Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Mac And Faux Cheese

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• tahini (35 g)
• garlic powder (1.5 g)
• ground turmeric (1.5 g)
• miso (10 g)
• dijon mustard (5 g)
• soy milk (125 ml)
• olive oil (15 ml)
• yellow onion (1, diced)
• jalapeno peppers (1)
• small heirloom tomatoes (4 per bowl)
• wholegrain macaroni (115 g(dry))

Directions

• In a small bowl, add 35 g (2 tbsp) of tahini, 1.5 g (1/2 tsp) of turmeric powder (dry), 1.5 g (1/2 tsp) of garlic powder, 10 g (1 tsp) of white miso, 5 g (1 tsp) of dijon mustard (see to make your own mustard ). Add 125 ml (1/2 cup) of soy milk gradually, the mixture should be runny, but not watery.
• Heat a pan at medium heat, add some olive oil. When the oil is hot, add 1 small diced yellow onion and cook until browned, then add 1 fresh jalapeno pepper and cook for an additional 5 minutes. Set aside.
• Cook 115 g (1 cup, or 4 oz) of dry macaroni (elbow) pasta until tender. Drain the noodles and return to the pot. Mix in the faux-cheese sauce, until all the ingredients are well-coated, top with the yellow onion and jalapeno mix, some fresh cherry tomatoes, and season with a pinch of salt and black pepper.

Nutrition Data (Per Serving)