rants & recipes

Ingredients:

• 3/4 cup of plain soymilk
• 1/2 cup of water
• 3 tbsp soy sauce
• 3/4 cup of nutritional yeast
• 1 1/2 tsp paprika
• 1 1/2 tsp garlic powder
• 1 1/2 tsp Vegesal or other similar product (I use a Rapunzel vegetable cube and some salt)
• 2-4 ounces firm (not silken) tofu (I've used whatever I've had on hand, including asceptic extra-firm silken)
• 1/2 cup of canola oil
• 1 dollop of mustard
• 3/4 lb macaroni, cooked until still slightly under done - it'll cook more in the oven

Instructions:

• Throw everything except the macaroni into a blender and puree until smooth.
• Mix the sauce and macaroni together.
• Pour into a greased 9*13 casserole dish.
• Bake at 350° until hot and bubbly - about 15-30 minutes.
• Let sit for about 10-15 minutes before serving.

Notes:

• This recipe is from "Brenda W" and was shared through vegsource.com.
• Sometimes I blend a cooked carrot into the sauce and pretend this dish is then healthy!