Wednesday, September 2, 2015

spinach herb mac n' cheeze // field roast sausage crumble

This moving + renovating business is crazy! Isn't there a magic wand that I could simply wave and have everything back to normal? Making dinner let alone blogging has been a challenge these past couple of months // I have no idea where any of my photo props are, we are still sleeping in our front media room and the upstairs is in full on reno mode....which means no office or computer set up just yet. However, this mac n' cheeze recipe is just too delish not to share with you all, it is the perfect intro into Fall and coming cooler months. Our reno is right on track, so I should be up and running full force by the end of September if not sooner.

( I cannot wait, you can totally check out my instagram feed for house pics too if you a nosy like I am when it comes to other peoples homes!)


Spinach Herb Mac n' Cheeze //  Field Roast Sausage Crumble
prep time: 5 minutes
cook time: 15 - 18 minutes
Serves 2 as a main or 4 as a side

you will need:

for the mac n cheeze
1 cup unsweetened almond milk or other non dairy milk
1 cup water
salt to taste
2 cups medium pasta shells (dry/uncooked)
2 large handfuls baby spinach
4 slices Chao Coconut Herb Slices // quartered

for the sausage crumble
2 slices bread
1 Link Field Roast Apple Sage Sausage
1 rounded teaspoon whole grain mustard
1- 2 tbsp vegan butter

assembly:

In a small dutch oven or medium soup pot bring non dairy milk, water to a boil. Salt to taste and add shells. Reduce to a simmer and cook, uncovered for 8 minutes. Reduce heat to low and add baby spinach, stir until wilted. Add quartered Coconut Herb Chao Cheese Slices and stir over low heat until melted.

While the pasta is boiling, place bread slices and sausage link in a food processor and pulse until crumbs begin to form. Add whole grain mustard and pulse a few more times. Add vegan butter and pulse until pea sized crumbs begin to form.

If using a small dutch oven sprinkle the sausage crumble directly over the mac n cheeze. Place in the oven on the top rack and broil on low for 5-8 minutes, or until golden brown and bubbly. If mac n cheeze was cooked in a soup pot,  transfer mac n cheeze mixture to an oven / broiler safe dish, then sprinkle with sausage crumble and broil on low for 5-8 minutes.

Remove from oven, allow to cool for 3-5 minutes then enjoy!
Yum

6 comments:

  1. They're just sorcerers over at Field Roast, that's all there is to it. Everything they make is incredible, but that coconut herb cheese is the greatest.

    This looks so delicious!

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  2. Always up for ideas on spicing up mac 'n cheese and this crumble on top is just the thing! Why have I never done this before? Awesome!

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  3. Cool I absolutely love mac n cheese. This is perfect!

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  4. Perfect dish to add to your meal prep menu. Thank you for sharing!

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  5. Oh my, I'm so sorry I haven't visited your blog sooner. I took a year off from blogging and I've been back at it for just a little while now, but I've missed your blog! Renovating sounds exciting! Although I can imagine it takes most/all of your time :) we're planning on renovating next year, and I'm so not prepared for how the rest of my life is going to suffer, haha. I'm going to go check out your Instagram. Oh, and your mac and cheese sounds so delicious!

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    1. Heidi I was SO excited to see you on instagram!!! I was just over at your blog wondering where you have been :) Sometimes a little break is a good thing :) Renovating has taken up 99% of our time, I have missed blogging on the regular and am still trying to figure out my new light and set up at the new house :) So happy you are back blogging and can't wait to see your reno progress!

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