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.

Add
¾ cup Raisins
1 cup Honey

Stir together. Mix with drained yams. Pour into buttered casserole dish. Top with dots of sour cream or vegetarian marshmallows. Bake for 10 minutes in a 375 degree oven.

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.

Shape the dough into desired shapes and put onto an oiled baking sheet or into a bread pan. Set in over on warm for 10 minutes. Turn up oven to 350 degrees and bake for about 25 minutes. This dough is very versatile and makes good bread, buns, cinnamon rolls, manapua, pizza crusts, etc.

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

Mix together well, stir over heat until lightly toasted.

(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

Mix all ingredients together with an electric mixer or in blender until smooth. Pour into pie shells and bake at 425 degrees for 15 minutes, then at 250 degrees for 1 hour fifteen minutes. Cool until firm.

Pie Crust (yields 2 shell crusts)

2 cups whole-wheat pastry flour
½ tspn. salt
½ cup oil
¼ cup ice water

Mix flour and salt. Pour oil and water into cup but don’t stir. Mix with flour. Press into ball and cut in halves. Place one at a time between waxed paper and roll out to fit pie pan.

1 block Silken Tofu
2 cups Milk
¾ cup Honey
1/8 tspn. Salt
1 cup Water
2 Tbspn. Vanilla Extract
½ tspn. Nutmeg

Blend the ingredients in a blender until smooth. Heat and serve.

This delectable favourite is great for special occasions. The oat flour adds a beautiful texture and helps make this a healthier choice.

Ingredients:
1 cups Whole wheat flour
1 1/2 cups Oat flour
1 cup Butter, melted
1 1/2 cups Honey (or Maple syrup)
1/2 cup Sultana Raisins

Directions:
• Preheat the oven to 325F.
• Combine whole wheat and oat flour in a medium bowl.
• Stir melted butter and honey with a whisk in large bowl.
• Gradually stir the flour into the butter and honey mixture with a wooden spoon. Try not to over mix.
• Grease a cookie sheet with a 1/2” depth liberally and press the dough into the cookie sheet with wet or oiled hands. Smooth out the dough until it is level in the pan.
• Bake 10-15 minutes on the middle rack or until edges are golden brown and it bounces back slightly when pressed in the center of the pan.
• Cut into squares while still warm. Allow them to cool in the pan.