Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: Cuilidh on April 22, 2014, 08:36:48 pm
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Cheesy Macaroni Bake with Butternut Squash and Greens:
Number of People: 4 - 6
Ingredients:
1 large butternut squash, peeled and chopped into 1" pieces
1 1/2 cups almond or soy milk
2 Tbsp cornflour
3/4 cup nutritional yeast
1 heaped Tbsp dijon mustard
1/2 tsp garlic powder
1 tsp salt (or not)
pepper to taste
450 g brown rice pasta-fusilli or other shape
1 head Swiss chard or other greens, washed, stem removed and roughly chopped
1/2 cup whole wheat bread crumbs
Preparation:
Preheat your oven to c. 150 degrees (for my cranky oven it is 150, you will probably have to change this to whatever works for you).
Line a cookie sheet with aluminium foil and spray lightly with cooking spray. Spread chopped butternut onto tray in one layer and lightly spray with cooking oil. Sprinkle with a dash of salt and pepper. Roast for 45 minutes.
While squash is roasting, set a medium-large pot of water on your stove to boil.
Put cornflour, soy milk, nutritional yeast, mustard, garlic powder, salt and pepper into *: and whisk 5 seconds until everything is well combined. Follow EDC custard directions for cooking - 7 minutes, 90 C and speed 4.
Add 2 cups of the roasted butternut and blend 15 seconds, speed 8.
Cook pasta and vege greens in same pot, drain and run cold water over it to stop the cooking process and to prevent it from becoming one big lump of pasta.
Place the remaining roasted butternut into the pot with the noodles and greens. Pour the sauce over the noodles and stir well. Transfer into a 9" x 13" casserole dish that has been sprayed lightly with cooking spray. Top with whole wheat breadcrumbs and bake for 30 minutes.
I was almost tempted to put this into main dishes, not into vegetarian meals (it is, in fact, vegan ... but don't tell anyone, they won't realise the difference). Apart from waiting for the butternut to roast, this is a very quick meal and extremely tasty. If you wanted, you could possibly put cheese into the sauce, but I really don't think it is necessary as it works really well as it stands.
I got this from Wendy Solganik on her blog (http://healthygirlskitchen.blogspot.com.au/p/healthy-recipes.html?recipe_id=6013734)
Kmw: Good to know you can freeze nutritional yeast - Itsnotartitsfinner do you freeze in batches, defrost then use or use straight from freezer?
INAID: Kmw mine is frozen whole. It's one of those ingredients I've been meaning to use!
Cuilidh: Made a huge pot of this last night for our visitors (2 men) and said nothing until the end, when I told them they had just eaten a vegan meal ... and there wasn't a speck of anything left over by then, so I felt it was 'safe' to admit it. Knowing that I only cooked vegetarian and that DH is lactose intolerant, they knew not to expect meat, but,even knowing that, they still thought there was cream in it.
Chookie: Made this today and liked the taste, but will reduce the yeast to 1/2 a cup as I found it a bit strong. Easy to make and looks better than in photo. Will crisp up the top when reheated tomorrow. Thanks Marina.
Had this reheated for dinner tonight. DD. loved it and said she will eat this for Dinner with salad for the rest of the week. The yeasty taste had lessened. I thought it was good as a side dish, DH thought the same. The GC weren't crazy about it. Would make it again, not sure about reducing the yeast now.
Cuilidh: You could maybe drop the yeast to 1/2 a cup and up the mustard and garlic powder a bit to compensate with a bit more taste from them. I generally measure the yeast a bit on the light side anyway because I do not like too strong a yeast taste - or maybe keep the yeast the same but use a bit more garlic powder and mustard anyway? Perhaps I need to do a bit of experimentation next time that I make this.
Kmw:Had this tonight after freezing the sauce last week. Didn't get around to doing the breadcrumbs either. As mentioned the yeast is quiet a strong flavour so wasn't sure how it go but was pleasantly surprise once it was all put together & does have a cheesy taste. DH & I really liked it but our 21 month wasn't too keen. So verdict is I would make it again & would like to do the breadcrumbs too.
Katiej: I feel like I should apologise to you Marina, as I've been very un-pc and made a non vegan version of this tonight. I used cows milk and cheese. I asked my DH what he wanted for dinner tonight and he said Mac & cheese (which is one of his favourite things). I remembered this recipe and decided to try it.
