As the holidays approach, we begin to revisit some of our old time favorites! Right? I love looking back at recipes from my childhood and revisiting them. I always enjoy making some of my old favorites part of my new favorites list by switching a few ingredients to make it vegan and gluten free. I have always been a huge cheese and creaminess person. It was seriously the worst part of my transition, in my mind at least. Finding what my other options would be was so helpful. I really recommend taking some of your favorite recipes and creating them with new swaps you find.
Daiya came out with an awesome array of boxed macaroni cheese to make cooking and the transition even easier at home. I thought that it would be fun to create macaroni and cheese casserole with one of the boxes and it came out fantastic. I always love asking my non vegan friends to taste test so I can get a good read on it as well as share with them how good eating vegan can be. One of my friends who eats dairy free most of the time, due to allergy, took a bite and said it wad good but that he really could only have a few bites because he then reminded me he was dairy intolerant. I had to laugh, because that mean he thought what I had made was full of dairy and gluten. So I did really well this time, wahooo!!
I always have to find a way to get some greens in, so you bet that I was able to do it here. I thought that kale and broccoli would go great with the four cheese flavor. I also wanted to add a little protein and flavor so I grabbed some Beyond Meat chicken strips and cubed those up and threw them into the mix. It was really simple and took no time to prepare the mac and cheese and then add the other ingredients together and pop it into the oven to add some crispiness. You can use some Gluten Free bread crumbs or some crumbled up chips, for some extra crunch. It is always important to add texture to a dish. For example, when I am eating something soft and creamy like yogurt, a crunchy granola adds a nice touch to the experience. Here, you have a warm and gooey cheesy dish that would go great with a little crunch.
One recommendation, because the chicken comes in a frozen package. When you use the chicken strips, let them thaw for about 15-20 minutes so that you can chopped them a little easier, or you can run them under warm water really quickly. Get excited to create something really yummy and flavorful that everyone will love. You can’t make a mistake here, there is so much flavor and texture, you just have to take the time to make and try this recipe out. Also, adding your other favorite veggies would be absolutely fine as well. Have fun and be assured that bringing this to any party will work wonders on everyones tastebuds.
Cheesy Kale & Broccoli Casserole
•1 box Macaroni cheese
•1/4 Large Onion finely chopped
•1 Tablespoon coconut oil
•1/2 bag Beyond Chicken strips (defrost out of the freezer for 20 minutes OR run under warm water quickly to defrost and chop into smaller cubes)
•5 Dino Kale stalks – de stemmed and chopped.
•1/2 Head large broccoli cut into small pieces.
•Salt and pepper to taste
•1 Cup Daiya mozzarella
-Pre heat oven to 400.
-Boil water and Make macaroni and cheese according to package.
-Steam kale and broccoli for 7 to 10 minutes, to soften.
-Cut onion into small pieces and sauté for 3-5 minutes with coconut oil then add chicken cubes to warm for another 5 minutes.
-Then add greens and sauté for another five minutes. (Salt & pepper to taste).
-Add 1/2 Cup mozzarella shreds. Let the cheese melt and then add the Daiya Mac and Cheese to mix thoroughly.
-Add remaining mozzarella on top and bake at 400 for 8 minutes, then broil for 5 minutes after adding bread crumbs or crumbled chips for the last 3 minutes.
-Let cool for 10 minutes and then serve immediately or let sit overnight and the warm up. The flavor gets even more yummy and cheesy!