CHECK OUT THESE GREAT RECIPES !!!

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Breakfast

Roasted Breakfast Potatoes
Serves 2 to 4

• 4 medium baking potatoes
•  tablespoon garlic powder
  
• 1 tablespoon onion salt
  
• 1 tablespoon paprika
  
• 1 tablespoon cumin
  
• 1 tablespoon dried parsley
  
• 1 teaspoon cayenne (or more to taste)
  
• 1 teaspoon black pepper (or more to taste)
  
• 1/4 cup olive oil

Preheat oven to 450^oF.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

For added flavor, top with salsa or picante sauce.

 

Egg-Free Breakfast Scramble
Serves 2

• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons vegetable oil
• 1/4 teaspoon turmeric
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup nutritional yeast
• salt and pepper, to taste
• 1/2 pound mushrooms, chopped (optional)
• 1 green onion, finely chopped (optional)
• 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.

 

Carrot Muffins
Serves 6 to 8

• 1 cup whole-wheat flour
  
• 1 cup oat bran
  
• 1 tablespoon cornstarch
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon all-spice
  
• 1/2 teaspoon cinnamon
  
• 2/3 cup grated carrots
  
• 1/3 cup maple syrup
  
• 1 cup water
  
• 1/4 cup canola oil
  

Preheat the oven to 375^oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

 

Fluffy Pancakes
Serves 4

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 1/2 cups soymilk or water
• 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.

 

Tofu French Toast
Makes 6 pieces

• 8 ounces silken tofu
• 1/2 cup water
• 1 teaspoon sweetener (molasses or maple syrup)
• 1/2 teaspoon cinnamon
• 1 banana
• 6 slices of bread
• fresh berries (optional)
• maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.

 

Soup and chilis

Potato-Leek-Onion Soup
Serves 8

• 2 medium onions, chopped
  
• 3 medium leeks (white part only), chopped
  
• 1 clove garlic
  
• 2 to 3 tablespoons of vegetable oil
  
• 5 cups water
  
• 6 medium potatoes*, cut into small or medium pieces
  
• 4 celery stalks, sliced
  
• 1 stalk fresh lemongrass (or dried) to taste
  
• cayenne, salt, and dill or marjoram, to taste
  
• 1 cup soy or rice milk
  
• 1 tablespoon lemon juice
  

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then
add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.

Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.

Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.

 

Cheesy Broccoli Soup
Serves 8

• 2 cups cashew pieces
  
• 1 tablespoon salt
  
• 1 cup nutritional yeast flakes
  
• 1 tablespoon onion powder
  
• 1 tablespoon garlic powder
  
• 1 teaspoon dill weed
  
• 1/2 cup pimentos
  
• 7 cups water
  
• 8 cups chopped broccoli
  

In a blender, add the first seven ingredients (cashew pieces through pimentos) and half of the water. Blend on high until creamy, 2 to 3 minutes. Pour the mixture into a saucepan and add the rest of water and the chopped broccoli. Cook over medium-high heat, stirring constantly until slightly thickened and broccoli is tender.

 

Black Bean Soup
Serves 2

• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 2 15-ounce cans of black beans, rinsed
  
• 1 1/2 to 2 cups water
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon paprika
  
• 1/2 teaspoon cayenne (optional)
  
• 1/2 teaspoon cumin

Sauté the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.

For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.

 

Golden Mushroom Soup
Serves 6

• 2 onions, chopped
• 1 pound mushrooms, sliced
• 1 tablespoon paprika
• 1 1/2 teaspoons dill
• 1/4 teaspoon black pepper
• 3 tablespoons soy sauce
• 1 cup water or vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons unbleached flour
• 2 cups soy or rice milk
• 2 tablespoons lemon juice

Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring often, until the onions are soft and all the water has evaporated, about 5 minutes. Add another 1/4 cup of water, stir to loosen any bits of onion stuck to the pan, and continue cooking until most of the water has evaporated and the onions begin to brown, about 3 minutes.

Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.

Add the soy sauce and water or vegetable stock. Cover and simmer about 10 minutes.

In a separate pan, mix the olive oil and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the vegan milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.

Add the vegan milk mixture to the soup. Stir in the lemon juice just before serving.

 

Hearty Vegetable Soup
Serves 4

• 2 medium potatoes, diced
• 2 to 3 carrots, thinly sliced
• 1 medium stalk broccoli, chopped
• 1 very large onion, chopped small
• 2 cups chopped mushrooms or eggplant
• 2 tablespoons vegetable oil
• 6 cups water or vegetable stock
• 4 to 6 large tomatoes, or 1 large can, chopped
• 3 to 4 celery stalks, chopped
• 1 bell pepper, chopped
• 1 to 2 tablespoons soy sauce
• 2 teaspoons dried parsley, or 1/4 cup fresh, chopped
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• cayenne pepper, to taste
• 1 to 2 teaspoons sugar (optional)

Steam the potatoes, carrots, and broccoli for about 7 minutes.

In a large pot, sauté the onions and mushrooms or eggplant in oil until slightly transparent. (Use an extra tablespoon of oil if eggplant is used.) Add the water or vegetable stock, remaining vegetables, and soy sauce. Cook 30 minutes longer on medium-low heat, until the vegetables are tender but not soggy and the flavors have developed. Add the parsley, basil, oregano, cayenne pepper, and sugar, if desired.

 

Champion Chili
Serves 8

• 1 cup boiling water
• 1 cup dry textured vegetable protein (TVP)
• 2 16-ounce cans chopped tomatoes
• 1 3-ounce can tomato paste
• 1 cup frozen corn
• 1 zucchini, chopped
• 2 carrots, chopped
• 1 large onion, coarsely chopped
• 1 bell pepper, chopped
• 1 jalapeno pepper, minced
• 3 tablespoons chili powder (or more to taste)
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 15-ounce can kidney, pinto, or black beans

Pour the boiling water over the TVP and let sit for 5 minutes. Then combine with the remaining ingredients except the beans. Cover and simmer for 1 hour. Add the beans and simmer for an additional 30 minutes. Serve as-is or over rice or pasta.

 

Lentil Soup
Serves 4 to 6

• 2 medium-sized onions, finely chopped
• 1 head garlic, peeled and minced or pressed
• 1 1/2 tablespoons olive oil
• 2 cups green lentils
• 1/2 bunch celery, chopped into 1/2-inch pieces
• 5 carrots, sliced into 1/2-inch pieces
• 4 medium-sized potatoes, cut into 1-inch cubes
• 8 to 10 cups water or vegetable stock
• 2 bay leaves
• 1 tablespoon finely chopped parsley
• 1 teaspoon thyme
• 1 teaspoon oregano
• salt and pepper to taste

Sauté the onions and garlic in olive oil over medium heat for 5 minutes, or until soft, and then transfer to a large stockpot. Add all of the remaining ingredients and simmer, stirring occasionally, for 1 hour.

Serve immediately or, for a more flavorful soup, refrigerate for one day before re-heating and enjoying.

 

Pumpkin Stew
Serves 8 to 10

• 1 10- to 12-pound pumpkin
• 2 16-ounce cans kidney, black, or pinto beans
• 1 bell pepper, cut into inch-thick slices
• 1 onion, peeled and roughly chopped
• 4 medium potatoes, cubed
• 3 carrots, peeled and cubed
• 2 garlic cloves, peeled and diced
• 2 celery sticks, sliced
• 1 15-ounce can diced tomatoes
• 2 1/2 cups water or vegetable stock
• salt and pepper to taste
• vegetable oil (for coating)

Carve a hole in the top of the pumpkin and remove the seeds. (If you love snacking on pumpkin seeds, save them for This recipe), Clean out the stringy insides. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes. Stir occasionally and season to your taste.

Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil.

Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender. Serve out of the carved pumpkin while hot.

