Vegan Mac and Cheese Recipe

AHA Publisher — Tue, 16 Nov 2021 08:00:56 +0000

Dr. Josh Axe, DC, DNM, CN – It may sound impossible, but vegan mac and cheese recipes are on the rise as more and more people follow a vegan diet. You may wonder how and why anyone would mess with a true classic. I admit, macaroni and cheese is one of my all-time favorite comfort foods. Cheese and pasta: What’s not to love? Unfortunately, the cheese and pasta. If you’re vegan, cheese is off the menu. If you’re lactose intolerant, all that cheese can really upset your stomach. And those heavy carbs? Well, all that gluten doesn’t sit well with many people. Enter my vegan mac and cheese recipe. Mac and cheese … without the cheese? Yup, you read that right. You can absolutely enjoy mac and cheese without the cheese! Key Ingredients We get creative with the ingredients in this vegan mac and cheese recipe. Using butternut squash, coconut cream and nutritional yeast achieves that creamy, silky texture with no dairy. Plus, you get an infusion of butternut squash’s healthy benefits. Did you know that butternut squash nutrition is packed with vitamin A and vitamin C, boosting the immune system? This bright vegetable is also loaded with antioxidants and known to reduce inflammation. Adding spices also gives this vegan mac and cheese a ton of flavor. This is no blue box macaroni and cheese. I especially love adding turmeric to this recipe because of its anti-inflammatory power. We also use gluten-free pasta, making this vegan butternut squash mac and cheese an excellent choice for those avoiding gluten. How to Make Vegan Mac and Cheese You’re going to love how simple it is to make this vegan mac and cheese recipe. Start by preheating the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and place the squash face down. Bake it for 40 minutes or until tender. Baking the squash makes it a lot easier to whip into a “sauce.” At the same time, start boiling the pasta. When the squash is ready, scoop the inside of the squash into a high-powered blender or food processor. Next, add the rest of the ingredients, except for the pasta, to the blender. Blend it all on high until the vegan mac and cheese sauce is well-combined. Add more spices as necessary. How gorgeous is that “cheese” sauce? Next, stir together the gluten-free pasta and butternut squash sauce in a large mixing bowl, making sure the noodles are well-coated. Spoon the vegan mac and cheese into bowls, and top with green onions and freshly cracked black pepper. Vegan Mac and Cheese Recipe Mac and cheese … without the cheese? You can absolutely enjoy vegan mac and cheese! Get creative (and healthier) with the ingredients. INGREDIENTS 1 butternut squash, sliced in ½ lengthwise and seeds discarded ½ white onion, chopped ¼ cup coconut cream 1 teaspoon mustard 1 tablespoon arrowroot powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon turmeric 1 teaspoon onion powder 1 teaspoon garlic powder ½ cup nutritional yeast 8 cups gluten-free pasta noodles of choice, cooked INSTRUCTIONS Preheat oven to 400 F. On a baking sheet, lined with parchment paper, place the squash face down. Bake for 40 minutes, or until for tender. Boil and cook the pasta. Scoop the inside of the squash into a high-powdered blender or food processor. Add the remaining ingredients (except the pasta) and blend on high until well-combined, adding more herbs and spices as needed. In a large mixing bowl gently stir together the pasta and sauce. Serve topped with green onions. NOTES Experiment with different spices and amounts to get just the right flavor for your tastes. You can use any pasta of your choice, whether it be gluten-free or not. Eat this vegan mac and cheese as a main dish or side — your choice! To read the original article click here.

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Candied Pecan Butternut Squash Salad Recipe

