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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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