 
First, cook 2 cups of brown rice pasta and have ready to go.

Second, the cheesy noochy sauce. 
1 cup raw cashews
1/2 cup nutritional yeast a.k.a. nooch
1/2 cup roasted red bell pepper
1/4 cup onion powder
2 tbsp cornstarch
juice of 1/2 a lemon
1 1/2 tsp salt
2 cups super hot water

Throw everything into a blender and blend for several minutes. Taste to make sure it's to your liking. 

Third step and you can do this while the cheesy sauce is blending. 
Dry saute 1/2 cup diced onion, 1/2 cup bell pepper, I used a mix of red and yellow. And some finely diced jalapeno. If the vegetables start to stick, add a little water. 

Once the vegetables are tender, add 2 tsps chili powder, 2 tsps oregano, 2 tsps cumin and 1/2 tsp turmeric. Combine really well and add more water if needed. 

When everything is combined really well, add 2 -3 cups of broccoli florets. Cook just for a few minutes until the broccoli turns bright green. 

Add the veg to the brown rice pasta along with 3 cups of beans. I used black and pinto. Add all of the cheesy noochy sauce and combine well. Serve with some fresh diced tomato and enjoy!!!