Pumpkin Mac and Cheese with Toasted Breadcrumbs

This is pure comfort food. Since it is April and still feels like winter, I'm allowing it. 

Finding a love for whole foods can be a journey, which sometimes takes years to develop and cement. It's a transition, and like any other transition, baby steps are often necessary. This is a great recipe for a transitional kitchen, one that helps convince skeptics that whole foods and healthier ingredients can still be delicious and satisfying. And so the momentum builds. And bellies are warmed.

For the deepest flavor, I highly recommend roasting a pumpkin (or any winter squash) and scooping out the inside to be used in this recipe. If you are short on time or energy, canned pumpkin puree can be used, and will still be delicious (just not as delicious!). So no excuses.

This recipe can be made vegan by simply omitting the cheddar cheese. Or you can swing the other way and increase the dairy by using cow's milk in place of soy milk. Either way, I promise you'll love it. 

You can even make a double batch, and freeze the second one in lunch size portions. One of our secrets to weekday success is having a stocked freezer from past meals. I chill the second one, cut it into desired portions, place those on a parchment paper lined baking sheet to freeze, and then move each one into a labeled quart sized freezer bag. 

Pumpkin Mac and Cheese with Toasted Breadcrumbs

Serves 4-6

Ingredients

3 Tbs. olive oil

1 medium onion, diced

1/4 cup whole wheat flour

2 1/2 cups soy milk

1 cup pumpkin puree

1 cup sharp cheddar cheese, shredded

1/2 tsp. salt 

pinch of nutmeg

1/4 tsp. freshly ground black pepper

a dash of turmeric, optional

Additional salt and pepper, as needed

1/2 lb. whole wheat pasta shells, cooked

1/2 cup breadcrumbs

2 tbs. sage leaves, sliced thinly

Directions

Cook shells al dente, according to package directions. Drain and set aside.

Preheat oven to 350 degrees.

Heat olive oil over low-medium heat in a medium pot. Add diced onions and cook until translucent. Sprinkle in flour and stir constantly for one minute, to toast slightly. Slowly pour in soy milk, a half cup or so at a time, stirring with a whisk to prevent clumping. Once incorporated, add pumpkin and continue to cook for 15-20 minutes, stirring often, or until thickened. Add shredded cheese, salt, nutmeg, black pepper and dash of turmeric. Taste and season with additional salt if needed (don't under-salt!)

Mix pumpkin cheese sauce with cooked pasta shells and pour into a oiled baking pan. Top with breadcrumbs. Bake in 350 degree oven for 25 minutes, or until sides are bubbling and breadcrumbs are toasty. Serve garnished with sage. 

Relax. Eat Well.

Thai Almond Noodles

This has been a staple dish in my kitchen for quite awhile now. I've given out the recipe enough times that I figured it deserves a space on the blog. 

I'm not a huge Italian pasta fan personally, but I can get down with some Asian noodle preparations.  This one features almond butter as the thickening ingredient for the sauce, along with a nice dose of spicy ginger, garlic and galangal. 

                                     

For those of you unfamiliar with galangal, it is a Thai root, with a pungent and spicy flavor profile. I'll admit, it is not super common to most kitchens, but it is worth seeking out. For Vermonters, I find my fresh galangal in the produce section of City Market in Burlington. It is not always in stock, but when it is, I buy a very large chunk or two and store them in the freezer for later use. When you are ready to use it, let it sit out for a few minutes and use a microplane to shave some off. If you are stuck without, just omit it in this recipe and amp up the ginger, or maybe throw in a stalk of lemongrass or two. 

Using vegetables cut into "noodle" shapes helps bulk up this dish without relying too heavily on the starchy pasta, while boosting the nutrition. I used the julienne blade on my OXO mandoline, but you can also use a spiralizer or one of these great hand-held julienne peelers- they do the job well.

To amp up the protein, I added Oven-Fried Turmeric Tofu, which pairs really well with this dish, and just adds to the rainbow effect. Optional, but nice. 

Thai Almond Noodles

Serves 8

Ingredients

12 oz. pasta- regular or gluten-free (I used fettuccine)
1 small yam, julienned
1 cucumber, julienned
1 red pepper, thinly sliced into long strips
1 scallion, thinly sliced
1/2 cup roasted and salted almonds or peanuts

Optional: Turmeric Tofu

Sauce:
1/3 cup fresh lime juice or brown rice vinegar
1 1/2 tablespoons fresh ginger
3 tablespoons tamari
4 tablespoons almond butter
1 1/2 tablespoons honey
1/4 teaspoon chili flakes
3 garlic cloves, minced
1 tsp. fresh galangal (optional)

Directions

Place a medium pot of water over high heat and bring to a boil. Prep yams by julienning into long strips. When boiling, add pasta and set timer for recommended cook time, minus 5 minutes. When timer sounds, add julienned yam and cook for an additional 5 minutes. Remove from heat and drain, rinsing with cold water.

Add drained noodles/yam to a large bowl, along with julienned cucumber and sliced red pepper.

To make the sauce, place all sauce ingredients (lime/vinegar through galangal) in high-powered blender and blend until smooth.

Add sauce to noodle bowl and toss to coat. Place in serving dish and top with sliced scallions and roasted peanuts/almonds. If feeling ambitious, serve with Turmeric Tofu.

Relax. Eat Well.