PMS Fighting Vegan Chickpea Mac n’ Cheeze {Dairy Free}

This vegan chickpea mac n’ cheese is a warm and cozy dish that contains all the nutrients needed to help fight PMS symptoms. Ladies- try making this dish the week before your period to get ahead of the hormonal swings and nutrient losses.

This meal is high in complex carbs, B Vitamins, Vitamin C, calcium, magnesium, potassium, and iron.

The complex carbs, B vitamins, and potassium all help fight mood swings, while vitamin C helps prevent oxidative stress and free radicals from interfering with progesterone production.

In addition, potassium, magnesium, and calcium all help with cramps, water retention, and food cravings.

Because women can become anemic during their period from blood loss, it is also important to consume iron and B vitamins to help counter the negative symptoms associated with anemia and provide energy.

Without further ado, here is how you make this tasty meal:

Ingredients:

• 1/2 of a 16 oz. bag of frozen butternut squash or kabocha squash
• 1/2 large sweet onion, (peeled and chopped)
• 12 oz package chickpea pasta, Banza is a good brand (cooked according to package directions)
• 1/4 cup reserved cooking liquid, (from the squash/onion or the noodles…either one will work)
• 1/4 cup raw cashews, (soaked in hot water for 30 minutes)
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp dijon mustard
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/8 tsp black pepper
• 1/8 tsp paprika
• 1/8 tsp turmeric
• 1/8 tsp nutmeg

Instructions: 

1. Add frozen squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so).
2. Meanwhile, cook chickpea pasta according to package directions. Reserve 1/4 cup cooking liquid once noodles are done cooking and before draining. Place noodles back in the pot and set aside.
3. When the squash and onions are tender, drain (reserving 1/4 cup liquid – unless you are reserving the liquid from the noodles), and add them to a high speed blender with the cashews, lemon juice, salt, dijon, nutritional yeast, garlic powder, black pepper, paprika, turmeric, nutmeg and reserved cooking liquid from either the noodles or the squash. Blend until completely smooth. 
4. Add butternut squash sauce to the chickpea pasta and stir, making sure every noodle is covered in sauce. Warm through if needed.
5. Enjoy! This recipe makes 2-3 servings.

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