Raw Dinner


Dear Diary,

I love everything about fall including the comfort foods the holiday season brings. It’s always fun to create a healthy dish that tastes like comfort food though! Here’s a Mac & Cheese makeover! Remember Lauren’s post on working with winter squashes? I decided to make a raw, vegan, vegetable “mac & cheese” using this kabocha squash!


(Approximate to taste)

- 4 oz of chopped kabocha squash (peeled)

- 1 or 2 zucchini (Julienned)

- 1/4 cup low fat cottage cheese (For vegan readers: Use soft tofu)

- 1/8 cup unsweetened almond milk

- 1 tbsp nutritional yeast

- 1/4 tsp minced garlic

- 1 handful of raw cashews (garnish)

- salt & pepper to taste


 I used Lauren’s trick of steaming my squash in the microwave so it was easier to cut through.


Cut the squash into cubes and puree it with all the ingredients except the cashews and zucchini. Mix it until it has this saucy consistency.


 I then used a Julienne peeler to cut my zucchini into spaghetti like strips. Green noodles!


I then steamed my “pasta” (saran wrap over microwave safe dish and nuked it for about 45 sec.) so that the “cheesy” sauce would get all melty! Something about a warm meal just feels more like comfort food :)


Finally, sprinkle some raw cashew nuts on top as a garnish. Mmm mmm…good!


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