Macaroni and Tomatoes

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Macaroni and Tomatoes

 

Recipe By :Joanne Stepaniak

Serving Size : 8

 

Amount Measure Ingredient -- Preparation Method

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

2 large onions -- finely chopped

1/2 cup water plus 2 T balsamic vinegar or lemon

juice or ½ C white wine

1/4 teaspoon turmeric

1 pound elbow macaroni

1/2 cup water

1/2 cup low-sodium tomato juice

1/3 cup cashews -- raw

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 or powder

1/2 teaspoon garlic powder

1/2 teaspoon powdered mustard

2 16 oz. cans canned tomatoes, no-salt-added -- 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 to

12 minutes until hot and bubbly.

 

Source:

" The Uncheese Cookbook "