We both really enjoyed this, the pumpkin and greens really added to it. Thanks for the recipe Marina, it was lovely.
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Nice to see a new vegetarian recipe on the board Marina. :)
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Sounds delicious, must buy some nutritional yeast and try this. Pumpkin cooks beautifully in the AF.
Thanks for posting. Ps where's the cheese!
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No cheese, Denise. The given name for the recipe was Cheezy Macaroni, etc. Vegans seem to use the word Cheeze for vegan cheese substitutes. I, being the pedantic soul that I am, hate the word cheeze so used cheese instead!
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:D :D Good on you Marina, I agree with you on that one. It sounds a lovely recipe for anyone, not just vegans.
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I got some nutritional yeast last week, will add this to the menu plan when we get home from holidays.
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This sounds great. I do have some nutritional yeast in the freezer.
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Good to know you can freeze nutritional yeast - Itsnotartitsfinner do you freeze in batches, defrost then use or use straight from freezer?
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Great to see a new recipe as I think it's been quite a while. Never heard of nutritional yeast, something to look up. What is a butternut squash - a pumpkin? I thought squash were the little flying UFO saucers. What is meant by whole wheat bread crumbs - whole meal bread? Would you say bread that you've ground wholly from the wheat "granule" (not sure if that's the proper word, or berries)
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Here you are CP Butternut Squash. (http://en.wikipedia.org/wiki/Butternut_squash) ;D
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CP, I didn't think an Aussie would not know butternut squash, although I tend to think of them as a cool climate vegetable so perhaps they are not so common over in the West! I love them and it is about the only pumpkin I use in my cooking.
I would imagine you could use any breadcrumbs, and I am pretty sure wholemeal and wholewheat breads (or flours) are much the same thing.
To be honest I didn't do the breadcrumb thing, I stopped after I had everything combined in the pot.
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We call that a butternut pumpkin. Thanks for the link to check.
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Ahhh, sorry CP, my error there!
I have just edited in the correct speed and timing for the sauce component.
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Kmw mine is frozen whole. It's one of those ingredients I've been meaning to use!
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Thanks on the menu plan for the week, DH has been dairy free for nearly 3 months so hopefully it will be a nice change for him.
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Sounds nice Marina. Will try. Thanks. I have some of that yeast , didn't know you could freeze it.m
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Made a huge pot of this last night for our visitors (2 men) and said nothing until the end, when I told them they had just eaten a vegan meal ... and there wasn't a speck of anything left over by then, so I felt it was 'safe' to admit it. Knowing that I only cooked vegetarian and that DH is lactose intolerant, they knew not to expect meat, but,even knowing that, they still thought there was cream in it.
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Thanks Cuilidh this would be a great dish for my GD aged 2 who is highly allergic to dairy and needs to have an EpiPen on hand.
I am always on the lookout for tasty dairy free recipes that would suit her.
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MF, there are loads of really nice and tasty vegan meals around, I'll try to dig out a few that I think a youngster would like. I guess she can eat meat, etc., but I'm afraid I cannot help you with those ones! I am assuming you have checked out QJ's blog? She is my 'go to' for inspiration.
Actually, saw this one straight away http://www.forumthermomix.com/index.php?topic=5335.0;topicseen it's QJ's Chicken and Cashews with Coconut Satay Sauce and Coconut Rice - if you haven't already tried this give it a go. It is a wonderful meal - perhaps drop out any chillis or stronger tastes such as that, but it works really well for all age groups (and it even has meat in it - I substitute with tofu!).
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Thanks Marina. To be totally honest I forgot about QJ's blog which no doubt will have suitable recipes to suit GD's allergy.
I remember cooking the chicken and cashew dish when thermie first arrived. It was lovely and thank you for reminding me. So many dishes on the forum that we forget lots. Will try her with that one and your cheesey macaroni bake as she loves pasta but obviously can't have cheese.
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There's another good pasta sauce replacement in Aileen Sforcina's recipe book, called Golden Sauce. I can PM you the recipe if you like, MF.
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That would be most appreciated Marina :D
Thank you
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OK, if you can hold out until the weekend I'll sort it for you then.
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Oh no problem Marina just whenever you have time.
