Ingredients:
1 cup Almonds, roasted salted
2 tbsp Carob Powder
½ tsp Cinnamon, ground
½ tsp Vanilla Powder (ground vanilla bean)
½ kg Dates, pitted
½ cup Hemp Seeds (approx.) or toasted Coconut

Instructions:
1. Put Almonds, Carob Powder, Cinnamon and Vanilla powder in the food processor and process until they are as fine as they will go (1-2 minutes).

1 Block Tofu
1 ½ tsp Turmeric
2 tsps Soya Sauce
1 Small Onion
1 Tbs Oregano
1 Tbs Basil
3 Tbs Nutritional Yeast (Can be found at health food stores or bulk stores)
Olive Oil or Butter

Veggies (optional – one or all of the following – 1/4 cup each or more chopped)
Tomato
Broccoli
Asparagus
Green Pepper
Red Pepper
Jalapeño Pepper

2 blocks Firm Tofu
¼ cup Soy Sauce
¼ cup Sesame Oil (optional)
2 Tbspn. Nutritional Yeast

Slice each block of tofu into approx. 2 inch squares (about 1/2 inch thick). Mix soy sauce, oil and nutritional yeast. Place tofu in baking dish and pour mixture over tofu. Place in oven at 350 degrees. When top side is brown turn over and reverse till other side browns. Takes about 30 minutes total. First side takes longer than second. Left-overs make a great “Mock Turkey” sandwiches!

¼ cup Butter
1 cup Garbanzo Flour (Chick Pea or Besan Flour)
2 tspn. Poultry seasoning
¼ tspn. Black pepper
3 cups Water
¼ cup Soy Sauce
2-3 Tbspn. Nutritional yeast
½ tspn. Spike (a seasoning salt found at most health food stores)

Melt butter in pan on medium heat. Add next three ingredients, stirring constantly until lightly toasted. Gradually add water, stirring constantly to prevent lumping (a whisk is ideal). When blended add last three ingredients and mix well.

Peel 4 large yams or sweet potatoes and chop into small cubes. Boil with 2 tspn. salt until very soft. While yams cook, simmer together in saucepan:

1 green cooking Apple, chopped into small squares
4 Tbspn. Butter
2 tspn. Cinnamon
½ tspn. Nutmeg
1/8 tspn. Salt

If necessary, add 1 Tbspn. water to keep apples from sticking. Cook until apples soften slightly.

1 bag fresh washed Cranberries
5 large Oranges, peeled, de-seeded, cut, or separated into pieces
¼ tspn. powdered Cardamom

Mix all ingredients in a blender or food processor. Don’t overblend into a “smoothie”.

Great on any green salad!

1 ½ blocks of Tofu, drained well
1 ½ cups fresh Parsley
1 tspn. Asafetida (or crush 1 clove garlic)
¾ cup Lemon Juice
¼ + 2 Tbspn. Honey
¼ cup Spike
1 ½ cups Water

Blend in blender until smooth.

1 cup melted Butter
½ cup Honey
2 1/3 cups Milk
2 Tbspn. Active Yeast

Combine first 4 ingredients and leave it until bubbly. Then add:

2 cups Whole-Wheat Pastry Flour
4 cups Unbleached White Flour

Mix with a rubber scraper or wooden spoon until liquid is absorbed. Sprinkle more flour on the dough and scrape from bowl to a well-floured counter. Sprinkle more flour on the dough. The secret from this point, is only add enough flour to keep the dough from sticking. Knead firmly for 3-4 minutes.

In a large pot sauté together:

½ cup Butter
3 stalks Chopped Celery
1 medium Onion
1 grated Carrot
1 cup chopped Walnuts

After 5 minutes add:
¼ tspn. Salt
½ tspn. Pepper
½ tspn. Spike
½ tspn. Poultry Seasoning
¼ cup chopped fresh Parsley
1 ½ loaves Whole Wheat Bread, cut into ½ inch squares and toasted in oven
2 cups vegetarian Soup Broth

(yields 2 pies)

5 cups cooked Pumpkin, mashed
2 cups thick Milk, Soy Milk, or Cream
½ cup Arrowroot Powder or Cornstarch
½ cup Cashew or Almond Butter
1 cup Honey
1 Tbspn. Vanilla
1 tspn. Cinnamon
¼ tspn. Coriander
¼ tspn. Nutmeg
¼ tspn. Ginger
¼ tspn. Allspice
1 ½ Tbspn. Molasses