 

Meals

Barbeque Seitan Sandwiches
Makes 4 servings

• 1 small red onion, chopped
  
• 1 16-ounce package of seitan strips or chunks of seitan cut into strips
• 1 1/2 tablespoons vegetable oil
  
• 2 1/2 to 3 cups vegetarian barbeque sauce
  
• 4 sandwich rolls
  
• hot sauce to taste
  
• garnish: lettuce, tomato, green pepper, if desired
  

Drain seitan and set aside.

Sauté the onion in vegetable oil in a large pan over high heat until soft.

Add seitan, and cook until lightly browned, stirring often. Add barbeque sauce, reduce to medium heat, and cook, stirring every 5 minutes, until the barbeque sauce has thickened to completely coat the seitan (about 30 to 45 minutes).

Add hot sauce to taste. Spread seitan mixture on rolls and garnish, if desired.

Mac Un-Cheese
Makes 6-8 servings

• 1 lb (16 oz) pasta
  
• 2 cups vanilla soy/rice milk
  
• 2 tablespoons soy margarine
  
• * 2 tablespoons vegan mayonnaise (such as Vegenaise® or Nayonaise®)
  
• 1 cup nutritional yeast
  
• 1 teaspoon turmeric
  
• 1/4 teaspoon ground sage
  
• 1 teaspoon salt
  
• 3/4 teaspoon ground pepper
  
• 1/2 teaspoon garlic powder
  

Cook pasta and drain. In a large bowl, combine pasta and all other ingredients. Mix thoroughly and enjoy.

For variety, mix in one cup of steamed vegetables, such as broccoli or peas.

*optional, but recommended for creamier meal

“Chicken” Salad
Serves 4

• 1 14-ounce package extra-firm tofu, pressed (see instructions below) and torn into small, bite-sized pieces
• 2 stalks celery, diced
• 1 cup diced onion
• 1 cup green or red bell peppers
• 1 cup vegan mayonnaise (such as Vegenaise or Nayonaise)
• 1 teaspoon onion salt
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 teaspoon chopped parsley (dried or fresh)

To press the tofu, unwrap and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic. Freeze the sealed tofu for at least 24 hours. (Frozen tofu can keep in the freezer indefinitely, so feel free to always have a few blocks on-hand in the freezer.)

Once frozen, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave* on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture.

Put the pressed, bite-sized tofu in a bowl and mix well with the remaining ingredients. Add additional spices, as desired. Serve in a sandwich, with crackers, or topping a green salad.

* If you don’t use a microwave, frozen tofu can be thawed by putting it in a pan of boiling water for 2 to 4 minutes. Alternatively, transfer the frozen tofu from the freezer to the refrigerator for 4 hours or overnight.

 

Sloppy Moes
Serves 4 to 6

• 1 large onion, diced
• 2 medium green peppers, diced
• 3 tablespoons olive oil
• 1 1/2 cups boiling water
• 2 1/2 cups tomato purée
• freshly ground pepper, to taste
• 1 tablespoon soy sauce
• 1 1/2 tablespoons mustard
• 1 tablespoon sugar
• 1 1/2 cups dry textured vegetable protein (TVP)
• 2 teaspoons chili powder
• vegan buns or bread

Sauté the onion and green peppers in the olive oil in a large skillet until soft and lightly browned, about 12 minutes. Add all the remaining ingredients except the bread and simmer over low heat for 20 minutes, stirring often. Serve warm in burger buns or over bread.

 

Chili Mac
Serves 6

• 8 ounces pasta spirals or macaroni
• 1 onion, chopped
• 2 to 3 garlic cloves, peeled and minced
• 1 small bell pepper, diced
• 3/4 cup dry textured vegetable protein (TVP)
• 1 15-ounce can crushed tomatoes
• 1 15-ounce can kidney, pinto, or black beans, including liquid
• 1 15-ounce can corn, including liquid
• 1 tablespoon chili powder
• 1/2 teaspoon cumin

Cook the pasta until tender. Drain and rinse under hot water, then set aside.

Heat 1/2 cup of water in a large pot, then add the chopped onion and garlic. Cook until the onion is soft, about 3 minutes.

Add the remaining ingredients and 1/2 cup of water. Stir to mix, then simmer over medium heat for 20 minutes, stirring occasionally.

Add the cooked pasta and taste-test the spices. Add more chili powder if a spicier dish is desired.

 

Missing Egg Sandwich
Makes 4 sandwiches

• 1/2 pound firm tofu, mashed (about 1 cup)
• 2 green onions, finely chopped
• 1 tablespoon vegan mayonnaise (such as Vegenaise® or Nayonaise®)
• 2 tablespoons pickle relish
• 1 teaspoon stoneground mustard
• 1/4 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 8 slices whole wheat bread
• 4 lettuce leaves
• 4 tomato slices

Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder. Mix thoroughly.

Spread on whole wheat bread and garnish with lettuce and tomato slices.

 

Mandarin Spinach Salad
Serves 2

• 5 ounces washed spinach leaves
• 2 10-ounce cans mandarin oranges
• 2 tablespoons sesame oil
• 2 teaspoons soy sauce
• 1/2 cup sunflower seeds, pine nuts, or crushed almonds

Mix all of the ingredients in a large bowl and serve immediately.

 

Mock Meatloaf
Serves 4

• 1 pound vegetarian ground beef
• 3 tablespoons ketchup
  
• 2/3 tablespoon prepared mustard
  
• 1/2 tablespoon horseradish
  
• 1 small onion, finely chopped
  
• 1 teaspoon salt
  
• 1/2 cup soft bread crumbs
  
• 1/4 cup soymilk
  
• 1/2 tablespoon soy sauce
  
  

Preheat oven to 350°F degrees. Combine all ingredients in a large bowl. Press lightly into a bread loaf pan. Wrap loosely with foil. Bake for about 1 hour and 20 minutes.

 

Veggie Sausage Gumbo
Makes 4 servings

• 1 cup frozen okra
  
• 16 ounces veggie sausage links, cut into 1-inch pieces (
• 2 tablespoons all-purpose flour
  
• 2 tablespoons vegetable oil
  
• 1 large onion, chopped
  
• 1 large green pepper, chopped
  
• 2 cloves fresh garlic, chopped
  
• 1/2 teaspoon dried thyme
  
• 1/4 teaspoon ground red pepper
  
• 1 16-ounce can diced tomatoes
  
• 1 cup celery, chopped
  
• 5 cups vegetable stock
  
• salt to taste (if desired)
  
• Tabasco sauce to taste (if desired)
  
• 2 cups cooked rice
  

Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.

Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.

Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.

 

Lots of Layers Lasagna
Serves 6 to 8

• 2 8- or 9-ounce packages of lasagna noodles
  
• 1 10-ounce package of frozen chopped spinach, thawed
  
• 1 14-ounce package of extra-firm tofu
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion salt
  
• 1 teaspoon basil
  
• 1 teaspoon oregano
  
• 1  or 2 cups of dry textured vegetable protein (TVP) with 2 cups of boiling water
  
• 4 cups 
  
• 5 cups of tomato sauce
  

Cook the lasagna noodles according to package instructions.

Preheat the oven to 375°F.

Drain and then mash the tofu in a mixing bowl. Add the thawed spinach, garlic powder, onion salt, basil, and oregano.

Cut the Gimme Lean Sausage Style into 1/4-inch slices or, if using TVP, soak it in the 2 cups of boiling water.

Lightly oil the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on half of the spinach-tofu mixture. Then pour 1 cup of Moo-Free Cheese Sauce and 1 cup of tomato sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and half of the Gimme Lean slices or 1 cup of the reconstituted TVP. Then pour 1 cup each of the "cheese" and tomato sauces. Add a fourth layer of noodles, the rest of the Gimme Lean or TVP, and 1 cup each of the two sauces. Top with a final layer of noodles and the last cup of tomato sauce.