Greatly appreciated as I like to cook different dishes for her as I normally have her 2 days a week. Her mum packs lunch but they all usually stay for dinner after work and it will be great having a few different meals for the little one.
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Cuilidh, I found the recipe for the Golden Sauce on a blog, (saves you typing it up). :)
http://fedup.com.au/recipes/main-meals/that-cheese-sauce-thermomix-or-traditional
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:) :)
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Here's another cracker MF Varoma all in one meal – creamy tomato sauce (http://www.forumthermomix.com/index.php?topic=4528.0) that sauce is gorgeous. My adaptation is at the bottom of page 1.
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(http://img.tapatalk.com/d/14/04/29/ysy6uby6.jpg)
Made this today and liked the taste, but will reduce the yeast to 1/2 a cup as I found it a bit strong. Easy to make and looks better than in photo. Will crisp up the top when reheated tomorrow. Thanks Marina.
There is a Blog, the vegan Dad , he has some interesting recipes.
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Looks good.
This was going be tonights meal but when I got home DH & DD were having the minestrone soup I made for lunch today, which was great as I never expected DD to have it, first time giving her soup. So as I had roasted the pumpkin already I made the sauce part and I have frozen this to make the rest next week, so hopefully it works out. I probably reduce the yeast too but I liked the taste.
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The yeast is my least favourite part as well. Yours looks delicious, Chookie. I have never 'gone the extra mile' and done the breadcrumb stage, but yours looks so appetising I think I will do it next time.
I will also have to have a look at the Vegan dad blog, thanks for suggesting it.
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Marina, with the amount of bread I make, there is always plenty for bread crumbs. The TMX is excellent for making it. I use crusts and all .
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Had this reheated for dinner tonight. DD. loved it and said she will eat this for Dinner with salad for the rest of the week. The yeasty taste had lessened. I thought it was good as a side dish, DH thought the same. The GC weren't crazy about it. Would make it again, not sure about reducing the yeast now.
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You could maybe drop the yeast to 1/2 a cup and up the mustard and garlic powder a bit to compensate with a bit more taste from them. I generally measure the yeast a bit on the light side anyway because I do not like too strong a yeast taste - or maybe keep the yeast the same but use a bit more garlic powder and mustard anyway? Perhaps I need to do a bit of experimentation next time that I make this.
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Had this tonight after freezing the sauce last week. Didn't get around to doing the breadcrumbs either. As mentioned the yeast is quiet a strong flavour so wasn't sure how it go but was pleasantly surprise once it was all put together & does have a cheesy taste. DH & I really liked it but our 21 month wasn't too keen. So verdict is I would make it again & would like to do the breadcrumbs too. Thanks for the recipe.
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Bought something the health food shop lady told me was nutrional yeast called Savoury yeast flakes by Lotus ( from USA). Has anyone heard of them and do you think they will be ok in this?
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That's what I have Bedlam
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Bought something the health food shop lady told me was nutrional yeast called Savoury yeast flakes by Lotus ( from USA). Has anyone heard of them and do you think they will be ok in this?
That's what I use. As far as I have been able to ascertain they are the same thing.
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Thanks Marina & Kerrie
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I feel like I should apologise to you Marina, as I've been very un-pc and made a non vegan version of this tonight. I used cows milk and cheese. I asked my DH what he wanted for dinner tonight and he said Mac & cheese (which is one of his favourite things). I remembered this recipe and decided to try it.
We both really enjoyed this, the pumpkin and greens really added to it. Thanks for the recipe Marina, it was lovely.
(http://img.tapatalk.com/d/14/06/27/upege3un.jpg)
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Glad you enjoyed it, Katie. There's absolutely no reason why it shouldn't be a vegetarian dish, as opposed to vegan (and yours looks absolutely mouth-wateringly delicious). I have no choice but for it to be vegan as DH is lactose intolerant - I would love to have your version, but I am happy with the vegan option.
PS Is there such a word as mouth-wateringly or have I just invented a new word?
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Yes there is Marina
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Looks great Katie, thanks for reminding me of what i bought the nutrional yeast for!
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It was delicious, not boring or stodgy like I normally find mac & cheese. I didn't have nutritional yeast or soy milk, so I just substituted normal milk and cheese.
A lovely recipe! And we have left overs for lunch today.
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Looks delicious Katie. :D