1 1/2 cups whole wheat pastry flour
1/4 tsp. salt
1 Tbsp. baking powder
2 Tbsp. thawed apple juice concentrate
3/4 cup low-fat soy milk
2 green apples, cored and grated

• Mix the flour, salt, and baking powder in a large bowl.
• Mix the apple juice concentrate and the soy milk in a separate bowl.
• Add the wet ingredients to the dry.
• Add the apples and stir gently until well blended.
• Spray a skillet with vegetable cooking spray and heat until moderately hot.
• Pour the batter—3 Tbsp. at a time—onto the skillet, forming pancakes.
• Cook for 3 minutes on each side, or until golden brown.

Makes 3 servings

Oil for the pan
2 strips Smart Bacon or other breakfast meat substitute
2 small cloves garlic
1 green onion
1/2 large block firm tofu
Couple dashes turmeric
Splash Bragg's liquid aminos
Pinch nutritional yeast flakes

Heat the pan on medium to high heat and add the oil to cook the "bacon"—be careful not to cook it too long. Chop the garlic and green onion. Press as much water from the tofu as possible, then use a cheese grater to grate it into small chunks (you can also mash it with a fork instead, but grating it is much faster) and put them in a bowl. Chop up the bacon, then add it, the onion, garlic, turmeric, and liquid aminos to the tofu. Stir gently until well blended. Pour into the pan (it should sizzle a bit) and sprinkle the nutritional yeast flakes over the top. Keep stirring occasionally for about 10 minutes, or until it looks like scrambled "eggs."

Makes 2 servings

1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread

Mix all the ingredients (except the bread slices) in a shallow bowl. Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.

2-3 Tbsp. extra virgin olive oil
1 sweet onion, cut into chunks
5 garlic cloves, minced
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/2 yellow or green bell pepper, seeded and chopped
1 cup sliced mushrooms
4 tomatoes, chopped
1 lb. firm tofu, drained well and cut into bite-size pieces
Tamari, to taste
Freshly ground pepper, to taste
Fresh snipped chives, to taste
4 fresh corn tortillas, warmed

Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened. Add the garlic and spices, stir, and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender-crisp. Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives. Serve on a warm plate with a warm tortilla.

Makes 4 servings

1 cup unbleached all-purpose flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil

Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil and, with an electric mixer or wire whisk, beat just until the batter is smooth. Measure 1/2 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and keep it warm while you make the remaining pancakes. Serve warm with maple syrup or fruit syrup.

Makes 6 to 8 pancakes.

2/3 cup (10 Tbsp. + 2 tsp.) apple cider
5 large sweet potatoes or yams, scrubbed but unpeeled
4 Tbsp. margarine
2 Tbsp. light brown sugar
1/2 tsp. salt

• Boil the cider in a small saucepan over high heat until it is reduced by half, about 7 minutes. Set aside.
• Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook until tender, 30 to 40 minutes. Drain well.
• Peel the hot sweet potatoes, using a kitchen towel to protect your hands.
• Return the potatoes to the warm pot, add the cider, margarine, brown sugar, and salt and mash until well blended.

Makes 8 to 10 servings

3 Tbsp. olive oil
2 shallots, diced
2 celery stalks, minced
1 carrot, minced
3 garlic cloves, minced
1 tsp. cumin seeds
3 cups black beans (soaked overnight in water)
6 cups water
1 jalapeño pepper
2 bay leaves
Salt, to taste
Pepper, to taste

• In a large stockpot, heat the oil over medium heat.
• Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes.
• Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute.
• Add the beans and the water.
• Make several lengthwise slits in the jalapeño and add it to the soup along with the bay leaves.
• Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry.
• Season with the salt and pepper and serve.

Makes 4 servings

1 lb. fresh green beans
3 Tbsp. sliced almonds
1 cup rice or soy milk
2 Tbsp. arrowroot powder
1 Tbsp. tamari
1/2 tsp. black pepper

• Steam the green beans for 5 to 7 minutes, until tender.
• Meanwhile, in a dry pan, toast the almonds over medium heat, watching carefully to prevent burning. Set aside.
• In a saucepan, heat 3/4 cup of the rice or soy milk over medium heat without boiling.
• Combine the 1/4 cup remaining rice or soy milk and the arrowroot powder.
• Continue to cook over medium heat until thickened.
• Stir in the tamari and black pepper and pour over the green beans.
• Garnish with the toasted almonds.

Makes 6 to 8 servings

1/2 cup finely sliced red onion
3 navel oranges
1/4 cup extra-virgin olive oil
2 Tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
Dash of hot pepper sauce
1 head Boston lettuce, separated
1 avocado, peeled and sliced
1/4 cup pomegranate seeds

• In a bowl, cover the onion with cold water and let stand for 30 minutes.
• Drain well, pat dry, and set aside.
• Working over a bowl to catch the juice, remove the peel and outer membrane of the oranges. Cut the fruit into segments and set aside.
• Add the oil, vinegar, salt, pepper, and hot pepper sauce to the juice and whisk to make a dressing.
• Arrange the lettuce in a shallow serving bowl and top with the avocado slices, orange segments, and onion.
• Drizzle with the dressing and sprinkle with pomegranate seeds.

Makes 4 servings

1/2-1 cup fresh spinach
3/4 cup vegan Parmesan cheese
1-2 cups marinated artichoke hearts, drained
1/4 tsp. pepper
1 tsp. lemon juice
1 cup vegan mozzarella cheese, grated

• Preheat the oven to 350°F.
• Blend all the ingredients, except for 1/4 cup of the "Parmesan cheese," together.
• Spoon into a casserole dish and top with the reserved "cheese."
• Bake, covered, for 20 minutes. Remove from the oven and let cool before serving.

Makes approximately 6 servings

1 1/2 lbs. sweet potatoes, cubed
2 Tbsp. curry powder
1 tsp. salt
2 Tbsp. olive oil

• Preheat the oven to 400°F.
• Put the potatoes in a shallow, ungreased casserole pan.
• Sprinkle with the curry powder and the salt and drizzle with the oil.
• Bake for about 45 minutes, turning once or twice.

Makes 4 to 6 servings

5 potatoes, cut into 1/4-inch-thick slices
2 Tbsp. extra-virgin olive oil
Garlic powder, to taste
Ground sage, to taste
Paprika, to taste

• Preheat the oven to 500°F.
• Place the potato slices on a cookie sheet and drizzle with the olive oil.
• Sprinkle with the garlic powder, ground sage, and paprika and mix with your hands until all the potatoes are coated.
• Bake for 10 minutes, then turn the fries over and bake for another 10 minutes.

Makes 4 to 6 servings

4 baking potatoes
1 8-oz. container Tofutti herb and garlic Better Than Cream Cheese
2 Tbsp. margarine
1/2 block vegan cheddar cheese, shredded
1 Tbsp. Italian seasoning
1 tsp. garlic pepper
Paprika, to taste

• Prick the potatoes with a fork and microwave for 5 minutes each.
• Combine all the ingredients except the paprika in a large bowl.
• Once the potatoes have cooled, cut them length-wise and scoop the centers out, leaving enough to keep the sides slightly firm. Add the potato flesh to the other ingredients and mash together.
• Spoon the mixture into the empty potato skins, top them with paprika, and bake at 350°F for 15 to 20 minutes.

Makes 4 potatoes

2 large onions
3 to 4 cloves garlic, minced
1/4 cup olive oil
1/2 tsp. ginger
1/2 tsp. ground coriander seed
1/4 tsp. ground cloves
1/4 tsp. freshly ground black pepper
2 cups long-grain white rice
3 cups puréed tomatoes
2 tsp. salt
1 1/2 cups boiling water

• Peel and coarsely chop the onions, mince the garlic, and sauté them both in the olive oil until the onions are a golden color. Add the ginger, coriander, cloves, and pepper, stir, and then add the rice. Continue sautéing the mixture, stirring often, until the rice is coated.
• Add the puréed tomatoes, salt, and boiling water. Stir the mixture once, then cover and simmer the rice over low heat for another 25 minutes. All the liquid should be absorbed.

Makes 8 servings

6 medium sweet potatoes (precooked)
1/2 cup orange juice
3 1/2 Tbsp. margarine
1/2 tsp. vanilla
Salt, to taste
1/4 cup flour (white or whole wheat)
3/4 cup chopped nuts (such as pecans or almonds)
1/2 cup brown sugar

Preheat the oven to 350°F. Mash the sweet potatoes with the orange juice and add 1 1/2 Tbsp. margarine, the vanilla, and a little salt. Bake for 20 minutes. Combine the remaining ingredients (including 2 Tbsp. of margarine) and spoon on top. Bake for another 20 to 30 minutes.

2 cups black beans, drained
2 cups corn, drained
6 Tbsp. fresh lime juice (or juice of 1 lime)
5 Tbsp. olive oil
1/4 cup red onion, minced
1/4 cup scallions, minced
1/8 cup cilantro, minced
1 1/2 tsp. cumin
1/2 cup chopped tomatoes (for some reason, we prefer canned)
Salt and pepper, to taste

Mix all ingredients, except the tomatoes, together. Add salt and pepper. Cover and chill. Shortly before serving, toss in the tomatoes.

Makes 4 servings

1 cup olive oil, plus more for brushing
4 garlic cloves, chopped
2 cups fresh tomatoes, chopped
Salt, to taste
1 French baguette, cut into 16 slices, each 1/2" thick

Heat the broiler and warm 3/4 cup of the olive oil in a large skillet over medium heat. Add the garlic and stir until the garlic starts to brown—about 3 minutes. Add the tomatoes and cook over medium-low heat, stirring, until the liquid has evaporated (about 10 minutes). Season with salt and keep warm. Then brush both sides of each slice of bread with olive oil and place on a baking sheet. Sprinkle with salt, top each slice with the tomato mixture, and broil for 3 or 4 minutes.

Makes 16 slices

2 Tbsp. Nayonaise (or any vegan mayonnaise)
1 tsp. distilled vinegar
1 tsp. mustard
1 tsp. white sugar
1/2 tsp. ground turmeric
1/4 tsp. dried dill weed
1 Tbsp. dried parsley
1 lb. firm tofu
1 Tbsp. onion powder
2 Tbsp. celery powder
Salt and pepper, to taste

• Mix together the Nayonaise, vinegar, mustard, sugar, turmeric, dill, and parsley to make the dressing. Place in the refrigerator until chilled.
• Crumble the tofu then stir in the onion powder and celery powder. Add the dressing to the tofu mixture. Season with the salt and pepper and chill for several hours before serving.

Makes 4 servings

1 can vegetarian chili (Try Hormel® brand)
1 Tbsp. Mrs. Dash® seasoning
2 slices vegan cheese
1 Tbsp. black pepper
1 bag Fritos

Put the chili, Mrs. Dash®, vegan cheese, and black pepper into a big bowl and heat them for 2 minutes. Stir the dip then use Fritos for scooping.

Makes 2 to 3 servings

Instant mashed potatoes (just sub soy milk and vegan margarine for milk and butter)
Can of Franco American mushroom gravy

Make potatoes according to package directions. Put gravy in microwave to heat it up.

