MACRO AND "CHEESE"
c. Jane Quincannon Stanchich
This vegan version of macaroni and cheese is delicious! It is sure to be a family favorite and it is very simple to prepare.
- 3 cups elbow noodles*, cooked al dente and rinsed
- 1 Tablespoon olive oil
- 2 cups yellow or white onions, diced
- 1 cups water
- 1/2 cup raw or toasted tahini
- 1 Tablespoon sweet white miso, or to taste
- Pinch of saffron for golden color
Cook noodles, drain and rinse in cool water. Set aside in colander, stir gently every 10 minutes. In a large skillet, warm the oil and add onions. Saute for five minutes until transparent. Add water and simmer. Stir tahini into sautéed onions. Dissolve miso in a cup with cool water to cover. Stir into skillet. Add saffron to achieve bright yellow color. Blend well. (You may use a hand blender to create a totally smooth texture.) Add cooked, rinsed noodles to skillet and stir gently to warm thoroughly. Serve plain or garnished with fresh parsley and scallions.
*I prefer DeBoles elbow noodles for a healthful choice with a classic taste.You may add family favorite flavors such as garlic, cayenne, or sweet brown rice syrup. Experiment to achieve your family’s favorite taste.
*For a Gluten-Free dish, use spelt or rice elbow noodles.
TAHINI ONION PASTA SAUCE
c. Jane Quincannon Stanchich
This creamy, rich sauce, reminiscent of Alfredo Sauce, is excellent for pasta. It is really quite easy to make. Keep the simple ingredients at hand for a quick dinner. This recipe makes sauce for four.
- 2 cups raw tahini
- 4 cups water* (room temperature, not warm)
- 2 Tablespoons olive oil*
- 4 yellow onions, diced
- 1/4 cup light miso (sweet white, chickpea), to taste
- 2 scallions, thinly sliced on the diagonal
Place the tahini in a mixing bowl, add half of the water and stir until “melted.” Slowly add the remaining water, stirring well until no lumps remain. Add the miso and blend with the tahini. You may use a hand held blender if you wish. Set aside.
Warm the olive oil in a large skillet. Add the onions and sauté until translucent. Slowly add the melted tahini miso mixture, stirring constantly. Reduce the heat to low so as not to burn the tahini. Taste and adjust by adding more miso. Add more water if too thick. Cook five minutes. Blend with a hand held blender if you want a very smooth texture, other wise, the sauce will be chunky.
How to serve:
Boil artichoke or udon pasta according to package directions. Rotini or spirals work well also. Elbows are small and children like them. Rinse to separate and cool. You may do this ahead of time. Rinse pasta just before adding to the tahini miso sauce. Mix well. Serve onto plates and garnish with scallions or place pasta and sauce mixture into a Pyrex pan and bake until warm in cold weather.
*You may omit the olive oil and water sauté.
*You may use cooled sweet vegetable broth (corn or onion cook water).
*Try vegan soy ‘Parmesan Cheese” added to the sauce.
*Optional Colorful Garnishes: Grated Carrots, Toasted Black Sesame Seeds, Minced Parsley, Sprigs of Fresh Basil
MACRO MARINARA SAUCE
c. Jane Quincannon
One of my favorite foods used to be spicy tomato sauce. Yet, I am very sensitive to the effects of tomatoes, which are linked to painful arthritis. How thrilled I was to discover the concept of a macrobiotic marinara sauce with no tomatoes! The simple recipe I developed, and know by heart, is delicious and satisfying, with the lovely flavor of the seasonings permeating the strengthening roots. The beet gives it a beautiful red color, while the umeboshi lends that yummy tart flavor. A non-oil, non-herb version is included below. Enjoy this macro marinara, all you Italian food fans!
- 1 Tbls. olive oil
- 3-4 cloves garlic, minced (optional)
- 2 cups onions, diced
- 4 cup carrots, cut into chunks
- 1 cup sweet winter squash, peeled and diced
- 1 medium beet, peeled and diced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 bay leaf
- water to come one third of the way up the vegetables
- 1 tsp. sea salt
- 2 tsp. umeboshi vinegar
In a warm pressure cooker, add the olive oil; add the garlic. On medium heat, sauté for one minute. Add the onions and continue sautéing until transparent. Add the carrots, squash, and beet. Stir in the oil to coat. Add the herbs, water, and sea salt. Stir.
Close the pressure cooker lid and raise the heat. Bring to pressure then reduce heat to low. Cook for 20 minutes. Let pressure come down, open lid and remove/discard the bay leaf.
Place a strainer in a bowl. Strain out cooking liquid and save liquid in bowl. Place the vegetable mixture in a food processor or food mill and puree. Slowly add some of the cooking liquid to make the sauce the consistency you desire. I suggest you make it nice and thick, rather than too thin and watery. Return to pot and stir; add the umeboshi vinegar. Taste. Adjust the seasoning as you desire. Serve warm on pasta or grains, or make into lasagna or other Italian specialties.
A delicious non-oil, non-herb version can be made by:
1. Water sautéing the onions. Omitting the oil.
2. Omitting the garlic, oregano, basil, bay leaf