Your Old Favorites, With a Twist!

When I was growing up, two of our family's most favorite foods were lasagna and mac 'n cheese.  I don't think I need to tell you that it's a little different in my home these days, but since I did love them, I found recipes to adapt for a vegan diet.  Not only that, even if they weren't vegan, they probably don't resemble what your mom used to make!  I've gone ahead to make the necessary changes but with recipes like these, even the pickiest of eaters will probably lick the plate clean...
The first is a Mexican Lasagna.  You will need:
6 8" tortillas (you can use flour or corn)
1 TBSP extra virgin olive oil
1 small yellow onion, chopped
2 TBSP chili powder
2 tsp ancho chili powder
2 cloves (2 tsp) garlic, minced
2 c strained tomatoes
1 1/2 c (15 oz) black beans, rinsed and drained
1 medium chayote, peeled and diced (or 2 medium zucchini)
1/2 c corn kernels
1/2 c water
1 1/2 c Daiya cheddar or pepper jack cheese
Preheat the oven to 350 degrees.
Toast the tortillas on a baking sheet or aluminum foil for 5 minutes, turning once.
Heat oil in a saucepan over medium heat.  Add onion and saute until soft.
Stir in chili powders and garlic and cook for 30 seconds.  Add 1 1/2 cups of the tomatoes, beans, chayote or zucchini, corn and water.  Cover and cook for 10 minutes.
Coat a 2"x8" round baking dish with cooking spray.  Spread 1/2 c strained tomatoes in the bottom of the dish, and top it with a tortilla.
Top the tortilla with 3/4 c of the bean mixture and then 1/4 c of cheese.  Continue this layering 4 more times.
Top with the last tortilla and spread remaining 1/4 c of tomatoes over the top, followed by a sprinkling of the last 1/4 c of cheese.
Bake 30-45 minutes or until bubbly.
Let stand for 10 minutes before cutting into wedges.
The second is Cauliflower 'n Cheese.  You will need:
1 large head cauliflower, cut into medium sized pieces (about 8 cups)
2 TBSP vegan margarine
3 TBSP flour
2 c non-dairy milk, unflavored (almond or hemp might be best)
1 clove garlic, minced
2 cups shredded Daiya cheddar cheese
1/2 c nutritional yeast
1 pinch cayenne pepper
Egg replacer for 2 eggs
1 1/2 c breadcrumbs
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil.  Add cauliflower and boil 5-7 minutes, or until just tender.  Drain, reserving 1 cup of cooking liquid, and putting the cauliflower is a large bowl.  Set aside.
Melt butter in the same pot over medium heat.  Whisk in flour and cook for 1 minute, stirring constantly to make a rue.  Whisk in milk, garlic and reserved cooking liquid and cook 7-10 minutes, or until sauce is thickened, whisking constantly.
Remove from heat and stir in cheese, nutritional yeast, pepper and egg replacer until cheese is melted.
Fold in cauliflower.
Coat a 13"x9" baking dish with cooking spray.  Spread cauliflower mixture in the baking dish and sprinkle with breadcrumbs.  Spray breadcrumbs with cooking spray.
Bake 30 minutes or until casserole is hot and bubble and breadcrumbs are brown.