Margarine
Cayenne pepper (or any hot red pepper)
Thyme
Salt and pepper, optional
Vegan croutons (or torn-up bread in a pinch)
Big mushrooms

Mix a couple sticks of margarine with the cayenne pepper, thyme, and salt and pepper. Add croutons. Spoon a generous portion of the thick mixture into each mushroom cap. Put under a broiler or in a toaster oven for 4 minutes. Done. It sounds like a lot of margarine, I know, but it all melts and cooks throughout the mushrooms and ends up draining into the cookie sheet. You can spoon the extra melted juice on top if you want or ditch it. These are amazing and so easy. Oh, and they look particularly nice garnished with a little parsley.

1 sweet potato, peeled and diced
4 baby carrots, halved
1 cup canned Borlotti beans, drained and rinsed
4 tomatoes
4 celery stalks, chopped
1 bag mixed salad leaves
1 Tbsp. golden raisins
4 scallions, finely chopped

Peel, dice, and boil the sweet potato until just tender, then set aside in a bowl. Boil the carrots for 1 minute, drain, and add to the bowl with the sweet potato. Drain and rinse the beans. Cut the tops off the tomatoes and scoop out the seeds, then chop the tomatoes and add to the bowl, mixing in the beans and the celery. Line a serving bowl with the salad leaves and spoon the sweet potato and bean mixture on top. Sprinkle with the raisins and scallions.

Makes 4 servings

2 fresh tomatoes, diced small
1/4 cup sesame oil
1/4 cup peanut oil
1 bunch bok choy, diced
1 large leek, sliced
1 large pkg. mushrooms, quartered
1 pkg. shiitake mushrooms, sliced
1 qt. vegetable broth
1/2 bottle vegetable juice
2 cups water
2-3 sprigs dried wakame sea vegetable, chopped fine
Bragg's amino acids (or soy sauce), to taste
1 tsp. sea salt
3 heaping Tbsp. brown rice miso

Sauté the tomatoes in oil and cook until tender. Add bok choy, leeks, and mushrooms and sauté briefly. Add vegetable broth, vegetable juice, water, and wakame and bring to boil. Turn the heat down to medium-low, add the Bragg's and sea salt, and cook for about 10 minutes. Prepare the miso by mixing it together with water and stirring to make a paste. Stir it into the soup—but do not boil. Cook over low heat for another 10 minutes.

Makes 6 servings

1 large vegetarian stewed ham (available from May Wah)
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. cloves
5 slices fresh pineapple
1/4 cup lemon juice
1/2 cup pineapple juice
1/2 cup orange juice

• Preheat the oven to 350°F.
• Cut the veggie ham into bite-sized pieces.
• Mix all the ingredients together.
• Cover and bake in the oven for 35 minutes.

Makes 6 to 8 servings

1 lb. firm tofu
1/2 tsp. salt
2-3 Tbsp. nutritional yeast
1 tsp. thyme
1 tsp. basil
3 cups tomato sauce
1 1/2 cups cauliflower pieces
1 onion, chopped
3 Tbsp. canola oil
3/4-1 lb. mushrooms, chopped
9 lasagne noodles, cooked
1 bunch spinach, washed

• Preheat the oven to 375°F and lightly grease a casserole dish.
• Mash the tofu in a large bowl and add the salt, nutritional yeast, thyme, basil, and 1/2 cup of the tomato sauce.
• Sauté the cauliflower and onion in the oil. Add the mushrooms, cooking thoroughly.
• Remove from the heat and add to the tofu mixture, mixing well.
• Place a layer of the noodles in the prepared dish and cover with some of the tomato sauce.
• Top with a layer of the tofu mixture and then the spinach.
• Repeat until all the noodles, tomato sauce, tofu mixture, and spinach have been used.*
• Cook for 30 to 35 minutes.

*Note: The last layer should be noodles topped with the remaining tofu mixture and tomato sauce.

Makes 6 servings

Several garlic cloves, minced
1 medium-to-large onion, chopped
3-4 Tbsp. olive oil
3-4 Tbsp. flour
2 cups plain soy milk
1 cup vegetable broth
Salt and pepper, to taste
1 10-oz. pkg. frozen chopped spinach, thawed and drained
4 cups cooked brown rice

• In a large pot, sauté the garlic and onion in the oil until softened.
• Sprinkle with the flour and stir until pasty.
• Add the soy milk and the broth and cook, stirring frequently, at a low boil until thickened.
• Season with the salt and pepper and remove from the heat.
• Stir in the spinach and add just enough rice so that the mixture is still creamy. Bake in a greased 9x13-inch pan at 350°F for about 30 minutes, until bubbly.

Variation: Cooked pasta can be used instead of the rice.

Makes about 4 servings

1/2 lb. firm tofu
Vegetable (or sesame) oil for stir-frying
5 oz. mushrooms, chopped (try baby portobellos)
1 cup teriyaki sauce
2 Tbsp. sugar
1 head broccoli, chopped
1/2 head cauliflower, chopped
1 small onion, chopped
1 1/2 peppers, chopped
Cooked rice (any kind will work)

• In a frying pan or wok, brown the tofu in the oil.
• Meanwhile, stir together the mushrooms, teriyaki sauce, and sugar in a bowl and let sit for 10 minutes.
• Pour over the browned tofu and simmer, covered, for about 10 minutes. Add the rest of the veggies. Simmer, covered, until cooked to your liking. Serve with the rice.

Makes 4 to 6 servings

1/2 onion, chopped
2 tsp. olive oil
1 pkg. veggie burger crumbles (try Boca® Ground Burger)
1 pkg. vegetarian brown gravy
1/4 cup ketchup
2 carrots, thinly sliced

• Preheat the oven to 350°F.
• Sauté the onion in the olive oil until slightly tender.
• Heat the veggie burger crumbles in a separate pan, then spread on the bottom of a baking dish.
• In a medium-sized bowl, prepare the vegetarian brown gravy according to the package directions.
• Mix in the ketchup, onion, and carrots and pour over the veggie burger crumbles.
• Bake for 30 to 45 minutes. Remove from the oven and let cool before eating.

Makes 4 servings

4 large sweet potatoes, washed and unpeeled
1/2 cup onion, diced
1 1/2 tsp. olive oil
1/2 cup green pepper, diced
1/2 cup Roma tomatoes, seeded and diced
2 tsp. garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
15-oz. can black beans, rinsed and drained
8-oz. can tomato sauce
Hot sauce, to taste

• Place the sweet potatoes on a cookie sheet and bake at 400°F for 60 to 75 minutes, or until soft.
• Meanwhile, in a medium saucepan, sauté the onion in the olive oil for 3 minutes.
• Add the green pepper and sauté an additional 3 to 4 minutes, or until tender.
• Add the tomatoes, garlic, and seasonings and sauté for 2 minutes.
• Add the black beans and the tomato sauce. Season with the hot sauce, stirring well to combine.
• Simmer for 10 minutes. Remove from the heat.
• Remove the sweet potatoes from the oven and let cool for 5 minutes.
• For each serving, cut one sweet potato in half and place on a plate. Ladle the chili over the top and serve.

Makes 4 servings

12 oz. soft tofu
2 garlic cloves, minced
1/4-1 cup soy milk
2 Tbsp. vegan Parmesan cheese
1 tsp. salt
Fresh basil, to taste
Black pepper, to taste
Onion powder, to taste
1 pkg. fettuccine noodles

• Put the tofu in a blender and blend on low until liquefied.
• Add the garlic and continue to blend.
• Add the soy milk 1/4 cup at a time until the desired consistency is reached. (You may not need to add a whole cup.)
• Add the vegan Parmesan and the salt, basil, black pepper, and onion powder and continue to blend on low speed for 1 minute.
• Pour into a saucepan and simmer over medium-low heat until hot, stirring frequently to prevent burning.
• Prepare the noodles according to the package directions. Serve with the sauce.

Makes 4 servings

1 pkg. veggie burger crumbles
1 small jar salsa
2 cups vegan cheddar cheese, shredded
1 Tbsp. taco seasoning
2 Tbsp. nutritional yeast
1 pkg. tortillas

• Preheat the oven to 350°F.
• In a large bowl, microwave the veggie burger crumbles until hot.
• Add 3/4 of the jar of salsa, 1 1/2 cups of the cheese, the taco seasoning, and the nutritional yeast. Stir.
• Put 2 tortillas in the bottom of a round baking dish.
• Pour 1/4 of the veggie burger mixture on top. Continue layering, alternating 2 tortillas and the veggie burger mixture, until the mixture is gone, ending with 2 tortillas on top.
• Cover with the remaining salsa and "cheese."
• Bake for 15 minutes.

Makes 5 servings

1 large potato, diced into 1/4-inch squares
Olive oil for frying
Garlic, to taste
Cumin, to taste
Chili powder, to taste
Vegit, to taste
1 can vegetarian refried beans
Taco shells
1-2 cups lettuce

• Fry the potatoes in the oil over medium heat and add the spices.
• Heat the refried beans in a separate pan.
• Combine the potatoes and beans in a bowl and mix thoroughly.
• Scoop into the taco shells and top with lettuce and your fave veggies, salsa, or guacamole.

*Variation: For a more filling meal, add a side dish of spicy rice.

Makes 3 to 4 servings

1 Tbsp. canola oil
3 carrots, thinly sliced
3 celery stalks, sliced
2 garlic cloves, minced
1/2 tsp. pepper
3 cups cooked white rice, cooled
2 pkgs. Morningstar Farms Meal Starters Chik'n Strips (or your favorite chicken substitute), finely chopped
4 green onions, sliced
2 Tbsp. orange juice
2 Tbsp. soy sauce
1 tsp. agave nectar

• In a wok or nonstick skillet, heat the oil over medium-high heat.
• Add the carrots, celery, garlic, and pepper and stir-fry for 3 minutes, until the vegetables start to brown.
• Add the rest of the ingredients and cook for about 3 minutes, stirring often, until the liquid is absorbed. Serve hot.

Makes 6 servings

3 Tbsp. tamari or soy sauce
1/4 cup nutritional yeast
1 tsp. Mrs. Dash or a similar seasoning
1 pkg. extra-firm tofu
2 Tbsp. olive oil

• Lightly grease a nonstick pan with oil.
• Pour the tamari or soy sauce into a small bowl.
• Mix the nutritional yeast and the seasoning in a separate bowl.
• Cut the tofu into 1/4-inch slices and dip in the sauce, then in the nutritional yeast mixture. Fry until golden brown on each side, adding oil to the pan as necessary.
• Serve with your favorite veggies and rice.

Makes 2 to 3 servings

10-oz. box rigatoni
2 14-oz. cans vegetable broth
1-1 1/2 cans water
2 15-oz. cans tomatoes
14.5-oz. can corn
8-oz. can chick peas
8-oz. can lima beans
Parsley, to taste
Basil, to taste
Thyme, to taste
Rosemary, to taste
Salt and pepper, to taste

• Cook the pasta according to the directions on the box, drain, and set aside.
• Combine the rest of the ingredients in a large pot and cook on medium to high heat until the lima beans and garbanzo beans are tender.
• Remove from the heat and add the pasta just before serving.

