Noodles in Thai Curry Sauce

8 ounces fresh or dried Chinese noodles or linguine
1 1/2 tablespoons roasted peanut oil
3 cloves garlic -- minced
1 teaspoon ginger -- minced
2 large shallots -- thinly sliced into rounds, or 1/2 onion, diced
1 can unsweetened coconut milk (15 oz)
3 tablespoons red Thai curry paste -- or more to taste

2 scallions -- thinly sliced into rounds
fresh basil leaves, thai basil of possible -- garnish
small cilantro sprigs -- garnish

Cook the noodles in plenty of boiling water until tender -- about 2 minutes for fresh, 4-6 minutes for dried, and slightly longer for linguine. Drain and
rinse well to stop the cooking.

Heat the oil in a wok or a skillet until just short of smoking. Add the garlic, ginger, and shallots and stir-fry over high heat until softened, about 2 minutes. Add the coconut milk, curry paste, and soy sauce and stir to break up the paste. Lower the heat and simmer until everything is well blended, 3 to 4 minutes. If serving hot, add the noodles and toss until they're warmed
through. If serving cold, toss with the sauce once it's cool. Turn the noodles onto a platter and garnish with the scallions, basil and cilantro.

Phat Thai Noodles

3T peanut oil
2-3 cloves of garlic, coarsely chopped
one small onion, sliced
250g firm tofu (cubed)
Thai rice noodles, cooked
3T soy sauce
1 1/2 T lemon juice
2T vegetarian oyster sauce
1-2 cups chinese cabbage, thinly sliced
1 tomato, diced
1/2 cup bean sprouts

GARNISH
1/4 cup peanuts(finely chopped /coarse ground)
spring onions (chopped to 2cm (1in)lengths
coriander leaves
chilli flakes
lime

Heat peanut oil in wok, add garlic to wok with onion.
Stir quickly. Add tofu. The oil should be hot enough
to sear the tofu instantly. keep it moving as much as
possible. Add noodles to wok and keep stirring, add
cabbage, stir, add tomatoes. Keep stirring
occasionally for a minute or two. Add most of the bean
sprouts, stir in. Serve immediately with peanut,
spring onions, and coriander leaves sprinkled on top.
traditionally, this is served with a teaspoon of
sugar, chilli flakes, remaining bean sprouts and a
wedge of lime on one side of the plate. This is a
great quick meal that impresses everyone. It shouldn't
really take more than 10- 15 minutes to prepare and
make.

Pineapple Teriyaki Noodles

3 1/2 oz bean-thread noodles
1 1/2 tsp cornstarch
1/2 cup of unsweetened pineapple juice
1 tbsp of olive oil
2 cloves minced garlic
1/2 cup of chopped fresh or canned crushed pineapple, drained
1/3 cup of soy sauce
3 tbsp of chopped fresh basil leaves
1/2 cup of red bell pepper in julienne strips

Toss cellophane noodles into a pot of hot water to
steep for 1/2 hour.

Meanwhile combine cornstarch and pineapple juice in
small bowl. Heat olive oil in a small skillet over
moderate heat. Add the garlic and stir for one minute
until fragrant. Add the pineapple juice and cornstarch
mixture. Add soy sauce, and chopped basil leaves. Cook
for 1 minute and set aside.

Move to the noodles when ready, and drain in sieve.
Using scissors cut the noodles into 3 inch lengths.

Heat a large non-stick skillet and add red bell pepper
strips and 2 tablespoons of water. Cook and stir for
approximately 1-2 minutes until tender. Place the
noodles in the pan with the sauce and toss. Place over
moderate heat and cook until heated through and
noodles are transparent and soft. Season with salt and
pepper to taste and garnish with red pepper.

Chickpea Spread

Mash a can of chickpeas with a potato masher or by gently whizzing in a food processor. Add a dab of Veganaise, a dollop of mustard, some pickle relish, some chopped green onions, and some chopped parsley. Blend until creamy and smooth and serve on toast or crackers. Also delicious on a lettuce leaf as a salad.

***Add dill or finely chopped celery for variation.

Peanut Noodle Salad

2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup lemon juice
1/2 cup chunky peanut butter
4 garlic cloves - minced 1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
one 16 ounce package soba noodles or angel hair pasta - cooked
one 8 ounce package shredded fresh carrot
6 green onions - cut diagonally into 1 & 1/2 inch pieces

Peel cucumbers - cut in half lengthwise - removing anddiscarding seeds. Cut cucumber halves into half moonshaped slices. Whisk together soy sauce and next 7 ingredients in a large bowl - add cucumber, pasta,carrot and onions tossing to coat. Cover and chill 8hours if you want. (makes 6 to 8 servings).

