Mac-oh-geez!

Weekly Recipe: 
NonWeekly
[title]
This dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.

PASTA

>3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)

SAUCE

½ cup raw Brazil nuts

3 tablespoons freshly squeezed lemon juice

1 medium clove garlic

2 teaspoons arrowroot powder

1 teaspoon sea salt

½ teaspoon onion powder

¼ teaspoon (rounded) dry mustard

1 cup water

1 ½ cups plain nondairy milk, unsweetened

1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)

BREADCRUMB TOPPING (OPTIONAL):

¾ to 1 ¼ cups dry whole-grain breadcrumbs

½ tablespoon olive oil

Couple pinches sea salt

Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.