Makes 8 to 10 servings

1 2-foot-long French-bread loaf
1 Tbsp. extra-virgin olive oil
1 pkg. Tofurky vegan Italian sausage, crumbled
1/2 pkg. veggie pepperoni, chopped
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large garlic cloves, chopped
1 pkg. frozen spinach, thawed, squeezed dry, and chopped
Salt and pepper, to taste
1 tub Tofutti plain cream cheese
1 block Italian-style seasoned tofu, crumbled
1/2 cup grated vegan parmesan
1 block vegan mozzarella, grated
1 tsp. dried oregano
1 tsp. crushed red pepper flakes

• Preheat the oven to 425°F.
• Split the bread lengthwise, hollow each piece out, and cut in half horizontally, making 4 shells for the pizzas.
• Heat the olive oil in a skillet over a medium-to-high flame and brown the Tofurky sausage and the veggie pepperoni.
• Add the red bell pepper, onion, and garlic. Cook for 3 minutes and then add the spinach.
• Remove from the heat, season with the salt and pepper, and transfer to a bowl.
• Combine with the Tofutti cream cheese, the seasoned tofu, and the vegan parmesan and mix thoroughly.
• Spread the mixture into the bread shells.
• Top each pizza with the vegan mozzarella. Place on a cookie sheet and bake for 10 to 12 minutes, or until the "cheese" melts and the bread is super-crisp.
• Remove from the oven. Top with the oregano and the hot pepper flakes and serve.

Makes 4 French-bread pizzas

1 box elbow macaroni
Oil for simmering
1 pkg. veggie burger crumbles
1 pepper, diced (use your favorite type of pepper)
1/2 onion, diced
Salt and pepper, to taste
Garlic powder, to taste
8-12 oz. V-8 juice

• Cook the macaroni according to the directions on the box, drain, and set aside.
• Drizzle a bit of oil into a pan, then add the crumbles, the pepper, and the onion and stir.
• Add the macaroni, the salt, pepper, garlic powder, and V- 8 juice, stirring thoroughly. Let simmer for 20 minutes on medium heat, then serve.

Makes 4 servings

2-3 Tbsp. grapeseed oil (or your fave oil)
1 small onion, chopped
2-3 garlic cloves, chopped
1 pkg. firm tofu
Curry powder or paste, to taste
1 cup water
2 medium potatoes, cut into 1-inch cubes
2 medium carrots, chopped
1 small head cauliflower, cut into florets
Pinch of flour
1 pkg. tortillas

• Heat the oil in a large skillet or wok over medium heat and fry the onion, garlic, and tofu until the tofu is lightly browned and the onions are clear.
• Mix the curry spice with the water and add to the pan. Add the potatoes, carrots, and cauliflower and turn the heat up to high, stirring every so often. If the veggies aren't totally cooked by the time the water evaporates, add a little more water and keep cooking.
• Once the veggies are cooked, add the flour (mixed with a bit of water) to the veggies to thicken the sauce, cook for about 3 minutes more, and remove from the heat.
• Place a big scoop of the curry in the middle of each tortilla and wrap it up.

*Variation: For a more filling meal, add some brown rice to the wraps.

Makes 6 to 8 servings

Courtesy of Chef Joshua A. Moore from Norfolk's own Blue Hippo restaurant

Oil
1/2 pkg. tofu (about 7 oz.), cubed
1 cup cubed pineapple (canned)
1 Tbsp. margarine
2 garlic cloves, sliced
1 shallot, sliced
Ginger powder or fresh ginger, to taste (whichever is preferred)
1 Tbsp. red curry paste
2 cans coconut milk
1 Tbsp. cornstarch
1 1/2 Tbsp. water
Salt and white pepper, to taste
1 Roma tomato, sliced
Chopped green onion for garnish

(Other recommended veggies: broccoli, green peppers, red peppers, mushrooms, and spinach. Make sure to cook all the veggies—excluding the spinach—before putting them in the soup.)

• Heat the oil in a pan over medium heat until hot.
• Sear the tofu until golden brown and set aside.
• Heat the pineapple until caramelized and set aside. Cook all the other veggies that you're using and set aside.
• In a separate pot, heat the margarine and add the garlic, shallot, and fresh ginger and cook for 1 minute, stirring well.
• Add the curry paste and continue cooking and stirring for another minute.
• Add the coconut milk, mix well, and cook for 2 minutes on medium heat.
• In a separate container, mix the cornstarch and the water, add to the coconut mixture, and continue stirring and heating until the mixture is slightly thickened.
• Add the tofu and the pineapple (and any other veggies), the salt, and the white pepper. Fold in the Roma tomatoes and garnish with the green onion.

Makes 1 serving

1 green pepper, seeded and sliced into strips
1 medium onion, sliced
1 cup washed and sliced fresh mushrooms
2 Tbsp. olive oil
1 whole wheat pita
2 slices vegan soy cheese

• Sauté the peppers, onions, and mushrooms in olive oil until tender.
• Slice the pita into 2 halves, fill each with soy "cheese," and add the sautéed veggies.

*Variation: Mix 1/2 cup of vegan ranch dressing with one chopped or pressed garlic clove and pour into the pita to give it a little kick.

Makes 2 servings

6 dried Chinese black or shiitake mushrooms
1 cup hot water
8 oz. uncooked soba noodles or whole wheat spaghetti
8 oz. (3 cups) sliced fresh shiitake, Crimini or baby portobello mushrooms
1 Tbsp. vegetable oil
1 large onion, sliced
1/3 cup teriyaki sauce
1/4 cup chopped fresh cilantro
1 Tbsp. toasted sesame seeds (optional)

• Place the dried mushrooms in a small bowl, add the hot water, and let stand for about 20 minutes, or until soft.
• Cook the noodles as directed on the package.
• Drain the mushrooms, rinse with warm water, and drain again, squeezing out the excess moisture. Remove and discard the stems and cut the caps into 1/2-inch strips.
• Remove and discard the stems of the fresh mushrooms and cut the caps into strips.
• Heat the oil in a 12-inch skillet or wok over medium to high heat. Add the onion and stir-fry for 5 minutes. Add the teriyaki sauce, reduce the heat, and add all the mushrooms. Partially cover and let simmer for about 2 minutes, or until the vegetables are tender.
• Stir in the noodles and cilantro and add toasted sesame seeds, if desired.

Makes 4 servings

2 pkgs. Morningstar Farms Meal Starters Chik'n Strips (or your favorite chicken substitute), finely chopped
3 large carrots, diced
3 celery stalks, diced
1/4 container vegan mayonnaise
Onion powder, to taste
Salt and pepper, to taste
Whole wheat bread or pita bread

• In a medium-sized bowl, combine the diced Chik'n Strips, carrots, and celery.
• Add the vegan mayonnaise, onion powder, salt, and pepper and mix well.
• Spread on your fave bread and eat.

Makes 4 to 6 servings

1 Tbsp. olive oil
1 Tbsp. molasses
1/2 lb. tofu, crumbled
1 6-oz. can tomato paste
2 Tbsp. Dijon mustard
1 small onion, chopped
1 medium tomato, chopped
Oregano, to taste
Chili pepper, to taste
1 small jar mushrooms, sliced
2 Tbsp. ketchup
1 Tbsp. rice vinegar
Salt, to taste
Pepper, to taste
Sandwich buns, tortillas, or pita bread

• Heat the olive oil in a saucepan and add the molasses. Add the crumbled tofu and let it brown, stirring to prevent burning.
• Add the tomato paste and mix well, adding water to bring to the desired consistency. Stir in the mustard, onion, and tomatoes, then add the oregano and chili powder and continue mixing.
• Stir in the mushrooms, ketchup, and vinegar and season with the salt and pepper.
• When thoroughly heated, serve on toasted sandwich buns or in tortillas or pita shells.

Makes 4 servings

1/2 cup chopped walnuts
1 Tbsp. margarine
1 onion, chopped
1/2 tsp. minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
Florets from 1 broccoli stalk
1/2 tsp. salt, to taste
1/8 tsp. ground black pepper, to taste
1 cup cheddar soy cheese

• Preheat the oven to 350°F.
• Place the walnuts on a small baking sheet and bake for about 5 to 7 minutes, or until toasted. Set aside.
• Melt the margarine in a medium saucepan over medium heat and add the onion and garlic, stirring frequently for about 3 minutes.
• Stir in the rice, add the broth, bring to a boil, then reduce the heat and let simmer until the liquid is absorbed, about 7 to 8 minutes.
• Place the broccoli in a microwave-safe dish and sprinkle with salt and pepper. Cover and microwave until tender, about 2 minutes.
• Spoon the rice onto a serving platter and top with the broccoli. Sprinkle walnuts and "cheese" on top.

Makes about 4 servings

1-2 stalks celery
3 carrots
1 large onion
3-4 cloves garlic
1 Tbsp. olive oil
3 bay leaves
7-8 cups water
1 Tbsp. Italian herb mix
1 1/2-2 cups green lentils
3 red potatoes (optional)
1 bunch spinach (optional)
1 tsp. salt
3 Tbsp. red wine vinegar
Chop the celery, carrots, onion, and garlic.

• Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat until the vegetables are soft, then add the water, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).
• Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves, if using, and cook for about 2 more minutes, just long enough to wilt the leaves.
• Remove from the heat.
• Stir in the red wine vinegar and leave covered until ready to serve.

Makes approximately 8 servings

1 cup chopped onion
2 Tbsp. cooking oil
3 cups diced zucchini, with peel
1 1/2 cups coarsely chopped green or yellow peppers
1 1/2 cups diced parsnips
1 1/2 cups diced yellow turnips
1 1/2 cups diced fresh mushrooms
1 cup celery
1 cup diced carrot
1 19-oz. can mixed beans, drained and rinsed
1 14-oz. can stewed tomatoes, with juice, broken up
5 1/2 cans tomato paste
1/2 cup dry white (or alcohol-free) wine
4 tsp. chili powder
1 1/2 tsp. ground cumin
2 garlic cloves, minced (or 1/2 tsp. garlic powder)
1 1/2 tsp. salt
1/4 tsp. pepper

• In a large pot, sauté the onion in cooking oil until soft.
• Add the next eight ingredients, stir, and cover. Cook over medium heat for about 10 minutes, stirring frequently, until the mixture comes to a boil.
• Add the next eight ingredients, stir, and bring to a boil.
• Reduce heat, cover, and let simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.

Makes 12 cups

3 1/2 cups macaroni noodles (uncooked)
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1 1/2 tsp. salt (3/4 tsp. salt for less salty taste)
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch turmeric
1/4 cup oil
1 cup nutritional yeast
1 pkg. Boca Burger crumbles
Paprika, as desired

Cook the macaroni and set it aside. In a saucepan, melt the margarine over low heat. Mix in the flour with a whisk and continue whisking over a medium flame until the mixture is smooth and bubbly. Stir in the boiling water, salt, soy sauce, garlic powder, and turmeric. Stir well to dissolve the flour mixture and cook until it thickens and bubbles. Add the oil and nutritional yeast. Heat the Boca crumbles in a frying pan. Mix part of the sauce with the noodles, put in a casserole dish and pour a generous amount of sauce on top, mixing together and adding Boca crumbles. Sprinkle with paprika and bake for 15 minutes at 350°F.

Makes 4 servings

2 large loaves Italian bread
3/4 cup olive oil
1/2 cup tomato sauce
2 packs soy pepperoni
6 oz. shredded vegan mozzarella soy cheese

Preheat the oven to 375°F. Cut the bread in half lengthwise and set the top halves aside. Pour and spread the oil evenly onto both bottom halves, then spread the sauce evenly over the oil. Next add a layer of "pepperoni" and finish by sprinkling the soy cheese on top. Put the top halves back on the bread, wrap with foil, and bake for about 20 to 25 minutes or until soy cheese is melted.

