Ingredients
1 lb macaroni, elbow, whole wheat
8 oz tofu, firm, cubed
1 cup tofunnaise or other eggless mayo
1/3 cup daikon, diced
1/3 cup celery, chopped
1/3 cup carrot, grated
1/3 cup bell pepper, diced
1/3 cup scallions, minced
1 large kale leaves for garnish
1/2 cup sunflower seeds, raw, unsalted, hulled
Directions
Cook noodles according topackage directions. Drain, rinse and chill.
Place tofu in a bowl with noodles and mayonnaise.
Gently fold in daikon, celery, carrot, pepper and scallions.
Line a bowl with kale and spoon in noodle mixture.
Sprinkle with seeds and serve.
Per serving: 581 cal; 22 g prot; 441 mg sod; 57 g carb; 35 g fat; 0
mg chol; 110 mg calcium
From the files of DEEANNE
Servings: 8 servings
Confetti Macaroni Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Pasta
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into antiquity, in fact as far into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Continuing our culinary historical journey, we find some interesting books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is served today, but rather descriptions of the types of food served to the upper classes of those days. During the following few hundred years, the powerful and wealthy houses competed to lay on the most exotic banquets, and as a result chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing recipes to allow everyone to enjoy them. The arrival of television gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Confetti Macaroni Casserole recipe.
