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.

Vegan Alfredo Sauce

Alfredo is one of those comfort foods that always hits the right spot, but when traditionally made with butter, cream, and parmesan cheese it, truthfully, is not the healthiest choice. So I created a healthy, vegan, low calorie, packed with cauliflower option that even a non vegan couldn't resist. This recipe gives you an extremely easy way to sneak in all the healthy goodness cauliflower has to offer. Even the pickiest of eaters will be slurping up this rich, comforting and extremely healthy alfredo. Cauliflower is packed with vitamin C, vitamin K, folate, and vitamin B6. That just, really, gives you something to feel good about when putting it into your body. My kids rave for this sauce. I hope you all love it just as much as my family and I! 

Only put the best food this world has to offer into your body, because your body deserves it! 

What you will Need:

• 1 medium head of cauliflower, cut into small florets
• 1 medium onion
• 4-8 cloves of garlic (depends on how much garlic you like, I like about 6, personally)
• 1/4 cup raw cashews, soaked (see below)
• 1/4 cup nutritional yeast (you can get this at any health food store)
• 2 cups water (use the left over water used to steam your cauliflower)
• Salt and white pepper to taste

Soaking Cashews makes them softer for ease of blending and makes the nuts easier to digest.  Place the nuts in a jar and add water to cover.  Soak for at least 3 to 4 hours, I prefer to soak them overnight.  Drain and rinse before using.

The how to:

1. Steam the cauliflower until fork tender. If you don't have a steamer, just add to boiling water until cooked. Remove florets and set aside. Be sure to keep the water.
2. Small dice onion and sauté in grapeseed oil until translucent
3. Sauté garlic in 1 tbsp of grapeseed oil on med heat for about 2 mins or until it takes a slightly golden colour
4. Strain and rinse soaked cashews and add to blender.
5. Add the cauliflower, garlic, soaked cashews and nutritional yeast to blender and the 1-2 cups of left over water.
6. Blend well and season to taste.