Makes 4 servings

1/2 cup whole wheat flour
1/4 cup all-purpose flour
Water (as needed)
3 Tbsp. vegetable oil
1/2 tsp. mustard seeds or powdered mustard
1/8 tsp. turmeric
1/8 cup lentils
3 cups water (or as needed)
3/4 cup vegetables (your choice)
3/4 tsp. cayenne
1/2 tsp. curry powder
1 tsp. salt

For the pasta noodles, combine the two flours, then add water until pliable and a little sticky. Put in a bowl, cover, and set aside for 10 minutes. Take out and knead. Roll flat and cut into desired shapes. Heat the oil in a pan and add the mustard. After a few minutes, add the turmeric. Cook for 1 minute. Add the lentils and water and bring to a boil, then reduce heat. Cook for 5 minutes, uncovered, adding water if a lot evaporates. Drop the pasta and vegetables into the mixture. Add the cayenne, curry powder, and salt. Continue cooking for 10 minutes. Reduce the heat to low and cook for 45 more minutes.

Makes 3 servings

1 cup vegetable broth
1 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. salt
2 tsp. vegetable oil
2 tsp. Asian sesame oil
1 16-oz. package firm tofu, drained and cut into 1x1/2-inch pieces
1 large carrot, peeled and thinly sliced
1 red pepper, cut into 1-inch pieces
3 green onions, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp. minced, peeled fresh ginger
8 oz. mushrooms, trimmed and thinly sliced

Combine the broth, soy sauce, brown sugar, cornstarch, and salt until well blended. Heat the vegetable and sesame oils over medium-high heat in a nonstick 12-inch skillet. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to a bowl. Add the carrot, red pepper, green onions, garlic, and ginger to the skillet and stir-fry until the vegetables are tender but crisp, about 3 minutes. Add the mushrooms and stir-fry for 3 minutes. Then add the broth mixture and tofu and stir-fry until the sauce has thickened slightly and boils, about 3 minutes.

Makes 4 servings

1 box ziti
1 pkg. Morningstar Farms Meal Starters Chik'n Strips (or your favorite chicken substitute), finely chopped
1/2 can corn
1 can chopped mushrooms
1 scoop nutritional yeast
1 jar pasta sauce
1 pkg. Monterey Jack "Melt Your Heart" vegan cheese (or your fave vegan cheese)
2 Tbsp. margarine (amount will vary depending on the size of the pan)
Kellogg's Corn Flake crumbs (amount will vary depending on the size of the pan)

Boil the ziti according to instructions, drain, and place in baking pan. Mix in the chopped Chik'n Strips, corn, and mushrooms. Add a scoop of the yeast to the jar of pasta sauce, shake it up, and mix it with everything in the pan, then add some extra sauce on top. Cut the vegan cheese into strips and cover the sauce. Microwave the margarine and add the corn flake crumbs, mix, and pour over your masterpiece as desired. Bake at 375°F for 30 to 40 minutes. The sauce will bubble when done.

Makes 9 servings

1/2 green pepper, diced
4 green onions, diced
1/8 cup green or black olives, diced
1 haba?era, finely diced
1 Tbsp. vegetable oil
1 lb. tofu cut into 1/2-inch cubes
2 Tbsp. tamari (or soy sauce)
2-3 cups cooked rice
4 tortillas

Sauté the vegetables in the oil in a large frying pan. Toss in the tofu and tamari and cook for 10 minutes or so. Serve with the rice on the tortillas.

Makes 4 wraps

12 oz. dried spaghetti
1/3 cup virgin olive oil
2 garlic cloves, finely chopped
2 Tbsp. capers, drained and rinsed, caperberries are optional
12 Kalamata olives, pitted and chopped
Freshly squeezed juice of 1/2 unwaxed lemon
1/2 cup chopped flat-leaf parsley
Sea salt and freshly ground black pepper to taste

Bring a large saucepan of water to a boil. Add a good pinch of salt, then the pasta, and cook until "al dente", according to the timings on the package. While the spaghetti is cooking, slowly heat the oil in a small saucepan. Add the garlic and cook for 1 minute. Add the capers, caperberries if using, olives, and lemon juice and cook for another 30 seconds. When the pasta is cooked, drain and return it to the warm pan. Add the caper mixture and parsley and toss well to coat. Add freshly ground black pepper and serve.

Makes 4 servings

For the Marinade:
2 Tbsp. olive oil
2 tsp. chili oil
3 Tbsp. chopped rosemary
1/2 cup fresh red chilis, seeded and finely chopped
1/2 cup fresh green chilis, seeded and finely chopped
2 garlic cloves, peeled and crushed
Grated peel and juice of 2 lemons
Salt and pepper, to taste
1 large red bell pepper, seeded and cut into small triangles
1 large yellow bell pepper, seeded and cut into small triangles
4 small zucchini, sliced 1/4-inch thick
12 cherry tomatoes
12 button mushrooms
12 wooden skewers

• Mix all the ingredients for the marinade in a medium bowl and add the veggies. Using a spoon, turn the veggies until they are completely coated with the marinade. Cover the bowl and refrigerate for 1 hour.
• Divide the veggies among 12 skewers and grill for 3 to 5 minutes, brushing on extra marinade and turning occasionally. Remove from heat and enjoy.

Makes 6 servings

1 lb. firm tofu
1 cup vegetable stock
1/4 cup soy sauce
2 Tbsp. toasted sesame oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
1 Tbsp. sesame seeds
1/2 tsp. Chinese five-spice powder

• Wrap the block of tofu in a clean, lint-free towel and place it in a colander in the sink. Put a plate and a heavy can or other weight on top of the towel-covered tofu for 30 minutes.
• Preheat the oven to 350°F.
• Remove the tofu from the towel and cut into 1/2-inch slices. Lightly oil a 9"x13" baking pan, place the tofu slices in a single layer in the pan, and set aside.
• In a small bowl or measuring cup, whisk together the remaining ingredients and pour the mixture over the tofu slices. Bake for 15 minutes. Remove the pan from the oven, carefully turn the tofu over, and bake for 10 to 15 minutes longer or until all the liquid has been absorbed.
• Use as sandwich slices, add to a stir fry, or dice for use in salads, sandwiches, and side dishes. The tofu will keep for 5 to 7 days if refrigerated in an airtight container.

Makes 8 to 9 slices

1 large onion, chopped
1/2 cup vegetable broth
2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
3 oz. mango chutney
2 (15.5-19 oz.) cans diced tomatoes

Sauté the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix well. Serve over brown rice or pasta.

1 package whole-wheat pasta
1 green bell pepper
1 onion
Olive oil
Creole seasoning, to taste
Garlic salt, to taste
Crushed red peppers, to taste
2 small cans tomato sauce
Veggies of your choice
Shredded mozzarella soy cheese

Cook the pasta according to the directions on the package. Chop the pepper and onion into small pieces and sauté in a small frying pan with the olive oil and seasonings. Heat the tomato sauce and mix in the pepper, onion, other veggies, and "cheese." Serve pasta with the desired amount of sauce.

1 lb. firm tofu
1/2 tsp. salt
2-3 Tbsp. nutritional yeast
1 tsp. thyme
1 tsp. basil
2 1/2-3 cups tomato sauce
1 1/2 cups cauliflower pieces
1 onion
3 Tbsp. canola oil
3/4-1 lb. mushrooms
9 or more lasagne noodles
1 bunch Swiss chard (or spinach)

• Preheat the oven to 375°F. Mash the tofu in a bowl and add salt, nutritional yeast, spices, and 1/2 cup tomato sauce. Finely chop the cauliflower and onion and sauté in oil. Slice the mushrooms and add to the cooking vegetables after they have softened. When thoroughly cooked, add the vegetables to the tofu and mix well.
• Cook the lasagne noodles in water. Wash and remove the stems and thick ribs from the Swiss chard. Sauté in water until wilted. Lightly oil a casserole pan. Place a layer of noodles on the bottom and spoon on a layer of tomato sauce. Cover with a layer of tofu and vegetables. Add half of the Swiss chard to the lasagne, spreading evenly, and add more sauce. Repeat with the noodles, tofu, Swiss chard, and sauce. End with a layer of noodles, and the remaining tofu and sauce. Bake for 30 to 35 minutes.

3 medium potatoes, roughly chopped
1 small onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 Tbsp. olive oil
1 15-oz. can of lentils, mashed
1/2 tsp. dried basil
1/2 tsp. salt
1 Tbsp. soy sauce
1/4 cup soy milk
1 Tbsp. margarine
Salt, to taste

• Preheat the oven to 350°F. Boil or steam the chopped potatoes until they can be pierced easily. In a medium saucepan, sauté the onions, carrots, spinach, celery, and tomatoes in the oil. Once the carrots are tender, add the mashed lentils, basil, salt, and soy sauce. Stir and simmer without a lid until the liquid cooks off.
• In a large bowl, mash together the potatoes, soy milk, margarine, and salt with a potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled 9_x 9_ baking dish. Layer the mashed potatoes over the top. Bake for 15 to 20 minutes.

Makes 1 pie

2/3 cups peanut butter or tahini
3/4 cups water
3-4 Tbsp. soy sauce
2 Tbsp. mild vinegar or lemon juice
1 scallion, coarsely chopped, optional
1 Tbsp. sweetener
1/2 tsp. ground ginger
1/3 tsp. chili powder or cumin
12 oz. uncooked spiral or elbow pasta
1-1/2 cup frozen green peas

Combine all the ingredients except the pasta and peas and mix well (a food processor or blender works best) to make the sauce. Cook the pasta and peas according to the packages' instructions. Combine the pasta and peas with the sauce and serve.

This sauce is also delicious over rice and steamed vegetables.

Makes 2 to 3 servings

1 lb. soba, rice, or other noodles
1/3 cup tamari or soy sauce
1/3 cup lemon or lime juice
1-2 Tbsp. peanut butter
1 Tbsp. tahini (or omit and use more peanut butter)
2 green chilies, seeded and minced (or substitute 1/2 tsp. red pepper flakes or Thai pepper sauce, to taste)
1/4 cup sugar or other sweetener
1 large onion, chopped
4-8 garlic cloves, minced
1/2 lb. tofu, optional
1 2-inch piece fresh ginger, minced, optional
2 Tbsp. sesame (or other) oil
2 cup carrots, chopped
1 can water chestnuts
2 cups bean sprouts
1 stalk broccoli, steamed
Limes, to taste, optional
Chopped peanuts, to taste, optional
Green onion, sliced, to taste, optional

• Prepare the noodles, drain, and set aside. In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chilies, and sugar and set aside.
• In a wok, stir-fry the onion, garlic, tofu, and ginger in sesame oil. Add the carrots, the water chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts, broccoli, and noodles. Stir and cook until the sauce thickens—about 5 minutes. Serve with limes, chopped peanuts, or sliced green onion.

Makes 2 to 3 servings

1 cup flour
1/4 cup nutritional yeast flakes
1/2 tsp. salt
Dash of pepper
Garlic, oregano, basil, to taste (optional)
1 cup soy sauce
1 lb. tofu

Combine all the ingredients, except for the soy sauce and tofu. Slice the tofu 1/4- to 1/2-inch thick. Dip in the soy sauce and then in the flour mixture. Fry until golden brown.

