So before January officially ends, I publish my resolution to post at least once a month. Tonight I made version 600? of my un-mac’n cheese. Here it is:
M&C #6
1 cup extra firm tofu
1/2 cup baba ganoush dip
2 Tablespoons nutritional yeast flakes
2 Tablespoons Creole seasonings (I like Konriko best)
1-3 Tablespoons Chipotle peppers in Adobo sauce
1/4 cup extra virgin olive oil
soy milk to aid in blending ingredients
1/2 bag whole wheat 1/2 bag regular penne pasta (I use Trader Joe’s organic)
Puree all sauce ingredients in a blender or food processor until creamy smooth. Cook pasta according to package directions. Serve sauce warmed over pasta. Garnish with fresh minced parsley and lemon thyme. Also tasty with soy parmesan or grated vegan cheese on top. Version 6 has a slightly smokey spicy flavor thanks to the roasted eggplant dip and chipotle peppers in adobo sauce.
