Food Guides

By Chloe's Mac 'n' Cheese Recipe

Ingredients

1 pound of shell pasta
3tbsp safflower oil (or other cold pressed vegetable oil)
2 tbsp vegan margarine
1 pound of roasted sweet potato, peeled and mashed slightly
1 cup of raw cashew
3 cups water
2 tsp sea salt
1 clove garlic, minced
1 tsp mustard seed
2 tbsp light brown sugar
¼ tsp cayenne pepper
Smoked paprika to taste

Shiitake Bacon Ingredients

1 pound shiitake mushrooms, stemmed and sliced ¼ inch thick
¼ cup safflower oil (or other cold pressed vegetable oil)
11/4 tsp fine sea salt
¼ tsp fine fresh ground black pepper

Prep

Roast sweet potatoes
Peel and slightly mash sweet potatoes
Mince garlic
Stem and slice shiitake mushrooms
Pre heat the oven to 325F

Pasta

In a large pot, bring 6 quarts of water up to a full boil
Add ¼ cup sea salt. Cook pasta according to the directions on the packaging, removing 1 minute early
Drain and rinse the pasta is cold water to stop the cooking process
Add safflower oil and toss to coat

Sweet Potato Sauce

Add roasted, peeled and mashed sweet potatoes, raw cashews, water, sea salt, minced garlic, mustard seed, light brown sugar and cayenne pepper to a high speed blender. Blend until smooth, about 7-9 minutes at the highest speed.

Shiitake Bacon

In a large bowl, toss sliced mushroom with safflower oil, sea salt, and freshly ground pepper. Allow to marinate for 30 minutes before cooking. Layout shiitake mushrooms in a single layer on a baking sheet and bake for about 30 minutes, until the steam disappears and the shiitakes are evenly browned. When ready, transfer to a paper towel lined dish to drain. The mushrooms will crisp as they cool.

Build

Place the shell pasta in a pot with ¼ water, per cup of pasta. Bring to a boil to reheat the pasta. Add 1/3 cup of sweet potato sauce per cup of pasta and add ½ tablespoon of vegan margarine per cup of pasta. Allow all to cook together and simmer until sauce has thickened and enrobes the pasta. Serve topped with smoked paprika and shiitake bacon.