Sesame Cheese and Vegan Mac and Cheese

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Sesame Cheese

1 cup raw tahini (Maranatha's is perhaps the best, and I'm not being

biased just because they're in Ashland)

1/4 to 1/3 cup lemon juice, pulp or puree (if the lemon is organic,

I sometimes like pureeing the whole lemon for a variation of this

cheese; lime can be used in part or instead of lemon for another set

of variations)

3 to 5 cloves of garlic smooshed or finely chopped (amount depending

on strength of garlic and your tastes)

Salty to taste, coming from salt, miso, soy sauce, tamari, Bragg's

liquid aminos, or anything else you might imagine

Mix all ingredients with fork until the lemon acids stiffen the

tahini.

This can be used right away, but can be allowed to mature about 3

days for a nice effect.

This cheese can be spread on bread for sandwiches or put on steamed

vegetables. I like it with steamed chard, kale or collards, with

chopped fresh tomato and walnuts, eating this with a good toasted

bread and a nice stout. It's good with a mix of steamed vegetables

to make an enchilada filling in corn tortillas and a tomatillo-based

sauce. Half and half with tofu that has been smooshed with a fork,

it makes a great filling for stuffing pasta shells or a layer in a

vegan lasagna. With smooshed garbanzos, a bit of coriander and/or

cilantro (either seed and/or leaf), olive oil, and perhaps some bean

water for the consistancy you like, it make hummus. Black beans work

well instead of garbanzos, but I haven't tried kidneys. Roasted

eggplant instead of garbanzos and you have baba ganoosh (spelled

whatever way you prefer). There are endless possibilities.

 

Vegan Mac and Cheese

One recipe of Sesame Cheese

One or two pounds of Macaroni

Variations: add tomatoes and or vegetarian weiners.