And so... another, bigger badder better version of macaroni and cheeze.
M.E.'s Noodle Comfort
1 lb pasta of your choosing
1 c plain, unsweetened soy milk
1/4 c liquid aminos or tamari or soy sauce
1 c nutritional yeast
2 tsp paprika
1-2 tsp garlic powder
1-2 tsp vegesal or salt
1 tsp turmeric
1 block of firm (not silken) tofu
1/2 c canola or vegetable oil
1/4 c Earth Balance
1 tsp mustard
Preheat the oven to 350 degrees.
Cook noodles to your liking. While the noodles are cooking, put all of the other ingredients in a blender/food processor (order does not matter), and blend until smooth.
Place drained noodles in a baking dish and pour sauce over noodles. Mix together with a spatula, and then flatten out the top. Bake for 15-20 minutes, until the top browns a bit.
This is salty and garlicy with the full amounts in there, so you could even eliminate the salt if you want. Maybe next time I'll try using fresh garlic, too. Goodness knows I have enough around the house.
I like not using the term "cheese" or anything like it. People who are looking for another flavor will miss the awesomeness of this dish. Mike and his bro like this dish better than the Mac Daddy.
In other news, tonight at dinner, Mike said, "I no longer fear tofu." He has also recently said that he doesn't understand vegetarians who aren't vegan because they're not really aligned with their values. I was "ovo-lacto" for a long time, but I get his point. Obviously, I'm vegan now. Anyway, at least if he doesn't agree with me, he's admitting how right and awesome I am according to my own beliefs. Go, me.
Hey, two days in a row. Consider yourself blessed.
much love,
M.E.
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