Date: Sat, 31 Oct 1998 20:01:21 -0500
From: "Susan Voisin" (firstname.lastname@example.org)
This is a very low fat version of those macaroni and nutritional yeast
"cheese" recipes that traditionally have way too much fat. I had it
for the first time last week, and it was really good. When I made it,
I used chopped tomatoes and roasted red pepper as the optional
Golden Macaroni Casserole
5 oz. dry macaroni, penne, or seashell pasta
1/2 cup chopped tomatoes, roasted red pepper, sauteed sliced onions, or
seasoned bread crumbs (optional)
1 cup water
1 medium potato, peeled and chunked
1/2 medium carrot, peeled and chunked
1/2 medium onion, peeled and chunked
1/2 cup tofu( reduced-fat or regular), crumbled
1/2 cup nutritional yeast
1 Tbsp. lemon juice
1 tsp. salt ( or 1 Tbsp. miso and 1/2 tsp. salt)
1/4 tsp. garlic powder
Cook the pasta in a large pot of salted water until just tender. While the
pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the
potato, carrot, and onion in the water in a small covered saucepan. When
the carrot is tender, add the cooked vegetables to a blender along with the
other sauce ingredients. Blend until very smooth.
Drain the cooked macaroni and mix it with the sauce and optional vegetables
in a casserole. If desired, top the casserole with seasoned bread crumbs.
Bake for 20 minutes.
from The Almost No Fat Cookbook by Bryanna Clark Grogan.