Lunchbreak: Chef Terry Walters makes baked macaroni and cheese with peas and chard

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Terry Walters

January 27
6:00 p.m. - 8:30 p.m.
Chopping Block
222 Merchandise Mart Plaza, Suite 107

Baked Macaroni and Cheese with Peas and Chard

2 1⁄2 cups peeled and cubed butternut squash (about 1⁄2 small squash)
2⁄3 cup rice milk or water
3 Tablespoons nutritional yeast
3 Tablespoons chickpea miso
1⁄2 teaspoon garlic powder
1⁄2 teaspoon sea salt
generous pinch of freshly grated nutmeg
8 ounces gluten-free macaroni
1 cup peas, fresh or frozen
1 cup chopped green Swiss chard
1⁄2 cup gluten-free bread or rice crumbs
1 Tablespoon extra virgin olive oil, plus more for oiling baking dish

Bring 1 inch of water to boil in medium pot with steamer rack. Add squash and steam until very soft. Transfer squash to food processor. Add rice milk, nutritional yeast, miso, garlic powder, salt and nutmeg and process until combined and smooth. Turn processor off, scrape down sides and pulse one last time to combine all ingredients. Set aside. Preheat oven to 350F. Lightly oil an 8x8-inch baking dish. Cook macaroni according to directions on package. When nearly done, add peas and chard to cooking water with macaroni and remove from heat. Drain and return to pot. Pour squash mixture into pot and fold to evenly coat pasta and vegetables. Transfer to baking dish and spread evenly.  In small bowl, combine breadcrumbs with olive oil and mix until moist. Spread over casserole, sprinkle with paprika and bake 30 minutes, or until breadcrumbs are lightly toasted. Remove from oven and serve.

Kale Celery Peach Smoothie

1 cup firmly packed chopped kale (stemmed)
1⁄2 lime (skin and all)
1 celery stalk, chopped
1 banana, peeled
3/4 cup frozen sliced peaches
2 Tablespoons maple syrup
1 cup ice cubes
1⁄2 cup rice milk, water or coconut water

Place solid ingredients in high-powered blender and process until smooth. Use tamper to push ingredients down to blade to be blended. Add liquid ingredients accordingly and process on high until consistent and smooth. Pour into 2 glasses and serve. To enjoy as a juice, drape cheesecloth over a bowl and pour in smoothie. Pull up sides of cloth, twist ends and squeeze juice into bowl. Pour into glasses and serve.

To give your smoothie extra nutritional punch, add any number of super-nutritionals including presoaked flax or chia seeds, Basic Chia Pudding protein powder, spirulina powder, chlorella powder or maca powder.

Chopped Salad with Carrot Ginger Dressing

1 head romaine lettuce, chopped
4–5 red leaf lettuce leaves, chopped
1⁄4 cup peeled and julienned watermelon radish or daikon
1⁄4 cup julienned carrot

2 carrots, chopped
1 small shallot, peeled
2 Tablespoons grated fresh ginger
1⁄4 cup extra virgin olive oil
3 Tablespoons brown rice vinegar
1 Tablespoon lime juice
1 Tablespoon toasted sesame oil
1⁄4 teaspoon hot pepper sesame oil
2 Tablespoons white miso (variety of choice)
1 Tablespoon mirin

Compose salad on individual plates with lettuces, radish and carrot. In a food processor, combine carrots, shallot and ginger and pulse to chop. Add olive oil, rice vinegar, lime juice, both sesame oils, miso and mirin. Process to combine all ingredients and achieve blended dressing that is consistent but not completely smooth. Spoon desired amount of dressing over each salad. Store leftover dressing refrigerated in airtight container.

Carrot Cake

4 Medjool dates, pitted
2 cups shredded carrots
1 cup minced fresh pineapple
1 cup chopped toasted walnuts
1 cup raisins

3⁄4 cup ivory or brown teff flour  (Teff Flour is a pleasingly light, uniquely flavored, 100% whole grain flour. Ethiopian households have been using teff flour in their baking for ages.)
3⁄4 cup coconut flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon sea salt

1 cup virgin coconut oil, melted, plus more for greasing pan
1 cup maple syrup
1/2 cup applesauce
2 teaspoons vanilla extract

1 1⁄2 cups coconut butter
3⁄4 cup whole coconut milk
3⁄4 cup maple syrup
1 cup chopped toasted

Preheat oven to 350F. Grease two 9-inch round springform pans with coconut oil and line the bottom of each pan with a round of parchment paper. Place dates in small heatproof bowl and cover with boiling water. Soak 5 minutes, drain and squeeze to remove excess liquid. Place dates in large bowl with carrots, pineapple, walnuts and raisins. Use hands to mix and massage mashed date into other ingredients. Set aside.
In a separate bowl, whisk together all dry ingredients. And in a third bowl combine all wet ingredients. Add wet ingredients to dry and fold to combine. Pour this mixture into bowl with carrots and fold to evenly distribute all ingredients. Divide batter evenly between 2 prepared pans, smooth tops and bake 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven, place on wire rack and cool completely.
In food processor, whip together coconut butter, coconut milk and maple syrup until smooth. Carefully remove one cake from pan and place on cake plate. Spread half the frosting over the first layer. Remove second layer from pan and place on top of first. Spread top with remaining frosting, top with walnuts and serve.

MAKES one 9-inch double layer cake

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