Sriracha Mac
I had the opportunity to see the first draft of Heather Crosby’s latest book, Pantry To Plate. And when I did, I just kept screaming, WHAT. THE. EFF??
It really startled Dan who was in the other room, and he popped in to make sure everything was ok. I replied with another WTF and told him everything was fine, but that he needed to know that Heather Crosby is a true freak of nature. Seriously. This woman amazes me.
Not only did Heather write her new cookbook (not everyone does, by the way, ghostwriters are very much a thing in cookbook land) – she photographed it, styled it, designed it, laid out the entire book, AND did all the illustrations. Basically, the only thing she didn’t do was run the printing press. And given the chance, she might have.
Outside of her freak-of-nature design + art skills, this is one of the most creative, thoughtful, and comprehensive books on plant-based eating I’ve ever seen. In the book, Heather offers nearly 100 gorgeous new recipes, but the star of the show is her 30 mix & match recipe templates. With the templates, it’s sort of a “choose your own adventure” with plants. You get a base recipe and then can mix and match hundreds of different options (with Heather’s guidance), so you don’t end up eating the same recipe over and over again. There are templates for Tacos, Burgers, Brownies, Tots + Fries, Pancakes + Waffles, Ice Creams, and dozens more. With the recipes and templates, there are over 350,000 recipe options in this book. This is very WHAT THE EFF, right?
I’m so proud to call this freak of nature my friend and so excited for you to see this book.
Check out Pantry To Plate, more of Heather at YumUniverse, and see a recipe from the book below!
{ Sriracha Mac }
from Pantry To Plate
Serves 4+
Ingredients:
One 12-ounce (340 g) package gluten-free macaroni noodles
2 cups (230 g) peeled, seeded, and diced delicata squash, steamed (I used butternut squash here)
¾ cup (180 ml) water
½ cup (70 g) raw, unsalted cashews, soaked for 4 to 6 hours, drained, and rinsed
1 garlic clove
2 teaspoons fresh lemon juice
2 teaspoons unrefined coconut oil
1 teaspoon nutritional yeast
1 teaspoon sea salt, plus more to taste
1 teaspoon Sriracha (or any similar style hot sauce), plus more to taste
½ teaspoon peeled, minced fresh ginger, or ¼ teaspoon ground ginger (optional)
4 scallions, sliced
Toasted sesame oil (optional)
Instructions
1. Get a large pot of water boiling and prepare the macaroni noodles according to the package instructions.
2. Blend all ingredients in a high speed blender until ultra-smooth. Taste and add more Sriracha if you like. Transfer to a large pot heated to low.
3. Drain the noodles and dump into the pot of sauce; add the scallions. Stir together, seasoning with more salt if necessary. Drizzle with toasted sesame oil if you like and serve warm.
