Tuesday, April 23, 2013

Mac n Cheesiness

1 16oz package macaroni or other small pasta 
(I used mini penne)
1 vacuum packed box of of silken tofu
½ cup nutritional yeast 
(or you can use more, if you love the pungent cheesey flavor)
¼ cup olive oil
¼ cup soy milk
2 cloves garlic
Pinch of salt
¼ cup breadcrumbs
Pinch of cayenne
Ground black pepper

Set a big pot of water on the stove to boil. While it's heating, put the tofu, nutritional yeast, olive oil, soy milk, garlic and salt into a blender or food processor. Blend until all the lumps have disappeared. When the water has reached boiling point, add your pasta and cook for ten minutes. When it is done, drain the pasta and stir the sauce into it, making sure that all the pasta is nicely coated. Then put the whole thing into a baking dish (I used an 8 x 8 inch Pyrex dish). Top with the breadcrumbs, a generous amount of fresh ground black pepper and a small pinch of cayenne. Bake at 350 degrees for 40 minutes.

I love serving this dish with BBQ seitan and garlicky collard greens. I've also been known to serve it with chili beans, or on its own as a light meal. Comfort food at its best!

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