Recipes

BAKED MACARONI AND CHEESE
with PEAS AND CHARD

Download PDFEAT CLEAN LIVE WELL | Winter | Page 258

I’VE MADE MAC AND CHEESE FOR MY KIDS more times than I can count. For years I had Annie’s Organic to thank, but now I go with this homemade variation and make my own “cheese.” I insist that we have to add something green, and peas and chard are always my girls’ top choice.

Baked Macaroni and Cheese

INGREDIENTS

2-1/2 cups peeled and cubed butternut squash (about 1⁄2 small squash)
2/3 cup rice milk or water
3 teaspoons nutritional yeast
3 tablespoons chickpea miso
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Generous pinch of freshly grated nutmeg
8 ounces gluten-free macaroni
1 cup peas, fresh or frozen
1 cup shopped green Swiss chard
1/2 cup gluten-free bread or rice crumbs
1 tablespoon extra virgin olive oil, plus more for oiling baking dish
2 cups chopped carrots
4 cups chopped cauliflower
2 tablespoons mirin
2 large bunches Swiss chard,
chopped
2 cups peas, fresh or frozen
Paprika

Preparation

Bring 1 inch of water to boil in medium pot with steamer rack. Add squash and steam until very soft.

Transfer squash to food processor. Add rice milk, nutritional yeast, miso, garlic powder, salt and nutmeg and process until combined and smooth. Turn processor off, scrape down sides and pulse one last time to combine all ingredients. Set aside.

Preheat oven to 350°F. Lightly oil an 8×8-inch baking dish.

Cook macaroni according to directions on package. When nearly done, add peas and chard to cooking water with macaroni and remove from heat. Drain and return to pot. Pour squash mixture into pot and fold to evenly coat pasta and vegetables. Transfer to baking dish and spread evenly.

In small bowl, combine breadcrumbs with olive oil and mix until moist. Spread over casserole, sprinkle with paprika and bake 30 minutes, or until breadcrumbs are lightly toasted. Remove from oven and serve.

SERVES 6

© 2014 Terry Walters | Photography by Julie Bidwell

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VEGETABLE CURRY POT PIE

Download PDFEAT CLEAN LIVE WELL | Winter | Page 255

I BARELY TAKE THE TIME TO MAKE POT PIE in its truest form. In fact, any combination of vegetables in a pot with something crust-like over it saves me time and effort and scores points with my family.

Vegetable Curry Pot Pie

CRUST

1 cup brown rice flour
1/2 cup tapioca flour/starch
2 teaspoons baking powder
1 teaspoon sea salt
4 tablespoons virgin coconut oil
1/2 cup rice or almond milk
1 tablespoon lemon juice

FILLING

1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 tablespoon grated fresh turmeric
root (or 1 teaspoon ground)
3 celery stalks, chopped
2 cups chopped carrots
4 cups chopped cauliflower
2 tablespoons mirin
2 large bunches Swiss chard,
chopped
2 cups peas, fresh or frozen
Sea salt and freshly ground pepper
1-1/2 cups vegetable stock
2 tablespoons arrowroot
1-1/2 tablespoons curry powder

Preparation

Preheat oven to 400°F.

Place crust ingredients in refrigerator to chill.

In large Dutch oven over medium heat, sauté onion and garlic in olive oil until soft (about 3 minutes). Stir in turmeric, celery, carrots and cauliflower. Add mirin, stir and simmer 2 minutes. Add Swiss chard and peas and fold continuously until chard wilts. Season to taste with sea salt and pepper. In a bowl, whisk together vegetable stock, arrowroot and curry powder. Pour into vegetable mixture and stir until sauce thickens (1–2 minutes). Remove from heat and set aside.

In food processor, combine chilled brown rice flour, tapioca flour, baking powder and sea salt and pulse to combine. Add coconut oil
1 tablespoon at a time and pulse to cut into flour mixture. In small bowl, combine milk and lemon juice. With food processor running, pour in milk mixture. Process until just combined. Place a sheet of parchment paper on cutting board and transfer dough to paper. Form into ball and then press into round to fit your Dutch oven (about 1/2-inch thick).

Place dough round over vegetables in Dutch oven and bake 35 minutes or until vegetables are soft and filling is bubbling up over crust. Remove from heat and set aside 2–3 minutes to cool before serving.

SERVES 6

© 2014 Terry Walters | Photography by Julie Bidwell

CHINESE CABBAGE SOUP

Download PDFEAT CLEAN LIVE WELL | Winter | Page 237

THIS RECIPE IS PROOF that cabbage is not an acceptable substitute for eggs (go figure), but you can’t blame a girl for trying. I set out to make a vegan Egg Drop Soup and ended up creating something I love just as much. The taste is all its own, but the aroma is all egg drop soup (or perhaps I’ve just convinced myself because I wanted it to be).

Chinese Cabbage Soup

INGREDIENTS

8 cups vegetable stock
2 5-inch pieces of lemongrass
1 2-inch piece fresh ginger,
peeled and thinly sliced
5 whole cloves
1/2 cup teaspoon black peppercorns
1 star anise
3 tablespoons tamari
6 cups thinly sliced napa cabbage
1 cup julienned snow peas
1/2 cup thinly sliced cremini mushroom caps
1 tablespoon arrowroot dissolved
in 2 tablespoons cool water
3 tablespoons white miso
(variety of choice) dissolved
in 3 tablespoons cool water
4-6 dashes of hot pepper sesame oil
4 dashes of ume plum vinegar
1/2 cup chopped scallions

Preparation

In Dutch oven, bring stock to simmer. Crush or twist lemongrass to release essence and add to stock along with ginger, cloves, peppercorns, star anise and tamari. Simmer 30 minutes and then scoop out and discard solids.

Stir in cabbage, snow peas and mushrooms and simmer until cabbage is wilted (about 5 minutes). Slowly pour in dissolved arrowroot and stir continuously for 1 minute longer. Remove from heat and stir in dissolved miso.

Drizzle with hot sesame oil and ume plum vinegar, top with scallions and serve hot.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell