MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Pastitso
Categories: Casseroles, Greek
Yield: 6 Servings

12 oz Radiatore or
- other small pasta
1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
3 cl Garlic; chopped
16 oz Firm tofu;
- drained, finely crumbled
8 oz White mushrooms; chopped
1/2 ts Dried oregano
1/2 ts Ground cinnamon
Salt
Black pepper; freshly ground
1/4 c Dry red wine
2 c Marinara sauce
1/4 c Fresh parsley; chopped
1/4 c Raw cashews; soaked for at
- least 3 hours or up to
- overnight, then drained
1 c Plain unsweetened nondairy
- milk
1 pn Nutmeg; freshly grated
1/4 c Gomasio or vegan Parmesan

You can assemble this ahead of time and bake just before serving.

Bring a large pot of salted water to a boil over high heat. Cook the
pasta, stirring occasionally, until al dente. Drain and set aside.

Heat the olive oil or water in a large skillet over medium heat. Add
the onion and cook until softened, about 5 minutes. Stir in the
garlic, tofu, mushrooms, oregano, cinnamon, and salt & pepper to
taste. Add the wine and simmer to reduce a bit, about 5 minutes. Stir
in the marinara sauce and parsley, reduce the heat to low, and cook
to reduce the liquid and blend the flavors, about 10 minutes.

Preheat the oven to 375?F. In a high-speed blender or food processor
combine the drained cashews with the nondairy milk, 1/2 ts salt, 1/4
ts black pepper, and the nutmeg. Process until very smooth.

Lightly oil a 9x13" baking dish. Spread half of the pasta over the
bottom of the dish and sprinkle with half of the gomasio. Spread all
of the tomato mixture over the pasta and layer the remaining pasta on
top. Spread the cashew sauce over the pasta and sprinkle with the
remaining gomasio. Bake until hot and bubbly and lightly browned on
top, about 45 minutes. Let rest for 10 to 15 minutes before serving.

A crisp green salad is all you need for a complete meal.

Recipe by Vegan Planet by Robin Robertson

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