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| RECIPE FOR VEGAN MACARONI & ""CHEESE" |
Title: Vegan Macaroni & ""cheese"
Category: Vegetarian
Serves: 4
Ingredients:
| 3.00 | c | Cooked elbow macaroni | | 0.25 | c | Dry sherry | | 2.00 | ea | Green onions, thinly sliced | | 2.00 | ea | Plum tomatoes, coarsely | | | -- sliced | | 2.00 | tb | Chives, minced | | 1.00 | ts | Cornstarch | | 1.00 | c | Cold vegetable broth | | 1.00 | c | Shredded tofu cheddar | | 1.00 | tb | Dijon | | | Freshly black pepper | | | Salt to taste | | 0.50 | c | Toasted bread crumbs |
Instructions:
Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F.
Place cook pasta in a large bowl.
In a skillet, bring sherry to a simmer.
Add green onions & saute for 1 minute, stirring.
Add tomatoes & chives.
Saute 2 minutes till tomatoes are slightly softened.
Toss with pasta & set aside.
In a small bowl, dissolve cornstarch in cold broth & pour into skillet.
Heat to simmering.
Add soy cheese & whisk over low heat till mixture is thickened.
Remove from heat.
Stir in mustard, pepper & salt.
Spoon into casserole dish.
Top with bread crumbs.
Bake 20 minutes.
Serve with a green salad.
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