Strawberry Stroll Menu, Meatless Monday Recipe, Molly B's Ponderings and Ramblings
- Molly Biel
- 3 days ago
- 3 min read
Welcome to Molly B's Bakery!
Check out the sections below including the Strawberry Stroll Event, My recipe for Vegan Sweet Potato Mac and Cheese with Sourdough Bread Crumbs, and my ponderings and ramblings for the week.
Strawberry Stroll Event
Come see us and shop in person at the Strawberry Stroll! I will be located inside Wolf and Honey staying cool! Check out my menu. All items are sold exclusively at the Strawberry Stroll.
Meatless Monday Recipe
Vegan Sweet Potato Mac and Cheese with Sourdough Bread Crumbs
Recipe
3 cups(2 medium) sweet potato baked or steamed ahead of time. (In summer I poke holes in my sweet potatoes and cook them in the microwave or air fryer.)
12 ounces pasta(I prefer Banza shells but you can use any macaroni, shell, or penne)
1 cup raw cashews
1/4 cup nutritional yeast(you can get this at any store in the baking or seasoning aisle
2 cloves garlic or one shallot(I'm allergic to garlic so I use the shallot)
1 teaspoon dijon mustard
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon apple cider vinegar
2 cups vegetable broth
2 teaspoon vegetable bullion
salt and pepper to taste(bullion is salty so be sure to taste your sauce before adding more salt)
*Optional Bread Crumbs
1/2 cup sourdough bread crumbs or panko
2 tablespoons oil
Instructions
Soak cashews: Soak in hot water for 10 minutes. I use a Vitamix Blender to make the sauce but you can use any blender or handheld immersion blender.
Cook the Sweet Potatoes: I use about 2 medium sweet potatoes. You can steam them, roast them, air fry them, or microwave them ahead of time. I make them on food prep day so they are ready ahead of time.
Preheat oven to 350 degrees
Cook the pasta: Cook the pasta according to package directions. Reserve some starchy water in a small bowl from cooking the pasta. If your sauce is too thick you can add a little of the water to thin it out without watering it down.
Sauce: In a blender, add the cooked sweet potatoes, soaked cashews, nutritional yeast, garlic or shallot, onion powder, smoked paprika, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt, and a a few dashes or grinds of pepper. Add 1 1/2 cups of water and vegetable bullion and blend until creamy. Add reserved pasta water as needed to thin to the desired consistency. Taste to see if you need more salt or pepper. You don’t want it too thick, as it will thicken as it sets.
Assemble mac & cheese: In a baking dish add the sweet potato cheese sauce to the pasta and stir to combine.
Bake: Toss 1/2 cup of sourdough bread crumbs or panko 2 tablespoons of olive oil. Sprinkle the mixture over the top of the mac and cheese, place in a preheated oven set to 350 degrees, uncovered, for 15 – 20 minutes, or until the top turns golden. Allow it to cool for 10 minutes before serving.
Molly B's Ponderings and Ramblings
I was out to dinner with my good friend, Loralie and I was trying to describe why I enjoy making sourdough bread so much. One of my favorite experiences in my 22 years of teaching was to bring caterpillars into the classroom so my students could experience the magic of that transformation from caterpillar to butterfly. I realized as we were talking that making sourdough bread contains the same magic. I mix flour, water, and salt in a bowl and 24 hours later it emerges from the oven as a hot, crusty, springy loaf of bread! Pure magic!
“And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it.”
―Roald Dahl
What’s Coming Next on the Blog
Watch for a new blog post to arrive every Monday! I plan to post a new recipe each week as well as any upcoming events you can find us at.
Closing / Call to Action
Thanks for stopping by and checking out my blog. Leave a comment if you feel so inclined!
With Love and Gratitude,
Molly B
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