Serve chilled or at room temperature.

Noodles with Vegetables and Peanut Sauce

3 tablespoons peanut butter
1 tablespoon hoisin sauce***
2 tablespoons soy sauce or tamari
2 tablespoons lemon juice
1 tablespoon honey (or alternative sweetener)
2 teaspoons sesame oil
1 teaspoon hot chili paste
1/2 cup warm water
2 teaspoons vegetable oil
3 cloves garlic
1 tablespoon chopped fresh gingerroot
3 green onions, chopped
1/2 pound fresh Shiitake mushrooms or button mushrooms, sliced
1 sweet red pepper, sliced
1 bunch broccoli, trimmed and cut into florets
2 carrots, thinly sliced
1/3 cup chopped fresh cilantro or parsley
1/3 cup chopped fresh basil

Blend together peanut butter, hoisin sauce, soy sauce,lemon juice, honey, sesame oil, chili paste and water.Reserve.Heat oil in wok or large skillet. Add garlic, gingerand green onions. Cook gently for 1 or 2 minutes,until very fragrant. Add mushrooms and red pepper andcook until tender. Add peanut butter mixture and heatfor 1 minute. Reserve.

Meanwhile, bring large pot of water to a boil. Add spaghetti and cook for 5 minutes. Add broccoli andcarrots and cook for 5 minutes longer. Drain. Combine sauce with spaghetti and vegetables. Toss withcilantro and basil.

Taste and adjust seasonings if necessary. You can also try rice stick instead of the pasta. It will require softening in hot water rather thanboiling and is well worth the effort.

***Hoisin Sauce: A thick sauce valued for its unique combination of sweet and spicy flavors, hoisin sauce is made from soybean paste and flavored with garlic, sugar, chilies, and other spices and ingredients. It is used in cooking, as a dipping sauce, and is a key ingredient in many Chinese barbecue sauce recipes. In addition, it is also used to glaze roasted meat. Hoisin sauce is available in both jars and cans. If purchased in a can, transfer to a closed container and refrigerate. If purchased in a jar, refrigerate after opening.

Packet Potatoes

1 sheet Reynolds Wrap Heavy Duty Aluminum Foil
1 small onion, thinly sliced
4 medium red potatoes, cut in bite-size pieces
2 tablespoons olive oil or vegetable oil
1 tsp. seasoned salt
1/2 tsp. dried dill weed (optional)

Preheat oven to 450* or preheat grill to medium high. Spray center ofsheet of foil with nonstick cooking spray.

My Favorite Lasagna

1 - 1 lb. package of lasagna noodles, cooked
1 - 32 oz. jar of spaghetti sauce
1 package plain tofu, firm
2 small cans sliced olives

Cheesy sauce:
2 cups water
1 cup cashews, raw
6 cloves garlic
1/2 large onion
2 Tbsp. nutritional yeast flakes
1 small jar chopped pimentos
1/4 cup oil
1/4 tsp. turmeric

Combine "cheese sauce" ingredients together in a blender.Layer noodles, sauce, and crumbled tofu. Pour a portion of cheesy sauce over the top. Repeat the process one or two more times (depending upon the shape and size of your casserole dish; a 13 x 9 inch pan works best). Top with sliced olives. Bake 350 degrees F. until the casserole is hot and bubbly.To rewarm, mix together 1 - 8 oz. can tomato sauce and 1 cup water. Pour over the top of the lasagna and heat until warmed through.

Whole Wheat Pita Loaves

1 package active dry yeast
1 cup lukewarm water
1 Tbsp. sweetener of choice
1 1/2 cups enriched all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt

Dissolve yeast in warm water. Add sweetener and the all-purpose flour; mix well. Gradually add whole wheat flour and salt. Mix flour in well until the dough pulls away from the bowl.

Place dough on lightly floured surface and knead about 2 - 3 minutes. Divide dough into 8 balls; cover and let rest for 10 minutes.

Preheat oven to 450 degrees F.

Flatten each ball and roll into a 5-inch round circle. (Be careful to avoid creases in dough or it will not separate after baking. Also, the rounds should not rise before baking --- if they do, flatten them again).

Arrange on lightly greased baking sheets and place on top oven shelf. Bake 8 - 10 minutes.

