Macaroni and Beans
|Whole wheat macaroni||1 1⁄2 Cup (24 tbs), cooked until tender (Dry Type)|
|Dry soybeans||1⁄2 Cup (8 tbs), cooked until soft, then pureed with a small amount of stock|
|Stock||1⁄3 Cup (5.33 tbs) (Used To Puree Cooked Soybeans)|
|Chopped onions||1 Cup (16 tbs)|
|Minced garlic||2 Clove (10 gm) (Or Crushed)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Stock||3⁄4 Cup (12 tbs)|
|Yogurt||1 Cup (16 tbs)|
|Sesame seeds||1⁄2 Cup (8 tbs), ground and roasted|
|Parmesan cheese||1 Tablespoon|
While the macaroni is cooking, saute the onions, garlic, (and mushrooms) in a small amount of oil until the onions are soft. Pour in 1/2 cup stock and add the oregano. Simmer the mixture 5-10 minutes until the oregano is very fragrant and has softened completely. Add more stock if the mixture becomes too dry. Turn the onion saute into a saucepan (2 1/2 quarts should be big enough).
Stir the pureed soybeans into the saute, then-add the macaroni. Simmer the mixture until it is at serving temperature.
Remove it from the heat and stir in the yogurt, which will make it creamy.
You may next EITHER stir in the sesame seed meal OR turn the prepared dish onto a serving platter and sprinkle the sesame meal over all. (Stir in or sprinkle the parmesan cheese as well-your choice!)