AHA Publisher — Tue, 05 Oct 2021 07:00:28 +0000

Dr. Josh Axe, DC, DNM, CN – My favorite part of winter and cooler weather is all the hearty produce that comes along with it, like butternut squash and pecans. I’ve included these ingredients in this candied pecan butternut squash salad for a nourishing and filling meal that will warm you right up. You might be thinking, how is a salad appropriate for cooler weather? With this salad, it is actually a medley of warming foods — including black rice, butternut squash and candied pecans — that can be served piping hot or make great leftovers. Types of Candied Pecans Candied pecans come in all varieties of sweetness and spices. I’m focusing on how to maximize the health potential of candied nuts while still having the right amount of sweet and salty flavors. For these glazed pecans, I used one of my favorite all-natural sweeteners, maple syrup, and a pinch of sea salt to bring out the subtle sweetness. You could certainly play around with spices for these sugared pecans and make spiced pecans or cinnamon pecans. For extra decadence, you could add some grass-fed butter to your pecan recipe to make praline pecans. A little goes a long way in this candied pecan butternut squash salad. Benefits of Pecans The benefits of pecans and other nuts are enormous, including heart health, cancer prevention and brain booster. The pecan alone contains over 19 vitamins and minerals. One serving of pecans (about one ounce or 28 grams) includes: 195 calories 4 carbohydrates 2.6 grams protein 20.3 grams fat 2.7 grams fiber 1.3 milligrams manganese (64 percent DV) 0.3 milligrams copper (17 percent DV) 0.2 milligrams thiamine (12 percent DV) 34.2 milligrams magnesium (9 percent DV) 1.3 milligrams zinc (9 percent DV) 78.2 milligrams phosphorus (8 percent DV) How to Make Candied Pecans Prepare to make your candied pecans by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside. Toss together raw pecans, maple syrup and sea salt until evenly coated, and spread across the baking sheet. Roast for 10 minutes, and remove from the oven. You will have beautiful caramelized pecans. Next, take your cubed butternut squash, and place it on a baking sheet. Pour a little avocado oil on the butternut squash with some sea salt. Toss together the butternut squash until it is well-coated with the oil and salt. I roast mine for about 20 minutes at 400 F until the butternut squash starts to brown and soften. I love butternut squash for its hearty texture, not to mention its beneficial impact on your health. This autumn squash is bursting with nutrients such as vitamins A, C and E, along with potassium, magnesium and manganese to name just a few. The butternut squash is high in antioxidants and is a surefire immunity booster, especially helpful in these cold winter months. It makes a perfect pairing in this candied pecan butternut squash salad. Assemble Your Candied Pecan Butternut Squash Salad Another superfood I have added to this winter salad is black rice, or forbidden rice. It contains substantially higher levels of protein than other brown or white rice varieties, along with high levels of anthocyanin. Using black rice keeps this candied pecan dish completely gluten-free and vegan as well. Boil two cups of water in a large pot, and add in black rice. Turn heat down to simmer, and let rice cook for 40 minutes with a lid on. After 40 minutes, remove rice from heat, and keep lid on the pot for an additional 10 minutes. Fluff rice with a fork, and set aside. Take a small mixing bowl, and whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt. This salty-sweet dressing pairs perfectly with this fall salad. You’re ready to assemble your candied pecan butternut squash salad. Take a large mixing bowl, and add in cooked black rice, candied pecans, roasted butternut squash and pour in the maple ginger dressing. Toss together until it is well-combined, and top with chopped green onions. Serve this delightful salad warm alongside your other favorite fall dishes. Candied Pecan Butternut Squash Salad Recipe DESCRIPTION Looking for an autumnal or winter salad to warm you up? Try this Candied Pecan Butternut Squash Salad for a nourishing and filling meal. INGREDIENTS 1 cup black rice Candied pecans: 2 cups raw pecans ¼–½ cup maple syrup 1 teaspoon sea salt Butternut squash cubes: 1 large butternut squash, peeled and cubed 1 tablespoon avocado oil ½ teaspoon sea salt Dressing: ¼ cup avocado oil 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons maple syrup 1 teaspoon ginger powder sea salt, to taste Topping: 1 cup chopped green onion 2 cups arugula (optional)* INSTRUCTIONS In a large pot, boil two cups of water with one cup of black rice. Turn down heat to simmering for 40 minutes with pot lid on. Remove from heat and leave lid on for 10 minutes. Fluff with a fork once rice is cooked. While rice is cooking, preheat oven to 400 F. Line a baking sheet with parchment paper and set aside. Toss raw pecans with maple syrup and sea salt and spread out on baking sheet. Roast pecans for 10 minutes and set aside. Place butternut squash cubes on a baking sheet, and toss with avocado oil and sea salt. Roast for 20 minutes. In a mixing bowl, whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt. Assemble your salad in a large mixing bowl: Add in cooked rice, candied pecans, roasted butternut squash and toss with dressing. Top with chopped green onions. Serve warm. Add salad to the top of arugula, if desired. NOTES You can play around with spices for these sugared pecans and make spiced pecans or cinnamon pecans. You can add some grass-fed butter to your pecan recipe to make praline pecans. You can use a leafy green of your choice or just eat this “salad” with the rice, sans greens. To read the original article click here.

The post Candied Pecan Butternut Squash Salad Recipe appeared first on Amazing Health Advances.

butternut squash Archives - Amazing Health Advances

Vegan Mac and Cheese Recipe

Candied Pecan Butternut Squash Salad Recipe