Rain, rain, and more rain sums up today. The sky looked like this most of the day.
And the temp never reached 60, that’s a crime for the first day of June! I’m surprised my hair didn’t look like a big frizz ball at the end of the day. After getting drenched multiple times and enduring a stressful day at work, I was ready for another comfort meal. I decided to reboot my Feisty Raw Creamy Mac for a heartier meal. I love this recipe because I originally created it to take on a Paula Deen recipe, but this version packs more veggies than … possibly anything she’s ever done. :-)
Raw Feisty Mac
For the Noodles
- 2-4 medium zucchinis, spiralized
- 3 roma tomatoes, diced
- 3 green onions, chopped
- 1 tbsp. olive oil
- 1/2 tsp. salt
Mix ingredients in large bowl, massaging the oil thoroughly into the turnip noodles. Place bowl in dehydrator and warm at 115 degrees while sauce is prepared.
- 4 tbsp. water
- 1 clove garlic
- 1 tbsp. lemon juice
- 1 red bell pepper, chopped
- 1 cup hemp seeds
- 2 tbsp. nutritional yeast
- 1/2 tbsp. chili powder
- 1 tbsp. tamari
- 1/4 pink salt
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1/8 tsp. turmeric
Blend all ingredients in blender to a smooth texture, mix sauce in bowl with noodles, tomatoes and onions and continue warming in dehydrator for 30 minutes, stirring occasionally. Then enjoy! Makes 4 servings.
The lemon juice and oil on the zucchini noodles help separate the noodles and add a nice tang and flavor.
The sauce comes out really thick which I love, but it can be a challenge scooping out of the Vita-Mix container.
But the thick sauce just coats the veggies beautifully, yum!
The sauce has a slight spicy kick thanks to the cayenne powder which may be too punchy for some, like my mom. :-) You can reduce or hold the cayenne powder to make it more mild.
My “mac and cheese” dinner hit the spot for nutrient dense meal disguised a something more naughty. :-) Like nachos and mac and cheese? Give this recipe a try.