greens · mac and cheese · vegan · vitamix

Tailgate Mac and "Cheeze" (with greens and jalapeños)

Week 3: Browns vs. Bills (part 2)

In addition to the traditional tailgate ribs I made for week 3, I wanted to bring a little more southern BBQ to the table.  Nothing says BBQ like mac and cheese next to a plate of ribs, greens, and baked beans.  But being a vegan doesn’t mean you have to forego any of these things.  Mac and “cheeze,” as many cookbooks and chefs call it, can be made a variety of ways without any cheese.  Common ingredients include:

This recipe again comes from Alicia Simpson’s Quick and Easy: Vegan Comfort Food.  I wanted something in a casserole dish that could be easily heated on the grill.  I added a few additional ingredients, such as the collard greens (from the last CSU farmer’s market of the season) and jalapeños. Enjoy!
Ingredients
  • 24 oz. whole wheat macaroni noodles (don’t be fooled by the label!)
  • 1 bunch collard greens, destemmed and chopped (see technique below)
  • 5 jalapeños, finely chopped (leave the seeds for extra heat)
  • 3 medium yukon gold potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 cups diced yellow onion, chopped
  • 3 cups water
  • 1/2 cup canola oil
  • 1/3 cup raw cashews nuts
  • 1/3 cup raw macadamia nuts (just use more cashews if you can’t get them)
  • 3 garlic cloves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dry mustard
  • Pinch of tumeric
  • Pinch of sea salt
  • Juice of one lemon
  • 1/2 cup whole wheat bread crumbs (I like Ian’s brand)
Directions
  • Preheat the oven to 350. 
  • Prepare the macaroni according to the package.  Add in the chopped collard greens in the last 5 minutes.  Drain and set aside.
Destem by folding the leaf in half and cutting along the side

Roll a bunch of leaves in a tight cylinder 

Chop it up!

Cooked pasta with greens (you can do this every time you make pasta with any greens)
  • Sautee the jalapenos in a bit of water or olive oil spray for a few minutes.  Toss in with the pasta.
  • Meanwhile, combine the potatoes, carrots and onion in a pot with the 3 cups of water.  Bring to a boil and simmer until soft (about 10 minutes).
Chopped veggies
  • Place the boiled veggies (don’t drain), nuts, garlic, spices and lemon juice in a high speed blender.  Blend until smooth. (Note: I love my vitamix, thanks mom!)
Nuts, garlic, spices and lemon juice

No joke, it’s the Ferrari of blenders
  • Pour the sauce in with the noodles to coat.  Transfer to a sprayed casserole dish (pyrex or foil).  Top with the bread crumbs. Bake for 30 minutes.
Action shot 

With the jalapeños 
  • Note: If bringing to the tailgate, you’ll want to bake it for a little bit before you step out the door. Then just throw in on the hot grill to warm up in the parking lot.

The complete BBQ meal from Week 3
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s