I developed this recipe on a whim. I felt for a creamy, comforting bowl of mac and cheese that was nutritious and as alkaline as possible. This is what I came up with. I hope you enjoy it.
P.S. Feel free to improvise and make this recipe your own. :)
8 oz QUINOA pasta elbows (I used Ancient Grains brand)
16 oz of cashew cheeze sauce
1 tablespoon of organic tapioca flour
1 organic large shallot
1 organic medium red onion
2 cloves of organic garlic (optional)
1 small organic red pepper
1 scotch bonnet pepper (this makes it very hot)
2 tablespoons of organic parsley
1 tablespoon of organic dulse seaweed flakes
8 oz of organic baby bella mushrooms
1 tablespoon of organic Avocado oil
2 tablespoon of organic olive oil
Sprinkle of Himalayan pink salt
Sprinkle of ground black pepper
Sprinkle of organic ground tumeric
NOTE: Baby bella mushrooms are not required, or pictured. They were inlcuded for those who desire a seafood substitute with additional "sea flavor". The mushrooms, seasoned with the garlic and dulse, provide that flavor. Dulse is a natural sea vegetable that has the taste of the sea that we often crave. It is rich in minerals and nutrients that are vital to proper health.
Cashew Cheeze Sauce:
2 cup of organic raw cashews (soaked 2 hours in filtered water)
1.5 cup of filtered water
2 -3 cloves of roasted garlic
1 tablespoon of coconut oil
1 tablespoon of nutritional yeast (optional)
A squeeze of lemon juice
Sprinkle of Himalayan pink salt
Sprinkle of cayenne pepper
First, you want to drain the water off your soaked cashews and add the garlic, nutritional yeast, coconut oil, lemon juice, salt, and pepper into a blender add water until everything is covered. Blend until smooth.
Put your cheese aside in a jar or bowl for later. Following the instruction on the back of the box, boil your elbow pasta to the desired tenderness.
As your pasta is boiling chop up your veggies: shallot, red onion, garlic (chop fine), red pepper, 1/4 your scotch bonnet (remove the seeds and chop finely), and the parsley. Put them to the side.
Put your pan on the flame on medium heat. Coat your pan with avocado oil, sprinkle in approximately one clove of the chopped garlic. Thinly slice your mushrooms and add them to the pan with the garlic and avocado oil. Make sure they are spread out evenly.Once brown and slightly crisp on one side, flip your mushrooms and brown the other side. Once the edges are crispy, remove from pan and sprinkle with salt and half of the dulse flakes.
CHECK ON YOUR PASTA, it should be done, drain it, rinse it with cold water, & drizzle it with olive oil so that it doesn’t stick together.
Add your sautéed veggies and herbs to the pan in which you just removed the mushrooms from, sauté until tender. Once the veggies are tender lower the flame, to the lowest point, and add in your cashew cheeze and stir until combined.
Mix your tapioca flour and turmeric powder with 2 tablespoons of water and then add it into the pot. Stir and combine well. Soon your sauce will thicken to a gooey, creamy, delicious texture; at this point you can add it to your pasta.
Drizzle in some olive oil and add in the remainder of the dulse flakes. Combine well.
Lastly, you can sprinkle in your tender, crispy garlic mushrooms into the pot and stir.
Serve and ENJOY.