Pumpkin Mac & Cheese

Post sponsored by Sartori di Verona wines

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Have I mentioned how pleased I am rom coms are back in style?

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There’s something about the predictability of a good love story that fuels my basic life.

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The very best is forcing my real life love to watch Hollywood love unfold.

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We go to the movies like once every two years, as a rule. He just cannot handle sitting through two hours of a moving picture show while confined to the same chair. Plus, I am just not the best movie partner. I absolutely HAVE to sit in an aisle seat, in case of emergencies. I ALWAYS start a slow clap as the credits roll. I find it’s a real crowd pleaser. Additionally, I tend to throw rational perspective out the window when watching love stories. For example, after the last movie we went to, I left the theatre in tears (not unusual), but this time I was mute. I would not speak to Garrett. I was so angry that he even had the audacity to speak to me after such a moving tale. “I cannot be spoken to, I need time to PROCESS.” When I finally could form words, I spat out, “YOU DON’T LOVE ME ENOUGH,” and rolled over and went to sleep without smooching. Now that’s a love story you can hang your hat on, am I right?! IDK what that means. Lucky for muah, the peeps at Sartori Di Verona sent me a bottle of their Love Story Pinot Noir to perfectly complement our at-home movie nights. Plus, it’s like authentic and vintage Italian wine and I feel fancy as all GET OUT!

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It’s really better this way – Garr can play musical chairs during the film and I can loud cry without the judgmental stares of strangers.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of pasta
  • 2 shallots, sliced thin
  • 1 tbsp. of garlic, minced
  • 2 tbsp. of olive oil
  • 1 can of pumpkin puree
  • 3/4 cup of raw cashews, soaked in warm water for 30 minutes + drained
  • 1 cup of unsweetened almond milk
  • 1/4 cup of nutritional yeast
  • 1 tsp. of crushed red pepper
  • 1 tsp. of pumpkin pie spice
  • 1/2 tsp. of paprika
  • 1/2 tsp. of turmeric
  • S+P, to taste
  • 1/4 cup of sage, chiffonaded

How to:

  • Heat 1 tbsp. of olive oil in a lil skillet
  • Add shallots + some S+P, cook for 2-3 minutes
  • Add garlic, cook another minute
  • Meanwhile, process cashews in a food processor until totally crumbly
  • Add in shallots + garlic, process together
  • Add milk + nutritional yeast + red pepper + pumpkin pie spice + paprika + turmeric + S+P until combined
  • Add pumpkin puree, process until smooth, adjust seasoning to taste, set aside
  • Cook pasta to al dente, reserving 1/4 cup of the pasta water, + drain
  • Add pumpkin sauce to empty, warm pasta pan + add pasta back in, stir well + add the pasta water if necessary to thin
  • Meanwhile, heat remaining olive oil in the shallot + garlic skillet
  • Add sage, cook 2-3 minutes or until fragrant
  • Serve warm with sage + a glass of Love Story
  • Serve to sweetie + hover over him asking whether or not he thinks any cheese is actually in this mac + cheese

Vegan Butternut Mac Grilled Cheese

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I am a certified genius.

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Like, I have brilliant ideas.

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But I do my best thinking when I’m with my BFF, Cheryl. Something magical & slightly obnoxious happens when our brain power combines.

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We spent a solid 48 hours together this weekend. After a couple of hours together our brain juices start working and the ideas just flow. Around hour 12 we decided to dress alike for the day & were reminiscent of a pair of toddler BFFs who love to hold hands everywhere they go. Hour 18 we decided to re-watch Parenthood and are giving ourselves 6 weeks to finish. Hour 36 we began executing our plan to bring back graphic tees. By hour 42, we were making these sandwiches & singing the A Walk To Remember soundtrack at the top of our lungs. Yet we still had time to plan a trip to Canada & solve all of the world’s economic problems.

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Hour 27 we also ordered a large pizza at 11 p.m. & ate every bite in 13 minutes flat. I timed it.

 

 

Time: 1 hour + 30 minutes (prep + cooking) | Serves: 4 sandwiches + extra noodles

Ingredients:

  • 1 package of pasta shells
  • 1/2 butternut squash, peeled + chopped
  • 3/4 cup of raw cashews
  • 1 cup of unsweetened almond milk
  • 3 cloves of garlic (if you’re feeling wild, use roasted garlic cloves)
  • 1 tbsp. of lemon juice
  • 7 tbsp. of nutritional yeast
  • 1/2 tsp. of dijon mustard
  • 1/2 tsp. of italian seasoning
  • 1/2 tsp. of turmeric
  • 1 tsp. of paprika
  • 1 tsp. of crushed red pepper (or more if you like spicy)
  • 4 ciabatta bread rolls
  • 1 head of roasted garlic
  • 1 tbsp. of olive oil
  • Vegan butter
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Arrange butternut squash on a lined baking sheet + drizzle with olive oil + S+P
  • Roast for 40 minutes
  • Process cashews in a food processor
  • Add in milk + garlic + lemon juice + nutritional yeast + dijon + italian seasoning + turmeric + paprika + crushed red pepper + S+P, process until smooth
  • Add butternut squash + process until smooth
  • Meanwhile, cook pasta to al dente, drain + add back to warm pot
  • Stir in butternut sauce
  • Rub a roasted garlic clove on each of your ciabatta buns
  • Heat a tbsp. of vegan butter in a skillet over medium heat
  • Butter the butts of each of your buns + lay one butter down in the pan
  • Top with as many noodles as you can fit + place the other bun on top, cook for 3 minutes
  • Flip + cook another 3 minutes
  • Serve hot
  • Grab the elastic waist pants + tuck in a bib it’s gonna be a wild ride

 

 

Butternut Mac recipe is from Oh She Glows!