Belly warming baked mac & cheese!
What you will need:
8 ounces of brown rice Fusilli pasta
1 ½ to 2 cups of broccoli, chopped
1 ½ cups of organic, extra firm tofu, cubed (optional)
1 small white onion, diced
½ cup of organic peas (optional)
1 cup peeled and grated organic russet potato (about 1 small or ½ medium potato)
1 ½ tablespoons avocado oil
½ teaspoon mustard powder
2 teaspoons paprika
½ teaspoon of red pepper flakes
⅔ cup raw cashews
1 cup water
¼ cup nutritional yeast
1 teaspoon apple cider vinegar
Salt and pepper to taste
How to create:
Bring a large pot of water to boil and cook the pasta according to package directions. Stir broccoli and peas into the pot when 3 more minutes remaining. Drain, and transfer the contents to a baking dish.
Preheat oven to 350 degrees.
In a medium saucepan, warm the oil over medium heat. Add the onion and cook until the onion is tender -about 5 minutes.
Add the grated potato, mustard powder, salt, pepper, paprika, and red pepper flakes. Stir to combine, stirring constantly, for about 1 minute.
Add the raw cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat, until the potatoes are completely tender and cooked through, about 5 to 7 minutes.
Pour the mixture into a blender. Add the nutritional yeast and 1 teaspoon vinegar and blend until the mixture is smooth. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Pour the sauce and chopped tofu into the dish of pasta and broccoli. Stir until well combined, and bake at 350 degrees for 12-15 minutes.
*Recipe yields 4-5 servings. Leftovers keep for 3-4 days.