Macaroni and Cheese

This is a recipe that I stumbled upon out on the internet and thought, "What the heck, I'll give this a try." Other internet roamers had made this dish and had left positive ratings of this dish. Yes, I've been mislead by readers comments before, but I decided part of this food journey of mine is about taking chances. How could it be possible to make macaroni and cheese without one single ounce of cheese? And have it taste like there is cheese? Well, to my amazement it can be done. I'm not kidding. Macaroni and cheese- without the cheese. Yes, you read this correctly, no cheese. Not one tiny bit. Yes, you can have all the comforts of macaroni and cheese without the artery clogging, quadruple bypass causing cheese :) ENJOY!

Macaroni and Cheese (without the cheese)

Ingredients:

4 cups. whole wheat macaroni
4 slices bread, torn into large pieces
2/3 cup + 2 Tbsp. Earth Balance buttery spread (or butter)

4 Tbsp. peeled and chopped shallots
2 cup peeled and chopped red or yellow potatoes
1/2 cup peeled and chopped carrots
2/3 cup peeled and chopped onions

4 Tsp sea salt
1/2 cup raw cashews
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
2 Tbsp. freshly squeezed lemon juice

Black pepper and Cayenne pepper, to taste

Paprika, to taste

Directions:

· Preheat the oven to 350°F.

· In a large pot, bring water and 1 tablespoonful of sea salt to a boil. Add the macaroni and cook until al dente. Drain the pasta and rinse with cold water. Set aside.

· In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoonfuls of butter until the mixture has a fine texture. Set aside.

· In a saucepan, add the shallots, potatoes, carrots, onions, and 2 cup of water and bring to a boil. Cover and simmer for 15 minutes, or until the vegetables are very soft.

· In a blender, process the cashews, garlic, mustard, lemon juice, black pepper, cayenne, 2/3 cup butter, and 4 teaspoonfuls of sea salt. Add the softened vegetables and cooking water to the blender and process until smooth.

· In a large bowl, toss the cooked pasta in the blended sauce until completely coated. Spread the mixture into a 9-inch-by-9-inch casserole dish, sprinkle with the prepared breadcrumbs, and dust with paprika. Bake for 30 minutes, or until the sauce is bubbling and the top has turned golden brown.

Falafel

Falafel - kind of a funny sounding word, isn't it? When I first told my guys I was making falafel for supper, they were like, "What in the world is a falafel?" Well, in a nutshell, a falafel is a chickpea pattie. I know that doesn't sound like it would be all that great, but it really is quite a treat.

Falafel is a Middle-Eastern dish, thought to have first been eaten by the Egypians. Basically, it is mashed chickpeas made into a ball or pattie and fried in oil. What makes them so good is the seasoning added to the chickpeas, and of course the fact that they are fried in oil. OK, I know what you are thinking, "Fried in oil? This can't be good for me." Well, my response to that is, when you are eating a healthy vegetarian diet, which is low in saturated fats (because you've given up meat) you can have some fried foods as part of a healthy diet. I have to say that every time I mention making Falafel, my 14 year old responds with an emphatic "Yeah." So go for it!

Below are two variations for you to try. You decide which you prefer. Falafel is often served in a pita with some veggies and a yogurt sauce, which you will find below as well.

Falafel recipe #1 - Vegan friendly:

1 19 oz. can chickpeas (garbanzo beans), drained and rinsed.

1 small onion finely chopped

2 cloves garlic, minced

1 1/2 tablespoons fresh cilantro, chopped

1 tsp dried parsley

2 tsp. ground cumin

1/8 tsp ground tumeric

1/2 tsp baking powder

1 cup fine dry bread crumbs - I like Panko bread crumbs

3/4 tsp salt

1/4 tsp ground black peppercorns

1/2 cup, plus 3 tablespoons water

Directions:

Mash the garbanzo beans in a bowl. I like to use my food processor and then place them in a bowl. Add the onion, garlic, cilantro, parsley, tumeric, baking powder, bread crumbs, salt and pepper. Mix this together with your hands. Slowly add the water until the mixture sticks together. You may have to add more or less water to get the right consistency.

Next you want to form the mixture into little balls, or patties (about 3 inches in diameter). If they are not staying together for you - add a little more water to your mixture.

Heat your oil in a large skillet (about 1/8 to 1/4 inch oil) on very high heat. You want to oil to be very hot because you want to create a crisp, crunchy coating. Once your patties are form, fry them in the hot oil, about 4-5 minutes per side. Don't be tempted to move them around and check on them alot. You want them to sit in the oil and get a nice crust on them, which won't happen if you start moving them around. After 4-5 minutes, turn and fry the other side for another 4-5 minutes.

Falafel Recipe #2 (from Guy Fieri):

2 Tablespoons canola oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, minced

2 (14 0z) cans chickpeas, drained and rinsed

1 tsp red chili flakes

1 tsp ground cumin

1 egg

1 tsp salt

1/2 tablespoon ground black peppercorns

5 tablespoons flour

2 cups fresh parsley, chopped

3/4 cup cilantro, chopped

Directions:

In a medium skillet, over medium heat, add 2 tbsp oil. Sweat the onion and red pepper 2 to 3 minutes. Then add the garlic and cook until translucent - about 5 minutes.

In a food processor, pulse the chickpeas, red chili flakes, cumin, the egg, and salt and pepper until it forms a coarse consistency. Then add the flour, parsley and cilantro and pulse until the mixture starts to pull away from the sides of the food processor.

Place the mixture in a bowl and add the onion mixture. Mix together with your hands. Form into balls or patties.

Fry as stated in the above recipe, keeping an eye on them so they don't burn.

When taking them out of the oil, place them on a paper towel to drain and absorb the extra oil. Guy Fieri likes to sprinkle them with a little salt as well, which I think is a great touch.

Yogurt Dipping Sauce:

1 cup plain yogurt

1/2 tablespoon lemon zest

1 tablespoon freshly squeezed lemon juice

1 tablespoon salt

1 tablespoon fresh cilantro, chopped

2 tsp. fresh parsley, chopped

1/2 tsp. ground cumin

Mix all the ingredients together in a small bowl and chill until ready to serve.

Now you might be wondering what to serve with your falafel. Traditionally, falafel is served in a pita with veggies and a yogurt sauce.

At our house, I like to serve it with a spinach salad, and quite often a side of potatoes.

For all you campers out there, falafel would be a great dish to serve around the campsite. Just make up the falafel mixture in advance and chill until ready to serve. Serve it the traditional pita style and you have a quick, easy and healthy meal. Yummy!