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   MSGID: 35643.fidonet_cooking@1:105/500 2defa7b2   
   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: 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   
       
   MMMMM   
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