Cooking Green Recipe
Macaroni and "Cheese"
You'll enjoy familiar texture and comforting flavor with this plant-based mac and "cheese." The nuts enrich flavor and nutrient content. For a special treat sprinkle some chopped Tofurky Sweet Italian Sausage over each serving. Serves 10.
3c. elbow macaroni
- 3 slices whole-grain bread
- 3T. olive oil
In a blender chop bread, 1 slice at a time, and empty crumbs into a mixing bowl; stir in the olive oil and set aside.
Vegetables for "Cheese" Sauce:
- 1 large carrot, grated
- 1 large Russet potato, peeled
- and cut into 1" chunks
- 2 cloves garlic, crushed
- 1 medium onion, chopped
- 3c. rice milk, soy milk, OR Eden soy/rice blend
- 1/3c. raw cashew nuts
- 4T. rolled oats
- 2T. EACH tahini and almond butter OR 4 T. tahini (sesame seed butter)
- 2t. soy sauce
- 1-1/2t. Dijon mustard
- 1t. garlic powder
- 1-1/2t. lemon juice
- 1/8t. black pepper
- 1/8t. cayenne pepper
- 4t. salt, or to taste
Lightly oil a 3-quart round or oval ovenproof casserole dish. Prepare the topping and set aside.
Fill a large cooking pot 3/4 full of water and bring to a boil. Add macaroni and lower heat. Simmer for about 8 minutes, stirring occasionally, until al dente. Rinse with cold water, drain, and return to pot. Stir in 2 t. olive oil to prevent sticking.
In a medium sauce pan place carrot, potato, garlic, and onion in about 3" of water. Cover, bring to a boil, and simmer until vegetables are very tender, about 15 minutes. Drain and set aside.
Preheat oven to 375°. While macaroni and vegetables are cooking, place "cheese" sauce ingredients in a blender; blend until smooth. Add cooked vegetables and blend again until very smooth.
Pour "cheese" sauce over cooked macaroni, blend well, and transfer to the prepared casserole dish. Sprinkle with the topping. Bake at 375° for 30- 40 minutes or until bubbly and the crumbs have browned.
Copyright Kay Bushnell