Mac and Chard

[Guest guest]

posting this recipe mostly because i ate to much free mac and " cheese " last nite

at Souley Vegan

 

 

Mac and Chard

(makes 4 to 6 servings)

 

" If you're not a fan of nutritional yeast or soy, try this yeast-free, soy-free

(and cheese-free) version of macaroni and cheese, with the lovely and healthful

addition of chopped rainbow chard. (If unavailable, use another variety of chard

or substitute spinach.) To make the sauce silky smooth, it is best to use a

high-speed blender to grind the cashews to a powder; otherwise the sauce may be

a bit grainy. "

 

12 ounces elbow macaroni

1 medium bunch rainbow chard, tough stems removed and chopped

2 tablespoons olive oil

1/2 cup chopped yellow onion

1 garlic clove, coarsely chopped

1 Yukon gold potato, peeled and cut into 1/4-inch slices

Salt and freshly ground black pepper

2 cups vegetable broth

1/2 teaspoon turmeric

3/4 teaspoon sweet paprika

1/2 cup unsalted roasted cashews

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup dry bread crumbs

 

1. In a pot of boiling salted water, cook the macaroni over medium-high heat

until al dente, about 8 minutes. Drain well and set aside.

 

2. Steam the chard until tender, about 5 minutes. Set aside to cool. When cool

enough to handle squeeze any remaining moisture from the chard and set chard

aside. Lightly oil a 9 x 13-baking dish and set aside. Preheat the oven to 350

degrees F.

 

3. In a large saucepan, heat 1 tablespoon of the oil over medium heat. Add the

onion, garlic, and potato. Season with salt and pepper, to taste, cover, and

cook until the vegetables are softened, about 10 minutes. Add 1 cup of the

broth, the turmeric, and 1/2 teaspoon of the paprika, and continue cooking,

uncovered, until the vegetables are very soft. Remove from the heat and set

aside.

 

4. Grind the cashews in a high-speed blender until ground to a fine powder. Add

the onion and potato mixture, the remaining broth, lemon juice, mustard, and

salt and pepper, to taste, and blend until smooth. Taste and adjust seasonings,

if necessary.

 

5. Combine the sauce with the cooked macaroni and steamed chard and transfer to

the prepared casserole. Sprinkle with the bread crumbs and remaining 1/4

teaspoon paprika and drizzle with the remaining 1 tablespoon of oil. Bake until

hot and golden brown on top, about 30 minutes. Serve immediately. "