To serve, split one side open to form a pocket and fill with all types of salad or cut each in two and stuff each half with filling.

Makes 8 pitas.

Non-Dairy Sour Cream

l pkg firm tofu
juice from 1 lemon or at least 1/4 cup
1 tsp salt
1 tsp garlic powder

Blend well till tofu is not grainy looking.

Vegetable Egg Rolls

1 package egg roll wrappers
2 carrots, shredded
3 cups shredded cabbage
1 8 oz. can bamboo shoots, slivered
6 green onions, chopped
8 mushrooms, chopped
2 cups bean sprouts
2 stalks celery, chopped
1 tablespoon vegetable oil
1 pound frozen and reconstituted tofu -- crumbled
2 tablespoons soy sauce
oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid evaporates. Cool filling to room temperature. Fill egg roll wrappers with about 2 tablespoons of filling each. Deep fry or pan fry until lightly browned.

Non-Dairy Chocolate Frosting

1 cup soy margarine (Smart Balance or Earth Balance)
1/2 cup unsweetened cocoa powder
1/2 tsp vanilla extract
2 cups icing sugar (powdered confectioner's sugar)

In a food processor, or in a large bowl with an electric mixer, beat the margarine until smooth and creamy. Add the cocoa, vanilla and icing sugar, and beat until very smooth and fluffy.

Makes enough for a two-layer cake.

Amazing Eggless Dairy-Free Chocolate Cake

1 1/2 cups flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup water

In a medium bowl, stir together the flour, sugar, cocoa powder and baking soda until well mixed. All at once, add the vinegar, vanilla, oil and water. Stir well, then dump the batter into a well-greased 8" square baking pan. Bake at 350øF for 30-35 minutes, until a toothpick poked in the centre of the cake comes out clean.

Let cook completely before frosting (if desired).

Makes one 8" chocolate cake

Stovetop Granola

3 cups oatmeal (rolled oats), not quick or instant
1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans)
1/4 cup sesame seeds
1/2 cup dried, shredded coconut, preferably unsweetened
1/2 tsp. cinnamon or coriander
1/4 cup light oil (sunflower, etc.)
1/3 cup maple syrup (or your favorite sweetener)
2 tsp. vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or
chopped apple, apricot, pear, pineapple, prune, etc. or combination;
may omit entirely)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare granola in two batches. Or use a wok, which works great!).

Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon. Mix well.

Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend.

Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned. The sesame seeds will start to "pop" and the maple syrup will smell like burnt sugar --- be careful not to let the mixture burn.

Toasting will take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool.

NOTE: Some people don't like a crunchy or chewy granola. If you prefer a tender granola omit or reduce the amount of nuts and add seeds instead. Choose a combination from: sunflower seeds, flax seeds, sesame seeds, etc.

This recipe is very adaptable. If you don't have an item. . .leave it out or find a substitute. It'll still taste great! This is a yummy recipe and takes much less time than "oven" granola.

Tofu French Toast

1 1/2 cups tofu
1 1/2 tsp. cinnamon or coriander
1/4 cup maple syrup or brown rice syrup
1 tsp. salt
1/2 cup water
2 Tbsp. oil (optional)

Blend all ingredients in a blender until smooth and creamy. Pour into a shallow bowl (such as a pie pan).

Dip sliced whole grain bread in batter. Fry in a hot skillet with 1 Tbsp. oil for each side. Brown well on both sides. Serve with maple syrup or fruit spread.

Ways to Use Tofu

Firm tofu that has been pureed can be used to replace some or all of the liquid, egg, or dairyproducts in the following foods:


*In homemade or packaged biscuit dough
*Instead of eggs or milk in bread dough

*Instead of eggs in cookie dough
*Instead of yogurt in fruit smoothies

*Instead of milk when making packaged pudding mixes
*Instead of cream in pureed soups

*Instead of stock in gravy
*Instead of cream in sauces

*Pureed with vegetables or fruits for baby food
*In place of oil or sour cream in salad dressings

*As a base for homemade ice cream
*As a base for rice pudding

*As a base for creamy pasta sauces
*Instead of egg yolks in souffles

*Instead of mayonnaise or sour cream in dips and spreads
*Instead of milk in mashed potatoes

*As a base for low-far, dairy-free mayonnaise
*Like buttermilk for pancake and waffle batters

*Like buttermilk for muffins batters.
*As a base for dairy-free cheesecakes

*As a base for cream-free pies
*As a base for chocolate mousse



Mashed, extra-firm tofu can be used to:

