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Categories:
butternut squash eggplant garlic kale cashews onion red pepper macaroni nutmeg salt vegetable broth white wine white miso olive oil
Viewed: 43 - Published at: 5 years agoIngredients
- 1 butternut squash
- 1 eggplant
- 1 bulb of garlic
- 1 bunch kale, chopped into good bite-sized pieces (big stems removed)
- 34 cup raw cashews, soaked a few hours
- 1 onion, diced
- 1 red pepper, diced
- 16 ounces macaroni, large (or other tube type pasta, cooked)
- 12 teaspoon nutmeg
- salt & pepper
- 12 cup vegetable broth
- 14 cup white wine
- 1 teaspoon white miso
- 5 tablespoons olive oil (or more)
Method
- Put less than an inch of water in a casserole dish, add a dash of olive oil and salt, and roast the veggies in that.
- Slice the butternut squash in half and scrape out the seeds.
- (These are really good sauteed in coconut oil and seasoned with Spike, but no pressure.)
- Put squash in the water open face down.
- Poke holes in the eggplant with a fork and lay it on its side in the water.
- Lay the garlic bulb on its side in the water.
- I dont like to preheat the oven because it just wastes energy but you can if you want.
- Just roast everything at 375 degrees til tender when forked.
- While veggies are roasting, start on the greens.
- Saute the diced onion and pepper in olive oil.
- When theyre tender, add the miso, veggie broth, white wine and greens.
- Cook til greens are wilted & tender and the water has cooked down.
- Start the macaroni, cook as directed.
- When veggies are roasted, let them cool & remove them from their skins (this is a good job to delegate if you have others around) and puree in food processor.
- Add drained cashews and 1/2 cup fresh water, puree some more.
- Season with nutmeg, salt & pepper.
- Add more water if its too thick for you.
- Serve macaroni on a bed of greens.
- Top with puree.
- I sprinkled it all with my homemade vegan parm (half raw almond slices & half nutritional yeast, processed with a dash of garlic powder).
