Creamy Garlic Sauce
Adapted from Sweet Beet and Green Bean
2 whole heads of garlic, roasted
1 block silken tofu*
1/4 cup canola or vegetable oil
1 tsp salt
onion powder, cayenne, paprika, pepper, etc to taste
2 pieces stale, hardened bread
1/4 cup flax seed meal
1/4 cup sunflower seeds
1-2 TBSP McKay's Chicken seasoning
1-2 TBSP Brewer's yeast
1 TBSP garlic herb seasoning
Directions-Roast the garlic as follows: wrap the whole head (unpeeled) in tin foil and then bake at 400 F for 30 minutes. Remove and open the tin foil package. Once cool, the individual bulbs of garlic squeeze out very easily.
-Blend garlic, tofu, oil, and seasonings until smooth.
-Mix with pasta, sun-dried tomatoes, and greens (spinach, peas, etc). Place in baking dish.
-Coarsely blend all breadcrumb topping ingredients. Sprinkle on top of pasta dish.
-Bake at 350 F just until top is slightly browned.
A few notes:
*I've used regular tofu and it works well, just not quite as creamy
** This sauce is endlessly versatile - I've added tomato paste, sundried tomatoes and the oil they come in to the sauce before blending (in lieu of the canola oi) and it makes the sauce into a delicious tomato garlic cream sauce.
***The pasta will absorb quite a bit of the sauce while baking. To counter this, I only bake it for a short amount of time and, if making a large dish, I'll double the sauce. It's also handy to save aside a little extra for spooning on top if things get too dry.