Sorry for being so MIA for the past few weeks. This summer has been busy, busy, busy. Just in the past 2 weeks Jason and I attended 3 weddings, photographing one of them. They were all over the map, Banff, Leduc, and Waskatenau. Also, this August marks Jason's and my 5th year anniversary. So last minute, in the midst of all these weddings, my amazing in-laws decided to take our 3 adorable children for 7 days so that Jason and I could go on a mini road trip. Our trip started from Waskatenau, we continued to Jasper's Columbia Ice Fields, Lake Louise/Moraine Lake, Invermere, Lussier Hot Springs/ Whiteswan Lake, Kimberly and Sylvan Lake. It was so great to have my husband all to myself. Life can be crazy with our 3 munchkins, so the opportunity to reconnect was amazing. It surfaced all the amazing qualities I first fell in love with that have been put on the back burner since having children, for good reason. But as parents, we have a tendency to forget who we were before children and get caught up in only being mommy and daddy. We forget that we are still Jason and Sheena. Jason isn't only the most incredible daddy, he is also intellectual, spontaneous, inspiring, loving, and truly the goofiest man around. He's my soul mate my partner and I'm so lucky to be able to spend the rest of my life with him. How did I get so lucky? Jason, I love you to the moon and back. Attending the past 3 weddings, I realized that our wedding day was probably the least I loved you in the past 5 years, every year that goes by my heart fills with a love I didn't know was possible. Thank you for choosing me.
Vegan Truffle Mac & Cheese
Honestly, who doesn't love mac and cheese? Its one of those staple recipes that not only my kids love but so do I. There isn't anything more comforting than a big bowl of cheesy noodles. Then add truffle oil to the mix and your classic mac and cheese has reached a new level. But something about loads of cheese, butter, and cream on pasta just doesn't seem like the healthiest choice lol. So I decided I needed to figure out a way I could make this dish just as appetising as the original but with some nutritional substance. So here is what I came up with. My version gives you all the ooey gooey-ness of real cheese but all the health benefits of eggplant and okra... Weird, I know cheese sauce made of eggplant and okra but trust me it wont disappoint. Take a leap of faith, try it out and let me know what you think. Enjoy!!!
What you need:
- 2 cups dried macaroni prepared as the package says, put to the side.
- 1 small eggplant or 6-8 rounds, sliced into circular disks (see picture above)
- 5-6 fresh okra
- 1 head of garlic
- 1/2 cup, raw cashews soaked overnight (or a min of 4 hours)
- 3 tbsp. tapioca starch (flour)
- 3 tbsp. nutritional yeast
- truffle oil to taste, I like about a 1-2 tsp
- salt and pepper to taste
- 1-1/2 cup, water
- 3 tbsp. olive oil
- green onion for garnish
- vegan golden parmesan for garnish
The how to:
- Preheat the oven to 425°F
- Cut the top off your head of garlic so the cloves are showing. Drizzle with olive oil and wrap in tinfoil place in oven for 25-30mins.
- Wash and cut your eggplant into 1/4-inch thick rounds, brush with olive oil and put on a roasting pan or tinfoil-lined baking sheet.
- Brush okra with oil and also put on the pan.
- Bake eggplant and okra in the oven for 15 mins.
- Remove eggplant, wait until slightly cooled and peel skins away.
- Add eggplant, okra, 4-5 cloves of roasted garlic, cashews, water, and nutritional yeast into blender and blend on high until smooth and creamy.
- Heat oil on medium heat, make a light roux with tapioca flour.
- Add blended mixture a little at a time slowly incorporating into roux.
- Cook and stir constantly for about 5 mins or until desired consistency.
- Remove from heat, add truffle oil, and mix.
- Add pasta, and season to taste.
- Garnish with slivered green onion and/or vegan parmesan.
