The following are some recipes to help you out. Some of them are from the book my sister and I were going to write. If they are good,inform me because I don't remember. This was at least 5 years ago. Here we go:

"Bread" Crumbs*

1. Cook pasta for 1/2 the time the directions say. Drain very well and set aside.
2. Make white sauce with nut milk, while the pasta is cooking.
3. Pour pasta into a bowl. Add white sauce and goat cheese (or soy cheese)
4.Place in oiled pann. Pour crumbs on top. Bake at 350 degrees for 1/2 hr.
Dairy Free "Cheese" Sauce for any Pasta
1/2 c. minced scallions or green onions 2 tsp. "Chicken" flavored broth
2 T. olive oil or water for sauteing 1/2 c. soymilk (or nut milk)
1 T. whole wheat pastry flour Fresh ground pepper to taste
2 T. nutritional yeast
1-1/2 - 2 c. water
2 T. sesame tahini
1. Heat green onions and olive oil in a medium skillet and saute for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking together to make a smooth sauce. Stir in tahini and vegetable broth.
2. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soy milk or nut milk. Cook sauce for 2 minutes, whisking continuously, until it is thick and bubbly. Season with salt & pepper, if desired.
Yield: 1-1/2-2 c. sauce, enough for one pound of pasta

BREAD CRUMBS
1 T. nutritional yeast
1 c. crumbs from crackers, rice cakes or oat bran
1 t. each of garlic powder, onion powder and kelp powder
1/4 t. paprika
Mix together in a bowl. Set aside for topping mac & "cheese."
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Other Recipes
Fat Free, Gluten Free Enchilada Sauce (From Arrowhead Mills booklet)
1/4 c. rice flour
1/4 c. toasted chickpea flour (or other combination)
2 T. chili powder
1 t. cumin powder
1 t. ground red pepper
1 t. sea salt or other salt
1/2 t. garlic powder
1 qt. fresh cold water in a deep sauce pan
Mix all dry ingredients together. Add to 1 qt. of cold water in sauce pan. Cook over medium heat, stirring constantly, until simmering and thick. Use over enchiladas or to season grain dishes. Refrigerate extra sauce.
BLUE CORN BUCK CAKES
1 c. blue cornmeal
1 c. buckwheat flour
3/4 t. salt
1-1/2 T. baking powder
2 c. milk or soymilk
1-1/2 t. vegetable oil
1/2 c. blueberries
Mix dry ingredients and liquids separately. Stir mixtures together just until
lumps disappear. Pour batter onto hot, oiled griddle, turning once. Serve hot with your favorite sweetener.

HOME MADE PASTA
Kamut flour 1 c (hand made) 1-1/4 c. (extruder)
egg 1 1
vegetable oil or olive oil 1 T. 1 T.
water, if and as needed 2-3 T. 2-3 T.
(add flavorings for flavored pastas)
I have so much more but no time to input. If you need it, have Betsy email me sometime and I can give you my address so I can send you a bunch of stuff. Ok?