Dinner for the Fam, v2.0

Om nom nom! This dinner was even better than the last. Because it seemed to go so well last time, I went with a down-home southern type of theme again that Bianca Crunk would be proud of. This time it was vegan mac n' cheeze, yummy garlic kale, and curried acorn squash (okay, so that one's not so southern, but I'm a yankee. I don't know better.)
The 'rents loved it! Here are the omni-pleasing recipes:

Super Simple Vegan Mac

Ingredients:
1 box cooked whole wheat elbow macaroni
1/4 cup almond milk (unsweetened)
1/3 cup veggie broth
1/2 cup nutritional yeast
2 tbsp whole wheat flour

What to do:
Combine your liquid ingredients in a medium sized bowl. Add in the flour and nutritional yeast and whisk until homogeneous. Add to a skillet and warm your mixture over medium heat. When your 'cheese' sauce is warm, add in your noodles. And voila! Enjoy!

Garlicky Kale


Ingredients:
1 large head of curly kale
1/4 cup veggie broth
3 cloves of garlic
Parma, for sprinkling on top

What to do:
Sautee garlic in veggie broth on medium heat until garlic is fragrant. Add in the kale and cover the pot, allowing kale to steam for about 5 minutes. Serve with Parma sprinkled on top.

Curried Acorn Squash


Ingredients:
1 bag of frozen acorn squash puree (Cascadian Farm makes one)
2 tsp curry powder
2 tbsp Earth Balance

What to do:
Steam frozen acorn squash until heated through. Add in curry powder and Earth Balance. That's it! You're done!