12 oz. dry fettuccine or your choice of pasta
2 cups soy milk
4 cloves garlic, minced
6 Tbsp. grated vegan soy cheese
1/4 cup chopped fresh parsley
Freshly ground black pepper, to taste
2 cups chopped and steamed vegetables of choice, such as carrots, broccoli, or peas

Cook the pasta and drain it. Place the pasta in a large nonstick sauté pan along with the soy milk and garlic. Bring to a simmer, stirring frequently. Add the soy cheese. Continue cooking until the cheese melts and the sauce thickens. Stir in the parsley and black pepper. Add the steamed vegetables, toss gently, and serve.

Makes 4 servings

1 1/2 cups cooked chickpeas
1 onion, chopped
1/4 cups parsley, chopped
All-purpose flour
3 garlic cloves, crushed
1 Tbsp. chickpea stock
1/2 tsp. baking soda
1 tsp. coriander
1 tsp. cumin
Salt and pepper, to taste
Cooking oil
Pita bread
Salad, alfalfa sprouts, or pickles (optional)
Veganaise or Nayonaise (optional)
Harissa (optional)

Place cooked chickpeas into a blender and add the onion, parsley, 1 Tbsp. of the flour, the garlic, stock, baking soda, spices, salt and pepper. Process until smooth. Place the mixture into a glass bowl and refrigerate it until it's firm, about 20 to 30 minutes, then shape it into 12 patties. Douse the patties with flour (if the mixture didn't harden enough, you may have to use a lot of flour) and fry them in hot oil, turning frequently, until they are brown and crisp. Drain on paper towels. Put each patty into a pita pocket, top it with salad, alfalfa sprouts, pickles, harissa or Nayonaise or Veganaise.

Makes 12 patties

12 oz. firm tofu
1 8-oz. can tomato paste
3-5 cloves garlic, finely minced
2 Tbsp. soy sauce, to taste
2 Tbsp. nutritional yeast, to taste
Cayenne pepper, to taste
Black pepper, to taste
1 large loaf crusty bread (unsliced)
Vegetables, chopped
Olive oil or non-stick cooking spray

• Preheat oven to 375°F. In a food processor, mix the first seven ingredients until smooth.
• Slice the bread the long way and spread each piece with half of the tomato/tofu mixture. Cover each piece with chopped vegetables, pressing them down so that they don't fall off. Spray the vegetables with olive oil or cooking spray to ensure that they roast well. (If you prefer, you can toss the veggies with regular olive oil prior to putting them on the bread.)
• Bake on a high rack in the oven for 15 to 20 minutes or until the veggies start to roast and the tofu spread is heated through. Slice and serve.

Makes 4 servings

1 lb. macaroni pasta
1/2 tub Tofutti Sour Supreme
3 Tbsp. water
1/2 cup nutritional yeast
1/2 cup tahini
1 Tbsp. light miso (optional)
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. paprika

• Boil the macaroni until it is soft.
• Mix all the other ingredients in a large bowl, add the pasta, and enjoy!

Makes 4 to 6 servings

2 tsp. toasted sesame oil
3 cups brown rice
1 medium onion, thinly sliced
2 Tbsp. olive oil
1 small head of Savoy cabbage, thinly sliced
2 medium carrots, coarsely grated
Soy sauce or tamari, to taste

• Heat the sesame oil in a skillet and sauté the raw rice until it is lightly toasted then cook the rice in any way that you'd like. In a separate pan, sauté the onion in the olive oil before adding the cabbage and carrots. Allow the cabbage and carrots to brown slightly. Add the rice and sauté until everything is hot. Don't try to fry the rice—you've already done that!
• Add soy sauce or tamari, to taste, and serve.

Makes 4-6 servings

2 cloves garlic, mashed
1/2 tsp. rice vinegar
1/4 cup peanut butter
1 Tbsp. sesame oil
1 Tbsp. olive oil
1 tsp. ginger root (fresh or dried)
1 tsp. dry sweetener
1/4 cup soy sauce
1/4 cup boiling water
1/2 tsp. salt
1/4 tsp. cayenne (or more, to taste)
1 lb. firm or extra-firm tofu, cut into half-inch slices

• To make the marinade, combine all the ingredients except the tofu in a bowl and whisk them together until they are well-mixed.
• Oil the bottom of a 13" x 9" glass baking sheet and pour a thin layer of the marinade onto it. Place the tofu on top in a single layer. Pour the remainder of the marinade over the top and marinate the tofu for at least 2 hours—the longer you allow it to marinate, the more infused with flavor the tofu will become. Bake for 20 to 25 minutes at 275°F and serve over steamed white rice with broccoli.

Makes 4 servings

1 green pepper
1 tomato
1 onion
1 pkg. vegetarian ground round
1 cup water
3/4 cup nutritional yeast flakes
1 tsp. tamari or low-salt soy sauce
1 Tbsp. corn starch

• Finely dice the green pepper, tomato, and onion and steam fry them in a small amount of water. Add the veggie ground round and heat through. Add spices or herbs as desired. Remove from the heat and add the sauce.
• To make the sauce, bring the water to a low boil in a saucepan. Stir in the nutritional yeast flakes, tamari or soy sauce, and corn starch. Use more or less water to get the consistency that you desire.
• Serve on a toasted bun and sprinkle with more nutritional yeast and pepper, if desired.

4 large Portobello mushroom caps, stems removed
Lemon juice, to taste
Black pepper and dried basil, to taste
1 large red pepper, chopped into small chunks
4 cloves garlic, minced
Adobo or other seasonings, to taste
Shredded soy cheese (sans casein), to taste

• Set the mushroom caps upside-down on a non-stick or greased baking pan and squeeze lemon juice over them. Don't be shy with the juice. It will soak into the mushrooms while they are baking to add a little tang. Sprinkle them with black pepper and dried basil (rub the basil into your palm with your thumb first to crush the leaves and release more flavor) and set aside.
• Sauté the red pepper with the garlic and adobo until it's tender.
• Sprinkle shredded soy cheese onto each mushroom cap, not quite to the edge. Top with the pepper and garlic mixture. Bake at 350 degrees for 10 to15 minutes, until the soy cheese has completely melted.

Makes 2 servings

3 cups vegetable juice
1 medium yellow onion, chopped
2 medium tomatoes, diced
1 green pepper, minced
3 cloves garlic, crushed
1 cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
2 tsp. fresh basil, minced (or 1 tsp. dried)
1 tsp. cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper, to taste

Combine all the ingredients in a large bowl and chill for several hours. Serve cold.

1 large white potato, cubed
1 sweet potato, cubed
1/2 package firm tofu, cubed and marinated in vegetable broth
2 Tbsp. olive oil
1/4 cup vegetable broth
1 package of thawed frozen vegetables (or 3 cups of fresh vegetables)
Salt, to taste
Soy sauce, to taste
Olive oil, to taste

Brown the potatoes and tofu in olive oil until they are crispy. Add the vegetable broth and veggies. Stir, cover, and steam the veggies to your liking. Remove the lid and stir until the excess liquid is evaporated. Season with salt, soy sauce and olive oil.

2 medium flour tortillas
1 large red bell pepper
1/2 medium onion
1/2 tsp. olive oil
1/2 tsp. curry powder
1/4 tsp. chili powder
1 Tbsp. salsa

Fry the tortillas over high heat for 30 seconds on one side and set them aside. Cut the bell pepper and onion into 1/4-inch strips. Heat the oil over high heat in a medium saucepan. When the oil is hot, place the bell pepper and onion into the pan and fry for 2 minutes, stirring constantly. Season the onion and pepper with the curry, chili powder, and seasoned salt. Continue cooking for 5 minutes over medium heat. When the peppers are tender, divide the mixture between the two tortillas. Top each one with salsa and enjoy!

Makes 1 to 2 servings

2 sun-dried tomatoes, diced
1/4 cup diced onion
2 garlic cloves, halved
1 cup water
1 vegetable bouillon cube
1 cup diced, canned tomatoes
1 fresh tomato, diced (optional)
3/4 cup instant brown rice
1/2 cup red wine or cooking wine
1 cup veggie crumbles
2 bell peppers, top removed and seeded

In a saucepan, over medium-high heat, combine the sun-dried tomatoes, onion, garlic, and water. Cook until the tomatoes are soft, about 5 to 6 minutes. Add the bouillon cube and canned tomatoes and simmer for 10 to 15 minutes. Add the diced tomato, rice, and red wine and simmer until the rice is almost done (adding water as necessary). Stir in the veggie crumbles. Remove the pan from the heat, take the garlic halves out, and fill the bell peppers with the mixture. Place the peppers into the saucepan and surround them with the remaining sauce. Cook over medium heat until the peppers are tender, and the rice is fully cooked, adding water as necessary. Move the peppers periodically and take caution not to burn them.

Makes 2 servings

1 block extra firm tofu
1/3 cup light tamari soy sauce
1/3 cup teriyaki sauce
1/4 cup maple syrup or other sweetener
1 pkg. Original Shake 'n' Bake
Vegetable oil

Cut tofu into 1/2" slices (one block makes about 8 or 9 slices), and then cut the slices in half to make "fingers." Mix the soy sauce, teriyaki sauce, and sweetener in a bowl and pour over the tofu. Cover the tofu and let it marinate in the fridge for at least 2 hours (the longer you leave it in the marinade, the better it tastes). When you are ready to use the tofu, remove it from the marinade and coat all the "fingers" with Shake 'n' Bake. Cover the bottom of a nonstick frying pan with vegetable oil. Place all the "fingers" in the pan and cook over medium heat until both sides are golden brown. When the tofu "fingers" are ready, pat them down with a paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.

1 bag Fritos
2 cans Hormel vegetarian chili
1 bag shredded Tofutti cheddar "cheese"
1 bag veg burger crumbles, optional

Starting with Fritos on the bottom, alternate layers of each ingredient until baking pan is full. Top with a thin layer of "cheese." Bake.

1/2 cup crunchy peanut butter
3 Tbsp. corn or sesame oil
2 Tbsp. soy sauce
Red pepper flakes
Chopped green onions or chives, optional
Sesame seeds, optional
1/2 package linguine or rice noodles

Heat all ingredients in a frying pan except for the noodles until they melt together. Stir into the noodles. Add veggies or cubed tofu, if desired.

2 cups uncooked elbow macaroni
1 garlic clove, finely chopped
1 small onion, chopped
1 tsp. vegetable oil
1 lb. ground beef substitute
2 cans condensed tomato soup
1 tomato soup can of water
2 tsp. sugar
Salt and pepper, to taste

Cook the macaroni. Sauté the garlic and onion in large skillet and add "beef." Mix soup, water, and sugar, add to the beef mixture, and stir in the macaroni. Heat until the sauce boils and thickens a bit. Add salt and pepper, to taste.

Taco toppings (lettuce, onions, tomatoes, avocados, etc.), chopped
Salsa
Tofutti Better Than Sour Cream
1 bag veggie crumbles (fake hamburger)
1 packet taco seasoning (be sure to read ingredients—not all are vegan)
1 bag tortilla chips

Lay out everything, heat up the recipe crumbles in a skillet with a little water, and add the taco seasoning. That's it. Quick, easy, and great-tasting!

