Basic Bean Sauce for Macaroni and Not-Cheese
In Saucepan on stove, heating up to boil:
2 cups non-dairy milk
In 1 cup measure:
1/2 cup Garbanzo Bean Flour
1/8 cup Coconut Flour (optional)
1/4 cup ground flax seeds
1/4 cup Nutritional Yeast
1. Boil pasta al dente, cool, set aside.
2. When non-dairy milk boils, add dry mix little-by-little, whisking rapidly to prevent clumping
3. Whisk constantly, cooking 3-5 minutes, as it thickens. )You may not need all the dry mix, if it becomes too thick add milk or oil)
4. Add spices: black pepper, chili powder, herbs, cumin, dry mustard
5. Add vegetable saute: mushrooms, beans, onion, garlic, zucchini, roasted beets, kale, cabbage
6. Put in a casserole dish, sprinkled with breadcrumbs in oven 350* for 20 minutes or so. (optional)
7. When serving, add a scoop of cranberry sauce on top for that special secret ingredient!
In Saucepan on stove, heating up to boil:
2 cups non-dairy milk
In 1 cup measure:
1/2 cup Garbanzo Bean Flour
1/8 cup Coconut Flour (optional)
1/4 cup ground flax seeds
1/4 cup Nutritional Yeast
1. Boil pasta al dente, cool, set aside.
2. When non-dairy milk boils, add dry mix little-by-little, whisking rapidly to prevent clumping
3. Whisk constantly, cooking 3-5 minutes, as it thickens. )You may not need all the dry mix, if it becomes too thick add milk or oil)
4. Add spices: black pepper, chili powder, herbs, cumin, dry mustard
5. Add vegetable saute: mushrooms, beans, onion, garlic, zucchini, roasted beets, kale, cabbage
6. Put in a casserole dish, sprinkled with breadcrumbs in oven 350* for 20 minutes or so. (optional)
7. When serving, add a scoop of cranberry sauce on top for that special secret ingredient!
