Title: Vegan Macaroni and "Cheese"
Categories: Vegetarian, Pasta
Yield: 4 Servings

3 c Cooked elbow macaroni
1/4 c Dry sherry
2 Green onions, thinly sliced
2 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.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini