On these super cold nights we've been having this is such a cozy feel good and sleepy meal. Don't get the wrong idea with this being a vegan recipe, I love the hell out of all sorts of cheese, this dish is just plain delish.
preheat oven to 350
1 cup soy milk ( I use vanilla- it's good I swear!)
1/2 cup water
a wee bit less than 1/4 cup of Bragg's liquid aminos
1 cup nutritional yeast
1/2 tablespoon paprika
1/2 tablespoon garlic powder
pinch of cayenne for good measure
2 pinches of salt
half block of tofu, or about 7 ounces
1/4 cup olive or safflower oil
2 tablespoons mustard
throw all of this nonsense into a blender, and blend away.
boil water for your noodles silly.
3/4 pounds of whole wheat elbow noodles (penne works well too)
after boiling noodles drain and put into a glass baking pan, pour blended goodness over the top, throw it in the oven for about 20 - 30 minutes.
Dress it up:
I throw a jalapeno pepper in the blender for some kick.
Jim likes cut up tofu pups thrown in the glass pan before baking.
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