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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   
       
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