Baked Macaroni with a Twist

• 1 tablespoon olive oil
• 1 medium yellow onion, minced
• 2 cups milk or soy milk
• 12 ounces soft or silken tofu
• 1 tablespoon fresh lemon juice
• 1 teaspoon white miso paste
• A dash of Tabasco sauce
• A pinch of turmeric
• Salt and fresh black pepper
• 12 ounces rotini pasta
• 1 cup Monterey Jack cheese, grated
• 1/2 cup dry bread crumbs

Instructions:

Preheat the oven to 350º F. Oil a casserole dish--9 inches across, 2 1/2 inches deep is the best. Heat the 1 tablespoon of oil in a small skillet on medium, and throw in the onion, cooking covered for 5 minutes. Put milk, tofu, lemon, miso paste, Tabasco, turmeric, and salt and pepper into a blender or food processor and process. Cook the pasta in salted boiling water for about 8 minutes, until al dente (still a little stiff). Drain the pasta and put in a bowl, add the new milk sauce and half of the cheese. Stir together. Put it in the casserole dish, top with the crumbs, and add more cheese on top. Cover and bake for 30 minutes. Uncover and bake until the top is brown, another 5 to 10 minutes. Let sit for another 5 to 10 minutes and then serve.

Yield: Serves 4-6
Source: Robin Robertson, Vegetarian Meat & Potatoes Cookbook