*Replace ricotta cheese in lasagna
*Make a dairy-free ravioli filling

*Make a low-fat, non-dairy blintz filling
*Make a tofu egg salad

*Make scrambled "tofu" eggs
*Make a sandwich spread for kids lunches

*Replace eggs in quiche
*Replace ground meat in stuffings

*Make a base for vegetarian burgers
*Replace cottage cheese in casseroles

*Replace feta cheese and eggs in spinach pie
*Replace beans in hummus


And, if you freeze and defrost cubes of extra-firm tofu you can use
it instead of:

* Beef in stews
*Lamb in curries

*Shrimp in stir fry dishes
*Chicken in Chinese chicken salad

*Seafood in pasta dishes
*Pork in fried rice

*Beef, for tacos, burritos or enchiladas
*Ground meat for stuffed peppers

*Beef in stroganoff
*Chicken in gumbo

*Turkey in chili
*Lobster in Newberg

*Chicken in Thai curry

Tofu Scramble

1 large baked potato
1 package firm tofu, drained and crumbled
pinch of turmeric
2 tsp. oil (optional)
1/4 cup green onion, chopped
3/4 cup red pepper, chopped
1 cup fresh mushrooms, sliced
salt (to taste)
3 Tbsp. salsa

Peel the potato and cut into small cubes. Combine oil and tofu in a non-stick skillet (or replace oil with water). Add turmeric and cook over high heat for 5 minutes. Add vegetables and cook five minutes more. Vegetables should be tender, yet crisp. Stir in salsa. Salt to taste.

Tofu as a Substitute

Here are some simple recipe adaptations you can use if you choose to subsitute tofu for eggs or milk in the products you make:

*When a recipe originally calls for -

*yogurt - add equal amounts of pureed, silken tofu
*sour cream - add equal amounts of pureed, silken tofu
*eggs - add 2 Tbsp. pureed, silken tofu 1 egg


*When a recipe originally calls for buttermilk or a diary milk, use "baking blend".

*the recipe for "baking blend" is - - -

1 package silken tofu, extra firm
1 cup water
2 Tbsp. lemon juice

Blend well. Store in a covered container.
Keeps for 1 week in a covered container.

1 cup of baking blend = 1 cup liquid ingredient


Make the substitutions that are given above and continue as you would with the recipe as originally written.

Tofu Pecan Burgers

16 ounces tofu, firm
1/2 cup water
1 cup pecan meal
1 tsp. onion powder
1/4 cup olive oil
1 onion, chopped
1 cup seasoned bread crumbs (gluten free)
1 tsp. garlic powder
2 tsp. chicken-style seasoning

Mash the tofu and place in a large bowl. Add the bread crumbs, pecan meal, garlic powder, onion powder, and chicken-style seasoning.

Put water and chopped onions in a blender. Blend on low until the mixture is smooth. Pour the mixture into the bowl with the other ingredients and stir well.

In a skillet, add oil as needed and heat. Drop the burger mixture by spoonful into hot oil and brown on both sides. To help you get a perfect circle. . .place a wide-mouth jar ring in the skillet and form the patty mixture inside the ring.

Serve the burgers on a bun with your favorite hamburger veggies and sauces.

*May substitute gluten-free oats for bread crumbs.

Creamy Peanut Butter Pie

1 1/2 cups graham cracker crumbs
1 Tbsp. vegetable oil
4 Tbsp. maple syrup
1 package silken tofu, extra firm, pureed
8 ounces Tofutti cream cheese
2/3 cup unrefined cane sugar (or your favorite sweetener)
1/2 cup peanut butter
1 tsp. vanilla extract
2 Tbsp. honey (or alternative)
1/4 cup carob chips

Place a rack in the center of your oven and preheat to 350 degrees. Coat a 9 to 10-inch round pie pan with cooking spray.

Mix crumbs, oil, and maple syrup together. Press into the prepared pan. Set aside.

Place the remaining ingredients, except for the carob chips, in the container of a food processor and puree until smooth and then pour into the crust.

Bake for 30 minutes and then refrigerate overnight or for 5 - 6 hours before serving.

Garnish with carob chips. Serve and enjoy!

*The fine print: for all you chocolate lovers out there! The original recipe called for chocolate flavored graham crackers. . .and 1/4 cup of fat-free chocolate syrup instead of carob. :)

One of a Kind Loaf

Create your own meat-free loaf? Simply select one ingredient from each category, except Seasonings and Vegetable Seasonings, of which several can be used.