Wrap the pan tightly with tin foil and bake for 35 to 45 minutes, until the sauce is bubbling. Then uncover and bake for an additional 5 minutes. Serve warm.

 

Artichoke Pesto Pasta
Serves 4 to 6

• 8 ounces pasta (tri-color spirals)
  
• 1/2 medium onion chopped
  
• 1/2 cup chopped parsley
  
• 1/4 cup chopped walnuts or pine nuts
  
• 2 cloves garlic, chopped
  
• 1 tablespoon olive oil
  
• 1/4 lb. extra firm tofu, sliced into thin strips or mashed
  
• 1 can artichoke hearts, drained
  
• 1 can black olives or 1/2 cup Kalamata olives
  
• 1 lemon
  
• Fresh basil to taste
  
• Red pepper flakes
  
• Nutritional yeast
  

Cook the pasta until tender. Drain and rinse, then set aside.

In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for about 5 minutes.

In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle nutritional yeast and red pepper flakes to taste. Stir in tofu, onion, and garlic before serving.

Spaghetti With Hearty Mushroom Sauce
Makes 3 servings

• 1/2 cup textured vegetable protein (TVP) flakes or granules
  
• 1/2 cup boiling water
  
• 8 ounces spaghetti
  
• 2 teaspoons olive oil
  
• 3/4 cup chopped onions
  
• 1 garlic clove, minced
  
• 1 cup chopped mushrooms
  
• 2 cups tomato sauce
  
• 2 tablespoons tomato paste
  
• 2 tablespoons soy sauce
  
• 1 teaspoon dried basil leaves
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon dried oregano leaves
  
• salt to taste
  

Place the TVP in a mixing bowl and pour the boiling water over it. Mix well and set aside.

Cook pasta, drain, and set aside in a serving bowl.

Heat the oil in a large saucepan over medium to high heat. When the oil is hot, add the onion and garlic and sauté for 10 minutes. Then add the mushrooms and TVP, and sauté for 5 more minutes. Stir in the remaining sauce ingredients and bring the sauce to a boil. Reduce the heat and simmer for 10 - 15 minutes, stirring occasionally.

Pour the sauce over the pasta and mix well.

 

Black Bean Burgers
Serves 2

• 1 15-ounce can black beans, drained
• 1/4 cup diced and sautéed onions
• 2 slices multigrain bread, finely crumbled
• 1/2 teaspoon each of garlic powder, black pepper, and onion powder (optional)
• 1/4 teaspoon salt (optional)
• 1/2 cup cracker crumbs

In a large bowl, mash the drained black beans. Add the sautéed onions, crumbled bread, and spices. Mix thoroughly. Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture). Using your hands, form the mixture into 1/2-inch thick patties. For a breaded burger, gently coat each patty with more cracker crumbs.

In a lightly oiled non-stick pan, fry both sides of the patties. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed or rice.

 

Eggplant Manicotti
Makes 12 manicotti

• 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices
• 1 medium onion, chopped
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of nutmeg
• 2 tablespoons whole wheat flour
• 2 cups marinara sauce

Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside.

Heat 1/4 cup of water in a large, nonstick skillet and cook the onion over medium-high heat until the liquid has evaporated. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 minutes. Set aside to cool.

Preheat the oven to 350°F.

Place a spoonful of the spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling. Arrange in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for 20 minutes.

 

Tofu Tacos
Makes 6 tacos

• 1/2 onion, chopped, or 1 tablespoon onion powder
• 2 garlic cloves, peeled and crushed, or 1 teaspoon garlic powder
• 1 small bell pepper, diced (optional)
• 1 tablespoon vegetable oil
• 1/2 pound firm tofu, crumbled (about 1 cup)
• 1 tablespoon chili powder
• 1 tablespoon nutritional yeast (optional)
• 1/4 teaspoon each: cumin and dried oregano
• 1 tablespoon soy sauce
• 1/4 cup tomato sauce
• 6 corn tortillas
• garnish: lettuce, onions, tomatoes, salsa, and avocado, if desired

Sauté the onion, garlic, and bell pepper in oil for 2 to 3 minutes, then add the tofu, chili powder, yeast, cumin, oregano, and soy sauce. Cook for 3 minutes, then add the tomato sauce and simmer over low heat until the mixture is fairly dry.

Heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable. Place a small amount of the tofu mixture in the center of each tortilla, fold in half, and garnish, if desired.

 

Quick Quesadillas
Makes 8 quesadillas

• 1 15-ounce can garbanzo beans (chick peas)
• 1/2 cup water-packed roasted red pepper
• 3 tablespoons lemon juice
• 1 tablespoon tahini
• 1 garlic clove, peeled
• 1/4 teaspoon cumin
• 8 corn tortillas
• 1/2 cup chopped green onions
• 1/2 to 1 cup salsa

Drain the beans and place in a food processor or blender with the next five ingredients. Process until very smooth, 1 to 2 minutes.

Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat. Sprinkle with chopped onions and salsa.

Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes. Flip and cook the second side for 1 minute. Remove from the pan and cut in half. Repeat with the remaining tortillas.

 

Citrus Barbeque Tofu
Serves 2 to 3

• 1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
• juice of 2 lemons
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoon rosemary
• 2 garlic cloves, peeled and crushed
• 1 1/2 teaspoon soy sauce
• dash of black pepper

Whisk all the ingredients but the tofu in a bowl to make the marinade.

Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.

Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.

 

“Chicken” Nuggets
Serves 4

• 1 14-ounce package of extra-firm tofu
• 1/2 cup bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt, to taste
• 1/2 cup water

Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.

Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.

Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.

Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.

Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.

 

Black Bean Burritos
Makes 4 burritos

• 1 15-ounce can black beans, drained
• 1/4 cup salsa
• 1 cup cooked brown rice
• 4 flour tortillas
• 1 cup shredded leaf lettuce or spinach
• 1 tomato, diced

Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.

In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.

Sauces, Snacks and Sides

Cranberry-Jalapeño Appetizer
Serves 6 to 8

• 1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor)
  
• 4 green onions, chopped (about a 1/2 cup)
  
• 2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons)
  
• 1/2 cup sugar
  
• 1/4 cup fresh cilantro, minced
  
• 2 tablespoons fresh ginger, finely chopped or grated
  
• 2 tablespoons fresh lemon juice
  
• 8 ounces of vegan cream cheese
  
• Vegan crackers

Mix all ingredients together in a large bowl, and store in the fridge in an air tight container for at least 4 hours to allow flavors to mellow.

Scoop vegan cream onto a serving plate, and pour cranberry mixture on top. Serve with vegan crackers.

Chicken-Free Gravy
Makes 4 servings

• 3 tablespoons soy margarine
  
• 1 cup flour
  
• 1 cup nutritional yeast*
  
• 1 teaspoon poultry seasoning**
  
• 1 teaspoon onion salt
  
• dash of pepper
  
• 2 cups vegetarian broth or 1 vegetarian bouillon cube dissolved in 2 cups boiling water

Melt the soy margarine in a small saucepan over medium heat. Add the flour, nutritional yeast, and seasonings, stirring quickly with a whisk.

Add the broth, stirring until blended. Continue cooking and stirring for 5 minutes, or until thick.

* Nutritional yeast is an inactive yeast rich in vitamins and minerals, with a wonderful cheesy flavor that can be found in most natural foods grocery stores. It can be easily added to soups, stews, casseroles, or in place of cheese to make any dish creamier.

** Poultry seasoning—a mixture of sage, thyme, marjoram, and other herbs—can be found in nearly every grocery store.

 

Cornbread*
Serves 9

• 1-1/2 cups soymilk
  
• 1-1/2 tablespoons vinegar
  
• 1 cup cornmeal
  
• 1 cup unbleached flour
  
• 2 tablespoons sugar or other sweetener
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
• 2 tablespoons oil

Preheat oven to 425 degrees.

Combine the soymilk and vinegar and set aside.

