Soul Food, Hold the Ham Hocks

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My ancestors used their masters' leftover scraps of pigs and cows to make dishes that sustained them while they were working on plantations in the hot sun. They perfected and passed down recipes that have been recreated all over the world. In the spirit of these ancestors, I have been rendering my own version of fried-chicken-style tofu, cabbage and carrots, nondairy potato salad, fried-fish-style tofu, baked macaroni and cheese, and 80 other recipes. I am currently experimenting with vegan baking.

It's amazing how a lifestyle change can convert even the most reluctant family. I have two energetic 'veggie babies,' ages 5 and nearly 3. My mom now drinks soy milk and no longer uses amputated parts as seasoning. Even my grandmother orders my lima beans and my cabbage and carrots once a week. Who ever would have thought it?

Meshelle's Vegetarian Baked Macaroni and Cheese

10 ounces unbleached or whole wheat elbow macaroni
12 ounces Soya Kaas mild-cheddar-style cheese
7 ounces shredded Galaxy rice cheddar cheese
2 tablespoons Earth Balance non-hydrogenated buttery spread
4 ounces vanilla soy milk
1/4 cup Egg Beaters
Sea salt
Fresh ground pepper
Paprika

Preheat oven to 350 degrees. Cook macaroni according to package.

While macaroni is boiling, shred Soya Kaas cheese and place in casserole dish. Drain macaroni, place on the shredded cheese, and stir. Add rice cheese, soy milk, Egg Beaters, and natural buttery spread. Stir until ingredients are melted and evenly distributed. Add salt and pepper to taste and sprinkle paprika on top. Bake for 40 minutes. Let stand 10 minutes. Serve warm.

Meshelle Foreman Shields plans to publish a book of her soul food recipes; www.meshelle.net. Excerpted from Urbanite (Jan. 2007), a magazine for Baltimore's curious. Subscriptions: $18/yr. (12 issues) from 2002 Clipper Park Rd., 4th Floor, Baltimore, MD 21211; www.urbanitebaltimore.com.

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