October 30, 2009
Wendy Gabbe Day, NW VEG Coordinator
This is by no means your typical "mac 'n' cheese" that is high in fat, calories, and animal protein. Instead, I used navy beans as the base for the “cheese sauce.” By doing this you get all the goodness of beans including protein, fiber, vitamins, and minerals. Each serving has less than 5 grams of fat and more than 10 grams of fiber (if whole grain noodles are used). Enjoy!
- 2 cups cooked navy beans
- 1 1/4 cups water
- 1/4 cup nutritional yeast
- 2 Tbsp tahini
- 1/2 tsp salt (or more to taste)
- 1/4 tsp garlic powder & paprika
- Pinch turmeric and cayenne (optional)
- 2 1/2 cups dry pasta (I recommend brown rice noodles)
- Combine all ingredients in a blender (except for pasta of course) and blend until smooth. You can add a little more liquid if needed.
- Cook the pasta as usual and drain. Mix the "cheese sauce" with the noodles and heat on low for a few minutes.
- The sauce will thicken as the noodles absorb some of the liquid.
For more recipes like this, check out www.vegfoodandfit.com