BEST EVER Macaroni & Cheese!

Whooaa...

I literally have no words. I tried the Vegan Mac 'n Cheese from the Oh She Glows blog, and it is incredible! Best part? It's low fat, contains no processed foods...and sneaks in three vegetables!! Yeah, that's right. The only things I changed: I used butternut squash instead of white potato; I used panko breadcrumbs as opposed to buying a loaf of bread to use one slice; and I cut the recipe in half...mostly because I don't trust myself not to eat an entire pound of pasta :D Good thing I trusted my instincts, because I ate the whole half-batch...hehe.

The recipe made enough sauce to coat the pasta, with some leftover as well. So what did I do? Warmed up the leftovers and tossed it with spiralized zucchini and sliced mushies :) Ohhhh yeeeaaahhh <3

...A few days later, I had a craving for more :) This time I tossed the sauce with cauliflower, broccoli, orange pepper, kale, & zucchini. I cooked it all together in my electric wok until tender, about 15 minutes. Soooo addicting :) lovelovelove!

Thank you, Angela!

peace, love, food <3
Char, xo

Char's Pie!

Shepard's Pie? Naw, Char's Pie ;)

You might, for a second, think this sounds gross, but trust me, it's soooo delicious! With baby bok choy and canned beans needing to be used, I got to work in the kitchen. Also, butternut squash tickles my desires more than potatoes, even though I've been craving Shepard's Pie for months now. Toss in some garlic 'n onions, and each flavour compliments the next :)
This doesn't make too much, but you can always double the recipe. I used a bread loaf pan for the finally assembly, just because it's not a huge amount of food. Perfect for two meals!

From my kitchen, to yours <3
Ingredients:
1 1/2 tsp coconut oil
1/4 yellow onion, diced
4-6 cloves garlic, minced
3 baby bok choy, chopped
1 can baked beans in tomato sauce
2 cups butternut squash, peeled & cubed
2 tbs almond mylk, unsweetened
S & P, to taste


Directions:
1) Preheat oven to 425 degrees.
2) Put butternut squash with water in a pot; place over high heat and bring to a boil. Cook until tender, about 10-15mins. Remove from heat and drain water. Add the almond mylk, S & P, and half the garlic: MASH! Set aside.
3) In a frying pan over medium heat, sautee the rest of the garlic, onion, and baby bok choy in coconut oil until golden. Once cooked, scoop into oven-safe baking dish and spread evenly. Top with baked beans, spread evenly. Finally, put the mashed butternut squash on top. Smooth out the top with a fork.
4) Bake for 15-20 mins, until top is golden and dish is bubbling. Serve warm :)

peace, love, food <3
Char, xo