Vegan Macaroni & cheese

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"