Mac'N'Cheesey-Sauce

This is one of my favorite comfort-food type meals. It is rich and creamy, full of b-vitamins and complex carbohydrates to make you happy. This recipe makes a very flavourful, saucy casserole; if you like a drier casserole or a more subtle sauce you can easily adjust the proportions.

1 lb macaroni or other pasta (preferably whole wheat)
1/4 c margarine
1/4 c flour
3 c soy milk
3/4 c + 2 T nutritional yeast
1/2 t salt
1/2 t pepper
1/2 t mustard powder
1/2 t basil
1/2 t paprika
1/4 t garlic powder
1/4 t onion powder
pinch of turmeric
1 onion, diced

Cook pasta according to package directions just until al dente, then cool completely under cold running water.
Meanwhile, melt margarine, whisk in flour, stirring until a thick paste is formed.
Add soy milk and seasonings, whisking to combine thoroughly.
Adjust seasonings according to taste.
Add onion.
Cook over med-low heat until it just starts to bubble, stirring frequently and being careful not to let it stick or burn.
Combine sauce and pasta in a deep casserole dish.
Top with a little extra nutritional yeast and paprika.
Bake for 30 minutes, or until the top is slightly browned.

Variations:
Before baking, cover with a layer of bread crumbs and dot with a little extra margarine.
Add vegetables before baking, my favorite combinations are broccoli and carrots or zucchini and fresh tomatoes.
To make a lower fat version, just reduce the margarine and flour by equal amounts, it will make a thinner sauce but will still taste great.
This sauce is also especially good over quinoa and stir-fried vegetables.
Tonight we tried dipping bread, pears, and random veggies in the sauce for a sort of fondue; it was good, but I think a less strongly seasoned sauce would be more appropriate for fondue.

Scrambled tofu

Scrambled tofu is one of the most important recipes ever. I could eat it everyday. Sometimes I do. You can add herbs, spices, and various vegetables to make exciting new creations. Add a little soymilk for a creamier scramble, or a little instant oatmeal for a drier scramble.

The basic recipe:
1 block tofu
3 T nutritional yeast
.5 t turmeric
salt and pepper

Crumble tofu with your hands or a fork.
Fry in a little margarine.
Add seasonings as you cook, and adjust the balance of seasonings as you like.
Cook until hot, or browned, or dry, depending on how you like it.