This is a good Shabbos side dish.  If you want to make this milchig on a week night, substitute butter for the margarine, whole milk for the soy milk and regular cream cheese for the tofutti cream cheese – very rich but very good.

1 (16 ounce) package frozen broccoli cuts

1 (16 ounce) package frozen cauliflower florets

1 onion, chopped

2 tablespoons margarine

2 tablespoons flour

1 teaspoon salt

½ teaspoon granulated garlic

¼ teaspoon pepper

1-1/4 cups soy milk

6 ounces tofutti cream cheese, broken into small pieces

¾ cup bread crumbs

3 tablespoons margarine, melted

Preheat oven to 400 degrees.  Cook broccoli and cauliflower according to package directions.  Drain well and set aside.  In a medium saucepan, cook onion in 2 tablespoons margarine until soft.  Stir in flour, salt, garlic and pepper.  Add soy milk and stir until thickened.  Add tofutti cream cheese and stir until melted.  Mix with vegetables and pour into ungreased 2-quart casserole.  Mix together bread crumbs and melted margarine and pour over vegetables.  Bake, uncovered for about 40 minutes. 

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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