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MSGID: 35434.fidonet_cooking@1:105/500 2dcd7563
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli Mac Uncheesecake
 Categories: Casseroles, Pasta
      Yield: 6 Servings
 
      8 oz Elbow macaroni
      3 c  Broccoli florets; chopped
  1 1/2 c  Cooked white beans -OR-
     15 oz Can beans; rinsed & drained
    1/2 c  Nutritional yeast
      2 tb Low-sodium tamari
      1 tb Fresh lemon juice
      1 tb Almond butter
      2 ts Prepared yellow mustard
      1 ts Salt
      1 ts Garlic powder
    1/2 ts Smoked paprika
      2 c  Plain unsweetened non-dairy
           - milk
    1/2 c  Panko bread crumbs or ground
           - walnuts
      1 tb Olive oil
 
  Preheat the oven to 350?F. Grease a 9" springform pan and set aside.
  Bring a medium-sized pot of salted water to a boil over high heat and
  cook the macaroni until it is al dente. About 4 minutes before the
  macaroni is done cooking, add the broccoli. When the macaroni and
  broccoli are cooked, drain well, then return to the pot and set aside.
  
  While the macaroni is cooking, combine the beans, nutritional yeast,
  tamari, lemon juice, almond butter, and mustard in a food processor or
  high-speed blender. Add the salt, garlic powder, paprika, and
  non-dairy milk, and process until smooth. Taste and adjust the
  seasonings if needed. Add the sauce to the macaroni and broccoli and
  stir to mix well. Pack the mixture into the prepared pan.
  
  In a small bowl, combine the bread crumbs and oil, tossing to mix.
  Spinkle the top of the macaroni mixture with the crumbs and cover
  tightly. Bake for 30 minutes, then uncover and bake about 10 minutes
  more to brown the crumbs. To serve, remove the sides of the
  springform pan and cut into wedges.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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