One of my favorite foods outside of dark chocolate is mac and cheese. This food is revered in my family. Our Thanksgiving meal usually centers around my home made mac and cheese every year – mostly because I don’t eat any poultry and mainly because it is oh so good.
In Costa Rica finding organic and locally made cheese is impossible and at the EpicSelf House I have been pushing my way to re-think about food. While we didn’t have nutritional yeast on hand, we were able to improvise a little to meet that need for creamy noodles good enough to lick the bowl.
Servings 3
Recipe:
For the pasta:
4 medium zucchini, peeled
Spiralize the zucchini using a spiralizer. A regular peeler is fine too, but the noodles will be thicker. Place the noodles in a large bowl. Pat down with a paper towel to absorb some water which will help the sauce stick better.
For the cheese sauce:
1 zucchini, peeled
1 cup raw sunflower seeds, soaked 1 hour in water, drained & rinsed
1/2 small red bell pepper, chopped into chunks
1/2 heaping tsp cayenne (or to taste)
1/4 cup water
1 Tabblespoon coconut amino’s
1 Teaspoon of garlic powder (more to taste)
1 Teaspoon turmeric for the classic yellow color
2 limes, juice of (or lemon)
(Optional) chili flakes, parley, or other herbs
1) Blend the sunflower, peeled zucchini, and bell pepper on high until smooth and creamy.
2) Add the water in slowly to it as it blends.
3) Add the rest of the above ingredients and blend until creamy.
Pour sauce over noodles and mix in well, sprinkle on chili flakes for a lil kick or herbs to brighten up the dish.
Serve, twirl, and slurp up!
