Cheese-free Macaroni Cheese

Ingredients:

• 1¼ cup macaroni pasta • 150g raw cashews, soaked in hot water that’s only just covering them, overnight is better, but at least ½ hr • 1 TBSP olive oil • 2 medium peeled and chopped potatoes • 2 peeled and chopped carrots • 2 tsp garlic powder • 2 tsp onion powder • 1/2 tsp chilli flakes • 1 tsp salt • 6 cubes frozen spinach • 6 mushrooms (serves 4-6) The vegan alternative to traditional mac and cheese, this recipe can be used to change things up and add some more vegetables into a dish that traditionally has none. For fussy eaters you can blend the mushrooms into the cheese sauce as well. Can be kept in the fridge for up to 5 days, but keep the sauce and pasta separate if doing this. This is a good source of vitamin A, vitamin C and iron.

Method: Contains:

1. Boil potatoes and carrot until soft 2. Fry the mushrooms and spinach in a non-stick fry pan for around 8 minutes 3. Boil pasta for 8 minutes until soft 4. Blend together cashews (with the water), potato and carrot, olive oil, onion powder, garlic powder, chilli flakes and salt 5. Heat ‘cheese’ further if necessary and combine all ingredients together 6. Serve fresh or store sauce separately from macaroni.

DIFFICULTY RATING

CALORIES PROTEIN FATS CARBOH YDRATES SUGARS FIBRE

338 13g 13g 14g 3g 3g

Based per serve

DINNER: 6

Making desserts is a great opportunity to get creative in the kitchen and have fun at the same time.

Homemade desserts can be a good way to include some more fruit and vegetables in a child’s diet, particularly useful for fussy eaters.

By not buying packaged desserts you can avoid all of the added sugars and know exactly what is going in.

A wonderful opportunity to create taste sensations that put a smile on everyone’s face.

DESSERT

SPONSORSHIP - HALF 192mm wide x 138.5mm high