1 lb. extra-firm tofu
1 cup cornmeal
1 stick margarine
Nutritional yeast
Pinch of salt
Sage
Celery salt
Corn flakes
Brown rice flour or garbanzo flour

Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 – 1 stick margerine. When completely melted, dip tofu in margarine; make sure you coat all surfaces. Dredge tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray or cookie sheet. Bake until crunchy, about 8-10 minutes.

2 large carrots, sliced
2/3 cup plain soy milk
1 large white onion, cut in chunks
1 can Loma Linda Meatless Tender Bits (or other meat substitute)
salt to taste
pepper to taste
2 celery stalks, sliced
1 box organic vegetable broth (about 20 oz)
2 cup vegan biscuit dough (or mix)

Place carrots, onions, celery, Tender Bits in crock pot. Add salt, pepper and broth. Cover, set on low and cook 6 hours (or until you get home from work.)

Dumplings: Mix biscuit dough with soymilk.

About an hour before you’re ready to eat, drop spoonfulls of dumpling dough into crockpot and turn crockpot on high. Cook 1 hour.

1 small or 1/2 a large butternut squash
1/4 tsp cayenne
1 bunch spinach (or a bag of baby spinach)
salt/pepper
1 can black beans
1/2 a block of follow your heart mozzarella
1/2 a small onion
3 cloves garlic
~6 tortillas
1/2 tsp cumin

Preheat oven to 350.

Bake the butternut squash until soft. (i cut it in half and backed it covered in aluminum foil at 400 for about 45 minutes). When it’s cool, scoop the meat out of the skin and mash it.

Saute the spinach with one clove of garlic until wilted.

Chop the onion and saute with garlic in a medium sized sauce pan on medium heat. once the onions are soft, add the black beans (drained), cumin, cayenne, salt and pepper. cook for 5 or 8 minutes, until beans are soft and all the flavor is combined. add the mashed squash and stir/cook for another couple of minutes.

Layer the bean/squash mixture, spinach and shredded moz into a tortilla. roll it and place in an oven proof pan (a lasagna pan works great). repeat ’til you’re out of everything. rub the tops of the tortillas with olive oil and bake for about 20 minutes.

Crust
15 small graham crackers (amaranth or oat bran)
3 tablespoons soy margarine, melted
1/2 tsp cinnamon or baking spice

Filling
5 cakes tofu (about 3 1/2 lbs), coarsely crumbled
1/2 cup plain or flavored soy milk
1/2 cup tahini
3/4 cup maple syrup
2 egg whites
2 tbs fresh lemon juice
1 1/2 tsp vanilla etc
fresh friut such as grapes, apricots, cherries, or berries (optional)

In a blender or food processor, crumble the graham crackers into coarse crumbs. Pour into an 8- or 9-inch springform pan and add the margarine and cinnamon. Stir well to combine and press firmly on the bottom of the pan.

Preheat the oven to 350 degrees. In a blender of food processor, puree the tofu in batches until smooth, adding about a tbs of soymilk with each batch. Scrape into a large bowl. Stir in the tahini, maple syrup, egg whites, lemon juice and vanilla and stir well to combine.

Scrape into the prepared pan and smooth the top with a spatula. Bake for 30 minutes, until the filling is set and the top begins to turn golden. Cool on a rack, then cover and refridgerate until chilled. Before serving, remove the sides of the pan. Garnish with fresh fruit.

1 block extra firm Chinese-style tofu, drained
2 tbsp lemon juice
1 container Tofutti Better Than Cream Cheese (buy the non-hydrogenated kind!)
1 cup broccoli, diced
1 cup cauliflower, diced
1 yellow onion, diced
1 red bell pepper, seeds removed and diced
3 garlic cloves, minced
1/4 cup nutritional yeast + more for topping

Spices
All of these can be adjusted to your taste.
2 tbsp oregano
2 tbsp thyme
1 tbsp chili powder
2 tsp cumin seed
2 tsp fresh ground black pepper
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1/2 tsp mustard seed

1 package ‘no-boil’ lasagna pasta
2 jars of your favorite tomato basil marinara sauce (I use Newman’s Own)
9 x 12 baking pan

Preheat oven to 375º F. Place your block of tofu between a few paper towels and squeeze out any remaining liquid (you can squeeze pretty hard because your going to mash it up anyway). Place tofu in a large bowl and mash with a potato masher or fork. Add the Tofutti Cream Cheese and mix thoroughly. Add broccoli, cauliflower, yellow onion, red bell pepper, garlic, nutritional yeast and lemon juice. Mix until evenly combined. Place all of your spices in a mortar & pestle and grind them together. If you don’t have a M&P, just use a small bowl and the handle of a wooden spoon to grind them up. Add spice mixture to the filling and mix well. Cover the bottom of your 9 x 12 pan with marinara. Add a layer of noodles and cover them with marinara. Spread 1/3 of the filling mix on top of the noodles, cover with sauce and another layer of noodles. Before you cover the next two layers of noodles with sauce, press them down a little. Repeat these steps until all of the filling is used. Top the last layer of filling with noodles and all remaining sauce. Sprinkle this with some additional oregano, thyme, black pepper and nutritional yeast. Cover with tin foil and place in preheated over for 50 minutes. Take lasagna out of the oven and remove the tin foil. Return lasagna to oven for another 5 minutes uncovered to crisp up the top. Let lasagna rest for 10-15 minutes before serving.

1 1/4 cup unbleached flour
1 tsp. cider vinegar
1/3 cup unsweetened cocoa
1/2 – 1 cup sugar, depending on your sweetness need
1/2 tsp. salt
3/4 tsp. baking soda
1 c. water or soy milk or half of each or whatever
1/3 c. safflower or canola oil
1 tsp. vanilla

Mix dry stuff. Mix in wet stuff. Bake in 8 x 8 glass baking pan at 325f for 30 minutes. No frosting needed.

1 medium onion, chop
approx 4 c pinto or black beans (or a combination)
1 garlic clove, minced
1 12-oz can corn
1 teaspoon dried oregano
10 6-inch corn tortillas, cut into 1/2 inch strips
1 teaspoon cumin
salt and pepper to taste
1/2 teaspoon cayenne pepper (or to taste)
2 T vegetable oil
1 pepper (red or green or a combination of both)
1 28-oz can diced tomatoes

Saute onions, garlic, and spices in oil until onions are soft and transparent. Add pepper and saute until slightly soft. Add remaining ingredients and heat through, then transfer to large casserole dish. Heat, uncovered, in 375 degree oven for half an hour.

1/2 cup warm water
1 tsp. sugar
1 tbls. yeast
3 cups warm water
1/3 cup sugar
1/3 cup vegetable oil
1 tsp. salt (I use kosher salt)
4 cups semolina flour
3 cups whole grain flour (I typically use 1c.rye, 2c. whole wheat)
3 cups high gluten bread flour (more or less to make stiff dough)
1 cup hulled sesame seeds

Add the water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.

Add semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread at this point.

Add whole grain flour one cup at a time, mixing well after each addition.

Mix yeast, 1 tsp. sugar and 1/2 cup warm water in large bowl. Let sit until bubbly

Add bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes. Form into ball and place into large oiled bowl.

Cover with a damp cloth and let rise until doubled. Punch down dough and let rest 15 minutes. Can now be formed into loaves of any type. I started out making 4 round loaves and baking them on two cookie sheets, but I also like french loaves, buns or using whole recipe to make a party sandwich loaf.

After forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and lots of sesame seeds.

Place onto greased pans and let rise until doubled. Bake in a preheated 375 degree oven until loaf sounds hollow when tapped on the bottom.