Please email us your favorite vegan recipes at careuw@u.washington.edu

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Blackberry Oatmeal Muffins

Ener-G egg replacer to equal 5 eggs
1 quart rice milk or other dairy-free milk
1 1/2 cubes melted margarine
4 cups oats
3 1/2 cups whole wheat flour
2 cups packed brown sugar
2 teaspoons cinnamon
pinch nutmeg
2 teaspoons salt
1/6 cup baking powder
1 lb. bag frozen blackberries/merion berries

Mix Ener-G with correct amount of water in blender, then add to a bowl
with rice milk margarine and oats. Stir and let soak for one hour.
While oat mixture is soaking mix all other ingredients except berries in
another bowl. Line muffin pans with muffin papers. I give a spritz of
Pam to each liner to keep muffins from sticking to papers. Add flour
mixture to oat mixture and stir just until thoroughly mixed. Add frozen
berries to batter and stir. Divide equally into muffin pans. This
recipe makes two dozen muffins. I use an ice cream scoop. Bake at 425
for 20 minutes or until done.

Old Fashioned Mac and "Cheese"

16 ounces elbow macaroni
2 tbs olive oil
1 large yellow onion, chopped
2 cups soy milk or other dairy-free milk
One 12 ounce package soft silken tofu, drained
1 tbs fresh lemon juice
2 tsp mellow white miso paste
2 tsp nutritional yeast (optional)
1/4 tsp dry mustard
1/4 tsp cayenne
Pinch of freshly grated nutmeg
Salt
1/2 cup dry bread crumbs

1. Cook the macaroni in a pot of boiling water, stirring occasionally, until al dente, about 8 minutes.  Drain an set aside in a large bowl.
2. Preheat the oven to 375 degrees F. Heat 1 tbs of the olive oil in a medium-size skillet over medium heat.  Add the onion, cover, and cook until softened, about 5 minutes.
3. Place the onion in a blender or food processor. Add the soy milk, tofu, lemon juice, miso, nutritional yeast (if using), mustard, cayenne, nutmeg, and salt to taste.  Process until smooth. Pour the sauce over the macaroni and mix well. Transfer the mixture to a lightly oiled 2 1/2 quart baking dish and set aside.
4. In a small bowl, combine the bread crumbs with the remaining 1 tbs olive oil, stirring to coat. Sprinkle the crumb mixture evenly over the macaroni mixture, cover and bake until hot and bubbly, about 25 minutes.  Uncover and bake until the top is lightly browned, about 10 minutes more. Remove from the oven and let sit for 5 minutes before serving.