6 c. tomato juice
1/3 c. soy sauce or equivalent
1 clove garlic, minced
2 1/2 c. whole grain macaroni
1 1/4 c. canned tomatoes
1/2 c. almonds
2 tbsp. yeast flakes
1 tsp. onion salt
Pinch sweet basil

Combine tomato juice, soy sauce and garlic in 2 1/2 quart saucepan. Bring to a boil. Add macaroni, cook until almost tender. Whiz remaining ingredients in blender until smooth. Add to macaroni. Pour into an oiled 12 x 8 inch baking dish. Bake at 450 degrees until liquid is nearly all evaporated.