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Edited on Wed Jun-21-06 10:59 AM by LeftyMom
Another adapted recipe, this one is kind of a hybrid of a recipe expatriot posted in the Tofu Ghetto (aka the Vegetarian/Vegan/Animal Rights group) and the one I was using previously, combining the easy preparation and nicely textured “cheese” sauce of his version and the seasonings I liked from the other recipe.
A note about ingredients before you begin: Nutritional yeast is a flaky yellow powder that can be purchased at natural foods stores and in the bulk or health food sections of some supermarkets. It’s high in B12 and many other nutrients and is often used to add a cheesy flavor to food. The Chinese hot mustard powder is available at most Chinese and southeast asian grocers, or it can be purchased online. I rarely see it at regular grocery stores but maybe you’ll have better luck.
Step One: Prepare one pound of pasta normally. I like rotelle, but shells, macaroni and farfalle (bowties) work nicely too. While it’s boiling prepare the sauce in a separate saucepan.
Step two: Prepare the sauce
1/2 cup white flour 1/2 cup nutritional yeast 1 tsp. Mexican seasoning blend (I usually use this in place of chili powder to avoid bitterness) 1 TBSP garlic powder up to 2 cups hot water 1/4 cup canola or safflower oil 1/2 tsp powdered Chinese hot mustard 1 tsp soy sauce
Combine flour, nutritional yeast, chili powder and garlic powder in saucepan then add the hot water in slowly, whisking constantly. Warm the mixture over medium heat, stirring often and taking care not to scorch it. Add the oil, soy sauce and mustard. Continue cooking and stirring the mixture until thick. Add garlic or Mexican seasoning to taste.
Step three: Drain cooked pasta, combine pasta and cheese sauce and serve.
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