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   MSGID: 34451.fidonet_cooking@1:105/500 2d5eb608   
   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: Mac Uncheese   
    Categories: Pasta, Vegan   
         Yield: 4 Servings   
       
         8 oz Elbow macaroni   
         2 tb Olive oil   
         1 lg Onion; chopped   
         2 c  Plain, unsweetened nondairy   
              - milk   
     1 1/2 c  Cauliflower florets; steamed   
         1 c  Cashew cream   
       1/2 c  Nutritional yeast   
     1 1/2 tb Fresh lemon juice   
         1 ts Prepared yellow mustard   
         1 ts Smoked paprika   
       1/4 ts Cayenne (optional)   
         1 pn Nutmeg; freshly grated   
              Salt   
       1/4 c  Dry bread crumbs   
       1/4 c  Parma-zen   
      
   MMMMM-------------------------PARMA ZEN------------------------------   
       1/2 c  Walnuts; toasted   
       1/2 c  Raw almonds   
         2 tb Raw sesame seeds; pine nuts,   
              - or shelled sunflower seeds   
         3 tb Nutritiona yeast   
       1/2 ts Salt   
       
     Parma-Zen:   
        
     Combine the walnuts, almonds, and sesame seeds in a food processor or   
     blender and process until finely ground. Don't overprocess, or you   
     will end up with nut butter. Transfer to a bowl and add the   
     nutritional yeast and salt. Mix to combine well. Transfer to a   
     tightly covered container and store in the refrigerator.   
        
     Yield: 1-1/2 Cups   
        
     Mac UnCheese:   
        
     Lightly oil a 2-1/2 qt baking dish and set aside.   
        
     Bring a medium sized pot of salted water to a boil over high heat.   
     Cook the macaroni, stirring occasionally, until it is al dente. Drain   
     well and transfer to the prepared baking dish. Preheat the oven to   
     375?F.   
        
     Heat 1 tb olive oil in a medium sized skillet over medium heat. Add   
     the onion, cover, and cook until softened, about 5 minutes.   
        
     Transfer the cooked onion to a blender or food processor. Add the   
     nondairy milk, cauliflower, cashew cream, nutritional yeast, lemon   
     juice, mustard, paprika, cayenne (if using), nutmeg, and salt to   
     taste. Process until smooth. Pour the sauce over the macaroni and mix   
     well.   
        
     In a small bowl, combine the bread crumbs and Parma-zen with the   
     remaining 1 tb olive oil, stirring to coat. Sprinkle the crumb   
     mixture evenly over the macaroni mixture, cover, and bake until hot   
     and bubbly, about 25 minutes. Uncover and bake until the top is   
     lightly browned, about 10 minues more. Remove from the oven and let   
     sit for 5 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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