Legumes - 2 cups

cooked legumes of any variety, such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.


Grains - 1 to 2 cups

whole grain bread crumbs, rolled or quick oats, cooked brown rice or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.


Nuts - 1/2 cup, chopped or ground

almonds, cashews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.


Liquid - 1 to 1 1/2 cups

broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.


Binder - 1

2 Tbsp. soy flour, 2 Tbsp. whole wheat flour, 2 to 3 Tbsp. gluten flour, 3 Tbsp. potato flour, 3 Tbsp. minute tapioca, 1/2 cup cooked oatmeal, 1/2 cooked "cream of wheat", 2 Tbsp. soaked mung beans, blended, etc.


Seasonings - 1/2 to 1 tsp. of one or several as desired (I would use more than this recipe calls for; it's the *secret* of this loaf; double or more).

cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, All-Purpose Seasoning, celery salt, garlic or onion salt or powder, food yeast flakes, salt, Vegex, Liquid Aminos, etc.


Vegetable Seasonings - 1 or more

1 chopped onion, 1 to 2 cloves minced garlic, 2 to 3 Tbsp. chopped pimiento, 1/4 cup chopped celery, 1/4 cup chopped green peppers, handful fresh parsley, etc.


General Directions:

Mix all selected ingredients together. Press into a sprayed loaf pan and bake at 350 degrees for 45 minutes. Serve with a light gravy, if desired. Can also be sliced and used as a sandwich filling. Freezes well.

For Patties: Mix selected ingredients together. Form into patties and bake, or brown in a sprayed nonstick griddle. For uniform shape and size of patties, use a canning jar ring and lid. Place lid inside ring and fill with loaf mixture. Invert over prepared pan, push lid and mixture through ring. If lid sticks to patty, slide a table knife between mixture and lid.

Lentil and Basmati Brown Rice Soup

Menu for Supper Tonight:

Lentil and Basmati Brown Rice Soup
Fresh Corn Tortillas - warmed
Black Olives

To make the lentil soup: saute' an onion and a handful of diced, baby carrots. When nearly tender, add about a cup of basmati brown rice (raw) and brown in skillet. When the rice starts to 'pop' in the pan, add water. Then add about 3 cups of lentils (raw) and bring to a boil. Then turn heat to low and allow soup to simmer until rice is cooked and lentils are tender. Then add about 1/4 head of chopped cabbage and continue simmering. More water may be necessary at this point. Add two cans of tomato sauce and about 1/2 tsp. of salt, herbs (thyme, rosemary, oregano, garlic, summer savory). Add soy sauce or Bragg's Liquid Aminos. Adjust seasoning to taste. Serve with a garnish of fresh cilantro and chopped green onions. Enjoy!

Lemon Tofu Cheesecake

Crust:

1 1/2 cups graham cracker crumbs

2 Tbsp. soy margarine, melted

1/4 cup date sugar or Sucanat

Filling:

2 1/2 cups silken tofu, firm

6 Tbsp. fresh lemon juice

1/2 cup Florida Crystals (unbleached sugar)

2 tsp. lemon zest

1 tsp. vanilla

Prepare crust by blending graham crackers, margarine, and sweetener in a blender. Pour into a spring-form pan (9") and pat down. Then prepare filling by blending together the tofu, suar, lemon juice and zest, and vanilla. Pour into the crust. Bake in a 350 degree preheated oven and bake for 45 minutes. Remove from oven and allow to cool completely. Slice and serve with a dallop of fresh fruit filling.

*For variation, replace lemon with lime.

Lemon & Poppy Seed Cake

3 c. all-purpose flour (or 50% whole wheat pastry flour)
1/2 cup date sugar
1/2 cup Florida Crystals or Sucanat (sugar)
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. lemon peel
1/3 cup vegetable oil
1/3 cup applesauce
2 cups plus 2 Tbsp. cold water
1 - 2 Tbsp. poppy seeds

Mix ingredients well. Pour into a prepared cake pan and bake at 350 degrees for 30 - 35 minutes.

Carob Wacky Cake

3 cups all-purpose flour (may use 50% whole wheat pastry flour)
1/2 cup date sugar
1/2 cup Florida Crystals or Sucanat (sugar)
2/3 cup roasted carob powder
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1/3 cup vegetable oil
1/3 cup lemon juice
2 cups cold water

Mix ingredients together well. Pour batter into prepared cake pan. Bake at 350 degrees for 30 minutes or until done.

