Mac 'n' Cheez

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In response to Monica's request.

 

 

* Exported from MasterCook *

 

Baked Macaroni & Cheeze

 

Recipe By :Joanne Stepaniak

Serving Size : 8 Preparation Time :0:00

Categories : Entree Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup water -- plus

1 tablespoon balsamic vinegar -- or fresh lemon juice

1 large onion -- finely chopped

1 pound elbow macaroni or ziti

2 cups water

1/2 cup pimiento pieces -- drained

1/2 cup raw cashew pieces

1/2 cup fresh lemon juice

1/2 cup nutritional yeast flakes

4 tablespoons non-alcoholic white wine or mirin

2 teaspoons onion granules

2 teaspoons garlic granules

1 teaspoon salt

 

Preheat the oven to 350°F.

 

Heat the water and vinegar or lemon juice in a large saucepan. Add the onion,

cover, and cook, stirring occasionally, until tender and lightly browned (about

15-20 minutes). If the onion sticks to the pan, add a few teaspoons more water

to help loosen it.

 

Meanwhile, cook the macaroni in boiling water until al dente. Drain and stir

into the cooked onions. Mix well.

 

Process the remaining ingredients in a blender for several minutes until

completely smooth. Stir the blended mixture into the macaroni and onions, and

spoon into a lightly oiled or non-stick, 3-quart casserole dish. Bake uncovered

for 25-35 minutes. Serve immediately.

 

Per serving: Calories: 149, Protein: 5 gm., Carbohydrates: 22 gm., Fat: 5 gm.

 

Source:

" The Uncheese Cookbook "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 39 Calories; trace Fat (0.7% calories

from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 278mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit.

 

NOTES : This version of the popular American standard is just as spectacular as

its dairy counterpart—possibly even better, since it has no cholesterol! This

recipe is reminiscent of " cafeteria style " macaroni and cheese—it has a dry

rather than creamy consistency, because as it bakes, the " cheese’ forms tiny

curds around the pasta. Kids of all ages will adore it.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Macaroni & Tomatoes

 

Recipe By :Joanne Stepaniak

Serving Size : 8 Preparation Time :0:00

Categories : Entree Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large onions -- finely chopped

1/2 cup water -- plus

2 tablespoons balsamic vinegar -- or fresh lemon juice or

1/2 cup non-alcoholic white wine

1/4 teaspoon turmeric

1 pound elbow macaroni

1/2 cup water

1/2 cup unsalted tomato juice

1/2 cup raw cashew pieces

1 tablespoon tahini

2 tablespoons fresh lemon juice

2 tablespoons quick-cooking rolled oats

1/4 cup nutritional yeast flakes

1 1/4 teaspoons salt

1 teaspoon onion granules

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

2 16 oz. cans whole tomatoes -- unsalted, including juice (about 4

cups)

freshly ground black pepper -- to taste

 

Combine the onions, water, and vinegar or lemon juice (or wine) in a large pot,

cover, and braise for 15 minutes. Stir in the turmeric, and continue cooking,

uncovered, until the onions are soft and the liquid has evaporated (about 10

minutes.)

 

While the onions are cooking, boil the macaroni in a large pot of water until al

dente. Drain and set aside.

 

Place the water, tomato juice, cashews, tahini, lemon juice, rolled oats, yeast

flakes, and seasonings in a blender, and process until completely smooth. Set

aside.

 

When the onions are finished cooking, stir in the cooked macaroni. Add the

canned tomatoes and their juice, carefully breaking the tomatoes apart with your

mixing spoon. Then add the blended mixture and plenty of freshly ground black

pepper, stirring well to thoroughly combine. Cook over medium, stirring often,

for about 8-12 minutes until hot and bubbly.

 

Per serving: Calories: 168, Protein: 6 gm., Carbohydrates: 27 gm., Fat: 4 gm.

 

Source:

" The Uncheese Cookbook "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 361 Calories; 9g Fat (22.8% calories from

fat); 13g Protein; 58g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 412mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat.

 

NOTES : This stovetop casserole was a staple in my husband’s family, where it

was traditionally prepared with lots of butter and processed cheese. With a few

adaptations, the butter and cheese were removed, while the flavor and

consistency were enhanced. This is a hearty and filling entrée and is especially

appealing to children.

 

Nutr. Assoc. : 0 0 0 2130706543 0 0 0 1503 0 0 0 0 0 0 0 0 0 0 0