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Vegan Macaroni & "Cheese" Recipe
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3 c Cooked elbow macaroni 1/4 c Dry sherry 2 ea Green onions, thinly sliced 2 ea Plum tomatoes, coarsely -- sliced 2 tb Chives, minced 1 ts Cornstarch 1 c Cold vegetable broth 1 c Shredded tofu cheddar 1 tb Dijon Freshly black pepper Salt to taste 1/2 c Toasted bread crumbs 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. "The Cookbook For People Who Love Animals"
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