I could have attempted this vegan macaroni and cheese recipe with sweet potato, acorn squash, or many of the other lovely root vegetables out there…but I felt the need to title it “Mac & Kabocheeze” so kabocha squash it was.
1 cup baked and mashed kabocha
1 cup water
1 cup nutritional yeast
juice of 1 lemon
1 Tbsp plus one tsp chili powder
2 tsp cumin
1 tbsp dijon mustard
1 clove garlic
salt and pepper, to taste
1 bag kelp noodles
Soak the kelp noodles in water for an hour (I used to always skip this step but it’s so worth it!). Blend the remaining ingredients in a food processor and pour over noodles. I threw in a few whole kabocha chunks and some avocado which was quite tasty.
One of my favorite gourmet grocery stores was having a close-out sale recently and had the most amazing sale which practically required a shopping spree. I wasn’t about to turn down the normally too-expensive dark chocolates, and herbal teas, along with some great organic marinara and nori sheets for nearly half the price. Evidence of a good time:
Now go buy yourself some kabocha and whip up some vegan comfort nomz. Happy weekend.