Free People Holiday November 2015 Sakara Life 2

HOLIDAY RECIPE IDEAS WITH FREE PEOPLE + SAKARA LIFE

Holidays are all about coming together with friends and family, delighting in good company, expressing gratitude and reflecting on our blessings. And for many of us, food is an important part of the holiday season. We’re sharing incredible seasonal  recipe from inside Free People’s November Magalog that is launching today. The ladies behind  Sakara Life, Whitney Tingle and Danielle DuBoise, reminisce about past holiday traditions. They have redifined your traditional holiday foods with more nourishing and vegan friendly options, so you can surprise your friends and family with food they will feel good about eating. See their delicious Kabocha Mac N Cheese recipe below…

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photo: Jess Roberts

 


KABOCHA MAC N CHEESE WITH CRUNCHY SEED CRUMBLE

Serves 6


INGREDIENTS

 

for Kabocha Sauce:

1 large Kabocha Squash

3 garlic cloves

2 Tbsp. coconut oil

1 ½ cups cooked cannellini beans

¾ cup nutritional yeast

2 tsp. spicy Dijon mustard

1tsp. Himalayan or sea salt

2 tsp. paprika

2 Tbsp. olive oil

½ Tbsp. fresh lemon juice

1 tsp. apple cider vinegar

¾ cup of unsweetened cashew milk

2-3 cups brown rice macaroni or quinoa pasta (or any gluten-free pasta)

1 bunch fresh tarragon

For seed crumble:

1 cup sunflower seeds

1 Tbsp. coconut oil

2 Tbsp. nutritional yeast

1 Tbsp. hemp seeds

½ tsp. Himalayan or sea salt

2 garlic cloves

¼ tsp. ground paprika

 

INSTRUCTIONS

  1.  Preheat oven to 218°C. Cut the squash into cubes and mix with coconut oil. Once all squash is covered, sprinkle sea salt and place in oven to cook for about 20 minutes.
  2.  While waiting for the squash to soften, starts making the superfood crumble topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times.
  3. Place squash and cooked beans in a food processor. Add dry ingredients first, and pour in rice milk until desired consistency is reached.
  4. Boil a pot of water to cook the brown rice macaroni. Once cooked and drained, drizzle pasta with olive oil and stir in butternut squash sauce and fresh tarragon.
  5. Pour the pasta into any baking dish and top it off with the superfood crumble mixture.
  6. Bake until crumble turns golden, about 20-30 minutes. Sprinkle extra tarragon on top if desired! Try your very hardest to wait until it cools before digging in.

 

For more recipes visit BLDG25 .

 

 

 



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