Bread
Fake meat (preferably Lightlife Smart Bacon)
Soy cheese (Tofutti American-style slices are best)
Condiments of choice (Veganaise and mustard are the bomb)

Put "meat" and "cheese" on bread and put in toaster oven for a couple of minutes 'til the "cheese" is melted. Put on condiments. Done.

Bread
Spaghetti sauce
Soy cheese
Fake pepperoni (preferably Yves brand)

Lay out bread and add the other ingredients on top. Heat in a toaster oven, regular oven, or sandwich maker and eat it up.

Margarine
Tofutti American soy cheese slices
Bread
Artichoke hearts, optional
Tomato slices, optional

Melt some margarine in a frying pan. Put two slices of "cheese" between two slices of bread with margarine spread thickly on both sides. Add in any extras like artichoke hearts or tomato slices. Throw the sandwiches into the margarine-coated pan. Grill on each side 'til golden brown. Optional: Throw into the microwave for 30 seconds after grilling in order to melt the cheese even more.

2/3 cup (150 g) peanut butter
4 Tbsp. soy sauce
2 cloves garlic, minced
1 green onion, chopped
2 Tbsp. sesame oil
1 tsp. cayenne pepper
1/2 lb. (225 g) linguine
2 Tbsp. toasted sesame seeds

• In a saucepan, combine the peanut butter, soy sauce, garlic, and green onion and mix well. Add the sesame oil and cayenne pepper. Heat slowly, whisking until smooth.
• Meanwhile, cook the linguine according to the package directions. Drain. Place the linguine in a large bowl, add the peanut sauce, and toss to coat. Garnish with the toasted sesame seeds. Serve hot or cold.

Makes 4 servings.

2/3 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 cups water or vegetable stock
1 15-ox. can butter beans or other white beans, drained and rinsed
1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped
1/2 cup corn
1/3 cup orzo or other small shell-shaped pasta
Pinch turmeric
1 Tbsp. nutritional yeast flakes
1 tsp. mellow miso
Salt and pepper, to taste

In a medium pot, combine the onion, carrot, and celery and sauté the vegetables in 1 to 2 Tbsp. water for 3 minutes to soften. Put the butter beans and 1 cup of the remaining amount of water in a food processor or blender and process until smooth and creamy. Add the puréed mixture, the remaining water, Swiss chard, corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8 to 10 minutes or until the vegetables and orzo are tender. Add the nutritional yeast flakes and miso during the last two minutes of simmering time. Taste and season with salt and pepper, as desired.

Makes 4 servings.

2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp. hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean

Preheat the oven to 375°F. Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside. Remove the mushroom stalks, chop, and set the caps aside. Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce. Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and layer on the nuts and soy cheese. Bake for 25 minutes, allow to cool, and serve.

This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

Makes 8 servings

1 pkg. large manicotti tubes
1 lb. firm tofu, drained and rinsed
1 10-oz. box frozen spinach, thawed and squeezed dry
1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
1/2 tsp. salt
3 green onions (scallions), including green part, sliced thin
8 oz. white button mushrooms, coarsely chopped
28 oz. of your favorite marinara pasta sauce

• Boil 10 manicotti shells until they're just shy of al dente—that way they won't fall apart when you're stuffing them—and drain them. Plop the tofu into a medium-sized mixing bowl and crumble with your hands. Add the spinach and fold into the tofu with a fork, breaking up the strands of spinach, and mix evenly with the crumbled tofu. Stir in Italian seasoning, salt, onions, and mushrooms.
• Using your fingers, stuff the manicotti shells with the tofu mixture until each is plump and full. Lay them in a covered casserole dish (more than one layer is OK) and pour your favorite tomato-based pasta sauce over them. Cover and bake at 350°F for 45 minutes to an hour (45 minutes if you just have one layer of shells). Remove from the oven and give it a few minutes to cool off before serving.

Makes 10 servings

5 cups ziti pasta (or other pasta with grooves to hold the sauce)
20-30 sun-dried tomatoes
1 can large black pitted olives, chopped
2 1/2 Tbsp. dried rosemary, crumbled
1/2 Tbsp. garlic powder or 1-2 fresh garlic cloves
1/4 cup olive oil
Salt, to taste
Pepper, to taste
1 Tbsp. parsley

• Place the pasta in a pot of boiling water and cook until just tender.
• While the pasta is cooking, soak the sun-dried tomatoes in hot or boiling water for approximately 15 to 20 minutes, or until soft.
• Chop the sun-dried tomatoes and place in a blender or food processor.
• Add the olives, rosemary, garlic powder or fresh garlic, and a few tablespoons of the olive oil and pulse until mixed but still chunky.
• Add the remaining oil, the salt, and the pepper and pulse until completely mixed with small chunks of tomato and olive still visible. The sauce should be somewhat thick in consistency.
• Drain the pasta and mix in the sauce. Garnish with the parsley and serve immediately.

Makes 2 to 4 servings

1 Tbsp. olive oil
1/4 cup diced onions
1/4 cup shredded carrots
2 garlic cloves, diced
1 package seitan, shredded
Barbecue sauce, to taste
1 package buns or rolls

• Heat the olive oil in a pan and add the onions, carrots, and garlic and sauté until soft.
• Add the seitan and sauté until thoroughly heated.
• Add the barbecue sauce and cook until hot, stirring occasionally.
• Remove from the heat and serve on the buns or rolls.

Makes 4 to 6 sandwiches

1 pkg. extra-firm tofu
1/4 cup soy sauce
1/2 cup nutritional yeast
1/8-1/4 cup vegetable oil

• Cut the tofu into thin strips about 1/2-inch thick.
• Pour the soy sauce and the nutritional yeast into separate bowls.
• Coat a frying pan with the oil.
• Dip the strips in the soy sauce first, then in the yeast.
• Place the strips in the pan 6 at a time and cook over medium heat until firm and brown, turning every few minutes.

Makes 4 servings

6 large, firm red apples
6 chopsticks
3 cups sugar
1/2 cup light corn syrup
1 cup water
1/2 tsp. cinnamon
1/2 tsp. red food coloring

• Thoroughly wash and dry the apples to remove any wax. (If wax is on the apple, the candy coating will not stick.)
• Remove each stem and replace with a chopstick.
• Grease a cookie sheet.
• In a large pot over medium heat, combine the sugar, syrup, and water. Stir until the sugar is dissolved.
• Bring to a boil without stirring. Boil until the temperature reaches 300°F (150°C) on a candy thermometer, or until a teaspoon of the syrup separates into brittle threads when dropped into ice water.
• Remove from the heat. Quickly mix in the cinnamon and the food coloring.
• Carefully dip the apples into the syrup, making sure to cover most of the apple. (If the syrup starts to harden, reheat.) Drain over the saucepan.
• Set on the cookie sheet, spacing evenly. Cool before eating.

Makes 6 servings

12 oz. firm silken tofu, puréed
8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust

• Preheat the oven to 350°F.
• Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake in the oven for 50 minutes.
• Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.

Makes 8 servings

1/2 tsp. baking powder
1/2 tsp. salt
1 cup plus 1 Tbsp. flour
1/2 cup vegan margarine
6 Tbsp. sugar
6 Tbsp. brown sugar
1/2 large banana, mashed
1/2 tsp. vanilla extract
1/4 tsp. water
1 cup vegan chocolate chips

• Preheat the oven to 375°F.
• Combine the baking powder, salt, and flour in a small bowl. Set aside.
• Using a handheld mixer, combine the margarine, sugars, banana, vanilla, and water in a large bowl, mixing till creamy.
• Slowly add the flour mixture, stirring until just combined.
• Stir in the chocolate chips.
• Drop by rounded spoonful onto a greased cookie sheet.
• Bake for 8 to 10 minutes.

Makes about 24 cookies

1 cup sugar
1 container silken soft tofu
1 16-oz. container vegan cream cheese (try Tofutti Better Than Cream Cheese)
1 Tbsp. vanilla extract
Pie crust

• Blend the sugar, tofu, and cream cheese in a blender until smooth.
• Add the vanilla extract and blend again.
• Pour into the pie crust and refrigerate until firm.

Makes 10 servings

1 bag Ghirardelli double chocolate chips, divided
4 Tbsp. Silk nondairy creamer, divided
1 graham cracker crust
1 small box vanilla pudding mix (cook & serve, not instant)
2 cups Silk Enhanced soy milk
1 bag sweetened coconut
3/4 cup slivered almonds

• Put half the chocolate chips in a bowl and microwave for 1 minute. Stir. Add 2 Tbsp. of the nondairy creamer and microwave for 30 seconds.
• Stir until dark, shiny, and smooth (microwave for a little longer if still lumpy after stirring) and spread over the bottom of the pie crust.
• Prepare the pudding with the soy milk. Before cooled, stir in the coconut, then spread into the pie crust and put in the refrigerator for at least 30 minutes.
• Prepare the remaining chocolate with the remaining nondairy creamer as directed above and spread on top of the pie.
• Sprinkle with the almonds and refrigerate until ready to serve.

Variation: If you can find it, try Goya brand coconut pudding mix in place of the vanilla pudding mix for an even tastier pie. It can sometimes be found in the Mexican section of really big grocery stores.

Makes 1 pie

1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1 cup vegan margarine
2 tsp. vanilla extract
1/4 cup vegetable oil
Handful of your favorite holiday sprinkles

• Preheat the oven to 350°F.
• Mix the flour, baking soda, salt, and sugar together in a large bowl.
• Melt the margarine in the microwave, until liquefied. Add to the dry ingredients.
• Gradually mix in the vanilla extract and the vegetable oil.
• Add the sprinkles.
• Drop by the teaspoonful onto a greased cookie sheet.
• Bake for 15 to 20 minutes. Remove from the oven and let cool before eating.

Makes 24 cookies

For the Cake:
2 cups unpeeled, cored, and chopped organic Granny Smith or other sour apples
1 cup sugar
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 ripe pear, puréed, or 1/4 cup applesauce
2 Tbsp. canola oil
1 1/2 Tbsp. egg replacer
1/4 cup chopped nuts
1/4 cup flaked coconut

• Preheat the oven to 325°F.
• Grease a 9-inch round cake pan. Set aside.
• Mix together the apples and sugar in a large bowl and let stand for 20 minutes, stirring occasionally until a syrup forms.
• Mix the flour, baking soda, and salt in a separate bowl and add to the apples.
• Add the remaining ingredients and combine well.
• Transfer to the prepared pan and bake for 40 to 45 minutes. Remove from the oven and let cool.

For the Caramel Frosting:
2 Tbsp. vegan margarine
1 cup packed brown sugar
1/4 tsp. salt
1/4 cup soy milk
2 cups powdered sugar
1 tsp. vanilla extract

• Melt the margarine in a saucepan.
• Add the brown sugar, salt, and soy milk.
• Bring to a boil over low heat and boil for 2 minutes, stirring constantly.
• Remove from the heat and let cool.
• Add the powdered sugar and the vanilla.
• Beat with an electric handheld mixer for about 3 minutes, until smooth.

Makes 10 servings

6 medium bananas (very ripe)
1 cup light brown sugar
2 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of salt
1 tsp. vanilla extract
1 cup golden raisins

• Preheat the oven to 350°F.
• Mash the bananas and add the sugar, combining until well blended.
• In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
• Stir in the banana mixture and the vanilla and blend thoroughly, then add the raisins.
• Pour into a loaf pan and bake for 1 hour.
• Be sure to let cool before slicing.

