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MSGID: 34705.fidonet_cooking@1:105/500 2d6bd3a6
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Noodle Kugel With Apples And Apricots
 Categories: Desserts, Pasta
      Yield: 6 Servings
 
      8 oz Fettuccine; broken into 3rds
      1 lg Delicious apple;
           - cored, peeled, shredded
    1/2 c  Golden raisins; soaked in
           - boiling water to cover
           - and drained
      2 ts Fresh lemon juice
     12 oz Soft silken tofu; drained
      2 c  Plain unsweetened non-dairy
           - milk
    1/2 c  Natural sugar; +1 tb
    1/4 c  Almond butter
      2 ts Ground cinnamon
      1 ts Pure vanilla extract
    1/2 c  Ground almonds
      2 tb Natural vegetable oil
 
  Bring a large pot of salted water to a boil over high heat. Cook the
  fettuccine, stirring occasionally, until al dente. Drain and place in
  a large bowl. Add the apple, raisins, and lemon juice. Toss well to
  mix and set aside.
  
  Preheat the oven to 350?F. Lightly oil a shallow 9x13" baking dish.
  In a food processor or blender, combine the tofu, non-dairy milk, 1/2
  cup sugar, the almond butter, 1 ts cinnamon, and the vanilla, and
  process until smooth. Stir into the noodle mixture and mix well.
  
  Transfer to the prepared baking dish, cover, and bake for 30 minutes.
  
  While the kugel is baking, combine the almonds, bread crumbs, oil, and
  remaining 1 tb sugar and 1 ts cinnamon in a small bowl.
  
  Remove the kugel from the oven. Top evenly with the almond-crumb
  mixture, and bake, uncovered, until lightly browned, about 10
  minutes. Let stand for 15 minutes before serving. Serve warm or at
  room temperature.
  
  Recipe by Vegan Planet by Robin Robertson
 
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