Mix the cornmeal, unbleached flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the soymilk mixture and the oil. Stir until just blended. Spread the batter evenly in an oil-sprayed 9x9-inch baking dish. Bake until the top is golden brown, 25-30 minutes. Serve hot.

 

Herbed Crostini with Roasted Garlic
Serves 8

For the Herbed Crostini

• 1 loaf French or Italian bread
  
• 6 tablespoons olive oil
  
• dashes of oregano or basil
  

Preheat the oven to 350^oF.

Cut the bread into 32 slices. Place the bread slices on a baking sheet and brush each piece with olive oil. Sprinkle on oregano or basil. Bake for 10 to 12 minutes, until golden brown.

Serve immediately with Roasted Garlic.

For the Roasted Garlic

• 8 bulbs garlic
  
• 8 tablespoons olive oil

Preheat the oven to 350^oF.

Cut off the tops of the bulbs of garlic, exposing the tops of each clove. Drizzle each bulb with a tablespoon of olive oil. Wrap well in tinfoil.

Bake the wrapped garlic bulbs until soft, 50 to 60 minutes.

While warm, spread onto Herbed Crostini.

Savory Stuffing
Serves 6 to 8

• 1/4 cup vegetable oil
  
• 1/3 cup diced onion
  
• 1/2 cup chopped celery
  
• 4 cups soft bread cubes
  
• 1 cup chopped apple
  
• 1/3 cup raisins
  
• 1/4 cup cranberries
  
• 1 cup vegetable broth
  
• salt and pepper, to taste
  
• 1 teaspoon basil
  
• 1 teaspoon garlic powder
  
• 1 teaspoon oregano
  

Preheat the oven to 350^oF.

In a large skillet, heat the oil and then sauté the onion and celery until tender, about 5 to 7 minutes.

Pour the sautéed vegetables into a casserole dish. Add the remaining ingredients, bread cubes through seasonings. Toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes.

Apple and Cranberry Stuffed Acorn Squash
Serves 3 to 4

• 1 acorn squash
  
• 2 apples, peeled and sliced
  
• 1/2 cup dried cranberries
  
• 1/4 cup brown sugar
  
• 1/4 cup pine nuts (optional)
  
• 1 tablespoon soy margarine
  
• 1 tablespoon nutmeg
  

Preheat the oven to 350^oF.

Slice the acorn squash in half and scrape out the seeds and the strings. Place both halves face down in a casserole pan filled with 1/2 inch of water. Bake in the oven for 10 to 15 minutes.

Put the peeled and sliced apples, dried cranberries, brown sugar, and pine nuts (if using) into a bowl and toss until well mixed.

Take the steamed acorn squash out of the oven. Empty the casserole pan of any water. Place the halves face up and fill with the apple mixture. Top with the soy margarine and nutmeg. Cover the pan loosely with tin foil and bake until the squash, apples, and cranberries are soft, about 30 minutes.

Crispy Home Fries
Serves 2 to 4

• 4 medium baking potatoes, thinly sliced
  
• 1 tablespoon garlic powder
  
• 1 teaspoon black pepper (or more to taste)
  
• 1 tablespoon paprika
  
• 1 tablespoon onion salt
  
• 1 tablespoon oregano
  
• 1 small onion, chopped (or more to taste)
  
• 1 small green bell pepper, chopped (optional)
  
• 1 small red bell pepper, chopped (optional)
  
• 1 cup thinly sliced mushrooms (optional)
  
• 2 tablespoons olive oil (or more if adding the optional vegetables)

Put the thinly sliced potatoes and the spices in a container with a tight-fitting lid. Shake for 30 seconds, until the potatoes are well coated. Set aside.

In a large frying pan, sauté the chopped onion, bell peppers, and mushrooms (if using) in olive oil until the onion is translucent and slightly browned, about 7 to 10 minutes.

Add the spiced potato slices to the sautéed onions (and other vegetables, if used) in the frying pan. Toss well. Let sit for 10-15 minutes, browning over medium-low heat. Do not stir. Flip over and let sit for another 10 minutes, or until both sides are crispy brown. Serve immediately.

Creamy Cucumber Dip with Crispy Chips
Serves 6

For the dip

• 2 small cucumbers
  
• 1 14-ounce package of tofu
  
• 3 1/2 tablespoons lemon juice
  
• 2 garlic cloves, peeled
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon coriander
  
• 1/4 teaspoon cumin
  
• pinch of cayenne
  
• 1/4 cup finely sliced red onion
  

Peel, seed, and grate the cucumbers, then let it sit for 10 minutes.

In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth.

Squeeze the grated cucumber to remove any excess moisture and then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours before serving.

For the chips

• 6 pieces pita bread
  
• 1 to 2 teaspoons olive oil
  
• dashes garlic powder, chili powder, paprika, and salt, to taste

Preheat the oven to 350^oF.

Brush the tops of the pita breads very lightly with olive oil. Sprinkle each pita with the seasonings. Cut each piece into 6 to 8 triangular wedges and place them in a single layer on baking trays or aluminum foil.

Bake the pita chips until they're very crispy, 20 to 25 minutes. Remove them from oven and cool on a rack.

“Cheezy” Garbanzo Spread
Makes about 2 cups

• 1 15-ounce can garbanzo beans (chickpeas)
  
• 1/2 cup roasted red peppers
  
• 3 tablespoons tahini (sesame seed butter)
  
• 3 tablespoons lemon juice
  

Drain the garbanzo beans, reserving the liquid, and place them in a food processor or blender with the remaining ingredients. Process until very smooth. If using a blender, occasionally stop to push down the bean mixtures with a rubber spatula. The mixture should be quite thick, but if blending is difficult, add a tablespoon or two of the reserved bean liquid.

Serve on crackers or bread, in casseroles, or as a delicious filling for quesadillas.

Moo-Free Cheese Sauce
Makes about 2 cups

• 2 tablespoons soy margarine
  
• 2 cups nutritional yeast
  
• 1 tablespoon garlic powder
  
• 1 teaspoon onion salt
  
• 1 teaspoon basil
  
• 1 teaspoon turmeric (optional)
  
• 1 teaspoon mustard
  
• 1/2 to 1 cup soy or rice milk
  

Melt the soy margarine in a pan. Once melted, add the remaining ingredients, whisking well. Add more non-dairy milk for desired consistency. Continue stirring until well blended. Delicious served over pasta or grilled vegetables.

 

Mango & Black Bean Salsa
Serves 4 to 8

• 1 15-ounce can black beans, rinsed and drained
• 1 7-ounce can whole kernel corn, drained
• 1 15-ounce can mango slices, cut into 3/4-inch cubes
• 1/4 cup finely chopped onion
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon garlic salt
• 1/4 teaspoon ground cumin

Combine all of the ingredients in a medium-sized bowl and lightly toss.

Serve with baked tortilla chips or as a delicious garnish on burritos.

 

“Cheezy” Potato Skins
Serves 4

• 4 large baking potatoes
• 1/2 small butternut squash, cubed
• 1/2 cup soy margarine
• spices, to taste

Preheat the oven to 450°F.

Place the potatoes in the oven and bake for 1 hour. (Note: Do not wrap the potatoes in foil.)

While the potatoes are baking, steam the butternut squash until tender and then scoop out of the rind into a large bowl.

Once the potatoes can be easily pierced with a fork, remove them from the oven and halve. Scoop out the potatoes from the skins, leaving about 1/4 inch attached, and put in the bowl with the squash. Add the soy margarine and any spices, such as black pepper, sea salt, garlic powder, or cumin. Mash until the consistency of lumpy mashed potatoes.

Place the skin halves onto a baking sheet and spoon the mixture into each skin. Bake in the oven for 10 minutes.

Serve as-is or with tofu sour cream or salsa.

