Vegan "Mac and Chi" with a Butternut Squash Twist
When searching for ways to stabilize weight and blood sugar, macaroni and cheese probably doesn’t come to mind. With the ingredients in this vegan “Mac and Chi” recipe, plant-powered ingredients, like yacón root and bitter melon, neutralize blood sugar levels and cravings alike. SWEET CHI butternut squash bisque, named for its blood sugar balancing power, pairs with the complex carbohydrate of chickpeas to provide sustained fuel for the body. Additionally, the chickpeas provide a great source of protein. Non-chickpea noodles typically contain just six grams of protein per serving, while these Banza noodles boast fourteen grams. The minimal refinement and processing of the chickpeas pairs nicely with the organic, preservative-free ingredients of our coconut-based bisque. The resulting “Mac and Chi” turns a childhood classic into a gourmet meal. Easy to make, and nourishing for the body, this dish epitomizes just how simple it is to transform your favorite “comfort foods” into healthful ones.
1 jar aha Pure Foods SWEET CHI
2 boxes Banza Shell Chickpeas Pasta (any preferred shape)
½ cup nutritional yeast
3-4 cups water
1 bunch parsley to use as garnish
Step One: Fill a large pot with 4 cups water. Place on stove at high heat.
Step Two: Add a sprinkle of salt to boiling water, as directed on Banza box. Add both boxes of Banza noodles to boiling water.
Step Three: Add one whole jar of aha Pure Foods SWEET CHI to a stovetop pot. Place on stove at low heat. Stir occasionally for five min or until the soup reaches desired heat.
Step Four: Once Banza noodles have boiled for ten min, strain the water from the pot. Once strained, place the noodles back in the stovetop pot on low heat.
Step Five: Add SWEET CHI to the pot with noodles.
Step Six: Add ½ cup of nutritional yeast. Mix together until noodles are evenly coated in SWEET CHI and nutritional yeast.
Step Seven: Distribute the mixture into bowls, add Parsley garnish, and enjoy!
Total Time: 20 min
With Pure Intentions,