Today, I’m going to show you how to make a really yummy, cozy, Vegan AIP protocol Mac and Cheese that’s super healing and great for any time of year – not just the winter holidays.
RECIPES ~
MAC AND CHEESE
The Pasta
– Cook some Jovial Cassava Penne Pasta.
– Fill a saucepan with water. Add 1 T. Of Sea Salt.
– When water is at a rolling boil — add the pasta.
– Be sure to not overcook. The pasta will be firmer than you are used to. But, it will easily turn to mush — if you overcook it. Remove and rinse when done (Approx. 7 minutes).
Cheese Sauce (Real World AIP)
– 100g or 1/2 c boiled (1/2 large plantain) or pressure-cooked green plantain (You can cut the green plantain in half and boil with the skin on for 20 minutes, it’ll pop right out of the skin)
– 30-40g or ~3T cooked carrot (for color)
– 1 c coconut milk
– 1/2 tsp salt
– 1/2 tsp onion powder
– 1 T dry chives
– Juice of 4 lime wedges, (2 T lemon or lime juice)
Instructions:
Throw all ingredients into a high speed blender and blend it up!
CRISPY MUSHROOMS
– 10 – 10-2 oz. Baby Bella or white button mushrooms
– 4 garlic cloves, thinly sliced
– 3/4 tsp Equals 6 sprigs fresh)
Instructions:
Position two oven racks: one in lower third, and one in middle of oven. Pre-heat oven to 350º. On a rimmed baking sheet, place mushrooms, sliced garlic, thyme, drizzle with several tablespoonfuls of olive oil, and sprinkle with sea salt. Toss with fingers, until all ingredients are thoroughly mixed. Roast on bottom rack until deeply golden brown, and crisped, about 25 minutes. Give them a flip and a stir about halfway through their time in the oven.
COLLARDS
– Collard Greens: A couple of bunches, washed and de-stemmed if you prefer. I keep the stems on.
– Onions -1/4 c. – Garlic – 2 or more cloves
– Additional garlic and onion powder, if desired
– Broth – 1 1/2 c. Use any brother without additives, chemicals, nightshades or legumes. I use “Pacific Mushroom Broth
– Dash of liquid smoke
– Ganthoda powder (black pepper substitute found at Indian Grocery Stores or online)
– Apple Cider Vinegar (a splash)
– Sea Salt to taste
Instructions:
In a large pot, saute minced garlic and diced onions in olive oil until fragrant over medium-low heat. Stir in the collard greens along with the vegetable broth and bring to a low boil. Stir in all seasonings and liquid smoke. Cover the pot with a lid and reduce to a low simmer, stirring occasionally. Let cook for 1/2 hour to an hour (or to your preference).When finished, remove from the heat serve immediately. Enjoy!
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