Saturday, October 29, 2016

Spicy Kale Mac & Cheese

Mac and cheese was my favorite meal as a kid and it's still a go-to, except now raw tahini and nutritional yeast provide the "cheesiness" and turmeric adds to the color. This is a hearty, comforting dish- perfect for a cool fall night!

Nutritional perks:
- heart healthy fat from tahini and olive oil
- 23 g protein per serving
- heart healthy whole grains
- high in fiber
- a hidden veggie serving

Spicy Kale Mac & Cheese

Serves 4
Vegan, Gluten Free


2 Tbsp olive oil
3/4 cup chopped scallions
1 diced jalapeno
1 tsp minced garlic
Cracked black pepper and salt to taste
2 cups kale

1/3 cup raw tahini
1/2-1 Tbsp hot sauce
1 cup nutritional yeast
1 tsp turmeric
1/2 tsp ground coriander
Cracked black pepper and salt to taste
1/4 cup raw unsalted sunflower seeds
1 cup water

2 cups brown rice pasta

Optional toppings: sesame seeds, raw sunflower seeds, hot sauce


Start boiling pasta and let it cook while you prepare the sauce.  In a large pot, heat the olive oil over medium heat.  Add the scallions, jalapeño, salt, and pepper and sauté for a few minutes until softened.  Add in the garlic and kale and sauté until the kale is just partly softened.  Mix in the remaining ingredients and continue to heat over medium heat.  Once the pasta is done cooking, add it to the sauce and combine.  Enjoy!

--Nutrition Facts per Serving

Serves 4 as a main dish

520 calories
51 g carbohydrates
9 g fiber
25 g fat
3 g saturated fat
23 g protein
150 mg sodium