Mac N Cheese

3 C dry macaroni (use whole whole grain if possible)
1 can coconut milk
1 1/4 C water
1/4 C yeast flakes
2 tsp salt
1/4 C raw cashew pieces
1/4 C pimentos
3 Tbsp lemon juice
1/4 C cornstarch
1 tsp onion powder
1/4 soy milk powder or increase cashews to 1/2 C

Cook macaroni in 5 quarts boiling water with 2 tsp salt until soft. Meanwhile, blend remaining ingredients about 2 minutes until very smooth. Drain cooked macaroni and return to pot. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently. Add 1-2 cups frozen peas or 1 C mushrooms or sliced olives if desired. Cover and let sit for 5-10 minutes before serving, or put in an oiled casserole, cover with seasoned crumbs, and bake.

Scalloped Potatoes

6 C thinly sliced potatoes
1 onion, sliced in rings
1 can coconut milk (lower fat version: 1 C each coconut milk and water blended with 2 Tbsp of flour)
1/2 Tbsp onion powder
1/2 tsp garlic powder
1 tsp salt

Boil potatoes and onions in 6 cups water with 2 tsp salt for 5 minutes. Drain and place in an 8-inch oiled casserole dish. Combine milk with seasonings and pour over potatoes, pressing them firmly into the milk. Sprinkle with paprika if desired. Bake at 400 F for 45 minutes.

Whole Wheat Pancakes

2 C  whole wheat flour
1 tsp salt
2 C soy milk or nut milk
2 Tbsp honey
1 Tbsp baking powder

Blend all ingredients together in a blender or with a wire whip. Pour onto hot griddle. Bake until golden brown on each side.