TZUTC: -0700   
   MSGID: 34351.fidonet_cooking@1:105/500 2d597898   
   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: Easy Mac & Cheesy   
    Categories: Pasta, Vegan   
         Yield: 4 Servings   
       
         8 oz Elbow macaroni   
       1/4 c  Nutritional yeast   
       1/4 c  Jarred pimientos or   
              - roasted red pepper;   
              - chopped   
         2 tb Almond butter   
         2 tb Fresh lemon juice   
         2 tb Corn starch   
         1 ts Mellow white miso   
         1 ts Salt   
         1 ts Onion powder   
       1/2 ts Garlic powder   
       1/2 ts Prepared yellow mustard   
       1/2 ts Paprika; preferrably smoked   
       1/4 ts Turmeric   
       1/4 ts Black pepper; ground   
         1 c  Broccoli, cauliflower, peas,   
              - or asparagus; up to 2 c,   
              - cooked (optional)   
       
     Bring a medium sized pot of salted water to a boil over high heat.   
     Cook the macaroni until it is al dente. Drain and return to the pot.   
        
     While the macaroni is cooking, combine the nutritional yeast,   
     pimientos, almond butter, and lemon juice in a food processor or   
     high-speed bender. Add the corn starch, miso, salt, onion powder,   
     garlic powder, mustard, paprika, turmeric, and pepper. Place in 1 cup   
     nondairy milk and blend until smooth. Add the remaining 1 cup   
     nondairy milk and blend until completely smooth and creamy.   
        
     Add the sauce mixture to the pot containing the cooked and drained   
     macaroni and cook, stirring, over medium heat until the sauce begins   
     to thicken. Taste and adjust the seasonings, if needed. Stir in 1 or   
     2 cups of cooked vegetables, if desired. If the mixture becomes too   
     thick, stir in a little extra nondairy milk or some vegetable broth.   
     Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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