“White Cheddar” Shells and Cauliflower
Healthy comfort food for those cold winter nights
Healthy comfort food for those cold winter nights
- 1 pckg Mori-Nu Silken tofu, soft
- 1 cube Rapunzel Vegetable Bouillon w/ Sea Salt & Herbs
- 1/4 cup nutritional yeast
- pinch salt and pepper
- soymilk and/or water necessary to blend to a creamy consistency
- 5 oz whole wheat pasta shells
- 1/2 lb cauliflower
- sliced mushrooms (optional)
- Blend up first 5 ingredients. The Rapunzel brand bouillon really makes the dish – any cream sauce dish. It’s available locally at Whole Foods, Ellwood Thompson’s, and I think Ukrops also, in the “natural food” section, whatever that means. Nutritional yeast imparts the cheddar flavor and is rich in B vitamins. Find it in the bulk section of Ellwood Thompson’s and possibly pre-packaged at Kroger and Ukrop’s.
- Saute mushrooms (if using) in small pot, greased with a spritz of cooking spray. Add sauce, cover, and simmer on low.
- Cook shells. With about 3-4 minutes to go on pasta timer, add cauliflower to the boiling water.
- Drain pasta and cauliflower. Combine everything and serve.