 

Bean Dip Delight
Serves 4

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 hot pepper, diced
• 2 to 3 garlic cloves, peeled and crushed
• 1 24-ounce can kidney beans, saving liquid
• 5 to 6 ounces salsa

Heat the olive oil in a medium saucepan. Sauté the onion, hot pepper, and garlic until the onion is clear. Add the drained kidney beans and salsa, then cover and simmer for about 20 minutes, until the beans are soft.

Mash with a fork or potato masher. (The mixture should be fairly thick.) To thin, add tablespoons of the saved bean liquid until reaching the desired consistency.

 

Tuscan Panzanella
Serves 4 to 6

• 4 slices Italian bread
• olive oil cooking spray
• 1 cup basil leaves (preferably fresh)
• 1/2 cup thinly sliced red onion
• 1/4 cup pitted, halved black olives (optional)
• 2 pints cherry or grape tomatoes, halved
• 1 16-ounce can white beans
• 1 tablespoon water
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon freshly ground pepper

Preheat the oven to 350°F.

Trim the crusts from the bread slices. Cut the bread into 1-inch cubes and arrange in a single layer on a baking sheet. Lightly coat the bread cubes with cooking spray and bake until toasted, about 15 minutes.

Combine the basil, onion, olives (if using), tomatoes, and rinsed and drained beans in a large bowl. In a separate bowl, combine the remaining ingredients and stir with a whisk until mixed well. Pour over the tomato-bean mixture and lightly toss. Add the toasted bread cubes and toss well.

 

Pumpkin Seeds
Makes 2 to 4 servings

• seeds from 1 large pumpkin
• salt
• nutritional yeast flakes (optional)

Preheat the oven to 350°F.

Extract the seeds from the pumpkin. Separate and discard the pulp. Thoroughly wash the seeds in warm water.

Spread the seeds onto a cookie sheet and sprinkle with salt and nutritional yeast flakes. Bake for 20 minutes, checking them every 5 minutes to lightly toss and add more seasonings, if desired.

After 20 minutes, take out one seed and taste after it’s cooled. If the inside of the seed is dry, the pumpkin seeds are ready! Allow to cool and serve.

 

