MAC AND CHEEZE COLLARDS
Why serve collard greens as a side dish to mac and cheese? Why not put them together in one dish? Sounded good to me and tasted even better!
Boil the collards, make the sauce, boil the macaroni, then mix them together with vegan cheddar and fresh roma tomatoes in one dish. No need to bake this one. Stove-top tastes just as good, probably even better!
This is a reduced fat recipe, even with the olives.
Serves 6-8 Mains
COOK THE COLLARDS:
2 bunches, fresh collard greens (dark green, no yellow spots or tinges, fresh textures best)
1- Wash collards, discarding any damaged leaves.
2- Using broad sharp knife, cut along both sides of main vein and discard, separating each leaf in half.
3- Boil large pot of water – no salt needed.
4- Place all collards in pot, submerging in boiling water. Partially cover and cook till tender as you like – mine took about 30 minutes this time – remove to colander.
5- When not too hot to handle, open each leaf and stack on top of each other.
6- Cut crosswise into 1/2 inch wide strips, then separate them all into a large, loose pile.
MAKE THE AFC CHEESE SAUCE:
OLIVE ROASTED PEPPER CHEESE SAUCE: Makes 7 cups – use 2-1/2 cups for this Mac And Cheeze Collard recipe.
DR WT 10 oz. jar Mezzetta Spanish Manzanilla Olives (pimento stuffed) including liquid from jar
12 oz. jar sweet red roasted peppers including liquid from jar
1 c. KITCHEN BASICS VEGETABLE STOCK
2 T. vegan yeast aka nutritional
1 T. granulated sugar
12.3 oz. carton extra firm Silken Tofu, rinsed and broken into pieces before adding to blender container
2 t. garlic powder
2 t. onion powder
1/2 t. cinnamon
1 t. smoked paprika
1 t. dry mustard
1 t. turmeric
1/4 c. cayenne pepper
1 T. liquid smoke
2 t. guar gum powder
1- In blender container combine olives and roasted peppers plus liquid from jars. Process till evenly pulverized.
2- Add vegetable stock, yeast and granulated sugar and blend well.
3- Add tofu and blend till very smooth.
4- Add remaining ingredients, except guar gum, and process till as smooth as it gets.
5- Add guar gum powder – while covering with hand, pulse lightly to sink, then cover with lid and continue to process till very smooth.
6- Let set for 20 minutes or so, then blend again.
7- Transfer to covered containers and refrigerate to use as desired.
COOK THE PASTA:
16 oz. bag elbow macaroni, cooked in lots of sufficiently salted boiling water till tender, drain in colander
salt, garlic and onion powders, black pepper
8 oz. pkg. VIOLIFE VEGAN CHEDDAR SHREDS, at room temperature
6-8 ripe fresh roma tomatoes, diced
1- Place drained macaroni in extra-large mixing bowl.
2- Sprinkle with salt, garlic and onion powders, black pepper to taste, while tossing to coat evenly.
3- Add VIOLIFE CHEDDAR SHREDS and toss to distribute.
4- Place cut cooked, collards onto macaroni, separating strands, top with diced tomatoes, toss to distribute evenly.
5- Heat 2-1/2 c. OLIVE ROASTED PEPPER CHEESE SAUCE to very hot. Pour over mac and collards then toss to coat evenly.
- I used what I considered the minimal amount of sauce. Use more if you like, or top each serving with a couple Tablespoons after plated.
6- Adjust for salt and pepper and serve.
7- For added texture element, make some pan-fried fresh bread crumbs in margarine, garlic and parsley and sprinkle on top of each serving, or entire serving dish.
8- Reheats well in skillet or microwave.
9- Optional side: applesauce.
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