CHP Magazines CHP Magazines Spring 2019 #16 | Page 58

Marigold
Pasta, Broccoli, and Mushroom Casserole
with Cashew and Pimento ‘Cheese’
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Cashew & Pimento Cheese
1 cup (115g) cashew pieces
1 small can (200g) pimentos
Juice of ¼ lemon
2 tablespoons vegetable oil
2 tablespoons Nutritional Yeast (try Engevita)
1 tablespoon water
1 tablespoon soy sauce
Sea salt as required
Freshly ground black pepper as required.
3 cups/340g whole-wheat pasta shells (or other shape)
340g broccoli
2 tablespoons vegetable oil
2 onions
2 cloves garlic
6 cups (340g) mushrooms
1. Put the cashews into a liquidizer or food processor
and grind them. Add all the remaining “cheese’
ingredients and blend thoroughly.
2. Cook the paste until just tender and drain.
3. Cook the broccoli until just tender and drain.
4. Heat the oil in a skillet. Chop the onions and sauté
them in the oil. Chop the garlic finely and add to
the pan. Continue to cook for a few minutes while
cleaning and chopping the mushrooms. Add the
mushrooms and sauté for a few minutes longer.
5. In a large saucepan or bowl mix the pasta, broccoli,
and contents of the skillet with the “cheese” mixture.
Transfer to an oiled casserole dish and bake at 180°
C [350° F] for about half an hour. Alternatively, cover
with wax paper and microwave for 7-8 minutes.
Source: Vegan Cooking for Everyone, Leah Leneman
Marigold
Lentil Pastichio
Pastichio is a Greek dish of macaroni and minced meat.
This is a Vegan version using brown lentils instead.
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1-1/3 cups/225g brown lentils
4 tablespoons vegan margarine
1 large onion
2 cloves garlic
1 small green bell pepper
2 cups/115g mushrooms
1 can (400g) tomatoes
2 teaspoons dried oregano
2 teaspoons ground cinnamon
2 cups/225g whole-wheat macaroni
¼ cup/30g whole-wheat flour
1-1/3 cups (285ml) soy milk
Sea salt as required
Freshly ground black pepper as required
¼ cup (30g) nutritional yeast (try Engevita)
1. Rinse the lentils, cover with water and add a little
salt. Bring to a boil, then lower the heat and simmer,
covered.
2. Melt 2 tablespoons of the margarine in a large
saucepan. Chop the onion and sauté is for a few
minutes until it begins to soften. Meanwhile, mince
the garlic and chop the bell pepper and mushrooms.
Add these ingredients to the saucepan, together
with the tomatoes, oregano, and cinnamon. Bring to
a boil, then lower the heat and leave to simmer.
3. Cook the macaroni until just tender.
4. After the tomato mixture has been simmering for
about 10 minutes – by which time the lentils should
have been simmering for about 20 minutes – spoon
the lentils into the larger pan and let the whole lot
simmer together for a few more minutes.
5. Melt the remaining 2 tablespoons margarine in
another saucepan. Sprinkle in the flour, then slowly
stir in the milk to make a white sauce. Season well,
remove from the heat and stir in the yeast.
6. Oil a large casserole dish. Put the cooked and
drained macaroni on the bottom. Place a layer of the
lentil mixture over the pasta. Finally, spoon the sauce
over the top. Bake at 200° C (400° F) for about half
an hour.
Source: Vegan Cooking for Everyone, Leah Leneman
58 Complete Health