Mac and Cheese
Zucchini noodles topped with vegan ingredients make this mac & cheese recipe a tasty side for your raw menu.
This recipe provides the following essential nutrients: Vitamins A, B6, C, K; manganese, potassium, magnesium, copper, and thiamine.
Ingredients
Special Equipment
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2 medium zucchini (for the noodles)
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2 cups of fresh organic corn (you can also use frozen)
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½ of a fresh red pepper
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½ cup sun dried tomatoes (soaked for 1/2 hour)
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3 green onion stems
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½ lemon juiced
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1-2 sticks of celery
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2 tablespoon raw hemp seeds
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Blender
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Electric Vegetable Spiralizer
Instructions
Noodles
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Peel the zucchinis and spirilize them.
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Using a knife, cut them into smaller pieces so they look like macaroni noodles
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Place in a bowl and set aside
Cheese Sauce
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Place the sweetcorn, red pepper, dried tomatoes, onion stems, lemon juice, celery sticks and hemp seeds in the blender. If you are using the optional ingredients, place them in the blender as well, apart from broccoli florets
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Blend together until smooth
Mac and Cheese
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Pour the sauce over the zucchinis and mix together well