Nutritious Snacks & Apps for Game Day

Vegan Mac and Cheese

Total Time: 60 minutes


  • 16 ounces Ancient Harvest Gluten Free Elbows
  • 1 head + 6 cloves garlic
  • 2.5 cups unsweetened and unflavored almond milk
  • ¼ cup (4 tbsp) olive oil

5 tbsp arrowroot powder

  • ¼ cup + 3 tbsp nutritional yeast
  • ¼ tsp mustard powder
  • ½ cup vegan parmesan
  • ½ tsp black or white pepper
  • ⅓ tsp sea salt (or more to taste)
  • Pinch of paprika


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Take the whole clove of garlic and cut off the top part so you can see the inside of each clove.
  3. Drizzle with 1 tbsp of olive oil, wrap in foil, and place in the oven.
  4. Roast for 45 minutes.
  5. During the final 10 minutes, bring a large pot of water to a boil.
  6. Cook pasta according to package instructions.
  7. Make the vegan parmesan by processing 1 cup cashews, ¼ cup nutritional yeast, ½ tsp garlic, and ¼ tsp sea salt in a food processor until a fine powder forms.
  8. Peel and mince the other 6 cloves of garlic and saute with 1 tbsp olive oil.
  9. When the garlic starts to brown, add the almond milk and the arrowroot powder.
  10. Let simmer on low heat until the mixture starts to bubble and thicken slightly.
  11. Add the mixture to a blender with 1/2 cup of vegan parmesan, ¼ cup of the nutritional yeast, and all remaining ingredients including the roasted garlic. If you squeeze the bottom of the garlic, the inside should just squeeze out right into the blender. Try to avoid getting any of the skin in there.
  12. Process the mixture until completely smooth.
  13. Add back to the saute pan and add the remaining bit (3 tbsp) of nutritional yeast.
  14. Stir on low heat until it starts to thicken. After 5 to 10 minutes the mixture should be very thick and cheesy. If it does not thicken, add an additional tsp of arrowroot.
  15. Taste and adjust seasoning as desired.
  16. Add the cooked pasta into the sauce and stir until well coated.
  17. Serve immediately.


Tex-Mex Quinoa Stuffed Sweet Potatoes


Prep Time: 10

Total Time: 60


4 – medium sized sweet potatoes, scrubbed with skin on

1 cup Ancient Harvest Traditional Quinoa

2 cups water or stock

1 tablespoon olive oil

1 small red onion, finely chopped

½ teaspoon salt

Freshly ground pepper

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon chili powder

1 teaspoon paprika

1 cup frozen corn, thawed

1 can fired roasted tomatoes

1 can no salt added black beans, rinsed and drained

Suggested Toppings:

Shredded cheese

Avocado slices

Lime wedge



  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Using a fork, pierce each sweet potato a few times. Transfer to baking sheet and bake for 45 minutes.
  2. While the sweet potatoes are baking, cook the quinoa. Add quinoa to a medium sized sauce pan, over medium heat. Add stock (or water) and bring to a boil. Once boiling, reduce to a simmer, cover and let cook for 15 minutes.
  3. While the quinoa is cooking, heat oil in a large skillet over medium heat. Add onions, season with salt, pepper, cumin, oregano, chili powder and paprika. Cook for 2-3 minutes until translucent.
  4. To the same skillet add corn, roasted tomatoes sand black beans. Stir until ecerything is evenly distributed. Carefully taste and adjust seasoning to your preference. Cook, for another 5 minutes. Once the tomatoes are slightly bubbling, turn off the heat.
  5. Once the quinoa is done cooking, add it to the skillet. Stir until all ingredients are evenly combine. Set aside until the sweet potatoes are out of the oven.
  6. Once the sweet potatoes are done, take the baking pan out of the oven and let cool for about 5 minutes. Carefully (they’re still hot!), cut the centers of the sweet potatoes open. Using a spoon, scoop out the some of the middle of the sweet potato to make room for the quinoa mixture. Discard the extra sweet potato – I like to use this as a side to another dinner or lunch.
  7. Using a spoon, stuff the quinoa mixture into the center of each sweet potato, pressing down gently so it fits and stays in the center. Sprinkle with cheese.
  8. Return to the oven for another 15 minutes until the cheese is fully melted.
  9. Garnish with avocado, a fresh squeeze of lime juice and cilantro leaves.


*Tip: you’ll definitely have extra of the quinoa mixture. Use the leftovers to make a taco salad, enjoy it over rice or scoop it all up with tortilla chips.

Servings: 4