Plant-Based Mac & Cheese with Chorizo Crumbles |whole food plant based | oil free | chef julia скачать в хорошем качестве

Plant-Based Mac & Cheese with Chorizo Crumbles |whole food plant based | oil free | chef julia

#plantbased #chefjulia #wholefoodplantbased #plantbasedmacandcheese Plant-Based Mac & Cheese with Chorizo Crumbles Chef Julia Dunaway Sauce 2 cups Yukon gold potatoes (cubed) 1 cup diced butternut squash ¼ cup chopped yellow onions Cook vegetables in 1 ½ cups vegetable broth for 20 minutes, until tender. Add vegetables to a blender along with: ½ cup soaked cashews (soak raw cashews in water for 30 minutes or longer and drain well) 1 teaspoon lemon juice 2 tablespoons Fresh Jax Tofu Scramble Seasoning or 2 tablespoons nutritional yeast with a pinch of turmeric and black salt 1 teaspoon tamari ¼ teaspoon garlic powder ¼ teaspoon paprika Pinch of cayenne pepper If you don’t like cashews use more double the amount of squash and ½ cup more potatoes. Blend until smooth and keep blending to heat up the sauce if your blender has that feature. Otherwise, pour the sauce in a pot and heat it over medium low heat. Don’t boil it. Pour it over the cooked macaroni and vegetables. Sprinkle with Chorizo Crumbles and desired toppings. Macaroni and Vegetables Cook 1 pound elbow macaroni al dente. (whole wheat or whatever type you like) 8 ounces cremini mushrooms, sliced thin and sauteed in large skillet for several minutes with vegetable broth 1 large tomato, outside part (not seeds) chopped into ¼ inch pieces and added to the mushrooms. Cook for a couple minutes, until heated through. Mix the mushrooms and tomatoes with the cooked macaroni. (You can use other vegetables such as peas, broccoli, carrots, zucchini if you steam them or cook them.) Chorizo Crumbles ½ cup roasted salted cashews, process to large crumbs in a food processor ¼ teaspoon paprika ¼ teaspoon chipotle chile powder Pinch of cayenne Pinch of salt 1 tablespoon tahini Mix the crumbled cashews with the tahini and spices. Bake on a baking sheet at 350° for 5 minutes. Set aside. Toppings Fresh chopped cilantro or other herbs Sliced Fresno or jalapeno peppers Scallions, thinly sliced Contact me: juliadunaway@gmail.com Website: Chef-julia.com YouTube channel: Julia Dunaway (136 videos to date) Instagram: juliadunaway TikTok: chefjuliadunaway Facebook: Chef Julia Facebook Group: Chef Julia Support Group (request to join) to follow my Chef Julia 21 Day Challenge to eat plant-based. I have a cookbook on Amazon called Plant-Based Breakfast Favorites, 6 ebooks available on my website, chef-julia.com Zoom classes every month, go to chef-julia.com/classes 6 e-books, past classes I’ve taught, T shirts, go to chef-julia.com/shop In-person intensive 8-hour cooking retreats Personal coaching Thanks for watching the video Plant-Based Mac & Cheese