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Title: Sweet Noodle Kugel With Apples And Apricots
Categories: Desserts, Pasta
Yield: 6 Servings

8 oz Fettuccine; broken into 3rds
1 lg Delicious apple;
- cored, peeled, shredded
1/2 c Golden raisins; soaked in
- boiling water to cover
- and drained
2 ts Fresh lemon juice
12 oz Soft silken tofu; drained
2 c Plain unsweetened non-dairy
- milk
1/2 c Natural sugar; +1 tb
1/4 c Almond butter
2 ts Ground cinnamon
1 ts Pure vanilla extract
1/2 c Ground almonds
2 tb Natural vegetable oil

Bring a large pot of salted water to a boil over high heat. Cook the
fettuccine, stirring occasionally, until al dente. Drain and place in
a large bowl. Add the apple, raisins, and lemon juice. Toss well to
mix and set aside.

Preheat the oven to 350?F. Lightly oil a shallow 9x13" baking dish.
In a food processor or blender, combine the tofu, non-dairy milk, 1/2
cup sugar, the almond butter, 1 ts cinnamon, and the vanilla, and
process until smooth. Stir into the noodle mixture and mix well.

Transfer to the prepared baking dish, cover, and bake for 30 minutes.

While the kugel is baking, combine the almonds, bread crumbs, oil, and
remaining 1 tb sugar and 1 ts cinnamon in a small bowl.

Remove the kugel from the oven. Top evenly with the almond-crumb
mixture, and bake, uncovered, until lightly browned, about 10
minutes. Let stand for 15 minutes before serving. Serve warm or at
room temperature.

Recipe by Vegan Planet by Robin Robertson

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