DAN BRIGGS (BTBAM/ NIGHTMARE SCENARIO)
On the menu: Melting Green City (Southern Style Vegan Mac ’n’ Cheese With Greens)
“I’ve been vegan for nearly 20 years and have spent a lot of time experimenting in the kitchen with varying degrees of success. As I’ve got older, I’ve learned how to recreate my favourite meals from when I was younger, or dishes I’ve had while travelling around the world.
I’ve lived in North Carolina for 14 years, but growing up in Pennsylvania I didn’t know what collard greens were. when I moved south, I had them at potluck dinners and I fell in love with them instantly. Not only are they delicious, but also high in calcium and help to prevent cancer. If you can’t find them, you can use kale or chard, which are just as healthy.”
Ingredients (serves 6)
2 washed bunches of collard greens or kale, 2 tbsp olive oil, ½ onion (diced), 3 cloves garlic (crushed), 100g (½ cup) tomatoes (diced), 2 tbsp low sodium soy sauce, 1 tsp paprika. For the mac ’n’ cheese: 1 packet of pasta shells, 75g (½ cup) unsalted cashews (soaked in hot water), 300ml (1¼ cup) unsweetened almond milk, 2 cloves garlic, 1 tsp paprika (plus extra for serving), 2 tbsp Dijon mustard, 30-60g (½-1 cup) nutritional yeast (plus more to taste, if needed).
Preparation
Cook the pasta according to the packet. Place a frying pan over a medium heat and add the olive oil. Add the onion until it becomes fragrant then add the garlic. Stir so it doesn’t burn!
Slice the ends off of the greens and lay the loose leaves on top of each other. roll them lengthways towards the stem and cut into 2½cm (1in) strips. Once the garlic is fragrant, toss in the greens. Coat in oil then add the tomatoes and 1 tbsp soy sauce. Stir well, lower the heat and cover. Leave to cook, periodically stirring, while you make the sauce. Low and slow is the name of the game.
Drain the cashews and add the remaining sauce ingredients to a blender or food processor. Blend until it resembles a creamy sauce, and add more nutritional yeast if liked. This magical ingredient is the secret to all cheesy vegan recipes.
Once the pasta is cooked, drain it and return to the pan. Mix in the sauce and gently warm over the lowest of low heats. Transfer the cooked greens to a plate and mix with 1 tbsp soy sauce and paprika. Spoon up the mac’n’cheese and dig in!
“This recipe took me years to adapt and the cashew base really sets you up for a lovely creamy sauce. I served mine with baked BBQ tempeh but you can use whatever protein you like with your favourite BBQ sauce.”