This, is the first of the themed posts for my MoFo. Mash-Up Mondays, where I will pair foods that you might not think should go together and pair them together in traditional foods. Tonight I will pair noodles with vanilla (and some other stuff) to make a very traditional Jewish dish known as a sweet noodle Kugel. This dish is served for break fast during Yom Kippur (which starts on Friday, October 7), so I thought I'd make up a vegan batch (even though I am not Jewish) because I like the idea of Teshuvah, or asking for forgiveness for the wrongs I have done. (READ MORE ABOUT YOM KIPPUR HERE) So with each sweet bite of this Sweet Noodle Kugel, I will be reminded to be kind and ask for forgiveness for the wrongs I have done to others. Religious or not, I believe it is good to forgive.
Sweet Noodle Kugel
Whatever your beliefs, why not try this traditional dish for breakfast or dessert. You will never look at linguini the same way again! I personally love it cold in the morning or warm for dessert with some extra EB melted over the top.
1 pound linguini noodles
1/3 cup Earth Balance Buttery Spread (or other nondairy margarine)
1 (6 ounce) container of vanilla or plain nondairy yogurt
1 (8 ounce) tub of Tofutti Better Than Cream Cheese (or other nondairy cream cheese)
1 (12 ounce) tub of Tofutti Better Than Sour Cream (or other nondairy sour cream)
1/4 cup evaporated cane juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup dried fruit, like apples, raisins, cranberries, pineapple....(optional)
To make the Kugel:
Prepare the noodles according to package instructions, in a large pot.
Prepare a 9x12 baking dish by spraying with nonstick spray, or rubbing with some margarine. Preheat your oven to 400 F.
When noodles are done, pour them into a strainer over the sink.
Using the same pot, add all other ingredients (except fruit) and stir over low heat until melted and well combined.
Add the strained noodles back into the pot and stir to coat.
Transfer mixture to the prepared pan.
Sprinkle with dried fruit, if using.
Bake for about 30 minutes, or until top is browned.
Allow to cool for at least 10 minutes before slicing to serve.
Yield: 12 servings