Vegan Mac N' Cheese (2)

Ingredients:

Macaroni noodles (or your favorite type)
Approx. 1/4 Block silky tofu
Approx. 1/2 Can Butter Beans
2 Tbsp. Soy sauce
2 Tbsp. Vegan Butter
1 1/4 Cup plain soy milk
3 Tbsp. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt
Turmeric (a dash)
Nutmeg (a dash)

Steps:

1. Cook macaroni noodles

2. Blend together tofu, butter beans, "butter", soy sauce, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 5-7 minutes

4. Gradually add remaining soy milk

5. Remove cheese sauce from heat and combine with macaroni noodles

Serves 2-3

Vegan Tuna Salad

Ingredients:

1 Can Chick Peas, Mashed
3/4 Cup Vegan Mayonnaise
1 Stalk Celery, Chopped
1/2 Dill Pickle, Chopped
2 Tbsp. Nutritional Yeast
Pepper to taste

Steps:

1. Combine all ingredients

Serves 4-5

Vegan Sand Dollar Cookies

Ingredients:

3/4 Cup Vegan Butter, Softened
1/3 Cup Confectioner's Sugar
4 1/2 Tsp. Vegan Sugar or Substitute
1 Tsp. Almond Extract
1 Tsp. Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
1/4 Tsp. Salt
Slivered Almonds and Cinnamon-Sugar

Steps:

1. Preheat oven to 325

2. In a large bowl, cream "butter" and sugars until light and fluffy.

3. Beat in extracts.

4. Combine the flour and salt; gradually add to creamed mixture and mix well.

5. Cover and refrigerate for 1 hour or until easy to handle.

6. Roll dough between waxed paper to 1/8-in. thickness. Cut with a floured 3 1/2 in. round cookie cutter (or cup). Using a floured spatula, place cookies approx. 1 in. apart on un-greased baking sheets.

7. Brush with melted "butter" or with water. Decorate with almond slivers and cinnamon-sugar.

8. Bake for 12-15 minutes, or until edges begin to brown.