Five Minute Chocolate Cake

1 cup sugar (date sugar; Florida Crystals; Sucanat, etc.)
1 1/2 c. unsifted flour (all-purpose and/or 50% whole wheat pastry flour)
1/2 t salt
1/4 c. cocoa (may substitute carob powder)
1 tsp. baking soda
1 Tbsp. lemon juice
1/3 c. vegetable oil
1 tsp. vanilla
1 c. cold water

Mix ingredients in order given. Pour into ungreased square cake pan. Bake
in a 350 degree oven for 30-35 minutes.

Tofu Jambalaya

1 lb tofu -- frozen, defrosted and cubed (see note)
1 tbsp olive oil
1 lg. onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic, chopped
1 cup white rice (may use brown rice; will require more liquid and twice as much cooking time)
1 large can tomatoes, chopped in can
1/2 cup tomato juice or water
2 1/2 tsp chili powder
1 1/2 tsp salt
cayenne to taste
1/2 tsp. liquid smoke flavoring, (optional; may use tamari or soy sauce)

Saute vegetables in oil until soft. Add rice near end and brown slightly. Add tofu, tomatoes, water, chili powder, and other seasonings. Cover tightly and put on low heat. Cook for 30 minutes, until rice is done.

NOTE: Freeze tofu for at least 24 hours before using. Freezing drastically changes the texture of tofu.

Tahini Pimiento Spread

This is a tasty and versatile spread to uses in place of cheese. It is lower in fat and has no cholesterol.

1 - 2 tbsp. sesame tahini
1 1/2 cups hot cooked millet
1/3 cup pimientos (or as desired for color)
1 tbsp. lemon juice
1 1/2 tbsp. food yeast
1/2 tsp. salt
1 tbsp. oil (optional)
2 tbsp. water (or as desired for consistency)

Combine all the ingredients in blender. Blend well until smooth and add just enough water to blend. Chill until thick. Add more water to achieve consistency desired.

Serve this as a spread on bread or in place of cheese to stuff celery, or as a dip with crackers. It is good on pizza in place of cheese. For variety use hot, cooked brown rice instead of millet.

The Mighty Mac

1 cup soaked garbanzo beans
1 1/2 cups water
2 cups rolled oats, uncooked*
1/4 cup walnuts, chopped
1 medium onion, minced
1 teaspoon salt
1 teaspoon sage
2 tablespoons soy sauce

Blend the first two ingredients. Remove to a bowl. Add remaining ingredients and mix with a spoon. Drop from 1/3 cup measure to form patties on baking sheet sprayed with non-stick baking spray. Bake for 25 - 30 minutes. Serve in whole-wheat burger buns with Veganaise, leaf lettuce, sliced tomatoes, and onions.

*May substitute quinoa flakes for oat flakes; gluten free option.
*Can be browned in a non-stick skillet instead of baked.

Yields: 9 large patties

Tofu Nut Loaf

1 cup bread crumbs*
1 pound tofu, washed, drained and mashed
1 cup oats or quinoa flakes*
1 large onion, chopped
1 cup walnuts or pecans, finely chopped
1/4 cups soy flour
2 tbsp. Bragg's Liquid Aminos
2 tsp. salt
1 tsp. paprika
1 tsp. Italian seasoning

Mix all ingredients together. Let set for a few minutes to let moisture spread evenly. Mixture will be stiff. Spray a loaf pan with non-stick spray. Turn the loaf mixture into the pan. Bake at 375 degrees F. for one hour or until done.

*Choose gluten-free options if necessary for good health.

Nutty Whole Grain Waffles

3 cups water
1/2 cup whole wheat flour
1/2 cup cooked brown rice
1/2 cup nuts or seeds
1/2 cup cornmeal
1/2 tsp. salt
1 - 2 tbsp. maple syrup or brown rice syrup
2 cups rolled oats

Blend all ingredients, except oats. Add oats slowly and blend only until mixture will no longer swirl and pull the oats into the batter. Do not add more than 2 cups oats. Bake in a prepared waffle iron approximately 10 minutes at medium heat until golden brown.

Welcome to My Cozy Kitchen

Welcome to my cozy kitchen where recipes, cooking tips, and menu ideas are shared! Sit down my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together that being healthy never tasted so good!

So let's tantalize our tastebuds! We'll find that a plant-based diet is satisfying, delicious, and healthful! Whole grains, tubers, legumes, nuts, seeds, fruits, and vegetables are both pleasing to the eye and satisfying to the palate.

Yum! Let's get cooking!