INGREDIENTS 8 oz (1½–2 cups) butternut squash (measured after roasted — about ½ medium squash) ¼ cup nutritional yeast 1 tbsp white or yellow miso paste 1 tbsp lemon juice ¼ cup raw cashews, soaked for 4+ hours 1 cup liquid (water from cooking onions + unsweetened almond milk) ½ medium onion, chopped ¹⁄8 tsp paprika ¹⁄8 tsp turmeric ½ tsp pepper ¾ tsp salt 10 oz macaroni, cooked according to package instructions
Miso Mac ‘n’ Cheese
{ 3 to 4 } ma k e s
Servi n g s
METHOD Peel, clean and chop butternut squash into small pieces, and roast on a baking sheet at 425°F for 30–40 minutes or until tender and caramelized.
In a small pan, sauté onion in ½ cup water until softened, about 5 minutes. Reserve cooking liquid. In a high-speed blender or food processor, combine butternut squash, nutritional yeast, miso paste, lemon juice, cashews, onions, spices, salt and enough liquid to make 1 cup (cooking water + almond milk + more water if desired). Blend for a few minutes until creamy. Taste and adjust seasonings, adding more liquid if too thick, and blend again. Drain and rinse macaroni, and combine with sauce in a large bowl or pot. Serve immediately.
H annah C hia
Thrive Lightning Round Something you always have in your bag? My notebook and ear plugs for power napping. Best advice from your mom? Think before you speak. What hashtags do you use to find inspiration + food? I like to search for #butternutsquash or #ramen and see what shows up. Ingredients you can’t live without? Tahini, nut butter, sweet potatoes and oats.
INGREDIENTS 1 cup chickpea/garbanzo bean flour 1 cup water ½ onion, chopped
Chickpea Crepes 32
MYTHRIVEMAG.COM
What’s the fastest way to shift your mood? If I’m tired, I like to take (aforementioned) power naps. If I’m feeling down or need to clear my head, I go out for a long run. One of your favorite quotes: “Love is unselfishly choosing for another’s highest good.” —C.S. Lewis Something we wouldn’t know about you? I am a classical musician, currently pursuing a graduate degree in piano performance.
2 cloves garlic ½ tsp cumin Pinch salt + pepper
METHOD Blend all ingredients in a food processor until no lumps remain, then let sit for 10–15 minutes until thickened. Heat a non-stick pan over medium heat and pour in the batter, spreading the liquid around until very thin. Cook each crepe for 1–2 minutes, until the sides crisp and the crepe lifts easily off the pan. Flip to cook the other side. Serve with hummus, vegan cream cheese or savory filling of choice.
