Macaroni & “Kaas”

After writing about how to better absorb minerals through soaking/fermentation/blending your foods, I thought it would be handy for you to have an example of a recipe that calls for soaked nuts! This recipe also creates a complete plant protein by combing lentils and cashews.

 

Macaroni and “Kaas” 

Plant-based/Vegetarian/Gluten-Free

Ingredients:

300 grams Lentil pasta (lentils + cashews = complete plant protein)

2 sweet potatoes

2 large carrots

475 ml water

1 medium white onion

2 large cloves garlic (releases phosphorus bond with zinc for better absorption)

120 grams (1 tea cup) cashews (soaked in water for at least 7hours, then rinsed)

½-1 tea cup nutritional yeast

3 el (tbsp) miso

3 el (tbsp) Dijon mustard

2 el (tbsp) onion powder

2 el (tbsp) turmeric powder

2 el (tbsp) olive oil for cooking

 

Directions:

Chop onions and garlic. Place a large saucepan over medium heat. Add olive oil, garlic, and onions. Let cook until onions are translucent (3-5 minutes). Stir occasionally so there is no burning/sticking to pan. Chop carrots and sweet potatoes. Add 450 ml water, carrots, and sweet potatoes. Let cook for about 15 minutes or until vegetables are soft. Cook lentil pasta according to directions and drain. Add everything from saucepan into the blender. Blend until smooth. Add (previously soaked and rinsed) cashews, nutritional yeast, miso, Dijon mustard, onion powder, and turmeric powder. Blend again, until all is smooth. Combine sauce and pasta. Serve!

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