Makes 8 to 10 servings

1 3/4 cups all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking soda
2 tsp. baking powder
Dash of salt
3/4 cup sugar
1/2 cup (1 stick) margarine, softened
2 Tbsp. lemon juice
1/2 cup soy milk or rice milk
1 cup fresh or frozen blueberries (be sure to thaw them if frozen)

• Preheat the oven to 400°F and grease a cookie sheet lightly with margarine or oil.
• In a large bowl, combine the flour, oats, baking soda, baking powder, and salt.
• Add the sugar, margarine, lemon juice, and soy milk or rice milk and mix until just combined.
• Stir in the berries and gently mix. Do not overmix!
• Drop the dough in 6 or 7 circular clumps on the cookie sheet and bake for 10 to 15 minutes, or until lightly browned on top.

*Variation: You can use raspberries instead of blueberries, or you can use both.

Makes 6 to 7 scones

1 small box (3.4 oz.) vanilla instant pudding
1 cup Tofutti sour cream
3/4 cup coconut milk
1/2 cup chopped macadamia nuts
1 Keebler shortbread crust
Sliced bananas (as many as you want)
Sweetened shredded coconut (as much as you want)

• Mix the pudding, sour cream, and coconut milk together with an electric beater on medium speed for 2 minutes.
• Sprinkle the macadamia nuts in the bottom of the crust, then pour in the filling. Stick plastic wrap to the surface of the pie and refrigerate for 2 hours or overnight.
• Top with the sliced bananas, coconut, and more nuts as desired.

*Variation: Instead of the cracker crust, you could go with a pie crust and a tart pan, and that would make it super-fancy. Try omitting the nuts, and top it with fresh blueberries, raspberries, and strawberries. Or, try topping it with kiwi and mandarin orange slices.

Makes 1 tart

For the Crust:
3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup pitted dates
1/2 tsp. cinnamon

For the Filling:
3 Tbsp. agar-agar flakes
1/3 cup apple juice
5 bananas, peeled and cut in half lengthwise
1/3 cup pitted dates
1/2 tsp. lemon juice
1 1/2 cups de-stemmed, sliced strawberries

• Put the crust ingredients into a food processor and process for 2 minutes, until finely ground. Scrape down the sides of the container and process for 1 to 2 minutes, or until the mixture holds together when squeezed between your fingers. Transfer the crust mixture to a 9-inch pie pan or cake pan. Using your hands, press the crust mixture to evenly cover the bottom of the pan. Set aside while preparing the filling.
• In a small bowl, mix the agar-agar flakes and the apple juice and set the mixture aside for 10 minutes to allow the flakes to soften.
• Rinse out the food processor container, add the bananas, and process for 2 minutes, or until very smooth and creamy. Add the agar-agar mixture, dates, and lemon juice and process for 1 minute.
• Pour the filling over the prepared crust. Cover the top of the filling with a piece of parchment paper, place the pie in the refrigerator, and allow to chill for 2 or more hours. Just before serving, decorate the top of the pie with the sliced strawberries.

Makes one 9-inch pie

For the Cake:
2 cups flour
2 tsp. baking soda
1 1/2 cups sugar
1 20-oz. can crushed pineapple

For the Frosting:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp. vanilla extract
1 1/2 tsp. orange extract

• Preheat the oven to 350°F.
• Grease and flour a 9x13-inch pan.
• Combine the flour, baking soda, and sugar in a bowl. Then add the pineapple, including the juice, and mix well.
• Pour the mixture into the pan and bake for 20 to 30 minutes.
• Combine the cream cheese and margarine, then slowly add the powdered sugar, followed by the vanilla and orange extracts.

Makes 1 cake

Margarine
1 lb. apples, peeled and sliced thin
3 Tbsp. sugar
1/4 cup water
1/2 cup lemon zest
1/3 cup sugar
1 1/2 cups rolled oats
Pinch baking soda
1/4 tsp. salt
1/4 cup melted margarine

• Preheat the oven to 350°F.
• Using a bit of margarine, lightly grease an 8-inch-by-8-inch-by-2-inch heatproof dish.
• In a frying pan, cook the apples with 3 Tbsp. of sugar and water over medium heat until all the water evaporates. Sprinkle with lemon zest and set aside.
• Mix the remaining sugar, rolled oats, baking soda, and salt in a bowl. Stir in the melted margarine and mix thoroughly.
• Spread half of the oat mixture over the bottom of the prepared dish, then make a layer with the apples, and cover with the remaining oats. Bake for 35 minutes. Topping with a scoop of soy ice cream is optional but highly recommended.

Makes approximately 8 servings

1 box Duncan Hines spice cake mix
1 15-oz. can pumpkin
1 tsp. vanilla

Preheat the oven to 350°F. Mix all the ingredients together with an electric beater or stir really well for about 2 minutes. Pour the batter into a paper-lined cupcake pan, filling each cup two-thirds full. Bake for 22 to 24 minutes.

Variations: Add chopped walnuts, pecans, dried cranberries, raisins, or chocolate chips to the batter. If you're not going to frost them, sprinkle the top with cinnamon and sugar before baking.

And if you'd rather make a cake instead of cupcakes, simply follow the cake pan directions on the box and increase baking time by 3 to 5 minutes.

Makes 10 to 12 cupcakes or 1 cake

6 oz. soy creamer
1 bag vegan dark chocolate chips
1/2 cup cocoa
1 cup chopped walnuts

Boil the creamer and add the chips. After it's all melted, add the cocoa and walnuts and pour into a bowl or baking dish. Refrigerate for about 2 hours. Remove and cut into squares.

Makes about 2 dozen squares

1 cup corn syrup
1 cup brown sugar
1 cup peanut butter
6-8 cups puffed rice cereal

Put the corn syrup and brown sugar in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from the heat and stir in the peanut butter and puffed rice. Press into a greased 9x9-inch pan and cool. Cut into bars.

Makes about a dozen bars

1 cup vegan margarine, softened
1 1/2 cups tightly packed brown sugar
1 cup sugar
1 ripe, mashed banana (if the banana peel isn't spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating into the mix)
3-5 teaspoons vanilla (be generous)
2 Tbsp. water
1 3/4 cups all-purpose or whole-wheat flour
1 tsp. baking powder
2 1/2 cups rolled oats (quick oats work well)
2 1/2 cups vegan chocolate chips

Preheat the over to 375°F. Cream the margarine and both sugars together. Add the well-mashed banana, mix well, then add the vanilla and the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, by 1/2-cup increments. The final batter should be almost too dry to hold the chocolate chips. If it isn't, the amount of flour or oats is incorrect so you should add more or less, according to the problem. Bake for 9 to10 minutes on an ungreased cookie sheet. If you want a harder cookie, you can bake them longer, but they may come out too hard so be careful. Leave them on the cookie sheet for a few minutes before moving them to a plate or a wire rack to cool.

Makes about 3 dozen cookies

1 8-oz. container vegan cream cheese
1 cup vegan sugar
1 tsp.vanilla
1/2-1 cup peanut butter
1 16-oz. container nondairy whipped cream
1 graham cracker pie crust

Mix together the vegan cream cheese and the sugar. Add the vanilla and the peanut butter. Fold in the whipped cream. Pour into the crust. Place in the freezer until hard, about 3 to 4 hours.

Makes 1 pie

3/4 cup lite silken tofu, crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tbsp. canola oil
1 Tbsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup walnuts

Preheat oven to 350°F. Mist an 8x8x2-inch baking pan with nonstick cooking spray and set aside. Place the tofu, water, maple syrup, carob powder, oil, and vanilla extract in a blender and process until completely smooth. Place the remaining ingredients except the walnuts in a medium mixing bowl and stir until well combined. Pour the blended mixture into the dry ingredients and stir. Fold in the walnuts. Pour the batter evenly into the prepared baking pan. Bake for 40 minutes. Cool, cut, and serve.

Makes 10 brownies

For the cake:
1/4 cup cinnamon applesauce (or equivalent substitute for 2 eggs)
1 tsp. vanilla extract
1/2 cup soy margarine, softened
1 tsp. salt
1 1/2 tsp. baking powder
2 tsp. cinnamon
1 cup sugar
1 1/4 cups unbleached all-purpose flour
1/4 cup vanilla soy milk
1 cup carrots, finely grated (or a large jar of strained-carrot baby food)
1 cup walnuts, chopped

For the frosting:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp. vanilla extract
1 1/2 tsp. orange extract

• Preheat the oven to 325°F and grease and flour a 9-inch square pan. Combine the first 9 cake ingredients, mix them well, and stir in the carrots and walnuts. Pour the batter into the pan and spread evenly. Bake for about 45 minutes, take out, and let cool.
• For the icing, combine the cream cheese and margarine and, when mixed, slowly add the powdered sugar, followed by the vanilla and orange extracts.

Makes 1 cake

1/2 qt. strawberries
4 ripe pears
Cinnamon, to taste
1 cup date-sweetened granola
2 tsp. vanilla
1 stick vegan margarine

Preheat the oven to 325°F. Dice the fruit, add the cinnamon, and put the mixture into a pan. Mix the granola, vanilla, and cinnamon with the margarine and spread generously over the fruit. Bake for 15 to 20 minutes.

Makes 4 to 6 servings

2 cups unbleached white flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe banana (about 2 medium-sized bananas)
1/2 cup maple syrup or barley malt
6 Tbsp. vegetable oil
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/2 cup water
1/2 cup fresh or frozen blueberries, raspberries, or cranberries

Heat the oven to 375°F. Grab a large bowl and throw in the flour, baking powder, baking soda, and salt. Then toss the remaining ingredients, EXCEPT the berries, into a medium-sized bowl and mix. Pour this into the flour mixture and stir until just combined but not too long or the muffins might end up being tough. Add the berries, stirring to distribute them thoroughly in the batter. Spoon into a greased muffin pan until two-thirds full and bake for about 20 minutes or until the muffins have risen and are firm and slightly golden on top.

Makes 8 to 10 muffins

For the Cake:
8 oz. silken tofu
1 lb. plus 5 oz. sugar
2 cups coconut milk
12 oz. coconut flakes
1 cup canola oil
1 lb. plus 4 oz. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

For the Icing:
1 lb. soy margarine
1 lb. powdered sugar, sifted
1/4 cup coconut milk

Preheat the oven to 350°F. Put the first 5 ingredients into the bowl of a food processor and purée until thick and uniform in texture. Add the last 3 ingredients and process until smooth. Pour the batter into 2 (9-inch) parchment-lined cake pans that have been coated with nonstick cooking spray. Bake for about 1 hour. Let cool.

For the icing, mix the ingredients until smooth. Spread on the cooled cake.

3/4 cup tofu
1 cup of sugar
1/4 cup oil
1 tsp. vanilla
1 cup ripe bananas, mashed
2 cups whole wheat flour (or any other flour)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup walnut pieces

Preheat the oven to 350°F. Blend the tofu in a blender until smooth and creamy. Pour into a mixing bowl and beat in the sugar, oil, vanilla, and bananas. In a different bowl, mix together the flour, baking soda, baking powder, and salt. Beat everything together, then fold in the walnuts. Pour into an oiled or greased loaf pan. Bake for about 1 hour.

