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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I used to make this when I was a vegetarian. adapted from Fast Vegetarian Feasts by Martha Rose Shulman. a fabulous cookbook. To make vegan, eliminate the egg and add 14 oz of tofu. Ingredients:
the sauce |
10 oz. firm tofu |
1 egg |
6 oz plain or fruit yogurt ( like raspberry silk soy ) |
2 tablespoons honey |
1 table. tahini |
2 to 3 table. fresh lemon juice, to taste |
1 teaspoon cinnamon ground |
1/2 teaspoon freshly grated nutmeg |
1 teaspoon vanilla |
the pasta |
1/4 pound flat noodles, macaroni, medium shells ,whole wheat or spelt or quinoa or (250 ml) |
the fruit |
1/4 cup currants or raisins (optional) |
1 apple , pear, or peach , cored or pitted and chopped (a yogurt cup-full of frozen blueberries plus a fresh pear) |
Directions:
1. {Preheat the oven and butter or spray a 1 1/2 - 2 qt baking dish .
2. Into a pot of boiling water, cook the pasta al dente. when cooked, drain and rinse in cool water. drain off the water and Set aside.
3. In a food processor throw in the SAUCE ingredients , tofu thru vanilla, and process until smooth. Pour The mixture over the noodles and stir in the chopped fruit and raisins. Pour into prepared baking dish and bake for 45 minutes, or until set.
4. Enjoy!
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