28 July 2013 ~ 0 Comments

Crabby Seafood Mac And Cheese Recipe {Almost Vegan}

By admin

Good morning and Happy Sunday! After being gone for 2 Sundays in a row, I was extremely excited to enjoy a Sunday pancake. It was delicious, though the homemade chocolate peanut butter I made last night, didn’t hurt the outcome either!

I don’t want to talk about my gooey, creamy chocolate peanut butter today though… let’s talk creamy “almost” vegan seafood mac and cheese!

On Friday, Dan and I turned off our computers at 5 and had a date night. I know for most couples that means going out to dinner. Not us.

We prefer to go out for happy hour and then come home and enjoy a homecooked meal.

A meal that meets our nutritional preferences, but one where I spend a little more time on then our rushed weekly dinners (which if you follow me on Instagram you’d see often).

I love Friday date dinners. And I am always trying to create something that has both of us going “wow, this is amazing.”

I think I succeeded.

After a glass of prosecco at happy hour, I walked in and got started on dinner while Dan was in charge of playing music and keeping me company (also a rule of date night: he doesn’t have to cook, but we have to hang out).

For some reason I was craving vegan mac-n-cheese… even though I had never had it. I also wanted to give it some zing. The idea of “cheeseless” macaroni and cheese just sounds crazy for a southern girl (even if I haven’t had cheese in over a year) so I thought we would need to transition into such a dish…

And this is where the crab came in.

I had asked Dan last week what he wanted on our date night plate and he had mentioned crab (but had assumed it wouldn’t happen). So I decided to surprise him.

This mac and cheese is amazing! With or without the crab it is a winner.

I can’t wait to make it again! Though the crab will likely be ommited since I don’t often spend 45 minutes just cracking crab legs and claws.

seafood mac and cheese recipe

{Almost Vegan} Crabby Seafood Mac-And-No Cheese Recipe

Ingredients: 

  • 2 Cups Quinoa Pasta (or whatever pasta you like)
  • 1 Cup Crab Meat (I used claws and legs)
  • 1/4 Cup Bell pepper, Chopped
  • 1/4 Cup Baby Bella Mushrooms, Chopped
  • 1/4 Cup Onion, Diced
  • 2 Tsp Olive Oil
  • 1 Cup Almond Milk
  • 1 Bag Frozen Cauliflower, thawed (or steam up 2 cups fresh)
  • 3/4 Cup Nutritional Yeast
  • 1/2 Cup Raw Cashews
  • 1 Tbsp Lemon Juice
  • 1-2 Cloves Garlic
  • 3/4 Sea Salt
  • 1/4 Tsp Paprika
  • 1/4 Tsp Mustard (I like grainy mustard)
  • 2 Tbsp Almond Flour (can use smashed crackers in place)

seafood mac and cheese

Directions: 

  1. Pre-heat oven to 350-degrees.
  2. Cook pasta as directed. While pasta is cooking, sauté bell pepper, mushrooms and onions in skillet with olive oil.
  3. In a food processor, blend together milk, cauliflower, nutritional yeat, lemon juice, cashews, garlic, salt, paprika and mustard until smooth.
  4. Once the pasta is finished, drain and in a large bowl mix together pasta, crab, sauteed vegetables and sauce. Pour into a casserole dish, and sprinkle the almond flour on top.
  5. Bake for 10 minutes at 350-degrees. Broil for an additional 60 seconds or until almond meal is slightly browned (watch carefully).
  6. Sprinkle with fresh parsley as a garnish and serve it up!

Dinner ended with some vegan, raw macaroons which were so good I made more last night.

raw vegan macaroons

I’m working on putting the finishing touches on the recipe which will be shared on Fit Womens Weekly.

As for the rest of our Sunday, I am playing catch up on work, filming a few videos (back with the show tomorrow) in a brand new outfit, getting a workout in, then spending time with my family while Dan plays golf.

<3 Sundays!

Questions: 

What’s on your agenda today? 

What’s your ideal date?

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