Desserts

Cranberry Pumpkin Bread Makes 16 small squares 2 cups whole raw cranberries 1 1/2 cups white flour 1/4 cup cornmeal 3/4 cup granulated sugar 3/8 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup canned pumpkin purée 5 tablespoons canola oil 2 teaspoons grated orange zest (the outermost part of the orange peel) 3 tablespoons water Preheat the oven to 350oF. Chop the cranberries into quarters (may use a food processor) and set aside. Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside. In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients and chopped cranberries. Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool before serving. Pecan Pie Makes one 9-inch pie 9-inch vegan pie shell, unbaked 3/4 cup water 1 1/4 cups maple syrup 1/2 teaspoon salt dissolved cornstarch (mix 1/4 cup cornstarch with 1/4 cup water plus 1/2 tablespoon cold water) 2 tablespoons soy margarine 1 teaspoon pure vanilla extract 2 cups toasted, unsalted pecan halves Non-dairy ice cream, if desired Preheat the oven to 400oF. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack. In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted. Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350oF. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired. Chewy Fudge Brownies Makes 20 brownies 1 teaspoon baking powder 1/2 cup cocoa powder 2 cups flour 1/2 teaspoon salt 2 cups sugar 1 cup oil 1 teaspoon vanilla 1 cup water 1 cup dairy-free chocolate chips (optional) 1/2 cup chopped walnuts (optional) Preheat the oven to 350oF. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients. If desired, add chocolate chips and/or chopped walnuts to the mix. Pour mixture into a greased 9"- x 13"-inch baking pan, and bake for 20 to 30 minutes. (For moister brownies, bake 20 to 25 minutes.) Let the brownies cool slightly before serving.   Peanut Cookie Brittle Makes 24- 28 squares 2/3 cup soy margarine 2 cups flour 1 1/2 teaspoons vanilla 1 teaspoon salt 1 cup sugar 1 cup dairy-free chocolate chips 1/2 cup peanut butter (creamy or crunchy) 1 cup chopped peanuts Pre-heat oven to 375oF. Melt the margarine and blend with vanilla, peanut butter, and salt. Add sugar and beat until light and fluffy. Add flour and beat. Add chocolate chips. Coat a 10- by 15- inch cookie sheet with vegetable oil. Spread mixture thinly on pan. Sprinkle chopped nuts on top. Press them into mixture. Bake for 25 minutes. Cut into squares while still hot.   Chewy Chocolate Chip Cookies Makes 25 to 30 cookies 1 cup of softened soy margarine 1/2 cup brown sugar 1/2 cup sugar 1/4 cup soy milk 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 12 ounces dairy-free chocolate chips Preheat the oven to 350oF. In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture. In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips. Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.   Truffles Makes about 20 truffles 1 12-ounce package non-dairy chocolate chips (about 2 cups) 8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese 2 cups powered sugar 2 tablespoons flavored syrup, such as hazelnut or vanilla (optional) chopped nuts (optional topping) coconut flakes (optional topping) 1 cup non-dairy chocolate chips (optional topping) Melt the chocolate chips in a double boiler, saucepan, or microwave. Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours. Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray. If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes. For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours. Chocolate Tofu Pie Makes 6 to 8 servings 1 12-ounce bag non-dairy chocolate chips (about 2 cups) 1 8- or 10-ounce package of soft silken tofu 1 tablespoon vanilla extract 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust 1 cup sliced strawberries or whole berries (optional topping) Melt the chocolate chips in a double boiler, saucepan, or microwave. Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well. Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.   Nutty Fudge Balls Makes about 20 treats 1 cup peanut butter, crunchy or smooth 1 cup non-dairy chocolate chips 3/4 cup maple syrup 1 cup chopped walnuts or pecans In a saucepan, melt the peanut butter, chocolate chips, and maple syrup. Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours. Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.   Chocolate Peanut Butter Pie Makes 6 to 8 servings 1 12-ounce package non-dairy chocolate chips (about 2 cups) 1 16-ounce package firm tofu 1 1/2 cups peanut butter, crunchy or smooth (or more to taste) soymilk (to desired texture) 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust 1 cup non-dairy chocolate chips (optional topping) 1 cup chopped nuts (optional topping) Melt the chocolate chips in a double boiler, saucepan, or microwave. In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired. Pour the filling into a graham cracker crust and refrigerate for 2 hours. For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.   Pumpkin Pie Makes 6 to 8 servings 1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture) 1 16-ounce can pumpkin purée 3/4 cup maple syrup 3/4 cup sugar 1/3 cup unbleached all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 9-inch unbaked pie shell Preheat the oven to 400°F. Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.   Lemonilla Cake with Fluffy Lemon Frosting* Makes 1 9- x 13-inch cake For the cake 3 cups unbleached flour 1 1/2 cups sugar 1 tablespoon baking soda 1 cup water 1 cup lemon juice 1 cup vegetable oil 3 tablespoons vanilla 1 tablespoon lemon extract (or more to taste) 2 tablespoons cider or white vinegar Preheat oven to 350oF. Lightly oil a 9- x 13-inch pan and set aside. In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, place the water, lemon juice, oil, vanilla, and lemon extract, and whisk well to combine. Mix together the wet and dry ingredients and whisk well. Drizzle the vinegar over the top of the batter and whisk quickly. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool completely before frosting with icing (recipe below). For the frosting 1/2 cup softened soy margarine 3 ounces tofu cream cheese, softened 2 tablespoons nondairy milk 2 cups sugar 1/2 cup cornstarch 1 tablespoon lemon juice 2 teaspoons lemon zest 1 teaspoon vanilla extract Using an electric mixer or in a large bowl with a hand-held mixer, place the soy margarine, tofu cream cheese, and nondairy milk, and cream them together. In a blender or food processor, blend the sugar and cornstarch for 1 minute. Scrape down the sides and blend for an additional 30 seconds. Add half of the blended sugar and cornstarch to the creamed margarine mixture and beat well to combine. Add the remaining ingredients and continue to beat until the mixture is light and fluffy.   Mint Chocolate Cake Makes 1 9- × 13-inch cake For the cake 2 1/4 cups flour 4 1/2 tablespoons cocoa powder 1 1/2 cups sugar 1/2 cup vegetable oil 1 1/2 teaspoons baking soda 1 1/2 tablespoons white vinegar 1 1/2 teaspoons vanilla extract 1 1/2 cups cold water Preheat the oven to 350°F. Lightly oil a 9- × 13-inch nonstick baking pan. Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!) Let the cake cool completely before frosting with icing (recipe below). For the icing 1 12-ounce bag dairy-free chocolate chips 1/4 cup soy or rice milk 1 tablespoon peppermint extract Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste. Let icing cool completely before frosting the cake.   Creamy Chocolate Pudding Serves 4 1 1/2 cups soy or rice milk 3 tablespoons cornstarch 1/4 cup cocoa powder 1/4 cup maple syrup 1/4 teaspoon vanilla extract In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened. Stir in the vanilla and pour into individual serving dishes. Chill and serve.   Peanut Butter Asteroids Makes 20 treats 1/4 cup granola 2 tablespoons brown sugar 1/4 cup sunflower seeds 1/4 cup raisins 1/4 cup finely shredded carrots 1 cup peanut butter Mix together the granola, brown sugar, sunflower seeds, raisins, and carrots. Blend in the peanut butter a little at a time to form a smooth mixture. Refrigerate overnight. Form into balls and enjoy! For variety, dip the “asteroids” into melted vegan chocolate and refrigerate until hard before eating.   Apple Crisp Serves 4 to 6 5 or 6 apples 3/4 cup pure maple syrup cinnamon to taste 1/2 cup whole-wheat flour 1/2 cup oatmeal 1/2 cup applesauce 1/2 cup brown sugar Preheat the oven to 350°F. Chop the apples and place them in a lightly oiled 8- × 8-inch baking pan. Cover the chopped apples with the maple syrup and sprinkle with cinnamon. In a bowl, mix the flour and oatmeal. Then add the applesauce and brown sugar. Mix until the flour is just moistened. Spread the oatmeal mixture onto the apples. (Don’t worry if all of the chopped apples aren’t covered.) Bake for 30 to 35 minutes and serve warm.   Very Berry Cobbler Serves 9 5–6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture of these) 3 tablespoons whole wheat pastry flour 1/2 cup sugar or other sweetener 1 cup whole wheat pastry flour 2 tablespoons sugar or other sweetener 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil 1/2 cup soy or rice milk Preheat the oven to 400°F. Spread the berries in a 9- × 9-inch baking dish and mix with 3 tablespoons of flour and 1/2 cup of sugar. In a separate bowl, mix 1 cup of flour and 2 tablespoons of sugar with the baking powder and salt. Add the oil and mix with a fork or your fingers until the mixture resembles coarse cornmeal. Add the soymilk or rice milk and stir to mix. Spread the mixture over the berries (don’t worry if they’re not all covered). Bake until golden, about 25 minutes. Tip: Great with nondairy ice cream.   