Macaroni And “Cheese” Casserole
2 tablespoons vegan margarine or oil
1/2 small onion, chopped
1 tablespoon unbleached white flour
1 cup rice milk or soy milk
1/8 teaspoon dry mustard
1 teaspoon vegetarian Worcestershire sauce
1 tablespoon nutritional yeast
1 tablespoon plus 1 teaspoon tahini
Seasoned salt and black pepper to taste
8 ounces macaroni, cooked
1 14 1/2 ounce can chopped tomatoes, packed in juice
1/2 medium zucchini, grated
1 cup fresh bread crumbs
1 tablespoon oil
2 tablespoons minced parsley Paprika
Preheat oven to 350 degrees.
Melt 2 tablespoons margarine in skillet and saute onion until soft. Whisk in flour and cook one minute, stirring constantly.
Add rice or soy milk and cook until thickened.
Remove from heat and whisk in mustard, Worcestershire, nutritional yeast, tahini, seasoned salt, and pepper.
Stir in macaroni, tomatoes (with their juice), and zucchini.
Spread mixture in a casserole dish. In a small bowl, combine bread crumbs, oil, and parsley. Sprinkle over macaroni. Sprinkle paprika over casserole.
Bake in oven for 20 minutes or until heated through. Serves 5.
Lemon Raspberry Cream Roll
1 lemon sponge cake, prepared in a 10x15x1-inch jelly roll pan
1 8-ounce package cream cheese, room temperature
1 can raspberry fruit filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
While cake is still warm, loosen edges and turn cake out onto a towel generously sprinkled with powdered sugar.
Roll up towel and cake starting from short end. Allow to cool on baking rack. Unroll cake and remove towel.
In medium mixing bowl, blend cream cheese and half of the raspberry filling. Fold in whipped topping.
Spread evenly onto cake to within half-inch of edges. Roll up cake. Cover in plastic wrap and chill 1 to 2 hours.
Before serving, cut into slices and spoon remainder of fruit filling over each slice.