| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish, Casseroles |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Whole wheat fettucini |
|
|
;water; boiling |
| 1 |
tb |
Oil |
| 1 |
md |
Onion; chopped |
| 2 1/2 |
c |
Mushrooms; sliced |
| 1 |
ts |
Thyme |
| 2 |
c |
Tofu; mashed |
|
|
Egg replacer to equal 1 egg |
| 2 |
tb |
Shoyu or tamari |
| 1 |
c |
Peas, fresh or frozen (opt) |
| 1/2 |
c |
Whole wheat bread crumbs |
| 2 |
ts |
Oil |
INSTRUCTIONS
1. Cook pasta in boiling water till done (al dente),then drain.
2. Heat the oil in a skillet. Saute the onion for a couple of minutes,
then add the mushrooms and thyme.
Cook for a few minutes more.
3. Place the tofu cottage cheese, egg replacer, and shoyu or tamari in a
blender or food processor. Soft tofu is best to use. If your tofu is firm,
add 2-4 tbsp water to the mixture in the blender or food processor. Blend
until smooth and creamy.
4. Mix together the cooked and drained pasta, the sauteed vegetables, the
tofu mixture, and the peas.
Place in an oiled baking dish. Top with the bread crumbs and drizzle with
the 2 tsp oil.
5. Bake at 350 degrees for 20 minutes.
Serve with a steamed vegetable and a raw salad.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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