1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 Tbsp. vanilla
1 Tbsp. maple syrup
Egg replacer equivalent of 1 egg
Cinnamon and sugar, to coat

Mix the dry ingredients in a bowl. Mix the wet ingredients in a measuring cup (make sure they're blended well). Stir the wet ingredients into the dry ingredients. Using your hands, form the dough into a big ball. (If it sticks together well, then it's the right consistency. If not, add a bit of water and mix it well.) Form the dough into cookie-sized balls and roll them into the cinnamon-sugar mixture. Place on an ungreased cookie sheet. Flatten each ball a little bit. Bake at 375°F degrees for about 7 minutes.

Makes about 18 cookies

3/4 lb. tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust

Preheat oven to 350°F. Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour. Chill and serve.

Makes 1 pie

2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups water
1 1/4 cups dates, chopped
1 cup raisins
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup carrot, shredded
1/2 cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed

Lightly oil a 9-inch springform pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt and set aside. In a small saucepan, combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg. Bring to a boil, reduce heat, and simmer for 5 minutes. In a large bowl, place the shredded carrots, pour the hot liquid mixture over them, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and blend well. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared springform pan. Bake at 375°F for 45 minutes, or until a toothpick comes out clean. Serve plain or with frosting.

Makes 1 cake

6 Tbsp. vegan margarine
1 1/2 cups confectioner's sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)

Lightly grease a 5x9-inch loaf pan using a little of the margarine. Put the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl. Place the bowl over simmering water and stir until smooth. Add nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

1/2 cup oil
1 1/2 cups flour, sifted
2 tsp. vanilla
1 1/2 cups sugar
1 tsp. salt
1/2 tsp. cocoa
1/4 cup cold water
1/2 cup walnuts
2 large, ripe bananas

Grease medium-sized pan. Mix all the ingredients together until smooth. Pour into the pan. Bake in a 350°F oven for 30 to 40 minutes. Cut into squares. Serve.

3 ripe bananas
1/4 cup oil or melted margarine
1 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)

Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well. Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat). Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean.

Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!

4 cups frozen bananas, cut into 2-inch chunks
1 cup soy milk, rice milk, or other nondairy milk
3 Tbsp. cocoa or carob powder
2 Tbsp. maple syrup
1 tsp. vanilla

Thaw the frozen banana chunks for 5 to 10 minutes. Toss all the ingredients into the blender and puree for 2 to 3 minutes. Serve immediately.

For a thinner shake, add extra soy milk. For an extra treat, try adding almond or peppermint.

Makes 4 servings

Tofutti® vanilla almond bark "ice cream"
Tofutti® New-York-style chocolate "ice cream"
Vanilla soymilk

Combine half of each container of Tofutti in a blender and add soymilk until the shake has the thickness that you desire. Blend and drink up!

Makes 1 serving

Safflower oil, for oiling the cookie sheet
3 cups unbleached flour
1/3 cup unbleached cane sugar
1 Tbsp. orange zest
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup vegan margarine
1 1/2 cups tofu sour cream or soy yogurt
1/3 cup orange juice (or substitute soy milk, rice milk, or another nondairy milk of your choice)
1/2 tsp. vanilla

• Use a little safflower oil to lightly oil a nonstick cookie sheet then set it aside. In a large bowl, combine the flour, sugar, orange zest, baking powder, baking soda, and salt and stir well. Use a pastry blender to cut in the vegan margarine until the mixture has a coarse, crumby texture. In a small bowl, combine the remaining ingredients and stir. Add the wet ingredients to the dry ingredients and mix well.
• Transfer the dough to a lightly floured work surface and use your hands to pat the dough until it is about 3/4 inch thick. Dip a 3-inch cookie cutter of any shape into a little flour, cut 12 sections out of the dough (re-dipping the cutter into the flour as needed), and transfer them to the prepared cookie sheet. Bake them at 400°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 5 minutes or until they are light brown on the bottom. Allow them to cool slightly before serving.

Makes 12 servings

Dry Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1 Tbsp. aluminum-free baking powder
1 tsp. baking soda

Wet Ingredients:
1/2 lb. extra-firm tofu, drained and cubed
1 1/4 cups grade-B maple syrup
1 1/4 cups canola oil
3/4 cup vanilla-flavored soy milk
1/4 cup black-cherry concentrate
1 Tbsp. vanilla

Preheat oven to 325°F. Oil and flour two 8-inch springform pans. In a medium bowl, sift the dry ingredients together. In a blender, blend the wet ingredients together until they are smooth. Whisk the tofu mixture into the dry ingredients. Pour the batter into the prepared pans. Bake in the center of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool for about five minutes before removing from the sides of the pans. Be sure that they are cooled completely before removing the bottom of the pans. Frost with chocolate icing (see below).

1 cup cocoa powder
1 cup maple syrup
1 1/4 sticks soy margarine, softened
1 tsp. vanilla
Toasted sliced almonds, for garnish (optional)

Process the cocoa powder, maple syrup, soy margarine, and vanilla in a food processor fitted with a steel blade until the mixture is silky smooth. Spread about 1/3 of the icing on top of one of the layers of cake, place the second layer on top, and cover the top and sides of the cake with the remaining icing. Press the almonds onto the sides of the cake.

Makes 6 to 8 servings

2 sticks margarine
1 lb. powdered sugar
1 cup Quik chocolate mix
1 cup peanut butter
1 tsp. vanilla

Melt the margarine and mix with the powdered sugar. Add the Quik and mix again, then mix in the peanut butter and the vanilla. Spread mixture into an 8 x 8-inch or 9 x 13-inch pan and chill. This is the best stuff on Earth—sure to make you wish you'd grown up on the stuff! Store leftovers in fridge (as if there would ever be leftovers!).

1 pack silken tofu (firm), crumbled
2/3 cup unbleached cane sugar
1/2 cup unsweetened cocoa powder
21/2 tsp. vanilla extract
Pinch of salt

Blend all ingredients in a food processor until creamy and thick. Chill.

1 stick margarine, melted
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 cup soy milk
Fruit (whatever and however much you want)

Put melted margarine in baking pan and mix the rest of the ingredients together. Bake at 375°F until the fruit is cooked and the top is browned. Put a fork in it!

Any vegan Duncan Hines cake mix
2 sticks vegan margarine
Egg replacer for 2 eggs
1 bag vegan chocolate chips (Ghirardelli)

Mix ingredients together and drop like cookies on a cookie sheet. Bake for 10 to 12 minutes. Refrigerate the dough before baking for best results.

1 12-oz. pkg. semi-sweet chocolate chips
1 12-oz. pkg. firm silken tofu
1 tsp. of vanilla
11/2 cups nuts, optional
2 9-inch Keebler reduced-fat graham cracker crusts

Melt the chocolate in a microwave or slowly melt it in a saucepan on the stove. In a blender, combine the chocolate, tofu, and vanilla. Blend until very smooth. Stir in the nuts (optional). Pour the mixture into a graham cracker crust. Chill several hours or overnight. Done!

1 cup all-purpose biscuit baking mix
1/4 cup Hershey's cocoa
3/4 cup Silk Creamer and 1/2 cup corn syrup mixed together
3/4 cup Hershey's syrup
1 tsp. vanilla extract
3/4 cup hot water
Whipped topping or soy ice cream (optional)

Preheat the oven to 375°F and grease an 8-inch-square baking pan. Combine the baking mix and the cocoa in a medium bowl. Stir in 1 cup of the creamer/corn syrup mixture, 1/4 cup of the Hershey's syrup, and the vanilla until blended and spoon evenly into the greased pan. Then put the rest of the creamer/corn syrup combo, the remaining 1/2 cup syrup, and the water in a small bowl and pour the liquid mixture carefully over the mixture in the pan, but do not stir. Bake for 25 to 30 minutes or until the center is set and the cake begins to pull away from the sides of the pan. Let stand for 10 minutes and spoon into dessert dishes, spooning the chocolate "mud puddle" from the bottom of the pan over the top. Serve warm with whipped topping or soy ice cream. Be sure to cover and refrigerate any leftovers … actually, you can disregard that because there won't be any leftovers!

Makes 6 to 8 servings.

1 cup maple syrup
1/2 cup brown sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
Few pinches cinnamon
1 cup all-natural crunchy peanut butter
Granola

In a saucepan, mix the first 5 ingredients and cook until it comes to a boil-be sure to stir it constantly! Turn off the heat and mix in the peanut butter. Then add the granola (however much you want in order to obtain the desired consistency). Pour into a baking pan and chill until firm.

Makes 8 to 10 servings

1 10 1/2-oz. package silken tofu
3 Tbsp. fructose
1 tsp. ground cinnamon
1 tsp. vanilla extract

Process all ingredients in a blender or food processor until smooth and creamy.

Makes 3 servings

1 cup sugar
1/4 cup water
2 cups watermelon (seeded, peeled, diced)
1 cup freshly squeezed lemon juice
1 qt. club soda

Bring the sugar and water to a boil over medium heat, stirring occasionally until the sugar is dissolved. Press the watermelon with the back of a spoon through a fine mesh strainer and discard the pulp left in the strainer. Combine the watermelon juice, sugar syrup, and lemon juice in a 2-quart pitcher and chill. Add the club soda to the juice mixture just before serving. It's best served over ice.

Makes 2 quarts

For the Crust
11 graham crackers, ground into fine crumbs (about 1 1/4 cups)
3 Tbsp. granulated cane juice
5 Tbsp. margarine

For the Filling
1 1/2 lbs. tofu cream cheese
10.5 oz. silken tofu
3/4 cup granulated cane juice
2 Tbsp. arrowroot powder
1 Tbsp. lemon zest
2 tsp. vanilla extract
1 pint strawberries, stems removed and sliced thin (or substitute your fave fruit)

For the crust, preheat the oven to 325°F. Mix the graham cracker crumbs and granulated cane juice in a medium bowl. Add a dollop of margarine to the mixture and stir with a fork until well blended. Transfer to a 9-inch pie pan and make the crust by evenly pressing the crumb mixture across the surface of the pan. Bake until lightly browned and firm, about 15 to 20 minutes. Let the crust cool completely before adding the filling.

For the filling, preheat the oven to 350°F. Place the tofu cream cheese, silken tofu, granulated cane juice, arrowroot powder, lemon zest, and vanilla in a food processor. Process, scraping down the sides of the bowl several times until smooth, about 2 minutes. Pour the filling into the cooled crust. Bake for 50 minutes. Turn the heat off, but leave the cheesecake in the oven until the edges are set and lightly browned but the center still wiggles just a bit, about an hour. Remove from the oven and let cool completely. Wrap tightly and chill at least 4 hours.

Remove from the fridge and add strawberries on top right before serving.

Makes 1 cheesecake

1 1/2 cups blueberries
1/4 cup sugar
3 Tbsp. oil or margarine
3/4 cup whole-wheat pastry flour
3/4 cup unbleached flour
1/2 cup Sucanat
1 1/2 tsp. baking powder
1/4 cup oil
1 cup soy milk
1 tsp. vanilla extract

• Put the blueberries, sugar, and oil or margarine in a pan and heat until gooey.
• Mix all the other ingredients in a bowl.
• Pour half the batter into an oiled 8 x 8-inch baking pan.
• Spread the melted blueberry mixture on top, cover with the remaining batter, and bake at 350°F for 25 to 30 minutes.

Makes about 6 servings