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.
{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)
Directions:
- Pre-heat oven to 350-degrees.
- Cook pasta as directed. While pasta is cooking, sauté bell pepper, mushrooms and onions in skillet with olive oil.
- In a food processor, blend together milk, cauliflower, nutritional yeat, lemon juice, cashews, garlic, salt, paprika and mustard until smooth.
- 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.
- Bake for 10 minutes at 350-degrees. Broil for an additional 60 seconds or until almond meal is slightly browned (watch carefully).
- 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.
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?