Apple Enchiladas Serves 4 to 8 8 small tortillas 2 cans apple pie filling 2 sticks soy margarine 1 cup unrefined sugar 1 tablespoon cinnamon Preheat the oven to 350°F. Spoon 1/4 of a can of apple pie filling in a line down the center of each tortilla. Wrap tightly. Place the wraps in a 9- by 13-inch glass baking dish. Melt the soy margarine in a saucepan over medium heat. Add the sugar and cinnamon. Simmer over reduced heat until the sugar has completely dissolved, stirring constantly. Then pour the cinnamon sugar topping evenly over the wraps. Bake for 30 minutes, until the edges are lightly browned and beginning to crisp.    Drinks Tropical Fruit Freeze Serves 8 1 orange, peeled 1 cup frozen banana chunks 1 cup frozen mango chunks, strawberries, cherries, or blueberries 1/2 to 1 cup soy or rice milk Combine the fruit and 1/2 cup of the vegan milk in a blender. Process until very smooth, stopping the blender occasionally to stir any unblended chunks to the center. Add a bit more vegan milk for a thinner consistency.   Egg-Free Egg Nog Serves 5 1 quart soymilk 6 ounces Mori-Nu silken tofu, extra firm 6 tablespoons maple syrup 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional) 2 teaspoons vanilla extract 1 1/2 teaspoons cinnamon 1/2 teaspoon cardamom 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving. Strawberry Smoothie Makes 2 cups 1 cup frozen strawberries 1 cup frozen banana chunks 1/2 to 1 cup apple juice or soy or rice milk Place all the ingredients in a blender and process on high speed until smooth, 2 to 3 minutes, occasionally stopping the blender to move any unblended fruit to the center with a spatula.       ---------------------------------------     HERE ARE SOME UNIQUE RECIPES FROM VEGAN FUSION - http://www.veganfusion.com/homepage.php   Peaceful Pecan Vinaigrette 25 min prep / 20 min cooking / 12 - 15 mushrooms Ingredients 20 minutes / 3 ½ cups 1 C Filtered water 1 C Pecans, toasted ½ C Safflower or sunflower oil 1 Tbl Maple syrup or agave nectar 5 tsp Apple cider vinegar, raw 1 Tbl shoyu, or to taste ¼ tsp Garlic, minced (optional) Loving preparation 1. Place all ingredients in a blender and blend until smooth.   Zaphod’s Universal Chi Live Tabouli overnight soaking / 24 hours sprouting / 20 minutes prep / 2 servings 1 C Winter wheat berries, soaked 1 ½ C Tomato, chopped ¼ C Red Onion, diced 2 Tbl Italian parsley, minced 2 tsp Mint, chopped 1 Tbl Flax oil 1 Tbl Lemon juice, fresh squeezed ½ tsp Garlic, minced (optional) • Sea salt, to taste • Black pepper, ground to taste Loving Preparation 1. Place wheatberries and at least 4 C of filtered water in a medium size bowl in a cool dry place. Soak overnight. Place in a collander. Rinse, drain well and return to bowl. Allow to sprout for 24 hours, rinsing & draining periodically (page 202 of cookbook). 2. Place in a large mixing bowl with remaining ingredients and mix well. Allow flavors to mingle for 20-30 minutes before enjoying.   Joie De Vivre Lavender Infused Carrot Ginger Soup 30 minutes / 2-3 servings Ingredients 3 ½ C Carrot juice, fresh (approx. 3 ½ lbs carrots) ½ C Macadamia nuts ¼ C Avocado, mashed 2 Tbl Ginger, juiced 2 Tbl Lavender flowers, dried & soaked in ½ C warm water 2 Tbl shoyu (optional) 1 Tbl Lemon juice, fresh squeezed ½ tsp Dill, fresh (¼ tsp dry) ½ tsp Curry powder (optional) Pinch Cayenne pepper • Sea salt, to taste • Black pepper, ground to taste Loving preparation 1. Soak lavender in warm water for 15 minutes. Strain well, discard flowers and place water in a blender. Add remaining ingredients except dill, salt and pepper, blend until smooth. Add dill, salt and pepper, stir well and enjoy the joy of it all. Fire Roasted Gazpacho 40 minutes / 4-5 servings 4 C Tomato juice, fresh 4 large Roma tomatoes, grilled (1 ½ C chopped) 2 / 3 C Filtered water or vegetable stock 2 / 3 C Cucumber, peeled, seeded & diced 2 / 3 C Corn, fresh or frozen ½ C Green bell pepper, diced 1 / 3 C Red onion, diced 3 Tbl Lime juice, fresh squeezed 3 Tbl Cilantro, minced 1 Tbl shoyu, or to taste 1 Tbl Basil, minced 1 ¼ tsp Cumin powder, toasted 1 tsp Garlic, minced 1 tsp Jalapeño pepper, seeded & minced, ½ tsp Chili powder, ½ tsp Hot sauce (optional) Pinch Cayenne pepper Sea salt, to taste Black pepper, ground to taste Loving preparation 1. Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. Serve chilled, the colder the better. Goes great with Korn Br   Quinoa Crab Cakes 20 min prep, 30 minute cook, serves 4-6 Ingredients 2 cups quinoa 2 tsp. salt 2 tsp. nutritional yeast 1 Tbl. olive oil 1 yellow onion, small dice 1 carrot, small dice 2 stalks celery, small dice 5 garlic cloves, minced 1/2 cup dry arame, soaked and rinsed 1/2 cup spelt flour 2 sheets nori, toasted until dry 1 tsp. dry thyme Salt and pepper 1 1/2 cups sunflower, grapeseed, or other light oil 1 cup unsweetened plain soy milk 1 tsp. salt 1 tsp. Dijon mustard 1 tsp. agave or maple syrup 1 Tbl. white wine vinegar or apple cider vinegar 1 Tbl. minced dill herb 2 Tbl. minced shallot 3 Tbl. minced kosher dill pickle Loving preparation Rinse the quinoa well and let it drain for several minutes. Combine the quinoa with 3 cups water, the salt and the yeast. Cover well and bring to a boil, stirring once or twice to prevent sticking. When it reaches a boil secure the lid, turn the flame on low and let cook for 10 minutes. Turn the flame off and leave, undisturbed, for an additional 10 minutes. Uncover, fluff and let cool. This can be done well in advance. While the quinoa is cooking saute the yellow onion in the olive oil with 1 tsp. salt. When the onion softens, add the garlic, followed by the carrots and celery a minute later. Turn the heat to low and stir to prevent browning. When the carrots begin to soften, 6 or 7 minutes, add the thyme, arame, several grinds of pepper and then crumble the nori into the saute. Mix and let cool. Drain any excess liquid and then combine with the quinoa. Blend all ingredients in a high speed blender. Make sure the mixture emulsifies. In to the cooled quinoa mixture stir one cup of this vegan spread. Then fold in enough flour to stiffen the mix, about 1/2 cup. of whole spelt flour should work well. Place the rest of the spread in a bowl and adjust to form a tartar sauce to your taste. I recommend adding 1 Tbl. minced dill, 2 Tbl. minced shallot, 3 Tbl. minced kosher dill, and lemon juice to taste, about one lemon. Some people will prefer to add sweetener, as well. Finally, form the quinoa mix into small cakes and lightly pan fry them or brush them with oil and bake them in a high oven until lightly brown, 8-10 minutes. Serve on a bed of mixed greens in a light vinaigrette with a dollop of the tartar sauce. Coconut Crusted Tofu with Mango Macnut Salsa 40 min prep / 20 min cooking / 3 cutlets-serves 3 Ingredients 1 pound organic Tofu-extra firm, sliced into 3 cutlets Marinade ½ cup Filtered water 2 tsp Tamari or soy sauce 3 TBL Tahini 1 TBL Lime Juice, fresh squeezed ½ tsp Garlic, minced pinch Cayenne pepper Crust 1 cup Dried Coconut, toasted 2 Tbl Blue or yellow corn meal 1 tsp Cilantro, minced ½ tsp Chili Powder ¼ tsp Cumin Powder, optional ¼ tsp Crushed Red Pepper Flakes Sea salt and Fresh Black Pepper, ground to taste Mango Macnut Salsa 2 cups Mango (2 medium), ripe & firm, chopped into ½” cubes (may replace with papayas, peaches or banana) ½ cup Macadamia nuts, roasted unsalted, chopped small (may replace with pinenuts or other nuts of your choosing) ¼ cup Red onion, diced 2 Tbl Cilantro, minced 2 Tbl Lime juice, fresh squeezed 1 tsp Jalapeño, seeded & minced (optional) ½ tsp Garlic, minced ½ tsp Chili powder ¼ tsp Cumin powder, optional Pinch Cayenne pepper Sea salt, to taste Black pepper, ground to taste Loving preparation 1. Preheat oven to 350°. Place marinade ingredients in a 9” x13” casserole dish, whisk well, add tofu cutlets and allow to sit for 15 minutes. Flip tofu and let sit for another 15 minutes. Make sure tofu cutlet is well coated with the marinade. Cutlets may also be marinated the day before the dish is prepared. 2. While tofu is marinating, prepare salsa by placing all ingredients in a large bowl & mix well. This may also be prepared the day before. 3. Place tofu and marinade in oven and bake for 10 minutes. While tofu is baking, place crust ingredients in a small bowl and mix well. 4. Remove tofu from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, place on plate with topping of salsa. Enjoy. A note on tofu: Not all tofu is created equal. Please use an organic firm or extra firm variety that is packed in water and offered in the refrigerator section of all natural foods stores. The silken variety in the aseptic packaging will not work for this recipe. Carrot Almond Paté 1 c Almonds 1 c Carrots, chopped 2 Tbl Filtered water 2 Tbl Lemon juice, fresh squeezed 1 Tbl Ginger, peeled and minced 1 tsp Turmeric root, fresh peeled and minced (optional, please do not subsitute dry powder for fresh root) 1 tsp Dill, minded (1/2 tsp dry) 1/2 tsp Nama shoyu, or to taste (optional) Pinch Cayenne pepper • Sea salt, to taste • Black pepper, ground to taste Loving Preparation 1. Soak Almonds according to method on page 202 cookbook. 