Macaroni and Sauteed Greens With Roasted Vegetable Cashew Puree

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READY IN: 1hr 20mins
Recipe by Lindsaybean

This tasty and nutritious dish went over very well with 3 nonvegans and 2 vegans.

Ingredients Nutrition

Directions

  1. Put less than an inch of water in a casserole dish, add a dash of olive oil and salt, and roast the veggies in that. Slice the butternut squash in half and scrape out the seeds. (These are really good sautéed in coconut oil and seasoned with Spike, but no pressure.) Put squash in the water open face down. Poke holes in the eggplant with a fork and lay it on its side in the water. Lay the garlic bulb on its side in the water. I don’t like to preheat the oven because it just wastes energy but you can if you want. Just roast everything at 375º til tender when forked.
  2. While veggies are roasting, start on the greens. Sauté the diced onion and pepper in olive oil. When they’re tender, add the miso, veggie broth, white wine and greens. Cook til greens are wilted & tender and the water has cooked down.
  3. Start the macaroni, cook as directed.
  4. When veggies are roasted, let them cool & remove them from their skins (this is a good job to delegate if you have others around) and purée in food processor. Add drained cashews and ½ cup fresh water, purée some more. Season with nutmeg, salt & pepper. Add more water if it’s too thick for you.
  5. Serve macaroni on a bed of greens. Top with puree. I sprinkled it all with my homemade vegan parm (half raw almond slices & half nutritional yeast, processed with a dash of garlic powder).

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