CORNMEAL CHEESE PUDDING (From "The Un-Cheese Cookbook" by Joanne Stepaniak)

2 cups low-fat, dairy-free milk (rice or soy)

1/2 cup pimento pieces drained (or red bell pepper)

1/4 cup Nutritional Yeast flakes

2 Tbs fresh lemon juice

2 tsps onion granules or powder

1 tsp salt

3/4 tsp mustard powder

1/2 tsp garlic powder

1 cup coarse, whole-grain cornmeal

1 cup low-fat, dairy free milk (rice or soy)

Place the first 8 ingredients in a blender and process until very smooth. Set aside.

In a medium saucepan mix together the corn meal and 1 more cup of the milk to make a smooth paste. Gradually stir in the blended ingredients. Bring to a boil, stirring constantly. Reduce the heat to low. Cover and cook, stirring often, for 30 minutes. Serve immediately. Makes 2 cups. A main dish. Good topped with steam veggies and tomato sauce.