"Bacon" Mac & Cheese

This tasty recipe offers a unique spin on mac and cheese so you can sit down to a creamy bowl of pasta and know that you’re not compromising your healing! This recipe is made without dairy, fats, or gluten. It even uses eggplant to make the “bacon”. This is a great recipe for when a pasta craving hits, for kids to enjoy, or to serve as a side on a holiday table or at any social gathering or family meal.

Peas contain easily assimilable healing phytochemical compounds and carbohydrates plus an abundance of chlorophyll that absorbs easily into the intestinal linings, where these components feed healthy cell growth and help restore mucus membranes.

Eggplant has small quantities of an undiscovered astringent phytochemical that improves blood flow to the liver, allows oxygen to be maximized inside the liver, and helps with all manner of disease.

"Bacon" Mac & Cheese

Ingredients:

• 12 oz gluten-free, corn free elbow pasta
• 1 ½ cups fresh or frozen and defrosted peas

Eggplant bacon:

• 1 tbsp pure maple syrup
• 1 tbsp freshly squeezed lemon juice
• 1 tsp tomato paste
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp onion powder
• ⅛ tsp chipotle powder, or more to taste
• ¼ tsp sea salt (optional)
• 1 small eggplant, quartered and cut into thin slices

Cheese sauce:

• 2 medium-sized potatoes, peeled and diced
• 1 medium-sized carrot, peeled and diced
• 1 tbsp onion powder
• 1 garlic clove
• ½ tsp smoked paprika or paprika
• 1 tbsp freshly squeezed lemon juice
• ⅓-½ cup unsweetened almond milk or water

Directions:

For the eggplant bacon, preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. In a small bowl, mix together the pure maple syrup, lemon juice, tomato paste, garlic powder, paprika, onion powder, chipotle powder, and sea salt if using. Arrange the thinly sliced eggplant on the prepared baking sheet and brush with the marinade until well coated on both sides. Bake for about 40 to 60 minutes, or until the eggplant slices are crispy and slightly charred, flipping halfway through the cooking time. When ready, remove from oven and set aside to cool. Chop into small pieces to mix into the pasta.

While the eggplant bacon is baking, prepare the cheese sauce. Add 3 inches of water to a medium pot, insert a steaming basket, add the diced potatoes and carrots, and cover. Steam for 10 to 15 minutes until tender. Drain the vegetables and transfer them to a blender. Add the smoked paprika or paprika and lemon juice. Blend until smooth, gradually adding unsweetened almond milk or water to reach your desired consistency.

Cook the pasta according to the package instructions. Once cooked, drain and place back in the pot. Add the cheese sauce, peas, and chopped eggplant, stirring until everything is well coated and the peas are warmed through. Serve immediately. Enjoy!

Serves 4-5

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch & Dinner, Pasta, Kid Friendly, Bowls, Pasta, Main Dishes, Side Dishes, Holiday Recipes, Thanksgiving, Christmas

This item posted: 13-Dec-2024

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