November 26 2019 – Chris McIntosh
Mac N cheese
Gluten free, dairy free, nut free, oil free, vegan
1 packet organic gluten free pasta
2 med potatoes
2 med carrots
4 cloves garlic
1/2 tsp paprika
1 tsp dried oregano
1/2 tsp turmeric
1 tbsp lemon juice
1 tsp salt
1/2 cup vegetable stock
1 tbsp coconut yogurt
Cook the pasta in boiling salted water until soft but not mushy. Drain and set aside.
Peel and dice the carrot and potato and steam until soft.
Peel and dice the onion and garlic. Sautee in a pan with salt and water until soft, if the water evaporates add more until the onion and garlic are done.
In a high speed blender place the potatoes, carrots, onion, garlic and the remaining ingredients but not the pasta! blend on high until it forms a smooth sauce. Taste and adjust the seasoning, add more lemon juice or salt to bring out the flavour.
Pour over your past and serve with Earth Stewards microgreens.