Jan 8th - Bowtie Pasta with White Cheesy Sauce and Steamed Carrots

The recipe for this white sauce comes from a restaurant in Oregon the Vita Cafe--Vegetarian Times featured restaurant recipes in one of their magazines a few years back.  The Cafe actually uses this for Macaroni and Cheese.

1 bag of bowtie pasta (or corkscrew or fettucine if you prefer)   Prepare according to package directions.

2 1/2 cups plain soymilk
2 1/2 tbs brown rice flour
1 1/2 tbs nutrional yeast
1 1/2 tsp soy sauce
1 tbs granulated garlic (I use about 3/4 of tablespoon)
1 tbs granulated onion or onion powder (again I used about 3/4 tbs)

Mix together in saucepan, bring to a simmer of med high heat, then simmer on medium heat for about 4-5 minutes.
Add
2 tbs vegan margarine (we like earth balance)
1 tsp yellow mustard
salt to tastse, if needed

Once thick, pour over the prepared pasta.

Put baby carrots in steamer, sprinkly with dill weed.  Add water to steamer and steam over med heat about 10 minutes (until carrots are firm but tender when poked with fork)  Be sure not to over cook.

You can also serve some sausage or a meatball on the side.