Deluxe Veggie Pasta Bake

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Energy reboot!  Went for a 2 hour cross country ski in the brilliantly sparkly sunshine and feel the need to refuel my energy stores.  What better than a nice pasta casserole?

3 c dried pasta cooked to directions (I like to use organic rice pasta)
1/2 thinly sliced medium red onion
1/2 sweet pepper chopped
1 crown broccoli chopped
4 cloves chopped garlic
2 stalks celery chopped
1/8 c sun-dried tomatoes
salt and pepper to taste

—Saute veggies lightly and mix into cooked pasta.  Place mixture in casserole dish. Preheat oven to 350º.  Pre-sauced pic:

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Sauce

110g firm organic tofu (about 1/3 of a 350g package)
1/2 c nutritional yeast
1/2 c milk substitute
1/8 c grape seed oil
1 tsp garlic salt
1 dollop mustard
1 t paprika
2 t no salt seasoning (Kirkland makes a nice organic one)
2 T tamari

—Blend all sauce ingredients until smooth and pour over pasta.  Top with almond crumbles.

Almond crumbles

1 handful raw almonds
1 T nutritional yeast
1 pinch of salt
1 pinch cayenne pepper

—Grind all ingredients and sprinkle over pasta dish.  Bake for 15 minutes at 350º.  Let sit for 10 minutes and prepare for a delicious taste sensation of epic proportions.

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