Super healthy Mugwort Mac'n Cheese (vegan - so no cheese but cashews)
The mugwort has grown to a very nice size so here we go in for a first harvest. ;-)
I like to use the mugwort to spice up meals. It has a high percentage of essential oils that give off a very intense flavor. It's definitely not a "vegetable". ;-) The early leaves are very tasty though. Later on, I collect them to be dried for tea.
To prepare our Mac'n Cashew, we only need a small amount of them.
First off, cook the pasta al dente. You'll need the cooking water to mix into the sauce.
Put it into a blender with
a cup of cashews
a clove of garlic
a cup of yeast
and some pepper.
Take a pan and roast some
a chopped onion
a garlic clove
the chopped mugwort
Mix it with the cooked pasta and pour the sauce from the blender on it.
Now you decide: Grab your fork and go for it or put everything into a fireproof bowl and bake it with vegan cheese.
I prepared a wild herb salad to go with the Mac'n Cashew. It was made out of Dandelion leaves, Garlic mustard, Common chickenweed, Shepherds purse, Dead Nettle and Chervil.
Really tasty!! :-D