Part 69 (2/2)

2 tablespoons olive oil

cup lightly packed, chopped fresh dill

2 tablespoons lemon juice

teaspoons salt (use teaspoon less if your matzo is salted)

teaspoon ground black pepper

Nonstick cooking spray

BOIL A pot of water and cook the noodles according to the package directions. Preheat the oven to 350F. Meanwhile, place thawed spinach in a colander and leave it in the sink to drain.

If making your own matzo meal, place the matzos in the food processor fitted with a metal blade and pulse until they are crumbs. Transfer to a medium-size mixing bowl.

Add the vegetable broth, oil, and tofu to the food processor and puree until smooth, sc.r.a.ping down the sides to make sure you get everything. Add the tofu mixture to the mixing bowl.

Press the spinach in the colander to get out as much water as you can, then add it to the mixing bowl. By this time, your pasta should be done, so drain it and run it under cold water.

Add the pasta along with the remaining ingredients (except, of course, for the cooking spray-cans don't taste good) to the mixing bowl and mix very well. Use your hands if you have to.

Coat a 9 13-inch gla.s.s ca.s.serole dish with cooking spray. Press the kugel into the ca.s.serole dish. Bake for 30 minutes. Remove from the oven and let sit for 5 to 10 minutes before slicing.

SOUTHWESTERN CORN PUDDING.

SERVES 6.

TIME: 1 HOUR 20 MINUTES.

This insanely flavorful, velvety side dish is the perfect accompaniment to any Southwestern meal-that is, whatever else you're making with cilantro and scallions and jalapenos and stuff in it. Or, serve with Green Pumpkin-Seed Mole (page 210) and Chile Cornmeal-Crusted Tofu (page 125).

2 tablespoons corn oil

4 cups fresh corn (about 6 ears)

1 red bell pepper, seeded and chopped finely

2 jalapenos, chopped finely

1 cup coconut milk

cup cornstarch

<script>