Green chile mac n cheese

40 minutes - 2 servings 3ov3rv1of

It's Macaroni and Cheese week in Montreal, as good a reason as any to make some at home. My mac n 'cheese' has whole grain macaroni noodles, served with a faux-cheese consisting of golden beets, roasted red peppers, nutritional yeast and other delicious ingredients. Also, topped with some roasted green chiles for a bit of a kick!

I've been experimenting a lot with faux-cheeses recently, my choices are somewhat limited because of my nut allergy. But it's all good, having limitations just means i need to get more creative! Everyday, i try and think of alternatives to things i used to eat, like cheese. I also like to find alternatives to things i like, like swapping out rice for cauliflower.

I've seen many great 'faux-cheese' recipes online, even some nut-free ones (so thankful for those). One of the inspirations for this recipe, was the awesome lady from Cooking with plants. Would have never thought of adding red peppers to a faux-cheese. She uses a marinated kind, but using a fresh oven-roasted pepper is fine.

For the faux-cheese sauce, i was going to use potatoes to make it more 'creamy'. I went to get the ingredients i needed for the recipe at the grocery, and i saw some golden beets on sale. Golden beets, being yellow, i thought wouldn't alter the colour of the sauce and it would be a nice alternative to potatoes.

The taste is perfect, not too sweet. A bit cheesy, but not too much. This paired with the roasted vegetables, heaven in my mouth. I was so excited, i allowed myself a minute of maniacal laughter. Behold! My creation! IT LIVES.

Ingredients

Wholegrain macaroni1 cupRed peppers1Golden beets1Garlic1 cloveYellow onion1/4Red miso1 tspNutritional yeast1/4 cupLemon juice1 tspGreen chile1Black olives1/4 cupWholegrain macaroni1 cupRed peppers1Golden beets1Garlic1 cloveYellow onion1/4Red miso1 tspNutritional yeast1/4 cupLemon juice1 tspGreen chile1Black olives1/4 cup

Instructions

Cook 1 cup of whole grain macaroni according to package instructions.Preheat oven to 400F.In an oiled pan, sautee 1 clove of minced garlic with 1/4 yellow onion. Set aside.Peel and slice 1 large golden beet, wash 1 whole green chile as well as 1 whole red pepper. Place on a baking sheet, bake the beet for 25 minutes, and 25-30 minutes for the chile and the pepper. The chile and pepper are ready when the skin is lightly charred and softened.Remove skins, and deseed the red pepper and green chile. Cut the green chile in small pieces and set aside, add roasted red pepper to a bowl.In that same bowl, add 1 clove of minced garlic, 1/4 yellow onion (or 1/4 tsp of onion powder), 1 tsp of lemon juice, the roasted golden beet, 1 tsp of red miso, 1/4 cup of nutritional yeast and 1/3 cup of water. Puree with an immersion blender until smooth. Transfer to a pan and cook over medium heat for a few minutes.Serve over macaroni noodles and top with black olives and some roasted green chiles!

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