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Macaroni and "Cheese" (from
the
(Marie Oser - More Soy Cooking)
2 cups soy
milk
2 Tbsp. lemon juice
1 (12.3 oz. pkg) firm Mori-Nu Lite Silken Tofu
1 Tbsp dijon mustard
4 cloves garlic
1 cup sliced scallions
2 Tbsp. whole wheat four
1/3 cup nutritional yeast
1/2 tsp. salt
1 tsp. dried marjoram leaves, divided usage
1 cup white wine
1 cup grated soy cheddar cheese
1 (16 oz.) pkg. elbow macaroni, cooked according to pkg.
directions
1 medium tomato, sliced (Optional)
Preheat oven to 375F. Place soy milk in a glass measuring cup. Stir in lemon juice and set aside. Process tofu in a food processor until smooth about 1 minute. Add mustard, garlic and scallions. Turn machine on and off until mixed. Add reserved soy milk, flour, yeast, salt, 1/2 tsp. marjoram, and the wine and cheese. Process until smooth, about 2 minutes, stopping the machine halfway through and scraping down the sides of the bowl with a spatula.
Place half of the macaroni in a 4 Qt. baking dish. Spoon on half of the tofu mixture; stir to mix. Top with half of the tomatoes, if desired. Pour the remaining macaroni on top and add the rest of the tofu sauce. Stir, then arrange the rest of the tomatoes on top, if desired. Sprinkle with remaining 1/2 tsp marjoram.
Bake, uncovered, for 30 minutes. Makes 8 servings.
This recipe can be made ahead, covered and refrigerated. To reheat, cover the casserole with aluminum foil and bake in a preheated 300F oven for 20 minutes.
Hellman’s Original Potato Salad - Thank you Marie Egan
1 Cup Hellman’s Real Mayonnaise
2 Tbsp. vinegar
1 ½ tsp. salt
1 tsp. sugar
¼ tsp. pepper
4 Cups cubed, cooked potatoes
(5-6 medium)
1 Cup chopped celery
½ cup chopped onion
2 hard cooked eggs, chopped