Hello! I hope this post finds you well. As quarantine stretches on, it's easy to feel like each day blends into next, that the constant stream of unknowns is drawing the vibrancy out of life. For me, I've found that engaging in "grounding activities" -- hands-on tasks with a designated endpoint -- helps me refocus my energy and quell feelings of uneasiness, even if momentarily. Some of the activities that have helped me the most are cooking, going for runs/walks, making cards, journaling and writing, yoga, and sharing meaningful conversation with family and friends. These activities force me out of my own head (a place where it's incredibly easy to get wrapped up in stress and negativity!) and take an active role in the world around me. If there's anything I want to take away from quarantine, it's that the best way to break my own negative patterns is by connecting with my surroundings, whether that be with people or my environment.
That being said, my favorite quarantine activity has been testing out new recipes and making up some of my own. Today's experiment was mac 'n' cheese with a twist -- the meal is made entirely with plants! With lentils and chickpeas, this recipe is a great source of protein, and the veggies and turmeric supply the anti-inflammatory power! Whether you're observing Meatless Monday, or looking to freshen up your repertoire of plant-based recipes, you won't regret trying out Plant Powered Mac & Cheese! Keep reading for a step-by-step guide to this delicious pasta dish.
Ingredients:
Ingredients:
- 1 8 oz. box of bean or whole wheat pasta -- I used chickpea and lentil penne pasta!
- 1 can of chickpeas
- 1 c. of water
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. black pepper
- 1 tsp. ground turmeric
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- Vegetables of choice -- I used ~ 2 cups of kale, frozen broccoli, carrots, tomatoes, and red pepper
Instructions:
Pasta: Simply prepare according to the directions and transfer to large bowl.
Sauce: Blend chickpeas, water, and spices together. Adjust spices to personal preference; I added a splash of lemon juice to my sauce! Sauce should be smooth and have a consistency similar to that of melted cheese, add water if too thick.
Vegetables: Chop to preference, Cook over heat until soft. I used ~ 6 tablespoons of water instead of oil, and added ground ginger and garlic to taste.
Add the sauce and vegetables to the pasta and stir until evenly distributed.
Thank you for reading! Let me know if you try it out and what you think! In the meantime, subscribe to my blog via email so you never miss a post!
xo, mad
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