Serves 12
Ingredients:
16 ounces whole-grain macaroni, cooked (try Tinkyada Brown Rice Macaroni)
¼ cup shallots, chopped
2 cups Yukon Gold potatoes, chopped
½ cup carrots, chopped
2/3 cup onion, chopped
2 cups water
½ cup cashews
1 Tbsp sea salt
½ tsp garlic powder
1/3 cup Earth Balance margarine
½ tsp Dijon mustard
2 Tbsp lemon juice, freshly squeezed
½ tsp black pepper
¼ tsp cayenne
1. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
2. While vegetables are simmering, boil macaroni according to package directions.
3. In a blender, process softened vegetables and cooking water along with cashews, salt, garlic, margarine, mustard, lemon juice, black pepper, and cayenne.
4. Place cooked macaroni into a 9 x 13 casserole dish or large serving bowl. Add blended sauce and mix gently until macaroni is completely coated. Serve hot with a side of your favorite green. (We opted for collard greens.)
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
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