Mac and 'Cheese' Florentine

This recipe makes just enough for dinner for 2 - a pleasant find, since most recipes are designed to feed 4 or more! Make sure you've prepped everything in advance, as the cooking steps move quickly... I was not quite prepared enough, and did a fair amount of rushing about, as a result.

Place 1/2 of a 1-ounce slice of white bread (such as the Vermont Bread Company's organic soft white) in a food processor and pulse about 10 times until you have coarse crumbs measuring a 1/4 cup or so. Pour 1 tablespoon melted vegan butter (such as Earth Balance) over the crumbs, and toss to coat. Set aside.

Heat a large skillet over medium-high heat and coat with cooking spray. Add 1 cup thinly sliced onion and saute 3 minutes. Add 1 cup frozen spinach (previously thawed, drained, and squeezed dry with paper towels), 1 teaspoon lemon juice, 1/4 tsp. nutmeg, and 2 minced garlic cloves. Cook for 2 minutes, stirring occasionally.

In a bowl, combine 1 and 1/2 cups plain soy milk with 1 and 1/2 tablespoons all-purpose flour, stirring with a whisk. Gradually add to the skillet, stirring constantly, and bring to a boil (which will happen quickly!). Stir in 1/3 cup shredded vegan cheddar (I used the one from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper. Stir until the 'cheese' melts, about 30 seconds.

Remove the skillet from heat and stir in 2 cups cooked elbow macaroni - any brand that's 100% duram wheat will do! Pour the whole mixture into a 1-quart souffle dish coated with cooking spray. Sprinkle with the breadcrumb mixture.

Broil for 3 minutes - it will be lightly browned.

Divide into 2 servings of about 2 cups and 490 calories each. Now light some candles if this dinner for two is romantic.

Cost:
onion $0.86
frozen spinach $2.49
plain soy milk $2.49
vegan cheddar $3.39
elbow macaroni $2.99