Turmeric Macaroni Recipe, vegan, anti-inflammatory

turmeric macaroni

This turmeric macaroni is flavourful and nutritious, high in protein and also, thanks to the turmeric, has anti-inflammatory properties. It’s important to use a high quality turmeric: we like this one.

We used Tesco’s free from macaroni as it’s one of the nicest we’ve found. It does have a tendency to stick together in the pan so stir frequently for the first few minutes of cooking if using this one.

Turmeric Macaroni Ingredients

  • Pasta of your choice, cooked to pack instructions. The sauce is enough for 500g.
  • half a cup of quinoa grain
  • half a cup of cashew nuts
  • a medium sweet potato, peeled and chopped
  • 2 carrots, scraped and chopped
  • 7 cloves of garlic
  • 3 sticks of celery, chopped
  • 3 cardamon pods
  • 1 heaped teaspoon of turmeric
  • 1 heaped teaspoon of cumin
  • and another heaped one of ground fenugreek
  • water to cover
  • salt if you like, but it really doesn’t need it

Method

While your pasta is cooking, place all the other ingredients in a medium saucepan and cover well with water. Bring to the boil, then turn down to a simmer until the quinoa is cooked and sprouted and the vegetables are soft. Blend well until smooth then stir into the cooked, drained, pasta. Yum.

If you liked this recipe try some of our others here

Jerusalem artichokes or sunchokes, perfect with turmeric pasta!

Over on Frugal Living today: Frugal Living Basics and Jerusalem Artichokes


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Vegan Macaroni Cheese Recipe Using Miso

vegan macaroni cheese

This vegan macaroni cheese recipe uses sweet white miso paste for some of its cheesiness! If you want to make it more yellow you can add turmeric to it, but we quite like it in this paler form.

Vegan Macaroni Cheese Ingredients

  • 1 bag (500g) macaroni – we favour the Scottish brand of Marshalls, it has a nice curl to it and good texture for this recipe.
  • a tablespoon vegan margarine
  • 1 onion or leek, finely chopped
  • 2 tablespoons of plain white flour
  • 1 litre of unsweetened soya milk
  • a stock cube (we used Kallo organic)
  • 1 teaspoon of smooth yellow mustard
  • 2 heaped tablespoons of sweet white miso
  • seasalt to taste
  • 2 or 3 large tomatoes, thinly sliced
  • Grated vegan cheese (in the UK GreenBay have a huge range of cheeses, including many artisan small batch varieties.)

Method

Cook the macaroni as per packet instructions. While the water is coming to the boil/pasta cooking, prepare the sauce. Melt the marg and cook the onion in it for a few minutes. Add the flour and stir thoroughly. Gradually add the milk, stirring all the time to avoid lumps (but don’t worry too much, they seem to be un-noticed in the final mix anyway). Add in the stock, mustard and salt, still stirring away. Once the sauce has thickened, remove from heat and stir in the miso.

Put your grill on to heat on high. Drain your pasta (once cooked) and mix in the sauce. Place in a large oven proof dish and top with the tomatoes and then cheese on top. Place under the grill for a few minutes until it goes a little squidgy (a very specific and precise term)… yum.

Catkins by the loch:

vegan macaroni cheese