We offer FREE UK mainland delivery on orders over £40. More info...

Macaroni with Creamy, Dairy-free Sauce

July 03, 2013

This dairy-free version of Macaroni Cheese is rich and satisfying.

Serves 4

Ingredients

Vegetables, cooked only until tender-crisp, can also be added to the sauce to make a variation of Pasta Primavera.

Method

  1. Add the oil to a medium-sized frying pan, and sauté the garlic and onion over low heat for 2 minutes, being careful not to brown the garlic. Add the flour and stir constantly for 1 minute. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer 5 minutes. Add a little more stock as needed, if the sauce is too thick.
  2. In a small bowl combine the miso and tahini, and gradually mix in 1 cup stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 minutes. For the last minute add the basil, 3/4 of the parsley (reserving the rest for the garnish), and the vinegar or lemon juice.
  3. Add the pasta to 3L of rapidly boiling, salted water. As soon as the pasta is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





Also in Recipes - Vegan, Macrobiotic & Japanese

100% Organic Buckwheat Soba Noodle Stir-fry
100% Organic Buckwheat Soba Noodle Stir-fry

October 13, 2017

The Japanese call this 'Yakisoba' which translates as 'cooked soba’. Soba noodles can be enjoyed in many ways, depending on the area of Japan you visit. 

Continue Reading

Buckwheat Pancake Stack
Buckwheat Pancake Stack

September 07, 2017

Weekend Buckwheat pancake stack. This is a nutty wholesome breakfast which can be made in no time. Double the ingredients to enjoy with the whole family.

Continue Reading

Energy Boosting Matcha Water
Energy Boosting Matcha Water

June 02, 2017

Kick-start your day with a Clearspring Organic, 100% Japanese Matcha Shot. A finely ground powder made from the highest quality premium grade green tea leaves, shade grown on a tea garden high in the hills of Uji, Kyoto, Japan, renowned for producing the best Japanese tea.

Continue Reading