Mac & Greens
by Flo Cornish
Our creamy and delicious Mac & Greens is filled with charred broccoli, fresh greens and a delicious toasted crumb, all tossed through a velvety cheesy sauce. It’s a comfort classic for a reason and one of our most popular dishes. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Mac and Greens to your next box.
150g sweet potato, peeled and cut into chunks
100g cashews, soaked in boiling water for 1 hour
1 lemon, juiced
35g red miso
1 clove garlic
80g nutritional yeast
1 tsp english mustard powder
1⁄2 tsp salt
250g oat milk
250g dried chifferi / elbow macaroni pasta
120g shredded kale
140g baby spinach
230g broccoli, chopped into florets
2 tbsp olive oil
500g sunblush tomatoes
3 tbsp olive oil
Pinch of salt
Twist of black pepper
20g flaked almonds
55g sunflower seeds
15g nutritional yeast
1 clove garlic
Juice of half a lemon
Pinch of salt
To make the sauce, start by boiling the sweet potatoes until soft. Add them to a blender along with the soaked cashews, lemon juice, red miso, garlic puree, nutritional yeast, mustard powder, salt and oat milk. Blend for 3-4 minutes, until completely smooth and creamy.
To prepare the parmesan crumb, add the sunflower seeds and almond flakes to a small baking dish. Toast the seeds and almond flakes in a 170 ̊C oven for 8-10 minutes, until golden and fragrant.
Let the sunflower seeds and almond flakes cool slightly, then add them to a food processor along with the nutritional yeast. Pulse the mixture until it resembles a fine crumb.
To prepare the greens, steam the kale and spinach and transfer into an ice bath. Blanch the broccoli in boiling water until vibrant then transfer into an ice bath. Set aside.
To prepare the tomatoes, slice them in half. Place them on a baking dish, sliced side up, and brush them with olive oil. Roast them in a 200 ̊C oven for 8-10 minutes.
Blanche the pasta in boiling water till al dente. Stir the pasta into the sauce, along with the kale, spinach and broccoli. Serve the mac and greens topped with the crumb and four roasted tomato halves.
By Flo Cornish
Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...
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After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.