Yes, please!

Awesome. Thanks so much for your comment. I totally forgot about this recipe. Now I'm going to make it again too! Congratulations on the pregnancy! I hope it's going well. Being pregnant in the summer is rough man - I hope there's a cool body of water near you!

I say go for it. It will turn out a tiny bit sweeter than intended, but my guess is not in a bad way. It's not a ton of yogurt that the recipe calls for, so I don't think it will make a huge difference. Plus, does unsweetened non-dairy yogurt even exist on the shelves right now? In this same book, Ms. Schinner has very simple sounding instructions for making your own yogurt that I've been meaning to follow.

Crazy Big Day!

Wait! Why haven't I deleted this comment!? No soy sauce (gmo or otherwise) was used in the preparation of this dish!

Thanks! Me too! All's well - just working on balance and time management and another food-related thing! So, so working on being here too.

That does sound like an awfully long time. Bean cooking times are so variable though, I'm hoping that yours are soft and delicious by now! I know that beans can take quite awhile to cook if your water is particularly hard. Could that be it? But also, 9 days sounds border line for keeping fresh beans around.

Yes. And then the people will tell you something about digestibility and enzymes and some stuff. I occasionally look into it. Perhaps someone more knowledgable will answer?

I think it's fine!

Okay, your bars are still on my mind. I would cut the water and flax down to 3T water and 1T flax, and then you need a nice shortbread-y crust. The crust in the recipe you linked to would work - just sub Earth Balance?

What a great idea, Anna! You know, I think it would work. The filling is awfully thick so I think it could totally make the move without any real tinkering. Let us know how it goes if you give it a try! Happy Day Before Thanksgiving!

While I don't think I've tried the exact recipes you like, I have been with you in the past. There are so many clever vegan mac and cheese recipes with pureed vegetables and nuts - love it. For years those were the recipes that I preferred, but I came back to this one. What makes this recipe live on the side of my fridge where I can see it from the stove is that I can make it in the amount of time that the pasta boils even if I haven't been grocery shopping in a week. I choose now to think of it as a nutritional yeast sauce held together with a little flour and oil, rather than a flour and oil based sauce.

Oh yum, maybe I will too.

Awesome. Thanks so much for sharing, Ellen! Your salad sounds wonderful!