2. Place Paté ingredients in food processor and process until smooth. 3. Place nori sheet on bamboo mat if you wish. Spread 1/2 c of pate on nori sheet, top with 2 Tbl of Nut Cheez (optional) and wrap fillings of choice. Experiment with amount of filling to create the perfect size roll. 4. Moisten the top portion of the sheet with wae, roll away from you, creating as firm of a roll as possible. Slice diagonally in half. For dipping, serve with your chiice of live dressing or sauce. Shitake Skewers 10 min prep / 10 cooking / 4 Servings Soba and Grilled Shitake: 1 lb. fresh shitake 1 lb. dry spelt or buckwheat soba noodles 1 large carrot, julienned 1/2 lb. pea shoots or snap peas, sliced 1 T. ginger, minced 2 T. toasted sesame oil 1 T. mirin 1 T. shoyu sauce 1 T. chili paste (optional) 2 T. toasted sesame seeds Remove the stems from the shitake and thread them on bamboo skewers. Combine the sesame oil, mirin, soy sauce and chili paste and whisk to combine. Begin cooking by brushing the shitake with the marinade and placing them on the grill. Grill to taste, approx 5-6 minutes. Begin cooking pasta, by adding to boiling water and simmering for approximately 8 minutes. Heat wok and fry the ginger in a little sesame oil for a minute. When fragrant, add the carrots followed in a minute by the pea shoots or snap peas. Turn the pea into the hot carrots and remove from heat. Drain the pasta well and combine with the vegetable saute, dressing with any extra marinade and possibly an additional dash of shoyu. Serve the shitake skewers on top of the pasta and vegetables, with a light dusting of sesame seeds. This dish can also be served at room temperature on hot days.   Bodhisattva's BBQ Tempeh Kebobs 30 min prep / 15 min cooking / 6-8 kebobs 1 medium Bell pepper, 1” chop ½ medium Red onion, quartered 6-8 medium Cherry tomatoes 1 large Portabello mushroom, 1” cubes BBQ Sauce ¼ C Barley malt syrup ¼ C Natural Catsup 2 Tbl Safflower oil 2 tsp Apple cider vinegar, raw 2 tsp Vegetarian Worcestershire sauce 1 tsp Stone ground mustard ½ tsp Chili powder ½ tsp Paprika ¼ tsp Liquid smoke (optional) Pinch Cayenne pepper, or to taste loving preparation 1. Combine BBQ sauce ingredients in a medium size bowl and whisk well. Place tempeh and vegetables in the bowl, mix well and allow to marinate for 20 minutes, stirring occasionally. 2. Decoratively arrange tempeh and vegetables on skewers, finishing each with a cherry tomato. Grill until char marks appear and tempeh and vegetables are cooked through, approximately 15 minutes. Baste with BBQ sauce as grilling and top with remaining BBQ sauce before serving. Tara’s Pad Thai 35 min prep / 25 min cooking / 4-6 servings 35 min prep / 25 min cooking / 4-6 servings 8 oz Rice noodles (the thicker the better) 1 ½ C Onion, diced ½ C Green onions, thinly sliced 1 lb Tofu, extra firm, ¼” cubes 1 C Mung bean sprouts 1?3 C Shoyu, or to taste 1?3 C Lime juice, fresh ¼ C Sucanat 3 Tbl Peanut butter 2 Tbl Sesame oil 2 Tbl Garlic, minced 1 Tbl Ginger, peeled & minced 1 Tbl Tahini 1 Tbl Tamarind pulp (available at your local Hispanic market) ½ tsp Curry paste or powder ¼ tsp Crushed red pepper flakes ¼ tsp Cumin powder ¼ tsp Coriander, ground Cilantro, to garnish Ground peanuts, to garnish Loving Preparation Prepare rice noodles by soaking them in boiling hot water for 8-10 minutes. Drain well and place in a large mixing bowl. Place Shoyu, lime juice, peanut butter, tahini, sucanat, tamarind pulp, curry paste and spices in a medium mixing bowl and whisk well. Set aside. In a wok or large sauté pan, on medium high heat, sauté garlic, ginger and tofu in 1 Tbl sesame oil until tofu is slightly browned, approximately 5 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking . Add remaining oil, onion, green onion and cook 5 minutes , stirring frequently. Optionally, at this time, you may add 1 C of water chestnuts, 1 C chopped carrots, and 1 C of broccoli flowerettes, or up to 3 C of assorted vegetables. Add additional water if necessary to prevent sticking. Cook lightly for 5 minutes. Add the peanut sauce mixture and cook until the sauce thickens, approximately 5 minutes, stirring frequently. Add to noodles in large mixing bowl. Gently mix in bean sprouts and garnish liberally with freshly chopped cilantro, ground peanuts and a slice of lime. Wasabi Mashed Potatoes 30 minutes / 3 servings Ingredients 3 C potatoes, mashed 1 C Coconut milk 2 Tbl Filtered water 2 tsp Wasabi powder 1 Tbl Green onion or chives, diced ½ tsp Sea salt, or to taste ¼ tsp Black pepper, ground to taste Pinch Cayenne pepper loving preparation Loving preparation 1. Boil potatoes for approximately 20 minutes. Mash well in a large mixing bowl with remaining ingredients. Primal Peanut Sauce 10 minutes / 2 ½ cups Ingredients 1 ¾ C Coconut milk 1 ?3 C Peanut butter 2½ Tbl Maple syrup, or to taste 2 Tbl shoyu, or to taste ½ tsp Curry paste  ¼ tsp Crushed red pepper flakes Loving Preparation 1. Place all ingredients in a blender and blend until smooth. Variations Replace peanut butter with almond butter or other nut butter. Pepita Pate 2 C. pepita, soaked in distilled water for 1-2 hours 1 jalapeno, seeded ¼ C. olive oil juice of 2 limes 1+ t. salt 1 t. cumin 1 bunch cilantro, washed and minced ¼ C. scallion whites, thinly sliced ½ C. tomato, seeded and chopped in 1/8” dice Grind pepita, jalapeno, oil, lime juice, and seasonings in food processor. Add water as needed, likely ~1/2 C. Once smooth, fold in cilantro, scallions and tomato.  Enjoy with flax crackers, as a dip, spread or tasty filling. Shaka’s Vegan Cheezcake 20 min prep / 1 hour baking / 45 min cooking & cooling / 10” cake Filling 2 lbs Tofu, firm 1 C Sucanat ½ C Soy milk ½ C Maple syrup 1?3 C Lemon juice, fresh squeezed 4 Tbl Nutritional yeast 2 ½ Tbl Arrowroot powder 2 Tbl Vanilla extract, alcohol free ½ tsp Sea salt, or to taste Crust - Dry 2 C Spelt flour ¼ C Sucanat 1 Tbl Arrowroot powder 1 tsp Baking powder ¼ tsp Cardamom powder ¼ tsp Sea salt, or to taste Crust - Wet 1?3 C Safflower oil 2 Tbl Maple syrup 2 Tbl Apple juice, fresh 1 tsp Vanilla extract, alcohol free Loving Preparation 1. Preheat oven to 350°. For Crust, place dry ingredients together in a large mixing bowl and mix well. Place wet ingredients in another bowl & mix well. Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly. Press into the bottom of a 10” spring form pan. Bake for 5 minutes. 2. Place all Filling ingredients in a large blender and blend until smooth. Pour on top of crust and bake for 1 hour or until top turns a golden brown and center does not jiggle too much. Allow to cool before running a knife around the edge and removing from spring form pan. Mint Chocolate Chip Cookies 25 min prep / 15 min cook / 8 large cookies Dry 2 C Spelt flour 1 C Vegan chocolate chips 1 C Walnuts, chopped ¾ C Rolled oats ½ tsp Sea salt ¾ tsp Baking soda 1/8 tsp Cinnamon powder Pinch Nutmeg, ground Wet 2/3 C Maple syrup 2/3 C Safflower oil 2 Tbl Filtered water 1 tsp Peppermint extract Loving Preparation 1. Preheat oven to 350°. Place Dry ingredients in a large mixing bowl and mix well. Combine Wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes. Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread. 2. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying. Variations Replace walnuts with toasted pecans or macadamia nuts. Replace chocolate chips with carob chips or dried fruits. Add 2 Tbl of cocoa or carob powder to above. Try adding 1 Tbl spirulina.   Habibi’s Halvah 20 min cooking / 30 min cooling / 8” x 8” pan Ingredients 2 C Chocolate chips 2 C Raw tahini (the thickest consistency available) 3 Tbl Agave nectar 1 tsp Vanilla extract, alcohol free Pinch Cinnamon powder Pinch Cardamom powder Loving Preparation 1. Melt the chocolate chips in a double boiler according to instructions on page 157 of cookbook. 2. Combine remaining ingredients in a large mixing bowl. Stir in melted chocolate, transfer to an 8”x 8” pan and refrigerate until thick, from 30 minutes to a few hours depending upon the thickness of the tahini used. Serving Suggestion: Top with ½ C of toasted pumpkin seeds or pistachio nuts, chopped fine, before refrigerating and mix well.   Marley’s Hemp Granola 15 min prep / 30 min cooking / 2-3 servings Dry 3 C Rolled oats 1 C Pecans or other nuts, chopped 1 C Spelt flour ½ C Hemp seeds ½ tsp Sea salt ½ tsp Cinnamon powder ¼ tsp Cardamom powder Pinch Allspice powder Pinch Ginger powder Wet ¾ C Safflower oil ¾ C Maple syrup 1 tsp Vanilla extract, alcohol free Loving Preparation 1. Preheat oven to 350°. Combine Dry ingredients in a large mixing bowl and mix well. 2. Place Wet ingredients in a small bowl and whisk well. Stir all ingredients together. 3. Place on a well oiled baking sheet and bake until golden brown, approximately 30 minutes, stirring occasionally to break granola up into small chunks. Remove and let sit 5 minutes to crisp up. Quinoa Applesauce Cake Dry 1 3/4 cup quinoa flour 1 cup currants or other dried fruit 1/2 cup chop