by Franceska De Oro
For the last month, I was on a super strict anti-inflammatory, liver-cooling, thyroid balancing, plant-based diet to try and heal my skin. This meant giving up more kinds of food than I ever have before, which was stressful at first not going to lie. I gave up gluten, sugar, dairy, meat, alcohol, night-shades, sugary fruit, and cruciferous vegetables… Phew
Luckily for me though, my favorite indigenous fruits and vegetables were on the okay list! Lemmai (breadfruit), kamuti (sweet potato), and papaya were my staples. The easiest traditional way of eating lemmai and kamuti is to boil it in coconut milk and serve it as a starchy side to fish and vegetables. It’s delicious and homey but I get tired of doing the same thing with the same ingredients, and I often crave junk food.
I grew up on classic boxed Kraft Mac n’ cheese with that unnaturally orange, tangy cheese powder. Anything fancier than that isn’t really my thing. While this recipe is not the same by any stretch of the imagination, it’s still just as orange, tangy and satisfying without all the toxic, inflammatory ingredients.
This recipe is also a good base for vegan queso, so if hot peppers are allowed in your diet, I highly recommend making it with jalapeños blended in and eating it with chips. Yummmm
Kamuti Mac n Cheese
Serves 4 and goes with 16 oz of pasta
- Gluten free pasta (I used one 8oz box and only used half the cheese made- it stores well in the fridge and reheats to the same texture)
- 2 small kamuti aka local sweet potatoes (about 1 3/4 cup)
- 1 small onion
- 4 cloves of garlic
- 1 small carrot (about 1 cup)
- Unsweetened, plain almond milk or any unsweetened non-dairy milk of your choice (1 cup)
- Nutritional Yeast (for that cheesy flavor) (1 1/2 cups)
- Salt (2 tsp)
- Garlic Powder (1 tsp)
- Black Pepper (just a pinch)
- Lemon Juice (2-3 tsp, according to taste)
- Any other seasoning you feel like adding. I used 1/2 tsp of Trader Joe’s Every Day Seasoning.
Note: You can find all these ingredients at Pay-Less.
- Peel and cut the kamuti, onions, and garlic and add to a small pot of boiling water. Allow to cook for 15 minutes
- In the meantime, start to cook the pasta according to the package instructions.
- When the carrots and kamuti are fork-tender drain the water and add to a blender
- Add the almond milk, nutritional yeast, garlic powder, black pepper, lemon juice, and additional seasoning.
- Blend on high until the mixture forms a smooth, saucy texture.
- Adjust the salt, lemon juice, and seasoning to taste.
- When the pasta is done cooking, drain and rinse with cool water to stop the cooking process
- Mix the sauce and pasta together in the pot
- Engosa hao (enjoy!)