Issue link: https://maltatoday.uberflip.com/i/1164600
FOOD maltatoday | WEDNESDAY • 11 SEPTEMBER 2019 14 • Gluten-free lentil macaroni pasta For the sauce • 1 & ½ cup chopped butternut squash • 1 chopped onion • 2 cloves organic garlic • ½ cup vegan mozzarella cheese • 200ml coconut milk • Half a teaspoon smoked paprika -- optional • ½ teaspoon oregano • Tiny pinch of nutmeg • Pinch of salt and black pepper • 1 tablespoon nutritional yeast • • 1 cup sliced mushrooms • 1 & ½ cup chopped kale • Chopped tomato -- optional For the topping • Option 1: grated vegan cheese • Option 2: Grate cashew nuts/ Brasil nuts, drizzle of olive oil, nutritional yeast & black pepper 1. Place water in a boiling pot and once it boils cook the pasta (usually around 10 min) Al dente (slightly undercooked) 2. Place coconut oil in a pan, then add the onion and garlic until brown 3. Add butternut squash and cook until it softens 4. 4.Add all the rest of the ingredient and summer for approx. 7 to 10mins 5. Place the sauce you just made into a blender and blend until smooth. 6. You can use the same pan to cook the mush- rooms, kale and chopped tomatoes. Cook until the mushrooms have browned. 7. Add the butternut squash sauce to the kale and mushrooms and stir for a few minutes. 8. Transfer everything into a cooking dish. Topping with 'cheese' of choice and bake for 20 minutes. Mac & Cheese (GF, V) Martina Camilleri Food Therapy For A Conscious Living Ingredients Method Ever get those days where you're just in need of a hearty, carby meal, regardless of the weather outside? Well, this is the perfect dish for you. This high protein, gluten- free, vegan, Mac and Cheese is the perfect fix; a winner with both the kids and adults. This is proof that opting for plant-based, gluten free meals does not mean you're going to be left hungry or with a bland meal