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Macaroni & Cheese

12 oz. macaroni noodles                      7 cups filtered water

1 tbsp. tumeric                                      2 tbsp. non-hydrogenated

                                                                expeller-pressed oil

2 cups soy cheese

tsp. sea salt

  1. Cook noodles al dente΄ with sea salt.   Drain in colander.  Run cold water over noodles to stop the cooking process.

  2. Add noodles to cheese mixture.  Mix well.

  3. Place in lightly oiled casserole dish, top with pats of non-hydrogenated expeller-pressed oils.  Bake at 350 degrees for 20 minutes.  Allow to cool before slicing.

Yields: 4 servings

 

   
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Copyright 2006 Soul Vegetarian Cookbook. All rights reserved.
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